Ragi Idli Recipe by Anuradha Sridharan
Ragi idli Cooking Instructions 30 mins 1 Soak idli rice and urad dal separately for 2-3 hours 2 Grind urad dal with the same soaked water to a smooth paste. I use a mixer to grind the batter but it comes out better with a wet grinder 3 Grind idli rice with the same soaked water into a coarse batter. 4 Mix both the urad dal and idli rice batter together until well combined 5 Add ragi flour slowly to the batter, 2-3 tbsp at a time and mix well 6 Add more water to get a thick idli batter consistency 7 Add salt as needed and mix well 8 Leave it to ferment for atleast 8-10 hours 9 Grease the idli moulds with a drop of oil. Pour a ladle full of batter to the idli mould 10 Steam the idlis for 9-10 minutes 11 Leave it in the steamer for atleast 5 minutes before opening. 12 Serve the idlis with a tangy tomato chutney or a spicy mint chutney. 1 Soak idli rice and urad dal separately for 2-3 hours 1 Soak idli rice and urad dal separately for 2-3 hours 2 Grind urad dal with the same soaked water to a smooth paste. I use a mixer to grind the batter but it comes out better with a wet grinder 2 Grind urad dal with the same soaked water to a smooth paste. I use a mixer to grind the batter but it comes out better with a wet grinder 3 Grind idli rice with the same soaked water into a coarse batter. 3 Grind idli rice with the same soaked water into a coarse batter. 4 Mix both the urad dal and idli rice batter together until well combined 4 Mix both the urad dal and idli rice batter together until well combined 5 Add ragi flour slowly to the batter, 2-3 tbsp at a time and mix well 5 Add ragi flour slowly to the batter, 2-3 tbsp at a time and mix well 6 Add more water to get a thick idli batter consistency 6 Add more water to get a thick idli batter consistency 7 Add salt as needed and mix well 7 Add salt as needed and mix well 8 Leave it to ferment for atleast 8-10 hours 8 Leave it to ferment for atleast 8-10 hours 9 Grease the idli moulds with a drop of oil. Pour a ladle full of batter to the idli mould 9 Grease the idli moulds with a drop of oil. Pour a ladle full of batter to the idli mould 10 Steam the idlis for 9-10 minutes 10 Steam the idlis for 9-10 minutes 11 Leave it in the steamer for atleast 5 minutes before opening. 11 Leave it in the steamer for atleast 5 minutes before opening. 12 Serve the idlis with a tangy tomato chutney or a spicy mint chutney. 12 Serve the idlis with a tangy tomato chutney or a spicy mint chutney. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Parmesan Crusted Chicken Garlic Snow Peas With Lemon Zest and Parmesan CHOCOLATE ZUCCHINI CAKE Grilled Chicken Breasts with Creamy Basil Sauce Vanilla Cake Roll Parmesan Crusted Chicken Garlic Snow Peas With Lemon Zest and Parmesan CHOCOLATE ZUCCHINI CAKE Grilled Chicken Breasts with Creamy Basil Sauce Vanilla Cake Roll Mushroom stuffed tomatoes Earthquake cake Fruit Jelly The soup recipe Pork Stir Fry Creamy curry (non spicy) Mashed mango and yoghurt CHOCOLATE ZUCCHINI CAKE Splenda - Strawberry Jam Homemade Coffee-Cream Ice-cream Mushroom stuffed tomatoes Earthquake cake Fruit Jelly The soup recipe Pork Stir Fry Creamy curry (non spicy) Mashed mango and yoghurt CHOCOLATE ZUCCHINI CAKE Splenda - Strawberry Jam Homemade Coffee-Cream Ice-cream