Ragi Idli (नाचणी इडली) Recipe by Anagha's Kitchen
Cooking Instructions 20 minutes 1 Wash and soak urad dal and methi dana for 5 to 6 hours. 2 After 5 hours drain the water,add urad dal, methi seeds,2 tsp poha to a blender jar add some water as needed and blend it. 3 Transferred it to a bowl. 4 Add Ragi flour,(नाचणी पीठ) and mix well. 5 The batter should be thick like regular idli batter. Add water as needed. 6 Cover and keep it in a warm place.leave it for overnight or 10 to 12 hours for fermentation. 7 When batter is ready, add salt to taste and mix it well. 8 Add water in a steamer and bring it to boil on medium heat. 9 Grease the idli mould with cooking oil and pour the idli batter in mould. 10 Place the stand in steamer. Cover and steam for 10 to 12 minutes. 11 Switch off and cooling slightly. Dip the edge of spoon in water and remove the Ragi idli using it. 12 Serve Ragi idli with chutney or samber. 1 Wash and soak urad dal and methi dana for 5 to 6 hours. 1 Wash and soak urad dal and methi dana for 5 to 6 hours. 2 After 5 hours drain the water,add urad dal, methi seeds,2 tsp poha to a blender jar add some water as needed and blend it. 2 After 5 hours drain the water,add urad dal, methi seeds,2 tsp poha to a blender jar add some water as needed and blend it. 3 Transferred it to a bowl. 3 Transferred it to a bowl. 4 Add Ragi flour,(नाचणी पीठ) and mix well. 4 Add Ragi flour,(नाचणी पीठ) and mix well. 5 The batter should be thick like regular idli batter. Add water as needed. 5 The batter should be thick like regular idli batter. Add water as needed. 6 Cover and keep it in a warm place.leave it for overnight or 10 to 12 hours for fermentation. 6 Cover and keep it in a warm place.leave it for overnight or 10 to 12 hours for fermentation. 7 When batter is ready, add salt to taste and mix it well. 7 When batter is ready, add salt to taste and mix it well. 8 Add water in a steamer and bring it to boil on medium heat. 8 Add water in a steamer and bring it to boil on medium heat. 9 Grease the idli mould with cooking oil and pour the idli batter in mould. 9 Grease the idli mould with cooking oil and pour the idli batter in mould. 10 Place the stand in steamer. Cover and steam for 10 to 12 minutes. 10 Place the stand in steamer. Cover and steam for 10 to 12 minutes. 11 Switch off and cooling slightly. Dip the edge of spoon in water and remove the Ragi idli using it. 11 Switch off and cooling slightly. Dip the edge of spoon in water and remove the Ragi idli using it. 12 Serve Ragi idli with chutney or samber. 12 Serve Ragi idli with chutney or samber. 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 Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Low Carb No Bake Protein Cookies Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Low Carb No Bake Protein Cookies Easy Homemade Granola Kuttu atta chilla Wheat flour garlic bread Pumpkin Purée: A Taste of Orange, and My First Autumn Abroad Kambu biscuit (pearl millet cookies) Tomato Soup No Bake PINEAPPLE CHEESE CAKE Steam Clam Ragi ribbon pakoda JAMUN (Indian black berry) CHUTNEY Easy Homemade Granola Kuttu atta chilla Wheat flour garlic bread Pumpkin Purée: A Taste of Orange, and My First Autumn Abroad Kambu biscuit (pearl millet cookies) Tomato Soup No Bake PINEAPPLE CHEESE CAKE Steam Clam Ragi ribbon pakoda JAMUN (Indian black berry) CHUTNEY