RAGI IDLI
Fermented rice, lentil and finger millet steamed cake. Nourishing, gut friendly and delicious South Indian breakfast.
Ingredients
- 3/4 Cup Ragi (Finger Millet)
- 1 Cup Brown Rice Sona Masuri
- 1/2 Cup Poha/ flatrice
- 1/2 Cup Urad Dal without skin
- 1 tsp Fenugreek Seeds
- Salt to taste
- Water as needed
Instructions
- Wash the Ragi, Urad Dal and Rice. Soak in water for 5-6 hours
- Next morning wash well and add to a blender along with Poha, water and Salt. Blend to a very slightly coarse consistency
- Transfer to a large bowl. Cover with a plate and leave overnight in a warm place to ferment (I leave it in my oven which is switched off)
- The batter should have doubled in size. If not leave a little longer
- Once the batter is fermented mix well and refrigerate for two to three hours (this step is not necessary, however I find that if the batter gets enough time to rest in the refrigerator, the idlis are fluffier and the Dosa doesn't stick and comes out crispier)
- To make the idlis, brush the idli mould with oil, pour the idli batter and steam for about 20 minutes or until cooked
- You can add a little water and adjust the consistency of the batter to make crisp delicious Ragi Dosas