RAGI IDLI
Surabhi Sehgal
Fermented rice, lentil and finger millet steamed cake. Nourishing, gut friendly and delicious South Indian breakfast.
Prep Time 8 hours hrs
Cook Time 35 minutes mins
Total Time 8 hours hrs 35 minutes mins
Course Breakfast, lunch
Cuisine Indian Cuisine, South Indian Cuisine
- 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
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