Ragi Idlis

Ingredients

1 Cup Uncooked Rice
1 Cup Ragi Flour
1/2 Cup Urad Dal (Split Black gram)
Salt as per taste
1 or more Cup of Water for Grinding
Oil as needed

Servings / Time

40 Idlis /

Soaking (1 Hour) /

Fermentation (8 - 10 Hours) /

Steaming (10 Minutes)

Preparation

1. Wash the urad dal several times in water and soak it in a bowl. Simultaneously wash the rice and soak it in water in a bowl, at room temperature.

2. Next, Grind the urad dal and rice to form a nice thick paste. Add around 1 cup or more of water as needed for grinding.

3. Now mix the ragi flour with the thick paste of urad dal and rice into a bowl. Close the bowl using a nice heavy lid so that there is enough warmth for the bacteria to multiply so the fermentation can take place. Set the bowl in a warm place for 8 - 10 hours. It should have increased in volume to almost a double. I advise you to use a nice large bowl for this batter, before setting it for fermentation.

4. Next Day or after 8 hours, add salt to the batter. Take an Idli vessel, add water to it and keep it on medium flame, oil the idli plates and gently fill each plate openings or rounds with the batter. Add these plates inside the vessel and let it steam for around 6 - 7 minutes with a closed lid.

5. Put off the flame, Take off the idli plates carefully from the vessel, allow to cool. Gently scoop off the idlis with a knife or a large spoon and add these to a plate.

6. Serve hot with idli Chutney, Tomato Chutney or chutneys of your choice.

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