Soft and Fluffy Ragi Idli

Name: Soft and Fluffy Ragi Idli
Total time: 1800 s
Yield: 6 Servings
Cuisine: Indian
Ingredients: 1 1/2 cup ragi flour; 1/2 cup urad dhal; 1/2 tsp fenugreek seeds; 1/2 cup red poha/thick poha; salt as required

Saraniyaa Pradeep @cook_19757910

Ragi Idli is a very salubrious option for breakfast and it is prepared using the combination of ragi flour, urad dal and poha. The batter is fermented overnight and steam cooked to make into soft and fluffy Idli's. Enjoy this with hot bowl of sambhar and fresh chutney for hearty meal!
#week1of5 #healthybreakfast

Saraniyaa Pradeep @cook_19757910

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Ingredients

30 Minutes (Excluding Fermentation time)

6 Servings

1 1/2 cupragi flour
1/2 cupurad dhal
1/2 tspfenugreek seeds
1/2 cupred poha/thick poha
salt as required

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Steps

30 Minutes (Excluding Fermentation time)

1

Wash and soak the urad dal and fenugreek seeds in enough water for 3-4 hours.Soak the poha in another bowl for 1 hour.
2

Drain the water from soaked urad dal and grind to a smooth and fluffy batter by adding little water. Transfer the batter to a mixing bowl.
3

Grind the soaked poha to smooth paste and add the urad dal batter.
4

Add ragi flour and salt into the batter and mix well. Batter should be thick in consistency so adjust the water accordingly.Place the mixture in a warm place for 8-10 hours or overnight to ferment.
5

The mixture will be double in size after it is properly fermented. Give a quick mix to the batter.Grease idli plates and fill with the batter.
6

Steam for 10-12 minutes. Serve hot with coconut or tomato chutney.

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Saraniyaa Pradeep @cook_19757910

on May 16, 2020 21:08

Hey There! My great love of food with my passion for photography have triggered me in this place. To this day, nothing makes me happier than preparing and sharing food with my family and friends. Check on my IG ( https://www.insagram.com/blendofspicesbysara) , Facebook (https://m.facebook.com/blendofspicesbysara) and Pinterest (https://www.pinterest.com/saraniyaa) for latest updates on my kitchen.