The plain idli turned into a nutritious one with ragi flour
RAGI IDLI
Ingredients
1 cup finger millet (ragi) flour
½ cup split skinless black gram (dhuli urad dal), soaked for 4 hours and drained
1 cup idli rawa, soaked
1 tbsp oil + for greasing
1 tsp mustard seeds
10-12 curry leaves
1 tsp finely chopped green chillies
Salt to taste
A pinch baking soda
Method
1. Grind black gram with a little water into a smooth paste.
2. Drain idli rawa and place in a bowl. Add black gram paste and mix well.
3. Add millet flour and mix well. Cover the bowl and keep it in a warm place to ferment for 8 hours.
4. Heat oil in a non-stick pan, add mustard seeds and curry leaves and sauté for 1 minute. Add green chillies and sauté for ½ minute. Add this tempering to the fermented batter along with salt and baking soda and mix well.
5. Heat sufficient water in a steamer. Grease idli moulds with some oil.
6. Pour a ladleful of batter in each mould, place them in a steamer, cover and steam for 12-13 minutes.
7. Remove idlis from the moulds and serve hot with your choice of chutney.
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