SUPER SOFT RAGI IDLI | Healthy Millet Recipe with Tips | रागी से बनाईए स्वादिष्ट इडली | Sanjyot Keer

By Your Food Lab · 480 min

Ingredients

Instructions

1. Soak the ragi and idli rice together, washing them until the water runs clear, for 6 to 8 hours or overnight. In a separate bowl, wash the urad gota with the fenugreek seeds the same way and soak them in the same way.
2. Once soaked, rinse the poha under running water, drain well and rest it in the sieve for 10 minutes.
3. Discard the soaking water from the ragi and rice. Grind them in a mixer with just enough ice-cold water to cover the grains, using pulse mode, until the batter is fine but slightly coarse, like fine rava when rubbed between the fingers.
4. Transfer this batter to a large vessel.
5. Discard the soaking water from the urad, then grind it in the mixer with the soaked poha and less ice-cold water than you used for the rice, until very fine, light and fluffy.
6. Add the urad batter to the ragi and rice batter, then whisk vigorously for 2 to 3 minutes.
7. Scrape down the sides of the vessel, cover loosely and ferment overnight until risen and airy (8 to 10 hours in summer, 12 to 15 hours in winter).
8. Gently stir the fermented batter with a spatula, add salt and mix lightly.
9. Steam the idlis: set the steamer on high heat with enough water, and let steam build. Grease the idli moulds generously with oil.
10. Fill the moulds about three-quarters full, place them in the steamer, cover and steam for 12 to 15 minutes, until a toothpick inserted comes out clean.
11. Let the idlis cool slightly, then unmould them with the back of a spoon. Serve hot with coconut chutney and sambar.
12. For the coconut chutney, grind the coconut, roasted chana dal, green chilli, salt, cumin and black pepper powders and water as needed into a fine paste.
13. Transfer the chutney to a bowl. Heat the oil in a pan on high, add the mustard seeds, urad dal and chana dal and fry for a few seconds, then add the red chillies and curry leaves.
14. Pour the hot tempering over the chutney and stir well.

Summarized from Your Food Lab's video. Watch it for the details.

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