Friday, 27 January 2012

Ragi Idli


IngredientsRagi grains - 2 cup (You can also use 1.5 cups of Ragi Flour or Raikon instead)
Urad dal - 1/2 cup
salt - 1 tsp
oil - to grease the idli tray/ to make dosas
Method1. Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
2. Grind the urad dal separately till it become fluffy. 
3. Next grind the ragi seperately (if using ragi grains).
4. Mix the urad dal batter and ragi batter together with required salt.
          - If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.5. Whichever method you follow, let the batter ferment overnight or until it doubles in volume.
         - If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process.6. After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.