Ragi Idli

• Soak finger millet, urad dal, barnyard millet, fenugreek seeds for 4-5 hours or overnight
• Ferment idli batter for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 cup whole finger millet (ragi)
• 1/2 cup urad dal
• 1/3 cup barnyard millet
• 1 tsp fenugreek seeds
• About 1/2 cup flattened rice (poha)
• Water
• Salt to taste
• Oil/ghee for greasing

1. 1Combine finger millet, urad dal, barnyard millet, and fenugreek seeds in a large bowl.
2. 2Wash the combined millets and dal thoroughly 2-3 times with water to remove impurities.
3. 3Add fresh water to the bowl and soak the mixture for 4-5 hours or preferably overnight.
4. 4In a separate small bowl, place about half a cup of flattened rice (poha) and soak in water for 5-10 minutes just before grinding.
5. 5Transfer all soaked ingredients (millets, daal, fenugreek seeds, and poha) to a blender or mixer grinder, add water as needed, and grind into a smooth, thick paste.
6. 6Pour the resulting batter into a large stainless steel bowl, cover, and keep for fermentation overnight.
7. 7The next day, add salt to the fermented batter and gently stir to combine.
8. 8Lightly grease idli molds with oil to prevent sticking.
9. 9Spoon the batter into each idli mold, filling it about three-quarters of the way.
10. 10Place the filled molds inside an idli steamer or cooker, which is already heated with boiling water.
11. 11Steam the idlis for 10 minutes on high flame until cooked through, becoming firm and fluffy.
12. 12Let the steamed idlis rest for 5 minutes, then carefully unmold them.
13. 13Serve the soft, spongy idlis, typically accompanied by chutney or sambar.

These instructions are our analysis of the original video. Watch on YouTube →