Ragi Idli

• Soak ragi, urad dal, rice, methi dana mixture for 5-6 hours or overnight
• Ferment ground batter for 10-12 hours or overnight

Nutrition values are AI-estimated based on ingredients.

• 1 cup whole ragi
• 1/2 cup urad dal
• 1/2 cup rice
• 1/2 teaspoon methi dana
• Poha
• Salt to taste
• Water

1. 1Combine 1 cup whole ragi, 1/2 cup rice, 1/2 cup urad dal, and 1/2 teaspoon methi dana in a large bowl, add water, and wash thoroughly 2-3 times, rinsing out cloudy water.
2. 2Add fresh water to the washed ragi mixture and let it soak for 5-6 hours or overnight, covered with a lid.
3. 3Separately, place poha in a small bowl, add water, and let it soak for 5-10 minutes just before grinding.
4. 4Transfer the soaked ragi, rice, urad dal, methi dana mixture, along with the soaked poha, to a grinder and grind into a smooth, thick paste.
5. 5Pour the ground batter into a large metal bowl, cover, and let it ferment overnight or for 10-12 hours until it has risen and become bubbly.
6. 6Add salt to the fermented batter and mix thoroughly with a spoon until well combined.
7. 7Spoon the batter into greased idli molds, filling each cavity evenly.
8. 8Place the idli stand into an idli steamer and steam the idlis until cooked through.
9. 9Once cooked, remove the idli stand from the steamer and gently pry the idlis from the molds using a thin tool.

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