Ragi (Finger Millet) Idli
A healthy and nutritious twist on the traditional idli, these ragi idlis are made with finger millet, making them gluten-free and rich in iron. Served with coconut chutney and sambar, they make a wholesome snack or breakfast.
Ingredients
- 1 cup Ragi Flour (Finger Millet)
- 1/4 cup Urad Dal (Split Black Lentils)
- 1/4 teaspoon Fenugreek Seeds
- 1 cup Water
- to taste Salt
- 1 teaspoon Coconut Oil
Instructions
- 1Wash and soak urad dal and fenugreek seeds together in water for at least 4 hours.
- 2Grind the soaked urad dal and fenugreek seeds into a smooth batter using a blender.
- 3In a large bowl, mix ragi flour and the urad dal batter. Add salt and mix well.
- 4Add water gradually to achieve idli batter consistency. The batter should not be too thick or too runny.
- 5Cover the batter and ferment overnight (or for at least 8 hours) in a warm place.
- 6Grease idli molds with coconut oil.
- 7Pour the batter into the idli molds and steam for 15-20 minutes, or until a toothpick inserted comes out clean.
- 8Remove the idlis from the molds and serve hot with coconut chutney and sambar.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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