Ragi Idli with Sambar

Ingredients

• 1 cup Ragi Flour (Finger Millet Flour)
• 0.5 cup Urad Dal (Split Black Lentils)
• 0.5 cup Idli Rice
• 1 teaspoon Fenugreek Seeds
• to taste Salt
• for greasing Vegetable Oil
• 4 cups Sambar

Instructions

1. 1Wash the 0.5 cup of urad dal and 0.5 cup of idli rice separately under cold running water. Combine the washed 0.5 cup of urad dal, 0.5 cup of idli rice, and 1 teaspoon of fenugreek seeds in a large bowl. Add enough water to cover them by at least 2 inches and let them soak at room temperature for 4 to 5 hours.
2. 2Drain the soaked urad dal, idli rice, and fenugreek seeds, discarding the soaking water. Transfer them to a wet grinder or a high-speed blender. Add a small amount of water (about 1/4 to 1/2 cup initially) and grind until the mixture forms a very smooth, fluffy batter, adding more water sparingly if needed to achieve a thick, pourable consistency.
3. 3Transfer the ground batter to a large mixing bowl. Add the 1 cup of ragi flour and salt to taste (start with 1 teaspoon). Mix thoroughly until the ragi flour is fully incorporated and no lumps remain. Cover the bowl loosely with a lid or clean cloth and let the batter ferment at room temperature for at least 8 hours, or preferably overnight (10-12 hours), until it has risen, appears airy, and has a slightly sour aroma.
4. 4Lightly grease the idli molds with vegetable oil. Gently stir the fermented batter. Pour the batter into each greased idli mold, filling them about three-quarters full.
5. 5Place the filled idli molds into an idli steamer or a large pot with a steaming rack. Add enough water to the bottom of the steamer/pot to come just below the idli plates. Bring the water to a rolling boil over high heat (212°F / 100°C). Once boiling, reduce the heat to medium-high and steam the idlis for 10 to 12 minutes. The idlis are cooked when a toothpick or knife inserted into the center comes out clean, and they appear firm and puffed up.
6. 6Carefully remove the idli molds from the steamer and let them cool for 2 minutes. Gently scoop out the ragi idlis with a spoon and serve them hot with the 4 cups of sambar.

Related Guides