Jul 18, 2014

Soft Ragi Idli Recipe / Finger Millet Idli Recipe


Adding millets in your diet is really good. But how to add it, we cannot just eat it as it is, or make the boring kanji and have it again and again. Then how, i got the answers, lets make them into our favorite idlies and dosas. this way they taste so good and your kids and family will never find these amazing stuffs are inside these. You have to check my Thinai Dosa & Thinai Idly


These ragi idlies are so easy to make. The main thing about making a batter is time, because you have to soak it for 4 to 6 hours, then grind it, then ferment it..But this is half that time, specially if you follow my secret trick, which i have mentioned in the notes section. You can soak and grind the batter in just 40 to 45 mins. You cannot skip on the fermenting process, because that what makes this idlies so soft. 


These idlies came out so soft, i even made dosa by adding some more water to the batter, the dosa came out so crispy and delicious. I will do a separate post for that, or else this post will get so big..I hope you will try this out and let me know how it turned out..


Preparation Time : 20 to 30 mins
Soaking Time : 4 to 6 hours, if you checked notes, then 30 mins
Fermenting Time : Overnight
Cooking Time : 10 to 15 mins
Serves : 5 to 6

Ingredients:

Rice - 1 1/2 cup ( I used idli rice)
Urad dal / Whole Ulundu Paruppu - 3/4  cup
Ragi Flour - 1.5 cup
Salt to taste
Water as needed
Baking Soda / Cooking Soda - 1/2 tsp
Oil for Greasing Idli Moulds

Method:

Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours. CHECK NOTES.

Once they are soaked, grind them separately by adding little water at a time to a smooth paste. Transfer them to a large container.

Now add in ragi flour and salt. Mix well. Cover and let it ferment overnight.

The next morning, the batter would be risen, fold it well. Add in baking soda and mix well.

Now grease idli moulds and pour ladleful of batter into each mould and place it in a steamer. Steam it for 8 to 10 mins till it is done. Insert a skewer to check.

Remove it and leave it to cool for 5 mins, take a spoon, dip it in some water, slide it under the idli, they wil just pop out.

Place these idlies in hot case and serve hot with tomato chutney.

Notes:

1)This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.

2)The batter should be thick, not thin or runny.

3)Dal and Rice should be grinded till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie.

4)Dont add too much baking soda than mentioned, or it will affect the colour, texture and taste of idlies.

5)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.

6)Dont steam the idli more than 15 mins, or it will dry up/

Pictorial:
Measure rice, urad dal and ragi flour

Soak urad dal and rice..
CHECK NOTES FOR THE SECRET TRICK TO MAKE SOAKING FASTER 

Urad dal is soaked

rice too

First take dal in a blender

grind them little

add some water

make it into a fine puree

transfer that to a container

Now in the same blender, take rice

grind it a little

add water

make it into a smooth paste

pour that into the dal mix

add ragi flour

some salt

mix well

done

cover and let it ferment

 now it is fermented

add some baking soda

mix well

grease a idli mould well

pour the ragi batter in each mould

done

time to steam

place it in a steamer

cover and steam

once done, remove it

use a skewer to check whether the idlies are done

dip a spoon in some water

run the sides of the idli

it will slide easily this way

tada

store it in hot case

serve with tomato chutney

It was so soft and fluffy


33 comments:

  1. U have a nice steamer

    ReplyDelete
  2. Looks yummy, trying it today itself.. thanks a lot

    ReplyDelete
  3. This is so interesting and intriguing. I never had anything like this and think it is wonderful.
    Blessings, Catherine

    ReplyDelete
  4. Should v add fenugreek while soaking urad dhal?

    ReplyDelete
  5. @AnonymousThis recipe dont need fenugreek seeds in this recipe, if you want to add just add it with urad dal when soaking.

    ReplyDelete
  6. @AnonymousThis recipe dont need fenugreek seeds in this recipe, if you want to add just add it with urad dal when soaking.

    ReplyDelete
    Replies
    1. I lke ur recipes a lot .. d best way of cooking u teach step by step .. n ragi idli is my fav .. thnkz a ton to share d recipe

      Delete
  7. Is it necessary to add baking soda?

    ReplyDelete
  8. Replies
    1. The main idea about fermenting and the resultant rising of the batter is to create holes in the idli( due to release of carbon di oxide formed during fermentation process) while steaming. Only if the batter hasn't risen well, it is necessary to add baking soda.

      Delete
  9. First wan to say thnx in lots for all des recipes.
    Hv tried many recipes n came out wid good results

    ReplyDelete
  10. Instead of fenugreek seeds can v add poha

    ReplyDelete
  11. @Anupama Hiremathno it will affect the texture i hope. i haven't tried it so far

    ReplyDelete
  12. @Aarthi
    Hey thnx Aarathi
    D above comment is also mine as Anu

    ReplyDelete
  13. Can I add ragi to already fermented batter and follow the remaining process?
    Wilk it make any difference.

    Thanks
    Gayathri

    ReplyDelete
  14. Thank you for this recipe. Can I use split urad daal instead of the whole urad? How much of a difference will that make?

    ReplyDelete
  15. @Anonymousu can use split, it will not turn that fluffy. but still it will work.

    ReplyDelete
  16. Hi. Would like to know if 1.5 means one and a half in your recipe. Was a little confused with the measurements.

    ReplyDelete
  17. Thank you so much your article representation so good for easily understanding and navigation. Thanks and regards sarkari result

    ReplyDelete
  18. thanks for the amazing recipe. i really want to try it for the weekend, however I had a question - can I use basmati or brown rice instead of the idly rice? thanks alot. pia

    ReplyDelete
  19. Can i use whole ragi seeds rather than powder

    ReplyDelete
    Replies
    1. u have to grind it along with rice then

      Delete
  20. Awesome information to me because I'm looking for this article thank you so much Regards: Sarkari Result

    ReplyDelete
  21. Thanking you so much for this great information. You did wonderful work.SarkariResults

    ReplyDelete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

LinkWithin

Related Posts Plugin for WordPress, Blogger...