Spread the Joy!
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:
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| Measure rice, urad dal and ragi flour |
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| Soak urad dal and rice.. CHECK NOTES FOR THE SECRET TRICK TO MAKE SOAKING FASTER |
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| Urad dal is soaked |
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| rice too |
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| First take dal in a blender |
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| grind them little |
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| add some water |
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| make it into a fine puree |
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| transfer that to a container |
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| Now in the same blender, take rice |
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| grind it a little |
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| add water |
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| make it into a smooth paste |
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| pour that into the dal mix |
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| add ragi flour |
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| some salt |
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| mix well |
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| done |
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| cover and let it ferment |
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| now it is fermented |
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| add some baking soda |
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| mix well |
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| grease a idli mould well |
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| pour the ragi batter in each mould |
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| done |
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| time to steam |
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| place it in a steamer |
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| cover and steam |
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| once done, remove it |
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| use a skewer to check whether the idlies are done |
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| dip a spoon in some water |
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| run the sides of the idli |
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| it will slide easily this way |
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| tada |
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| store it in hot case |
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| serve with tomato chutney |
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| It was so soft and fluffy |
Spread the Joy!
U have a nice steamer
Looks yummy, trying it today itself.. thanks a lot
This is so interesting and intriguing. I never had anything like this and think it is wonderful.
Blessings, Catherine
Should v add fenugreek while soaking urad dhal?
@AnonymousThis recipe dont need fenugreek seeds in this recipe, if you want to add just add it with urad dal when soaking.
@AnonymousThis recipe dont need fenugreek seeds in this recipe, if you want to add just add it with urad dal when soaking.
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
Is it necessary to add baking soda?
@Kamala KirthikaIt makes idlies more softer
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.
First wan to say thnx in lots for all des recipes.
Hv tried many recipes n came out wid good results
Instead of fenugreek seeds can v add poha
@Anupama Hiremathno it will affect the texture i hope. i haven't tried it so far
@Aarthi
Hey thnx Aarathi
D above comment is also mine as Anu
Can I add ragi to already fermented batter and follow the remaining process?
Wilk it make any difference.
Thanks
Gayathri
@Anonymousyes u can do like that too.
Thank you for this recipe. Can I use split urad daal instead of the whole urad? How much of a difference will that make?
@Anonymousu can use split, it will not turn that fluffy. but still it will work.
Hi. Would like to know if 1.5 means one and a half in your recipe. Was a little confused with the measurements.
@Anonymousyes 1.5 measns 1 and a half cup
Thank you so much your article representation so good for easily understanding and navigation. Thanks and regards sarkari result
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
@Piayes u can use any rice
Thanks for giving Sarkari Result Great article you write.
Can i use whole ragi seeds rather than powder
u have to grind it along with rice then
@shifnyyes u can use
Awesome information to me because I'm looking for this article thank you so much Regards: Sarkari Result
i love food nice info about food.
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very healthy food.
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Thanking you so much for this great information. You did wonderful work.SarkariResults
edli with samber is good combination.
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Tamil special edli.
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Hello ma’am, came across your ragi idly recipe , it’s looking very tasty and healthy. I’ve just one doubt… Can I add ragi flour to existing idly batter ??? Or should I start the process from the first ?? Tia
Hi Aarthi,
Liked your posts. Iam from Kerala. I have a doubt on what you mentioned about ” parippu “. Is that kadalaparippu or normal parippu which we use in sambar ?
And if we avoid that ingredient will it affect the texture ?
It is urad dal. The dal which we use for dosa and idli batter