Ragi Idly

Recipe Ingredients:

1 cup black gram

3 cups par-boiled rice

1 cup red millet powder

1 tbsp fenugreek seeds

salt (according to taste)

oil, for greasing the idly plates

How to Prepare:

Soak black gram and fenugreek seeds in enough water overnight or for at least 4-6 hours. Drain the water and keep the drained water aside, grind the soaked black gram into silky smooth batter add the drained water that had kept aside, as needed to the batter or till soft and fluffy.

Wash the par-boiled rice and take hand full of par-boiled rice and squeeze as much as u can to drain the water. Combine, red millet powder, batter and par-boiled rice, mix well by adding salt.

Cover and keep it for overnight fermentation in warm place. By morning the batter will be ready for making ragi idlys.

Grease oil to the idly plates and fill 3/4th of the idly moulds with batter. Cook ragi idlys on steam for 20 minutes on medium heat. Turn off the heat and separate each ragi idly from the mould using spoon.

 Now ragi idly are ready to serve. Serve with chutney or sambar or spicy powders.