Wednesday, June 11, 2014

Ragi (Finger Millet) & Cornmeal Idli


Cornmeal (medium) - 2 cups
Black Gram/Urad Dal - 1 cup
Ragi/ Finger Millet Flour - 1 cup
Salt to taste


  1. Wash black gram thoroughly and soak in enough water for 4-5 hours
  2. Soak cornmeal separately in water for 4-5 hours in a large container. Water level should be nearly an inch above the level of cornmeal in the container.
  3. Grind black gram into smooth batter adding very little water. 
  4. Add salt and ragi flour to the black gram batter and grind until well combined. Takes about 2 minutes.
  5. Check for the water level in soaked cornmeal. If there is too much water, take some out of it and save it in a cup to adjust the batter consistency, if required.
  6. Add the ground black gram and ragi to the soaked cornmeal. 
  7. Beat the batter really well until well combined.
  8. Place the batter in a warm place and let it ferment overnight or for 7-8 hours. The volume of the batter will double.
  9. To make idlis, grease the idli mould with a little oil/ghee.
  10. Place the steamer on high flame.
  11. Gently mix the batter. DO NOT beat the batter heavily as the air captured in it during fermentation will be lost and the idlis will turn hard when cooked.
  12. Pour enough batter into each idli mould.
  13. Place the moulds in the steamer and cook covered for about 20 minutes. The cooking time depends on the type and size of the steamer. 
  14. Turn off the flame once cooked and immediately remove the lid of the steamer to avoid the water vapors from falling on cooked idlis.
  15. Let the idlis rest in the stand for 1-2 minutes.
  16. Carefully unmould the idlis.
  17. Serve hot with chutney and/or sambhar of your choice.


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