Ragi Idlis / Nachni Idlis

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Finger Millet/ Ragi/ Nachni is one of the most nutritive cereals. It is an excellent source of calcium, fibre and has many health benefits. It is a versatile cereal and can be used in number of recipes like idlis, dosas,  bhakri, roti, laddoos, pancake etc. Today, lets see  how to make ragi idlis.

Ingredients

1 cup finger millet flour (nachni/ ragi flour)
1 cup rice (chawal)
½ cup split black gram (udad dal)
1 tbsp fenugreek seeds (methi seeds)
2 tbsp flattened rice (poha)
Salt as per taste (namak)
1 tsp oil for greasing idli moulds

Method

  • Wash and soak udad dal in water  for 3 hours.
  • Wash rice and soak in water alongwith methi seeds for 3 hours.
  • Soak Poha for 20 minutes.
  • Drain the water from udad dal.
  • Blend into a fine paste using little water.
  • Drain the water from rice.
  • Blend rice alongwith methi seeds to a fine paste, using little water.
  • In a deep vessel, add udad dal paste, rice paste and ragi flour. Mix well.
  • You can add a little water while mixing to get the desired consistency. 
  • Add salt and mix.
  • Keep it aside for 7 to 8 hours for fermentation.
  • After 8 hours, the batter would be fermented.
  • Grease the idli moulds with oil.
  • Pour the idli batter into the idli moulds.
  • Boil water in a steamer/idli cooker.
  • Place the idli plates in the cooker.
  • Cook covered for 15 to 20 minutes or till the idlis are cooked. 
  • Unmould the idlis and serve hot with green chutney and Andhra style raw mango chutney.

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