Ragi Udad dal idlis – healthy alternative to the regular rice udad idlis.
Finger Millet/ Ragi/ Nachni which was once known as coarse grain is now hailed as a super food. Ragi is rich in calcium, protein, iron and is gluten free. This nutritive millet is suitable to people from all age groups, i.e. from infants to elderly. The humble ragi can be used in number of recipes. Traditionally, ragi was used to make porridge, idlis, dosas, roti, pudding (ragi manni) etc. But now, ragi is available as processed foods such as biscuits, cookies, cakes etc.
Ragi Udad dal idlis is one such recipe using ragi. Here, instead of rice, I have used ragi to make idlis. This is a fantastic option for people who want to avoid rice.
1 cup finger millet / ragi / nachni/mandua
½ cup split black gram (udad dal)
Salt as per taste (namak)
1 tsp oil for greasing idli moulds (tel)
- Wash and soak udad dal in water for 5 to 6 hours.
- Wash and soak ragi in water for 5 to 6 hours.
- Drain the water from udad dal.
- Blend into a fine paste using little water.
- Drain the water from ragi.
- Blend ragi to a fine paste, using little water.
- In a deep vessel, add udad dal paste, ragi paste and salt. Mix well.
- Keep this 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 chutney and/or sambar.
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