Ingredients

• Ragi – 250g
• White Urad dal – 125g
• Fennel seeds – 50g
• salt – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Wash Urad dal, fennel seeds cleanly and soak them with enough water for 5-6 hours, wash ragi and soak them for 10 minutes
2. Drain water from rice, urad dal, fennel seeds and keep aside
3. Using mixer or grinder, grind urad dal, fennel seeds for about 2 minutes
4. Then add 20 ml water and grind them, again add 20ml water and grind them again
5. Repeat the process till it become fluffy batter consistency
6. Transfer the urad dal paste into a bowl and keep aside
7. Then add the ragi into the grinder and grind it for 2 minutes
8. Once ragi is dry grinned, add 50ml water and grind them again
9. After 2 minutes, add 50ml water and grind them again
10. Repeat the process till the batter become fluffy
11. You can use ragi flour inside of raw ragi, take 250g ragi flour, add 200 ml water slowly and mix it well and made like a smooth batter without any lumps
12. After that add urad dal batter into the grinder and grind with ragi batter again
13. Grind the batter till it starts bubbling
14. Save the batter into a vessel and leave this batter for 9-10 hours for fermentation process
15. Once fermentation process is over, the level of batter quantity will increase as twice as before and this is proper stage for making idlis
16. Mix the batter well after the fermentation process
17. Take enough amount of batter into another bowl, add a pinch of water and salt
18. Mix it well till the batter the become smooth
19. Take idli steamer vessel add enough water and boils it for 5-10 minutes
20. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
21. Then pour one big ladle of batter in each idli molds and close the lid
22. Allow them to cook for 8-10 minutes in high steam temperature
23. After that open the lid, just inserting a knife or fork at the center of the idli
24. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
25. Carefully take the idli plate outside and transfer the idli into a hot box
26. Now the healthy Ragi idli is ready to server
27. 27 (Note)Want to more idli, remove the batter in the cloth and sprinkle some water, cook it