We had this for breakfast today and keeping in view that we have never tasted Ragi Idlis before, they were received with great skepticism (But I was guaranteed there wouldn't be any dirty looks at the breakfast table :)).
I was a little disappointed that the batter didn't ferment as well as I was expecting and so the idlis didn't turn out too fluffy but they were not hard either.
Ragi Flour / Finger Millet Flour 1 cup
Urad Dal 1/2 cup
Idli Rava 1/4 cup
Salt as needed
Method Of Preparation -
Soak Urad dal for about 2-3 hrs. Soak Idli rava and Ragi flour for about 30 min.
Grind Urad dal into a fine batter adding as little water as needed. Add the soaked idli rava and ragi flour and whip it into the batter.
Add salt to the batter and let it ferment overnight in a warm place.
After the batter is fermented, pour ladleful batter into the idli moulds and steam for about 15-17 min.
Let it cool and unmould the idlis and serve with a chutney of your preference.
We enjoyed it with Peanut chutney.
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Preparation Time (Soaking Time 2 hrs+ Grinding 10 min Resting Time 8 hrs + Steaming Time 15 min)
Makes 16 idlis