Ingredients (Translation)
1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of usual idlis. Add salt.
Ferment overnight. Grease idli plates with little oil and pour the batter into it. Steam for 5 to 10 minutes. Try putting a knife in the center of the idli and if batter doesnt stick to it, the idlis are done.
Cool for 2 minutes and serve immediately with chutney and sambhar.
Recipe adapted from Aayis Recipes.
1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of usual idlis. Add salt.
Ferment overnight. Grease idli plates with little oil and pour the batter into it. Steam for 5 to 10 minutes. Try putting a knife in the center of the idli and if batter doesnt stick to it, the idlis are done.
Cool for 2 minutes and serve immediately with chutney and sambhar.
Recipe adapted from Aayis Recipes.
how to make ragi idli, raagi idli
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