Ingredients :
Ragi flour : 1 Cup
Idli Rice ( boiled rice or ukda rice ) 1 Cup
Urad dal ( Black Gram ) : 3/4th Cup
Chana dal (Bengal Gram ) : 2 tb sp
Methi (Fenugreek seeds) : 1/4 th tb sp
Pinch of Soda bicarb ( optional )
Oil : 2 tb sp
Rai ( mustard seeds) : 1 tb sp
Rai ( mustard seeds) : 1 tb sp
Jeera ( cumin seeds )
Hing (asafoetida ) : 1/2 tb sp
Curry leaves : 8-10
Salt : as required
Curry leaves : 8-10
Salt : as required
Recipe :
1. Soak Idli rice for 4-5 hours in a bowl
2. Soak Urad dal , Chana Dal & methi seeds in another bowl for 4-5 hours.
3. Drain the water. But do not throw it. Use it for grinding.
4. Grind all the ingredients to very smooth batter. Add ragi flour while grinding the other ingredients.
5. Pour the batter in the vessel & mix it thoroughly.
6. Keep this batter overnight for fermentation. Take large bowl otherwise batter will come out after fermentation.
7. Add salt as per taste & mix batter gently.
For tempering :
Heat the oil in a pan . Add mustard seeds, cumin seeds, asafoetida & curry leaves.
Let it cool for some time. Tempering is optional as per individual taste. I prepare plain idlis.
For tempering :
Heat the oil in a pan . Add mustard seeds, cumin seeds, asafoetida & curry leaves.
Let it cool for some time. Tempering is optional as per individual taste. I prepare plain idlis.
8. Add this tempering in the idli batter.
9. Grease the idli mould & pour the batter into it.
10. Steam the idlis in pressure cooker (without keeping pressure) or in the steamer for 10 to 15 minutes
.
Serve the steaming hot idlis with tomato chatni, coconut chatni, green chatni & sambar.
10. Steam the idlis in pressure cooker (without keeping pressure) or in the steamer for 10 to 15 minutes
Serve the steaming hot idlis with tomato chatni, coconut chatni, green chatni & sambar.
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