I haven’t got requests for a recipe like how I did for this one. Since when this went on my Instagram feed, I have been getting requests to share the recipe. I’m feeling so excited about it!
I used to make only dosas and porridge using Ragi or Finger Millet. My mum said she made idlis for a change and everyone liked it at home. She asked me to give it a try too. We are having a week of holidays for Ramadan and what’s the best time to try new recipes than holidays? Working day breakfasts are had (read as gulped/stuffed) in minutes while running for the cab. Only during holidays we get to have hot and elaborate breakfast without any rush and finish off with a coffee or tea. Writing down that statement itself gives me happiness ! 🙂
Okay now, the recipe. We are not adding any rice to the batter, it will be a good breakfast or dinner for people who are looking for less carb food. They are nutritious and filling that will keep you going till the next meal.
What you need
- Ragi or Finger Millet – 1 cup
- Urad dhal – 1/4 cup
- Fenugreek seeds – 1 or 2 spoons
- Wash ragi 2-3 times in running water to discard any dust or stones.
- Soak it for a minimum of 4 hours.
- Soak urad dhal and fenugreek seeds together in a separate bowl for the same amount of time.
- Grind them in a mixie adding required water to dosa batter consistency.
- Let it ferment overnight.
- Add required salt and make idlis in an idli pot.
- Serve hot with any chutney of your choice. Coconut chutney or sambar would be best to had with.
- Above mentioned measurements serves 8-12 idlis. Multiply the quantity accordingly.
- Idlis are best when served hot. Store it in a thermal casserole if serving later.
- Don’t grind urad dhal very fine. Let it be a little coarse so that idlis come out soft and fluffy.
Let me know how you liked the Ragi idlis in the comments below.