Friday, January 28, 2011


Ragi            1 cup
Idli rice       1 cup
Urad dal     1/2 cup
Methi seeds  1 tsp
Rock salt      1 tbsp
Wash rice and ragi separately and soak together for 5 hrs. Wash urad dal and methi seeds and soak  together for 5 hrs.
Grind  (rice, ragi) and (urad dal, methi) separately. Add salt and mix well.
Ferment for 8 - 10  hrs and steam idlis as usual.
Note: Ragi idli goes well with tomato gojju  or coconut chutney. The idlies will be super soft in this method. There is no difference in taste as compared to ordinary idlis.

1 comment:

  1. Very healthy idli, looks soft and spongy. Thank you for linking with Any One Can Cook : )