Ragi Idli Recipe

INGREDIENTS
1 cup Finger millet flour (Ragi Flour)
½ cup Split skinless black gram (dhuli urad dal)
1 cup Semolina(suji)
Oil
1 tsp Mustard seeds
10-12 Curry leaves
Salt to taste
A pinch of Baking Soda(avoid for babies below one year old)


METHOD
1) Grind the black gram with a little water to a smooth paste. Add the semolina to the black gram paste and mix well.
2) Add the ragi flour to the semolina-black gram mixture and combine everything together. Cover the bowl and keep it in a warm place to ferment for 8 hours.
3) Heat oil in a non-stick pan, add mustard seeds and wait till they splutter. Add curry leaves and saute for a few seconds.
4) Add this tempering to the fermented batter along with salt and baking soda and mix well.
5) Heat sufficient water in a steamer. Grease idli moulds with some oil. Pour a ladleful of batter in each mould, place in the steamer, cover and steam for 12-13 minutes.
6) Wait for the idlis to cool before removing them from their moulds.

Pic Source: Google
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