Ragi Idli
Serving - 10
INGREDINETS
Semolina - 125 grams
Finger millet flour - 125 grams
Curd - 100 grams
Salt - 1 teaspoon
Water 200 milliliters
Fruit salt - 1 teaspoon
Water - 1 tablespoon
(For coconut chutney)
Spilt bengal gram - 2 tablespoons
Grated coconut - 80 grams
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Tamarind - 1 teaspoon
Salt - 1/2 teaspoon
Water - 2 tablespoons
(For tempering )
Oil - 2 teaspoon
Dry red chili - 2
White lentil - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 tablespoon
PREPARATION
- In a pan, add 125 grams semolina and dry roast for 4-5 minutes.
- In a mixing bowl, add roasted semolina, 125 grams finger millet flour, 100 grams curd, 1 teaspoon salt and 200 milliliters water.
- Whisk properly and rest the batter for 10 minutes.
- Now add 1 teaspoon fruit salt, 1 tablespoon water and mix well.
- Pour the batter into the idli moulder and place it in a pot filled with boiling water.
- Cover it with lid and steam for 12-15 minutes.
- Remove it from heat and keep aside.
- In a pan, add 2 tablespoons spilt bengal gram and dry roast for 4-5 minutes.
- In a bowl, add 80 grams grated coconut, roasted spilt bengal gram, 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon tamarind, 1/2 teaspoon salt and 2 tablespoons water.
- Transfer it in blender and blend it into smooth paste. Keep aside.
- In a pan, 2 teaspoons oil, 2 dry red chili, 1/2 teaspoon white lentil, 1/2 teaspoon mustard seeds and stir well.
- Then, add 1 tablespoon curry leaves and cook for 3-4 minutes.
- Now, pour it over the blended coconut chutney and mix well.
- Serve idli with prepared coconut chutney.
