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This Ragi (Finger Millet) & Cornmeal Idli is prepared using black gram dal, cornmeal and ragi flour. The batter is fermented to make soft and spongy idlies.
Ingredients:
Cornmeal (medium) – 2 cups
Black Gram/Urad Dal – 1 cup
Ragi/ Finger Millet Flour – 1 cup
Salt to taste
Method:
- Wash black gram thoroughly and soak in enough water for 4-5 hours
- Soak cornmeal separately in water for 4-5 hours in a large container. Water level should be nearly an inch above the level of cornmeal in the container.
- Grind black gram into smooth batter adding very little water.
- Add salt and ragi flour to the black gram batter and grind until well combined. Takes about 2 minutes.
- Check for the water level in soaked cornmeal. If there is too much water, take some out of it and save it in a cup to adjust the batter consistency, if required.
- Add the ground black gram and ragi to the soaked cornmeal.
- Beat the batter really well until well combined.
- Place the batter in a warm place and let it ferment overnight or for 7-8 hours. The volume of the batter will double.
- To make idlis, grease the idli mould with a little oil/ghee.
- Place the steamer on high flame.
- Gently mix the batter. DO NOT beat the batter heavily as the air captured in it during fermentation will be lost and the idlis will turn hard when cooked.
- Pour enough batter into each idli mould.
- Place the moulds in the steamer and cook covered for about 20 minutes. The cooking time depends on the type and size of the steamer.
- Turn off the flame once cooked and immediately remove the lid of the steamer to avoid the water vapors from falling on cooked idlis.
- Let the idlis rest in the stand for 1-2 minutes.
- Carefully unmould the idlis.
- Serve hot with chutney and/or sambhar of your choice.