|1.||Ragi flour 2-and-1/2 cups|
|2.||Urad-whole / uddina kaalu or urad dal 1 cup|
|3.||Thick aval / poha / avalakki / beaten rice 1 cup|
|4.||Cooking soda 1 pinch (optional)|
|5.||Salt to taste|
|6.||Capsicum and beans, chopped|
and soak urad whole in water.
Keep aside for 6-8 hours.
and soak aval in water.
Keep aside for 2-3 hours.
urad-whole to a fluffy paste with the
water used for soaking.
Do not grind the item continuously to prevent the paste from heating.
Add water intermittently.
Add aval and grind the mixture to a paste.
Do not over grind.
ragi flour to a utensil.
Add water gradually and keep mixing the ragi flour to make a thick paste.
the urad-aval paste to the utensil containing ragi paste.
the utensil with a plate.
Set aside for 8-10 hours for the paste to ferment.
soda and salt to the fermented paste. Mix thoroughly.
Add chopped vegetables. Mix.
Ragi idli batter is ready.
each of the idli moulds with little oil.
two cups of water in an idli cooker.
the idli moulds with batter.
idli stand in the cooker, ensuring the water does not enter the moulds.
the stove to high. When the cooker starts
whistling, set the stove to medium.
Cook for 10-12 minutes.
Test if the idlis are cooked:
Touch an idli gently with a wet finger.
If the idli does not stick to your finger, the idlis are cooked. Otherwise, steam for additional minutes and check again.
Wait for few seconds.
the idli stand from the cooker and keep the
stand aside for 2-3 minutes.
a spoon, remove the ragi idlis from the moulds.
idli is ready.
Serve with green tomato chutney and coconut chutney.
|1.||Use sprouted ragi to make the flour for the batter, as sprouted ragi is said to have high iron content. In this case, the taste of the idlis will be somewhat different.|