Thursday, February 6, 2014




We have Ragi Idlies for breakfast very often . But I have not posted the recipe of this simple but  power packed dish till now. Here is how I prepared it for today's breakfast. 

Ragi flour or Ragi Puttu flour- 3 Cups
Black gram dal - 1 Cup
Fenugreek seeds - 1 tsp
Beaten rice - 1 tbsp
Salt  - 1 1/2 tsps
Sugar - 1pinch

1. Soak the black gram dal for an hour with fenugreek seeds and beaten rice.
2. Grind the soaked ingredients into a smooth and fluffy batter.
3. Add salt and sugar and blend it for another one minute. 
4. Remove the batter into a deep vessel.
5. Add the Ragi flour to the batter  and mix thoroughly using your hand. Add more water if required to get the idly batter consistency. 
6. Cover  with a lid and leave it overnight in a warm place. Use the fermented  batter to make soft and fluffy Ragi Idlies.
7. Pour the batter into the greased Idly  moulds and steam for 15 minutes.

Enjoy them while they are still warm with a liberal quantity of onion and tomato Sambar, chutney and idly Molaga podi. Do not forget to top the idlies  with fresh ghee.

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