Traditional Fermented Ragi Idli Recipe
Ingredients
Instructions
- Soak: Wash and soak the ragi, urad dal, idli rice, and methi seeds together or separately in water for 5 to 8 hours. Soak the poha for 5 to 30 minutes before blending.
- Blend: Grind the urad dal and methi into a fluffy batter, and grind the ragi and rice into a smooth or slightly coarse paste, then combine everything thoroughly.
- Ferment: Add salt, mix well, cover the bowl, and let it ferment overnight or for 8 to 14 hours until well-risen and airy. You can find detailed proportions and visual steps on Swasthi’s Recipes.
- Steam: Grease your idli plates with oil or ghee, ladle the batter into the molds, and steam in an idli cooker or pressure cooker (without the whistle) for 10 to 15 minutes.
- Serve: Let them cool for 2 minutes before unmolding. Serve hot with coconut chutney and sambar. For alternative cooking tips and methods, check
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