Ragi Idli Recipe

Ingredients:

- Ragi (finger millet) flour - 2 cups
- Urad dal (split black gram) - 1/2 cup
- Poha (flattened rice) - 1/4 cup
- Fenugreek seeds - 1 teaspoon
- Salt - 1 teaspoon
- Water - as needed
- Oil - for greasing

 Equipment:

- Mixing bowls
- Blender
- Idli steamer or pressure cooker
- Idli molds

Instructions:

1. Wash and soak the urad dal, poha, and fenugreek seeds in water for at least 6 hours or overnight.

2. Drain the soaked dal mixture and blend it in a blender to a smooth paste, adding water as necessary to achieve a batter-like consistency.

3. Transfer the batter to a large mixing bowl and add the ragi flour and salt. Mix well until combined. Add water if the batter is too thick.

4. Cover the batter and allow it to ferment in a warm place overnight.

5. Once the batter is fermented, stir it gently. If it's too thick, adjust the consistency by adding a little water.

6. Grease the idli molds with a little oil.

7. Pour the batter into the greased idli molds.

8. Steam the idlis in an idli steamer or a pressure cooker (without the weight) for about 12-15 minutes or until a toothpick inserted in the center of an idli comes out clean.

9. Allow the idlis to cool for a few minutes before demolding.

10. Serve hot with coconut chutney or sambar.

Nutritional Information per Serving:

- Calories: 100
- Protein: 4 grams
- Carbohydrates: 20 grams
- Fat: 1 gram

Tips for Preparation:

- Ensure the batter is not too thick; it should have a pouring consistency to allow for proper steaming and rising.
- Do not overmix the batter after fermentation to keep the air bubbles intact, which contributes to the fluffiness of the idlis.

Additional Notes:

- Adding a bit of grated carrot or chopped coriander to the batter can enhance the flavor and nutritional value.
- Ragi idli is a great gluten-free option and is rich in calcium and iron.