Ragi Idli (Rice Free)

Most of the variation Idli recipes I have seen are just adding millet or some other flour little bit. I wanted to make totally rice free. And I am happy with this one. 

I soaked 1 cup Urad dal with few Methi seeds for 4 -5 hrs. Grind it and then added Ragi flour little by little and keep mixing so no lumps are formed. Added around 1.5 cup of Ragi flour. Let it ferment as usual and make idlis.

It will taste good with sambhar and tomato chutney . Since Ragi has very earthy flavor, you need sour, spicy to go with it.

Ragi is rich in calcium and minerals . 


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