Ragi Idli

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Ragi, aka Kezhvaragu in Tamil. It is rich in calcium, high in protein and fiber.
It Also prevents aging by inhibiting cross-linking of collagen.
Ingredients
Ragi Powder - 2 cups
Whole Black urad dal - ¼ cup
Whole urad dal(without skin) - ¾ cup
Fenugreek - 2 tbsp
Red /white Aval(Flattened rice - 1 ½ tbsp
Water - 1-2 cups
Method
Wash and soak Whole Black urad dal, Whole urad dal(without skin), Fenugreek
Red /white Aval(Flattened rice) for overnight.


Mix ragi flour in water to a batter consistency and keep aside.
Grind the dal mixture in a grinder to smooth batter and to that add the ragi batter.
Keep this batter overnight for fermentation.
Make idlis using the fermented batter.
Serve hot idlis with any gravy or spicy chutney.

Video
Note
Use whole black urad dal and red aval(Flattened red rice) to get soft idlis
Mix ragi flour in water to form a batter and then add to the
ground urad dal to avoid lump formation.

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