'The plain idli turned into a nutritious one with ragi flour RAGI IDLI Ingredients 1 cup finger millet (ragi) flour ½ cup split skinless black gram (dhuli urad dal), soaked for 4 hours and drained 1 cup idli rawa, soaked 1 tbsp oil + for greasing 1 tsp mustard seeds 10-12 curry leaves 1 tsp finely chopped green chillies Salt to taste A pinch baking soda Method 1. Grind black gram with a little water into a smooth paste. 2. Drain idli rawa and place in a bowl. Add black gram paste and mix well. 3. Add millet flour and mix well. Cover the bowl and keep it in a warm place to ferment for 8 hours. 4. Heat oil in a non-stick pan, add mustard seeds and curry leaves and sauté for 1 minute. Add green chillies and sauté for ½ minute. Add this tempering to the fermented batter along with salt and baking soda and mix well. 5. Heat sufficient water in a steamer. Grease idli moulds with some oil. 6. Pour a ladleful of batter in each mould, place them in a steamer, cover and steam for 12-13 minutes. 7. Remove idlis from the moulds and serve hot with your choice of chutney. Click to Subscribe: http://bit.ly/SanjeevKapoor_Khazana Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Wonderchef Kitchenware: https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor'
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