Ragi Idli

My neighbour calls it 'Nachni Idli' while my daughter calls it the 'Brown Idly'. I found this simple yet super healthy recipe while browsing for ragi recipes. Was'nt sure how it would taste or how it would be accepted by Ovie, so I tried a small quantity last week. All the mini idlis vanished and there was demand for more. I even tested some on my neighbors who were game enough to be my guinea pigs. Thanks A & M. 

So, today I made lots of it and packed it for school. The first thing she told me when I went to pick her up was - 'I finished all the idlis Amma....pack them everyday'. What more does a mother want to hear?  So here is the recipe for you.

Ragi Idli

Ragi Powder / Nachni: 1 cup
Urad Dal / Split black gram: 1/2 cup
Methi seeds / Fenugreek: 1/2 tsp
Salt to taste

• Wash & Soak urad dal & methi seeds together for 2-3 hours. Grind them with a little water  (but not too smooth). The batter should be a little grainy to touch.  
• Add the ragi powder and salt and mix by hand / ladle. Leave it to ferment overnight. 
• Mix the batter well and pour into greased idli moulds and steam for 10-15 mins until cooked through.  
• Serve it with chutney / sambhar. I skewered the idlis onto lolly sticks and sprinkled them with jaggery powder and packed it in Ovie school box.