Multigrain Idly - Ragi idly

Inji was right. After not blogging for a longg time, now when I sit to do a post, I am at a complete loss.. dont know what to type other than the recipe. Really BLANK !!!! OK. I am not going to try much - so straight to the recipe in pics.

One cup ragi & one cup idly rice - Soaked for 4 to 6 hours
One cup ural dal - Soaked for 4 to 6 hours

Ragi other names : Fingermillet, kezhvaragu

Soak cup of rice & cup of ragi ( and a cup of urad dal separately )

Grind rice & ragi to a smooth batter. Grind urad dal to butter consistency and add to the rice and ragi batter . Mix well with hands

Store the batter in a dark place for 6 hours. Store in a dark warm place. ( I place the batter in my conventional oven after pre heating). The batter ferments and rises

Add a tablespoon of salt to the fermented batter, mix well and pour in idly moulds

Idlys - steamed for 10 mins

Ragi idly with coconut chutney and banana with honey

See more idly making tips here...

I use ravi brand idly rice. Idly rice is parboiled rice that is boiled with the kernel intact. This process of boiling rice not only imparts flavour to the rice but also much of the nutrients of the kernel is absorbed by the rice.

Comparing to regular idly, ragi idlys ferment quicker and are fluffier. Tastewise I found no difference.

You can also make dosais with the same batter - again no difference tastewise.

See also :
Ragi koozhu