- Whole grain ragi (finger millet) – 1 cup
- Idli rice or short grain white rice – 1 cup
- Split Urad dal (skinned black gram) – ¾ cup
- Fenugreek seeds – 1 teaspoon
- Few drops of ghee
- You have to start preparing for this dish 1 day before.
- Soak the ragi in water overnight or for 12 hours. Then drain the water and leave it in a muslin cloth or a strainer for another 12 hours till it sprouts.
- Meanwhile, separately soak urad dal, methi and rice overnight or for 10 – 12 hours. Grind the urad dal in a mixer grinder till you get a fine paste. Add methi seeds and ragi. Continue to grind into a fine paste.
- Now, add rice and grind leaving rice a bit coarse. This gives the idli a good texture.
- Leave this batter to ferment overnight with a pinch of salt. Next day the batter would have risen so ensure you have used a slightly big container.
- Grease idli moulds with ghee and pour a ladle of batter in each mould.
- Steam the idlis for 10 – 15 minutes on medium heat.
- Mash and feed warm with ghee and dal.
Ragi is highly nutritious and rich in dietary fiber, calcium, protein, iron and other minerals. Amino acids present in ragi help in the development of muscle functioning, improving metabolism, formation of blood and promote the release of growth hormones.