RAGI IDLY

NEEDED;

Rice - 1 1/2 cup (i  used boiled rice)

whole urad dal - 3/4 cup

ragi flour - 1 1/2 cup

salt

water as required

baking soda - 1/2 tsp

til oil for greasing idly moulds

METHOD

• soak rice and dal seperately.(5 hrs)
• then wash twice or thrice and drain the water . 
• grind them seperately adding water as required ,same as u do for normal idly .
• transfer the batter to a large container . 
• add ragi flour and salt . mix well and keep aside .( for fermentation )
• the batter will rise (ferment) , mix well .
• grease the idly moulds with til oil , pour ladle full of batter in each mould , and steam it .(10 min)
• remove , leave it to cool for 5 min , take the idly spoon, dip in water, slide it under the idly.
• the idly will just pop up. 
• serve hot with sambar or any chutney.

                                  

NOTE

grind dal smooth , little grit in rice batter is ok.

batter shd not be runny

use big containe , coz if small it will pour out while fermenting.