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Ragi idli

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Ragi idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.

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Illustrative finished ragi idli: six soft, reddish-brown steamed finger-millet cakes with fine grain speckling on a ceramic plate, with coconut chutney beside them.

History

The modern creator demonstration does not establish the earliest attestation or origin of this food.

Ingredients

Scaling: source batch only

Whole ragiWash two or three times and soak about six hours.
355 mL1½ cup as recorded
Urad dalWash and soak about six hours.
118 mL½ cup as recorded
Idli ravaSoak for half an hour, then drain and squeeze out water.
355 mL1½ cup as recorded
WaterUse a little water while grinding the ragi and urad separately.
Little; not measured.
Salt
Amount not stated.
Cooking fat (type not stated)
Amount not stated
As needed to grease idli plates; the creator does not name the fat or amount.

Method

Risks and precautions · Standard risk

Batter rise, bubbles, aroma, colour and texture are quality observations, not safety proof. The source does not establish measured fermentation temperature, pH or a safe storage time.

  1. Wash and soak the whole ragi and urad separately for about six hours; soak idli rava for half an hour.
  2. Drain and grind the ragi to a fine, thick paste with little water. Drain and grind urad to a fine paste. Squeeze excess water from the idli rava.
  3. Combine the pastes and rava, add salt and mix. Transfer to a large container, clean the sides, cover and leave overnight to ferment.
  4. Mix the fermented batter briefly, grease idli plates and add batter.
  5. Steam over water on medium flame for ten minutes.

Places

Unknown

Documented preparation · Place not established

The creator does not establish this preparation’s geographic origin.

Location source 1 →

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