Ragi Idli with Six Pepper Medley Coconut Chutney

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Ragi Idli with Six Pepper Medley Coconut Chutney

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min

Ingredients

Serves : 5
  • 1/2 cups urad dal


  • 1/2 cups idli rice


  • 1/2 cups whole ragi grain


  • 2 cups water


  • 1 pinch salt


  • 2 cups six pepper medley coconut chutney : grated coconut (1/2 coconut grated)


  • 1-2 nos green chilli


  • 1/4 tsp cumin seeds


  • 2-3 nos dry red chillies


  • 1/2 tsp mustard seeds


  • 5 nos medium shallots


  • 1 tbsp sprig 6 pepper medley (coarsely ground)


  • 2 sprig curry leaves


  • 1 pinch salt


  • 2 tbsp oil

Directions

  • Wash and drain urad dal, idli rice, and ragi, and soak in 1 1/2 cups of water.
  • After 4 hrs, drain the grains (keep aside the water), and grind to a batter adding back the water a little at a time.
  • Leave the batter to ferment for 6-8 hours (overnight). Add 1/2 cup water, salt and mix well.
  • Grease the idli moulds with oil.
  • Pour the batter into the moulds and steam cook in the idli cooker.
  • 10-15 mins of steam should cook the idlis. A skewer should come out clean when inserted.
  • Six Pepper Medley Coconut Chutney : In a food processor or mixer, grind together the grated coconut, green chillies, and cumin seeds to a medium coarse paste adding a little water (use 1 cup) at a time.
  • Add salt and mix well.
  • Heat some oil in a pan and pop the mustard seeds.
  • Lower the flame and add the finely sliced shallots and curry leaves.
  • Once the shallot starts turning brown, add the dry red chillies and fry for a few more seconds.
  • Add the Six Pepper Medley, mix well, and switch off. We want to retain the flavours of the pepper medley without overcooking them.
  • Empty the ground coconut paste to the pan and mix well.
  • Add more salt if required.
  • Enjoy the six pepper medley coconut chutney with some hot, steaming ragiidlis.