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Preparation Time : 5
Cook Time : 15
Total Time : 20
1 cup ragi flour
1/4 cup brown rice, soaked overnight
1/2 cup urad dal (split black gram lentil), soaked overnight
1 tsp. red chili flakes
1 tsp. salt or to taste
1 tsp. eno fruit salt
Grind the rice and dal with required quantity of water into a smooth paste. Add the ragi flour, red chili flakes and salt.
Leave aside overnight to ferment. Just before preparing, add the eno fruit salt and give it a mix.
Pour in greased idli moulds and steam for 15-17 minutes (5 minutes on high flame and the remainder on low flame).
When cool enough to handle, demould it and serve them with coconut chutney and sambar.
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