Yield: 14-15 Idlis
- 1 cup finger millet flour (ragi flour)
- 1/2 cup split black gram dal (udad dal)
- 1/4 tsp fenugreek seeds (methi seeds)
- 1/2 cup idli rice (parbpoiled rice called as Mutambo in Konkani, you can also use raw rice called as Kolam rice)
- salt to taste
1. Soak udad dal, rice and fenugreek seeds separately for at least 2 hours. Soak the ragi flour for 10minutes before mixing the batter.
2. Grind the udad dal first until it turns fluffly. Grind the rice and methi seeds to an almost fine consistency – leave it a bit grainy (rawa consistency). In a deep pan mix the ground batters along with the soaked ragi flour adding a little water to arrive at a idli batter kind of consistency – should not be too runny nor too thick like cake batter
3. Leave it overnight for fermentation. Cover the mouth of the pan with a muslin cloth.
4. Place sufficient water in a cooker & bring it to a boil. Grease idli moulds with a little oil & pour batter into each mould. Place the mould into the cooker, cover the lid and steam without adding the weight (whistle) to the cooker for about 15-18 minutes. Alternatively if you own a Mangalorean style Tondor (steamer) and classic Sanna moulds (Ginduls) the same process can be followed.
5. Remove the moulds after 20minutes and allow them to cool a bit before gently turning them over to remove the idlis out.
6. Serve hot with Sambar or coconut chutney (recipes to follow)