Brown Rice - Ragi Idli

The saga of brown rice love continues and here is one more appealing breakfast dish using it. Our favorite idlis are in a new avatar because of the brown rice and ragi used in the batter.



Ingredients for around 45 - 50 idlis:
3/4 cup brown rice
3/4 cup urad dal
3/4 cup ragi
Salt to taste
Oil / ghee to grease the idli moulds

Making Idlis:
* Soak the first three ingredients separately in plenty of water for at least 4 hours. You can combine the rice and urad dal together to soak but always soak ragi individually.
* Grind dal and rice using as little water as possible in a mixer / grinder smoothly. Transfer the batter into a container. Then add the ragi to the mixer and grind smoothly adding water as needed. Add this and salt to the dal - rice batter and mix well. Let the container be big enough to allow the raise in batter after fermentation.
* Leave the batter to ferment overnight in a warm place such as a lighted oven.
* In the morning, grease the idli moulds, pour the batter into the moulds and steam cook them in an idli cooker or a pressure cooker with out the weight on.
* Serve them with chutney and sambhar.

Post a Comment