This is a gluten free idli made with whole finger millets.
Ingredients :
- 3 cups ragi seeds
- 1 cup urad dal
- 1 cup poha/ flattened rice
- 1 tsp methi seeds
How to make:
- Wash and Soak the ragi separately for 8-10 hours . Soak urad dal and methi seeds for 6-7 hours. Soak the poha in little water an hour before grinding the batter
- After the soaking time discard water from ragi and poha and grind to a smooth paste
- Pour onto a container
- Grind the urad dal into a fluffy paste
- Add this to ragi batter
- Mix well, add salt and ferment for 10-12 hours depending on the outside temperature.
- Grease idli plates . Pour batter and team for 10-15 minutes
- Serve hot with chutney and sambar
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