About Ragi Idli Recipe
These ragi idli are so easy to make. The main thing about making a batter is time, because you have to soak it for 4 to 6 hours, then grind it, then ferment it..But this is half that time, specially if you follow my secret trick, which i have mentioned in the notes section. You can soak and grind the batter in just 40 to 45 mins. You cannot skip on the fermenting process, because that what makes this idlies so soft. These idli came out so soft, i even made dosa by adding some more water to the batter, the dosa came out so crispy and delicious. I will do a separate post for that, or else this post will get so big..I hope you will try this out and let me know how it turned out.
How to Make Soft Ragi Idli
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Tips & Tricks
1)This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good. 2)The batter should be thick, not thin or runny. 3)Dal and Rice should be ground till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie. 4)Dont add too much baking soda than mentioned, or it will affect the colour, texture and taste of idli. 5)Use a large container when you are fermenting, because my batter risen too much and a little over flowed. 6)Dont steam the idli more than 15 mins, or it will dry up.
