Ragi flour 1/4 cup Rava| sooji 1/4 cup Yogurt 1/4 cup Eno salt 1/2 tsp Oil 3 tsp Mustard seeds 1/4 tsp Channa dal 1/4 tsp Urad dal 1/4 tsp Ginger (grated) 1/2 tsp Salt as needed Lemon juice 1 tsp Coriander leaves + curry leaves few Green chili 1 Video of how to make ragi rava idli
In a pan add oil and add the mustard seeds. Once it splutters add the channa dal, urad dal, grated ginger and green chili (slit). Cook till the dal turns into golden brown.
Add finely chopped coriander leaves and curry leaves.
Add the ragi flour and rava. Switch off the flame.
Mix well and allow this to cool completely. Transfer this to a bowl. I discarded the green chili, so that it won’t get into the mouth while eating the idlis. Add salt and lemon juice. Mix well. Add yogurt to this and mix well. Add little water to this to get a thick batter consistency.
After 2 minutes take the idlis off from the mould. Ragi rava idlis are ready to serve. Serve with your favourite chutney. I served with coconut chutney. These idlis stay soft even after 2-3 hours. So you can pack for kids lunch box too.
I like to try anything with ragi. i tried this one too. My daughter who usually doesnt eat ragi , ate it well. I was surprised . My husband said this is the best rava idli i made. he told me to make this ragi rava idlis instead of oats and plain rava idli. Yes, it was super soft and yummy. I ate last after feeding my 3 year old. And i was left only with two idlis :). Thanks a lot for sharing such a wonderful recipe. Tried your millet tomato dosa too using samai. it was very easy to make . It was very yummy. No one at my home knew it was made of millet 😉 .
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