Ragi Idli with Coconut Chutney
Wholesome ragi idlis paired with a zesty coconut chutney.
⏱️ 45 min🍽️ Serves 1
🔥 280 kcal💪 9g protein🍚 48g carbs🥑 6g fat🌾 7g fibreper serving
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servings
Ingredients
- 🌾1 cup ragi flour
- 🥣½ cup urad dal
- 🌿¼ cup fenugreek seeds
- 🥥¼ cup grated coconut
- 🌶️2 green chillies
- 🫚1 inch ginger
- 🌰¼ cup roasted chana dal (dalia)
- ⚫½ tsp mustard seeds
- 🥣½ tsp urad dal (for tempering)
- 🍃5 curry leaves
- 🧂1 pinch asafoetida (hing)
- 🍾1 tbsp sesame oil
- 🧂 salt, to taste
- 💧 water, as needed
Pro tips
- Ensure your batter ferments properly for soft and fluffy idlis; a warm spot helps.
- Adjust the spice level of the chutney by increasing or decreasing green chillies.
- Leftover idli batter can be stored in the refrigerator for 2-3 days.
Method
- 1Soak urad dal and fenugreek seeds together for 4-6 hours. Grind them into a smooth batter with a little water.
- 2Combine the ground batter with ragi flour and salt. Add enough water to achieve an idli batter consistency. Mix well and let it ferment overnight (8-12 hours) in a warm place.
- 3For the chutney, blend grated coconut, green chillies, ginger, roasted chana dal, and salt with a little water until smooth. Adjust consistency by adding more water.
- 4Heat sesame oil in a small pan for tempering. Add mustard seeds, urad dal, curry leaves, and asafoetida. Sauté until fragrant and dal turns golden.
- 5Pour the tempering over the prepared coconut chutney and mix well.
- 6Grease idli moulds. Pour the fermented ragi idli batter into the moulds.
- 7Steam the idlis in an idli cooker or steamer for 10-12 minutes, or until cooked through.
- 8Serve the hot ragi idlis with the fresh coconut chutney.