RAGI RAVA IDLI, how to make Finger millet-semolina-cracked wheat idlis

Ragi Rava Idli......a very healthy tiffin variety, with the nutrient-rich Finger millet aka ragi/nachni combined with the power house Cracked wheat & Semolina.
Please check my Ragi Rava dosa 
And the other dosa varieties and also tiffin varieties, wherein you can find the other idlis
A very healthy, soft idli, should be eaten hot.

Ingredients

Ragi flour - 1/2 cup

Samba rava - 1/4 cup

Semolina/sooji - 1/4 cup

 Carrot - 1, small, grated

Curds/yogurt - 3/4 cup

Fresh lemon juice - 1 tsp

Water - 1/2 cup, roughly

Eno's fruit salt - 1 tsp

Coriander, finely chopped - 2 tbsps

Salt to taste

To season

Cooking oil - 2 tsps

Ghee - 1 tsp

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Broken urad dhal - 1 tsp

Channa dhal - 1 tsp

Ginger - a small piece, finely chopped

Green chillies - 2-3, finely chopped

Recipe cuisine: South Indian; Category: Breakfast/dinner

Prep time: 10 mts; Cooking time: 25 mts

Yields 9 Idlis

A non stick pan heated, cooking oil and ghee heated up and the above mentioned seasonings done

Ginger and green chilli pieces added

Now, both the ravas added, flames on the lowest, and nicely roasted till a good aroma comes out

Now, ragi flour also added

Grated carrots and salt to taste added, all roasted well

Switched off now

Transferred to a bowl, fresh coriander leaves added

Curds whisked in a bowl

Curds added to the ragi rava mixture, which would have cooled down by now

Lemon juice also added

All mixed well, and let aside for 15 mts

It would have become thick by now, add enough water (roughly 1/2 cup) to bring the batter to the right consistency

Now, before adding Eno's fruit salt, keep the Pressure cooker with enough water and set it to boil, keep the idli plates greased and ready, then only fruit salt should be added.

Pour a teaspoon of water on the fruit salt, it will start frothing, and immediately mix it gently,and....

pour into the greased idli plates, and steam for 15 minutes

done!!

Remove and keep on a plate

Served here with sambar. You can serve with any chutney or Molagappodi too

This post first appeared in www.malpatskitchen.com

Categories: Healthy Cooking, Millet Recipes, Ragi recipes, South Indian Breakfasts, Tiffin Varieties