RAGI(NACHNE) IDLI

RAGI IDLI OR NACHNE IDLI 

 Soft, fluffy idlis made of ragi flour also  known as 'nachene' in Goa. We consume ragi in various dishes like ladoo, porridge, dosa, payasam, halwa, upma, tizan etc. Ragi idli is not made often at home since we consume a lot of it in tizan.This ragi idli is very healthy. Try it out guys. It's very tasty!

INGREDIENTS:

• 2 cups idli batter (fluffy batter)
• ½ cup ragi flour or nachni flour (can use lesser but not more)
• ¼ cup water + 2 tbsp warm (add 1 tbsp more if needed)
• Salt
• ½ tsp oil

METHOD:

PREPARATION OF RAGI IDLI

1. Warm up  ¼ cup water first. Add flour to a bowl and pour water as needed and mix well to make a thick paste.
2. Next pour in the fermented idli batter and salt. Please use only well fermented batter. Give a gentle stir until just combined. The batter must be thick.
3. Set this aside for 15 to 20 minutes for the flour to absorb water.
4. Bring water to a boil for steaming in a idli steamer or cooker.

MAKING OF RAGI IDLI 

1. Meanwhile grease the plates and pour the batter in the moulds. 
2. When the water begins to boil rapidly, open the lid and place the ragi idli stand in it.
3. Cover and steam for exactly 10 mins. You may need to adjust the timing based on your pot.
4. Switch off and allow to cool.
5. Dip the edge of a spoon in water and remove the idlis using it.
6. Serve ragi idli hot with sambar or chutney