Instant Raagi (Finger Millet) idlli😊

 Instant Raagi (Finger Millet) idlli😊

Ingredients

·       1Cup Raagi Flour
·       1 Cup Semolina
·       1 Cup Yogurt
·       3-4 tsp oil for tadka and for greasing Idli moulds
·       ½ tsp mustard seeds
·       5 to 6 cashews chopped
·       ½ tsp channa dal
·       8-10 Curry Leaves
·       1 inch ginger grated
·       1 tsp Eno (Fruit Salt)
·       Salt to taste
·       Water
·       1/2 Cup Grated coconut any other vegetable its completely optional
·       a pinch of Hing (Asafoetida

Instructions

In a bowl, add the ragi, rava and mix well. Add in the curd and just enough water if at all to combine the dry and the wet. Let this rest for 10-12 minutes, for the flours to hydrate. In the meantime, in a pan add a teaspoon of oil. Once hot, add in the mustard seeds. Once it splutters, add  channa dal, cashew, the curry leaves and hing. Sauté it on high for a 1 minutes. Add this in the batter. Add the ginger, grated coconut and mix. After 10-12 minutes, mix everything and make the a semi thick batter of dropping consistency without lumps. Grease an idli mould and add enough water in the Idli Steamer for boiling. Once the water has started boiling, add a teaspoon of fruit salt in the batter and add about 2 tablespoon of batter in each idli moulds. Steam the idli’s for 10-12 minutes until done. (A toothpick or a knife inserted in one of the idli’s should come out clean) Remove and let it rest for at least 1-2 mins. De-mould using a spoon and serve it with chutney or sambhar of your choice.