Finger Millet Idli
नाचणीची इडली
These idlis combine finger millet flour, semolina and curd in a rested batter, then steam until soft.
- Preparation time
- 15 min
- Soaking / resting time
- 10–15 min batter resting; 2 min cooling
- Cooking time
- 20 min
- Servings
- 2 people
- Meal type
- Breakfast
- Cuisine
- Indian
Ingredients
- Ragi flour (नाचणी पीठ) – 1 cup
- Rava / Semolina (सूजी) – ½ cup
- Curd (ताक/दही) – 1 cup (slightly sour is best)
- Salt – to taste
- Water – as needed (for batter consistency)
- Eno fruit salt or Baking soda – ½ tsp
- Optional: Grated carrot, chopped coriander, mustard seeds, curry leaves (for tempering)
Method
- In a bowl, mix ragi flour, rava, salt, and curd. Add water slowly and mix to form a smooth, idli-like batter.
- Let the batter rest for 10–15 minutes.
- Grease idli moulds with oil and heat water in an idli steamer.
- Just before steaming, add eno to the batter and mix gently. It will become light and fluffy.
- Pour batter into idli moulds. Steam for 10–12 minutes on medium flame.
- Let it cool for 2 minutes. Remove idlis gently and serve hot with coconut chutney or sambar.
Serving Suggestions
Let it cool for 2 minutes. Remove idlis gently and serve hot with coconut chutney or sambar.