RAGI IDLI (FERMENTED, STEAMED & GUT-FRIENDLY)

Ingredients:

• 1 cup sprouted ragi flour
• ½ cup urad dal (black gram)
• Salt to taste
• Water as needed

Method:              

1. Soak urad dal for 4-5 hours and grind to a smooth batter.
2. Mix ragi flour with the urad dal batter, adding water to achieve idli batter consistency.
3. Add salt and ferment the batter overnight or for 8-10 hours.
4. Pour the fermented batter into greased idli molds and steam for 10-12 minutes.
5. Serve hot with chutney or sambar.

Health Benefits

• Fermented food → improves gut microbiota
• Rich in calcium and iron
• Low-fat, steamed preparation
• Easily digestible and suitable for all ages