Finger Millet/Ragi/Nachni Idli

Idli, sambar and chutney is one of the most loved South Indian dishes. Tangy tasty spicy sambar and the nutty chutney goes well with steaming hot, melt in the mouth soft idlis. Udupi, a small town in Karnataka, happens to be where this originates from. I have made a little change in the idli batter which is making it more tasty, healthy and satiating. Here goes the recipe...

Ingredients

1 cup of split black gram lentil and a handful of beaten rice (the thick variety) soaked for about 5/6 hours 
1 cup of finger millet soaked for 5/6 hours
3 cups of idli rava, this makes the idlis a little grainy and airy which is why I prefer this to rice

Method

Once soaked grind the lentil and the beaten rice with little water to a thick paste and transfer to a bowl, take a  large bowl so there is place for the batter to rise,, grind the millet too with very little water and add to the bowl, in another bowl take the idli rava, wash and drain the water and keep both the bowls covered for fermenting overnight.

Next morning mix the batter with the idli rava, adjust the water, add a small spoon of edible soda, salt as per taste and steam the idlis in the idli maker. While making I sprinkle little black pepper powder on the idlis, this gives it a nice aroma and taste. Relish the idlis with coconut chutney and sambar loaded with vegetables.