Finger Millet is a rich source of Calcium, Iron, Protein, Fiber and other minerals and is a gluten-free food. Its fat content is very low and it is easy to digest.
After fermentation, mix well and refrigerate it.
Batter is ready to make idly...
Ingredients:
Ragi flour = 4 cups
Urid Dal = 1 cup
Salt = to taste
Method:-
Wash and soak urid dal for 3 hrs.
In a mixie, grind the urid dal to a fine paste and mix it together with Ragi flour in a vessel. Add salt and mix well, make sure that there is no lumps in the batter.
Allow it to ferment for 8 to 9 hours.
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| Before Fermentation |
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| After Fermentation |
After fermentation, mix well and refrigerate it.
Batter is ready to make idly...
Grease idly plates or cups with little oil and pour half of the level and steam for 12 mins.
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