Ragi rava idli-How to make-Step by step photos

Cuisine Style: Karnataka, Tamil Nadu, South India | Preparation & Cooking Time: 20 minutes | To Serve: 4 | Type: Breakfast

Ingredients

• Ragi flour[Finger millet flour, kezhvaragu maavu] – 2 tbsp
• Rava[Semolina] - 1 ½ cup
• Sago [Javvarisi] – 2 tbsp
• Curd – 1 ¾ cup
• Water as needed
• Carrot - 2 tbsp [finely chopped]
• Cashew nut - 7
• Green chilli - 1 [chopped]
• Curry leaves - 2 spring
• Ginger - 1 tbsp [finely chopped]
• Coriander Leaves - ½ cup [chopped]
• Mint leaves – ¼ cup [finely chopped]
• Mustard seeds - 1 tbsp
• Bengal gram - 1 tbsp
• Urad dal - 1 tbsp
• Asafetida - a pinch
• Oil - 3 tbsp
• Salt to taste

Preparation Method

• In a bowl add ragi, rava, sago, curd, water & salt mix well[(general Idli batter consistency) then cover it & leave it for 2 hours.[ Particle of Rava, sago size becomes 2 times bigger & soft after 2 hours]
• Heat oil in a pan, add cashew nuts sauté till light brown then chop & keep it aside.
• Then add ginger, green chilli, carrot, and curry leaves one by one then sauté gently.
• Add chopped coriander leaves & mint leaves sauté gently for a min. Then cut off heat.
• Add these seasoned ingredients, asafetida, & chopped cashew nuts to the ragi rava batter mixture.
• Heat idli cooker with water & let it boil. Then grease idly plates with oil and pour ragi rava batter in each cavity, place it in boiling water, cover lid and steam it for 8 to 10 min.
• Then Serve hot with coconut chutney.

How to make Ragi rava idli-Step by step photos

In a bowl add rava, sago, ragi, curd, water & salt mix well & leave it for 2 hours

After 2 hours add asafetida mix well

Heat oil in a pan, add mustard, urad dal & bengal gram fry till light brown

Add green chilli & ginger

Add carrot, mint, coriander & curry leaves saute for 50 sec then cut off heat

Add sauteed ingredients to the batter mix well

Ragi rava idli batter is ready

Grease idli plates with oil, pour batter, cover lid & steam it for 10 min.

After steaming, idlis are ready & take it out

Ragi rava sago idlis in serving plate-Serve hot with chutney