Page 10 - ebook_CTC.cdr

Ingredients Method

 1 cup finger millet flour  Soak udad dal, rice and fenugreek seeds
(Ragi Flour) separately for at least 2 hours. Soak the ragi flour
 1/2 cup split black gram for 10minutes before mixing the batter.

dal (udad dal)  Grind the udad dal first until it turns fluffly. Grind
 1/4 tsp fenugreek seeds the rice and methi seeds to an almost fine

(methi seeds) consistency - leave it a bit grainy (rawa
 1/2 cup idli rice consistency). In a deep pan mix the ground batters
 salt to taste along with the soaked ragi flour adding a little

water to arrive at a idli batter kind of consistency -
should not be too runny nor too thick like cake

batter.
For Serving
Sambar  Leave it overnight for fermentation. Cover the
mouth of the pan with a muslin cloth.
Coconut Chutney

 Place sufficient water in a cooker & bring it to a
boil. Grease idli moulds with a little oil & pour
batter into each mould. Place the mould into the

cooker, cover the lid and steam without adding the
weight (whistle) to the cooker for about 15-18
minutes. Alternatively if you own a Mangalorean
style Tondor (steamer) and classic Sanna moulds

(Ginduls) the same process can be followed.

 Remove the moulds after 20minutes and allow
them to cool a bit before gently turning them over

to remove the idlis out.