Irresistible Authentic Sambhar with Ragi (nachni/millet) Idli & traditional Idli Recipe

Traditional Idli + Ragi (nachni/millet) Idli with Sambhar

Ingredients

Traditional Idli:

• 2 cups of idli rice
• 1 cup of urad dal (split black gram)
• 1 tsp fenugreek seeds (optional)
• Salt to taste
• Water as needed

Ragi Idli:
• 2 cups of idli rice
• 1 cup of urad dal (split black gram)
• 1 cup of ragi or ragi flour (finger millet flour)
• 1 tsp fenugreek seeds (optional)
• Salt to taste
• Water as needed

Instructions

1. Soaking

Traditional Idli:
• Rinse the idli rice and urad dal separately under running water.
• Soak the rice in water for at least 4-5 hours.
• Soak the urad dal and fenugreek seeds together in water for 4-5 hours.

Ragi Idli:
• Rinse the idli rice, ragi and urad dal separately under running water.
• Soak the rice in water for at least 4-5 hours.
• Soak the urad dal and fenugreek seeds together in water for 4-5 hours.

2. Grinding

Traditional Idli:
• Drain the soaked urad dal and fenugreek seeds. Grind them into a smooth and fluffy batter, adding water as needed.
• Drain the soaked rice and grind it into a smooth batter, adding water as needed. The rice batter should be slightly coarse.
• Mix both batters together in a large bowl. Add salt to taste and mix well.

Ragi Idli:
• Drain the soaked urad dal and fenugreek seeds. Grind them into a smooth and fluffy batter, adding water as needed.
• Drain the soaked rice & ragi and grind it into a smooth batter, adding water as needed. The rice batter should be slightly coarse.
• Mix all the batters together in a large bowl. Add salt to taste and mix well.

If using ragi flour:
• Add the ragi flour to the urd daal and rice batter and mix well until there are no lumps. Add water if needed to achieve the right consistency (similar to regular idli batter).

3. Fermentation
• Cover the bowl and let the batter ferment overnight or for 8-12 hours in a warm place. The batter should rise and become airy.

4. Steaming
• Grease the idli molds with oil.
• Pour the fermented batter into the molds.
• Steam the idlis in an idli steamer or pressure cooker (without the whistle) for 10-15 minutes or until a toothpick inserted comes out clean.

5. Serving
• Let the idlis cool for a minute before removing them from the molds.

Sambar Recipe

Soak 1 cup toor daal for 30 minutes. In a pressure cooker, add the daal and water as required, 1 tsp haldi and make 4 whistles. Cool and add 2 glasses of water and blend.
In a kadhai, add 3 tbsp oil, 1 tbsp rai, 2 tsp jeeera, 2 dry red chillies, a pinch of hingh, 2 tej patta and 1 big sliced onion. Saute the onion well.

Add a few leaves of karripatta and 1 chopped tomato. Mix well and add 1 cup of mixed vegetables e.g pumpkin, guvar, potato, baingan and drumstick.

Mix well and add salt, 1 tsp haldi powder, 1.5 tbsp chilli powder, 1 tbsp dhania jeera powder. Mix the masalas well and add 2 inch grated ginger and 2.5 tbsp sambhar masala.

In a big pan, add the boiled toor dal, 1 tsp haldi powder, 2 tsp chilli powder, 1 tbsp gurd, ¼ cup soaked imli and fresh grated coconut. Mix well and bring to a boil then add the sauted vegetables.

Cook on low to medium flame for 20-25 mins. Enjoy with hot idlis and chutney.

Love,
Varsha Aunty & Radhika 💕

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