Ragi(Finger-Millet) and Cracked Wheat Idli

Second recipe from Tamalapaku: Ragi Idli/Steam Finger Millet Cakes. I pretty much followed the base recipe but substituted Cracked Wheat instead of Cracked Rice/Idli Rava. I had it with pressure cooked chicken curry (~ to the one I posted last week) and Stuffed Egplant in Kadai Gravy.

Ingredients:

• 2 Cups Ragi Flour
• 3/4 Cup Whole and Hulled Black Gram/Urad Dhal
• 1/2 Cup Cracked Wheat
• 1 Cup Warm Water
• A pinch of Baking Soda
• Salt, as needed (to be added post-fermentation)

Procedure:

• Soak the Black Gram for 4 hours.Soak the Cracked Wheat in Warm Water for 15-20 minutes. 

• Grind the Black Gram to a smooth paste with little water. Mix the Black Gram batter and Ragi Flour with little Water.

• Add the soaked cracked wheat to the batter along with the baking soda. 

• Add water to until the mixture reaches a batter-like consistency. The mixture shouldn't be thick or runny. Let the mixture sit and ferment in a warm spot overnight. It might take upto 18hrs in cold places.

• Once the volume has almost doubled and the mixture has a distinctive odor, it is fermented. It can be used rightaway and the leftover can be refrigerated upto 3-4 days.

• Stir in the salt before using.

• Grease the Idli moulds and pour little batter. 

• Steam it for 15-20 minutes.

• Tastes best when consumed hot/warm with spicy chutney or spicy chicken kurma and eggplant gravy.

Enjoy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19