Ragi Idli with Sambar
Ingredients for Ragi Idli
1 cup ragi (finger millet) flour
1/2 cup semolina (sooji)
1 cup low-fat yogurt
About 1/4 cup water (adjust as needed)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon finely chopped fresh coriander leaves (optional)
Ingredients for Sambar
1/2 cup cooked toor dal
1 cup chopped mixed vegetables (carrots, beans, pumpkin, etc.)
2 tablespoons tamarind pulp
2 teaspoons sambar powder
1/4 teaspoon turmeric powder
1/2 teaspoon mustard seeds
6-8 curry leaves
2 dried red chilies
1 teaspoon cooking oil
Salt to taste
Fresh coriander leaves for garnish
Instructions for Ragi Idli
1. Make the Batter:
Combine the ragi flour, yoghurt, and semolina in a large bowl. Water should be added gradually until the batter thickens. Let it sit for 20 minutes to rest.
2. Add Seasonings:
Stir in salt and baking soda into the batter. You can also mix in chopped coriander leaves for added flavor, if desired.
3. Steam the Idlis:
Lightly grease idli molds with a bit of oil. Once the moulds are three-fourths full, pour the batter into them. Steam in an idli cooker for about 10-12 minutes or until the idlis are cooked through.
4. Cool and Remove:
Let the idlis cool for a few minutes before removing them from the moulds. Serve hot.
Instructions for Sambar
1. Cook Vegetables:
Place the all chopped vegetables in a pot with water and turmeric powder. Cook until the vegetables are tender.
2. Add Tamarind and Spices:
Combine the tamarind pulp, sambar powder, and a tiny amount of water in a small bowl. After the veggies have been cooked, add this combination and simmer for five to seven minutes.
3. Incorporate Cooked Dal:
Incorporate the cooked toor dal into the vegetable mixture by mashing it. Give it a good stir and boil for five more minutes.
4. Prepare the Tempering:
Heat oil in a small pan. Add mustard seeds and let them crackle. Stir in curry leaves and dried red chillies. Once aromatic, pour the tempering over the sambar.
5. Garnish and Serve:
Garnish the sambar with chopped coriander leaves and serve hot with the freshly prepared ragi idlis.