SUPER SOFT RAGI IDLI | Healthy Millet Recipe with Tips | रागी से बनाईए स्वादिष्ट इडली | Sanjyot Keer

This Ragi Idli is made from scratch using a properly fermented batter, with all the tips and measurements to help you achieve the softest idlis every time. ✨ It’s a wholesome and delicious way to incorporate millets into your diet. I’ve shared the full written recipe below, along with the link to my perfect hotel-style sambar. Happy cooking! ❤️🍽️ Hotel Style Sambar:    • Hotel Sambar Secret Recipe | Easy Sambar f...   Power meets precision in every blend! ✨ Say hello to the BLP 2.0, now available on Amazon, your new kitchen superstar that makes cooking easier, faster, and way more fun. With Christmas around the corner, it’s the perfect time to treat yourself or surprise someone special with the ultimate kitchen companion. 🎄 Happy holidays & happy shopping! 🛍️ Link - https://amzn.in/d/0nhLQIe Written Recipe - Ragi Idli Soaking Time: 6-8 hours Prep time: 10-15 minutes Fermentation time: 10-12 hours Cooking time: 15 minutes Ingredients: RAGI | रागी 1 CUP IDLI RICE | इडली चावल 1 CUP URAD GOTA | उड़द गोटा 1/2 CUP FENUGREEK SEEDS | मेथी दाना 1/2 TSP WATER | पानी AS REQUIRED POHA | पोहा 1/4 CUP WATER | पानी AS REQUIRED(for washing and soaking) ICE COLD WATER | ठंडा पानी AS REQUIRED (for blending) SALT | नमक TO TASTE OIL | तेल AS REQUIRED (FOR GREASING) Method: For this recipe, the ratio used is 1 cup ragi : 1 cup idli rice : ½ cup urad gota. This ratio gives soft, fluffy idlis with good structure. Using only ragi and urad will result in denser, slightly pasty idlis, while increasing ragi further from 1 cup in the ratio can make the texture softer but a bit mushy. Add ragi and idli rice to a large bowl and wash thoroughly, changing the water until it turns clear. In a separate bowl, wash the urad gota along with fenugreek seeds in the same way. Cover both bowls with enough water and let them soak for 6–8 hours or overnight. Once the ragi, rice & urad dal are soaked, add poha to a sieve, wash it under running water, drain well, and let it rest in the sieve for 10 minutes. Discard the soaking water from the rice and ragi. Transfer them to a mixer jar, add ice-cold water just up to the level of the grains, and grind using pulse mode. The batter should be fine but slightly coarse, when rubbed between your fingers, it should feel like fine rava, not completely smooth. Transfer this batter to a large vessel. Next, discard the soaking water from the urad dal. Add it to the mixer jar along with the soaked poha and less ice-cold water than used for rice. Grind until the batter is very fine, light, and fluffy. Add the urad batter to the rice and ragi batter. Mix and whisk the batter vigorously for 2–3 minutes to incorporate air. Clean the sides of the vessel, loosely cover with a lid, and allow the batter to ferment overnight or until it rises and becomes airy. Fermentation time depends on temperature, 8–10 hours in summer and 12–15 hours in winter. Once fermented, gently mix the batter using a spatula to release excess air. Add salt and mix lightly. The idli batter is now ready. To steam the idlis, set a steamer on high heat with sufficient water, cover, and allow steam to build. Grease the idli plates generously with oil. Pour the batter into the moulds, filling them about ¾ full, as the idlis will rise while steaming. Place the trays in the steamer, cover, and steam for 12–15 minutes. To check doneness, insert a toothpick, it should come out clean. Remove the trays carefully and allow them to cool slightly before unmoulding using the back of a spoon. Your soft, fluffy Ragi Idlis are ready. Serve hot with coconut chutney and sambar. Coconut Chutney Ingredients: FRESH COCONUT | नारियल 1 CUP ROASTED CHANA DAL | दालिया 1/3 CUP GREEN CHILLI | हरी मिर्च 2 NOS. SALT | नमक TO TASTE CUMIN POWDER | जीरा पाउडर A PINCH BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH WATER | पानी AS REQUIRED OIL | तेल 2 TBSP MUSTARD SEEDS | राई 1/2 TSP CHANA DAL | चना दाल 1/2 TSP URAD DAL | उरद दाल 1/2 TSP RED CHILLI | लाल मिर्च 2-3 NOS. CURRY LEAVES | कड़ी पत्ता 6-8 NOS. Method: Add the coconut, roasted chana dal, green chilli & the remaining ingredients into a mixer grinder jar & grind it into a fine paste. Transfer the coconut chutney into a bowl & set a pan on high flame, add the oil, once the oil gets hot add in the mustar seeds, urad & chana dal, fry them in the oil for a few seconds & then add red chillies & curry leaves. Further pour the tadka immediately over the coconut chutney & stir well. Your coconut chutney is ready. #sanjyotkeer #yfl Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators)