Nachni Idli
Soft, fluffy, and naturally nutritious, these nachni idlis bring the wholesome goodness of ragi (finger millet) to your plate. Packed with fiber, calcium, and essential nutrients, they offer a hearty yet light alternative to traditional idlis. Fermented to enhance flavor and digestion, these steamed delights pair perfectly with coconut chutney, spicy sambar, or a drizzle of ghee, making them a delicious and healthy way to start the day.
Preparation Time
15 minutes
Soaking Time
12 hours
Refrigeration Time
6 hours
Cooking Time
15 minutes
Makes
½ kg batter
INGREDIENTS
- ½ Cup Whole Ragi
- ¼ cup whole rice
- ¼ Cup Urad Dal
- ½ tsp Methi seeds
- 2 Cups Water
- 2 tbsp Curd
- ¼ Cup Poha
- Salt to taste
- 2 tbsp Oil
- ½ tsp Baking Soda
To add later
Other ingredients
METHOD
- Soak ragi, rice, urad dal and methi seeds in 2 Cups of Water overnight.
- Once soaked, transfer the mixture to a blender along with curd ,poha and salt to taste.
- Grind into a smooth grain free batter. You can add water to adjust the consistency as needed.
- Transfer the batter into a bowl, Cover and let this batter ferment for at least 5- 6 hours.
- Once fermented, add in baking soda and oil.
- Mix until well combined and now use the batter instantly to make idlis in a steamer.
- Serve hot with chutney and sambhar
