Ragi Idli in Thecha Buttermilk
πΉπππππ:
For Idli
*Ragi Grain- 1 cup
*Urad Dal- 1/2 cup
*Methi Seeds- 1 tsp
*Poha- 1/3 cup
*Salt
For Thecha Buttermilk
*Buttermilk- 800ml
*Coriander-1 cup (washed, chopped)
*Mint- 1/2 cup (washed, chopped)
*Green Chillies- to taste (4-5)
*Ginger- 1/2β
*Roasted Peanuts- 1/4 cup
*Salt to taste
π΄πππππ
:
β₯Wash ragi, urad dal & methi really well & soak for 8hrs.
β₯ Drain water & grind the mixture with very little water.
β₯10mins before grinding soak poha. Drain. Add poha & grind to get a smooth batter.
β₯Whisk batter with your hand for 5 mins & cover & ferment overnight.
β₯To make idli, add salt to fermented batter & little water to make it pourable.
β₯Steam batter in idli moulds for 14-15mins.
β₯Grind all the ingredients for Thecha into a coarse paste.
β₯Mix in buttermilk with salt.
β₯Add dry curry leaf powder.
β₯Pour this mixture on the idlis & sprinkle podi & serve.
Note- use minimal water to grind idli batter
