Ragi Idli and vegetable stir fry




For the ragi idlis

  1. Whole ragi – 1 cup
  2. Parboiled rice/ Ponni rice – 1 cup
  3. Urad dal – 3/4 cup
  4. Methi / Uluva/Fenugreek seeds – 2 tsps.
  5. Salt – 1 tsp.
  6. Water-  as needed to make the batter

For the stir fry:-

  1. Mini ragi idlis – 12 numbers, torn into smaller pieces
  2. Refined oil – 2 tbsps.
  3. Mustard seeds – 1 tsp.
  4. Curryleaves – 1 tbsp., torn
  5. Onion – 2 numbers, medium, finely chopped
  6. Greenchilly – 3 numbers, finely chopped
  7. Turmeric powder – 1/4 tsp.
  8. Carrot – 1 big, finely chopped
  9. Yellow/Red capsicim – 1/2 cup, finely chopped
  10. Spinach/Paalak leaves – 1/2 cup, finely chopped
  11. Tomato – 1 medium, finely chopped
  12. Tomato ketchup – 2 tsps.
  13. Coriander leaves – 1/2 cup
  14. Garam masala powder – 1/2 tsp.


  1. Wash the rice well & soak it in enough water for 5-6 hours.
  2. Seperately soak the whole grain ragi in water for 9-10 hours.
  3. Wash & soak the urad dal & methi seeds seperately in lots of water for 5-6 hours. Do not discard this water as we will be using this water for grinding the rice & dal.
  4. Drain all the water from the rice & discard this water.
  5. Drain all the water from the urad dal & keep aside.
  6. Grind the urad dal and methi seeds to a very smooth paste (this will make your dosas/idlis on the softer side) adding the water it was soaked in.  Transfer the ground urad dal paste to a big vessel.
  7. Drain out all the water from the soaked ragi & grind it adding the water used for soaking the urad dal.
  8. Grind the rice to a slightly coarse paste (when you touch the batter it must feel almost like you are touching semolina) adding the water used for soaking the urad dal.
  9. Transfer the rice paste and ragi paste to the vessel with the urad dal paste. Mix these three pastes together with your hands. Please don’t use a spoon.
  10. Add salt & mix well.  The batter should be thick but when you take a little batter with your fingers & drop it from a height it should flow in a steady stream. If the batter breaks into smaller portions & falls it means that your batter is too thick. In that case add more water.
  11. Cover the batter & keep it undisturbed in a warm place for 8-10 hours.
  12. Grease mini/button idli moulds with ghee & pour a tsp. of batter into each slot.
  13. Let the idlis steam for 12 minutes or till cooked.
  14. Crumble the cooked idlis into smaller bits & keep them aside for making the stir fry.
  15. Heat 2 tbsps of oil in a pan & add the mustard seeds. Allow them to pop.
  16. Add the curryleaves, onion & chopped greenchillies. Cook till the onion turns golden brown in colour.
  17. Add the turmeric powder & fry for a minute on low heat.
  18. Add the carrots, capsicum, spinach & chopped tamatoes. Add salt & fry for 5 minutes on medium high heat or till the veggies are soft.
  19. Add garam masala powder, tomato ketchup, the crumbled idlis, cilantro & mix well.
  20. Serve this piping hot.
This entry was posted in Breakfast / Dinner, Traditional Kerala dishes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s