Instant Ragi Idli & Tomato Chutney

Step 1: Roast Rava

Heat 1 tsp of oil in a pan on a low flame. Add 1/2 cup of upma rava and roast it for 3 minutes until it becomes slightly sandy in texture and lightly fragrant.

Step 2: Add Ragi Flour and Mix

Add 1/2 cup of ragi flour to the roasted rava in the pan. Mix it with the rava for 1 minute on a low flame, allowing it to warm through.

Step 3: Prepare Idli Batter Base

Transfer the roasted rava and ragi flour mixture to a mixing bowl and let it cool completely. Once cooled, add 1/2 tsp of salt and 1/2 cup of fresh curd. Mix well until combined.

Step 4: Add Water and Rest Batter

Add 1/2 cup of water to the batter and mix thoroughly. Cover the bowl and let the batter rest for 20 minutes to allow the rava to soak and swell.

Step 5: Sauté Chutney Ingredients

While the idli batter rests, prepare the chutney. Heat 2 tbsp of oil in a pan. Add 2 tbsp of channa dal and roast on a low flame until it turns light golden. Then add the sambar onions, 5 garlic cloves, and 1 small piece of ginger. Sauté for about 1 minute until slightly softened. Add 5 dry red chillies and 3 Kashmiri chillies (if using for color) and sauté until the chillies change color slightly.

Step 6: Cook Tomatoes for Chutney

Add 2 chopped big tomatoes and 1/2 tsp of salt to the pan. Cook on a medium flame, stirring occasionally, until the tomatoes soften completely and their skins begin to peel. This should take about 5-7 minutes. Turn off the heat and let the mixture cool down.

Step 7: Grind Chutney

Once the chutney ingredients are completely cooled, transfer them to a mixer grinder. Grind to a smooth paste. Transfer the ground chutney to a serving bowl.

Step 8: Temper the Chutney

For tempering, heat 2 tsp of oil in a small pan. Add 1/2 tsp of mustard seeds and let them splutter. Add 1/2 tsp of urad dal and fry until golden brown. Finally, add a few curry leaves and let them crisp up. Pour the hot tempering over the prepared tomato chutney.

Step 9: Finalize Idli Batter

After 20 minutes, check the idli batter. It will be thick. Add 1/4 tsp of ENO fruit salt. Pour the remaining 1/4 cup of water over the ENO to activate it. Gently mix the batter until it reaches an idli batter consistency. Do not overmix.

Step 10: Steam the Idlis

Grease the idli plates with oil. Pour the ragi idli batter into the molds, filling them about three-quarters full. Place the idli plates into a preheated idli steamer with boiling water. Steam on a low flame for 12-15 minutes, or until a toothpick inserted into an idli comes out clean.

Step 11: Serve Instant Ragi Idli

Once cooked, carefully remove the idlis from the molds using a spoon or knife. Serve the hot and soft instant ragi idlis with the delicious tomato chutney. Enjoy!

• Ensure the rava and ragi flour are roasted on a low flame to prevent burning and achieve a good aroma.

• Allow the idli batter to rest for at least 15-20 minutes for the rava to soak well and the idlis to be soft.

• For the tomato chutney, roast the ingredients until the tomatoes soften and their skin begins to peel, but avoid over-browning the dal.

• Adjust the number of red chillies in the chutney according to your spice preference.

• For a richer idli, you can add a pinch of baking soda instead of ENO, but adjust the quantity carefully.

• Add a small piece of tamarind to the tomato chutney for an extra tangy flavor.

• Experiment with different millets for the idli, such as foxtail millet or pearl millet, by grinding them into flour.