How to Prepare Kiro Ragi Idli Premix

How to Prepare Kiro Ragi Idli Premix (No Fermentation)

Ingredients

• Kiro Ragi idli Premix – 1 cup (approx. 100–120 g)

• Water – ¾ to 1 cup (as needed)

• ENO Fruit Salt – ½ tsp

• Salt – to taste

• Oil – for greasing moulds

Method

1. Prepare the Batter
   In a bowl, add the ragi premix and salt.
   Slowly add water and mix well to form a smooth, thick batter (slightly thicker than dosa batter).

2. Rest the Batter
   Let the batter rest for 5 minutes for better texture.

3. Add ENO
   Just before steaming, add ½ tsp ENO to the batter.
   Gently mix once in one direction.
   Do not overmix.

4. Steam the Idlis
   Grease idli moulds lightly and pour batter into each mould.
   Steam in a preheated steamer for 10–12 minutes on medium heat.

5. Check & Serve
   Insert a toothpick—if it comes out clean, idlis are ready.
   Allow to cool for 1–2 minutes, demould gently.

Serving Suggestion

Serve hot with coconut chutney, tomato chutney, or sambar.

Tips (Optional – You can keep or remove for label)

• For softer idlis, you may add 1 tbsp curd (optional).

• Batter consistency is key—too thin = flat idlis, too thick = dense idlis.

• Always add ENO just before steaming.

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