Ragi Idli with Six Pepper Medley Coconut Chutney

Ragi Idli with Six Pepper Medley Coconut Chutney


  • Urad Dal 1/2 cups
  • Idli Rice 1/2 cups
  • Whole Ragi Grain 1/2 cups
  • Water 2 cups
  • Salt 1 pinch
  • Six Pepper Medley Coconut Chutney : grated coconut (1/2 coconut grated) 2 cups
  • green chilli 1-2 nos
  • cumin seeds 1/4 tsp
  • dry red chillies 2-3 nos
  • mustard seeds 1/2 tsp
  • medium shallots 5 nos
  • Sprig Six Pepper Medley (coarsely ground) 1 tbsp
  • curry leaves 2 sprig
  • salt 1 pinch
  • oil 2 tbsp


Wash and drain urad dal, idli rice, and ragi, and soak in 1 1/2 cups of water.

After 4 hrs, drain the grains (keep aside the water), and grind to a batter adding back the water a little at a time.

Leave the batter to ferment for 6-8 hours (overnight). Add 1/2 cup water, salt and mix well.

Grease the idli moulds with oil.

Pour the batter into the moulds and steam cook in the idli cooker.

10-15 mins of steam should cook the idlis. A skewer should come out clean when inserted.

Six Pepper Medley Coconut Chutney : In a food processor or mixer, grind together the grated coconut, green chillies, and cumin seeds to a medium coarse paste adding a little water (use 1 cup) at a time.

Add salt and mix well.

Heat some oil in a pan and pop the mustard seeds.

Lower the flame and add the finely sliced shallots and curry leaves.

Once the shallot starts turning brown, add the dry red chillies and fry for a few more seconds.

Add the Six Pepper Medley, mix well, and switch off. We want to retain the flavours of the pepper medley without overcooking them.

Empty the ground coconut paste to the pan and mix well.

Add more salt if required.

Enjoy the six pepper medley coconut chutney with some hot, steaming ragiidlis.


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