Ragi Idli

Idlis are one of the most popular South- Indian breakfasts. The health quotient of normal rice idli is raised one level higher by adding Ragi (finger millet) in it. The health benefits of Ragi are many – gluten free and rich in fibre – to name a couple of them. Ragi Idli can be made using ragi grain or ragi flour. Here, I share the recipe in which ragi flour is used.

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Ingredients :

  1. Ragi flour- 1 cup
  2. white rice – 1 cup
  3. urad dhal – 1/2 cup
  4. poha / beaten rice – 1/4 cup
  5. fenugreek seeds – 1/4 teaspoon (optional)
  6. salt
  7. water

Method :

  • Rinse and soak white rice – fenugreek seeds , urad dhal over night in separate containers. Soak poha for 10 minutes prior to grinding. (you can also soak in overnight)
  • Grind them all together with water (about 3/4 cup to 1 cup) by adding water little by little) to a thick consistency .Transfer it to a big bowl.
  • In another small bowl, Mix 1 cup ragi flour in 1/2 cup water. Mix well until smooth and no lumps are formed . Add this to the bowl of ground rice- urad dal mixture. Combine it very well. (If the batter is watery, just add a little more ragi flour; if the batter is too thick, just add water and bring to the required consistency)
  • Cover and let it rest in a warmer place for 6-7 hours to ferment. Once fermented , add salt. Mix well.
  • Heat enough water in the idli steamer . Grease the idli mould with oil. Pour batter into each idli mould. place it in the steamer and steam- cook for 15 minutes.

Healthy Ragi Idli is ready ! serve it with Sambar and Chutney

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You may also like these idli varieties –

2 thoughts

    1. You can take 1 cup whole ragi . Wash and soak it overnight.grind it along with all other grinding ingredients

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