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.
- Ragi flour- 1 cup
- white rice – 1 cup
- urad dhal – 1/2 cup
- poha / beaten rice – 1/4 cup
- fenugreek seeds – 1/4 teaspoon (optional)
- 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.
You may also like these idli varieties –