Ragi Idli is a nutritious and wholesome twist to the traditional South Indian idli. Made with ragi flour, also known as finger millet flour, it is rich in calcium, iron, and dietary fibers. This recipe combines the health benefits of ragi with the lightness of idlis, making it a perfect breakfast or snack option.
Ragi Idli Recipe
Ragi Idli is a wholesome and nutritious variation of the traditional South Indian idli. Unlike the classic rice and lentil idli, Ragi Idli incorporates ragi flour, also known as finger millet flour, as one of its main ingredients. This addition not only enhances the flavor but also boosts the nutritional value of this beloved breakfast dish.
Ingredients
- 2 cups Ragi Flour (Finger Millet Flour)
- 1/2 cup Urad Dal (Split Black Gram)
- 1/4 cup Poha (Flattened Rice)
- 1 teaspoon Fenugreek Seeds (Methi)
- to taste Salt
- Water as needed
- Oil for greasing idli molds
Instructions
Soak and Ferment:
- Rinse urad dal and fenugreek seeds, then soak them in water for 4-6 hours.
- Soak poha in water for 30 minutes before grinding.
- After soaking, drain the urad dal and fenugreek seeds and grind them to a smooth paste using water as needed.
- Add the soaked poha during the last couple of minutes of grinding the urad dal.
Prepare Ragi Batter:
- In a large bowl, mix the ground urad dal paste with ragi flour.
- Add salt and water as needed to make a batter similar in consistency to regular idli batter (thick yet pourable).
- Cover the bowl and let it ferment in a warm place for 8-12 hours or until the batter has doubled in size and is bubbly.
Steam the Idlis:
- Once the batter is fermented, stir it gently.
- Grease the idli molds with a little oil.
- Pour the batter into the molds.
- Steam in an idli cooker or a steamer for 10-12 minutes or until a toothpick inserted in the center of an idli comes out clean.
Serve:
- Let the idlis rest for a couple of minutes before removing them from the molds.
- Serve hot with sambar and coconut chutney.
Tips and Information
Conclusion:
Ragi Idli is a delicious and nutritious breakfast option that combines the goodness of ragi flour with the beloved South Indian idli. Its nutty flavor, soft texture, and exceptional nutritional profile make it a wholesome choice for those looking to incorporate more whole grains into their diet. Whether enjoyed with a variety of condiments or as a standalone dish, Ragi Idli continues to be a cherished part of South Indian cuisine, appreciated for its taste and health benefits.Tips and Overview
- Consistency: The consistency of the batter is key. If it’s too thick, the idlis will be hard; if too thin, they will not hold their shape.
- Fermentation: The fermentation time may vary depending on the climate. In colder regions, you might need a warm place or more time for the batter to ferment.
- Ragi Flour: Ensure you use fresh ragi flour for a pleasant taste and better fermentation.
- Steaming: Do not overfill the idli molds, as the batter will expand and need space to rise.
- Nutrition Boost: For an added nutritional boost, you can include grated vegetables like carrots or finely chopped spinach into the batter before steaming.
