Ragi, or finger millet, is one of the most nutritious and healthy cereals. It has been found to have between 5-30 times the calcium content found in other cereals. It is always good to have food which is delicious as well as healthy. Today, I am going to share the healthy version of Ragi Idli. This ragi Idli recipe has ragi (finger millet), rice and urad dal.
Table of Contents
1. About the recipe
2. Ingredients
3. Step by Step method
4. Tips
1. About the recipe
Idli is a steamed cake made with rice and urad dal. Ragi Idli is a healthy variation of the basic Idli where whole ragi grains are used with rice and urad dal. You may also use ragi flour or ragi rava in this recipe. These are made in the same way as the regular idlis. First, rice, urad dal and ragi are soaked for a few hours. Then, the batter is made and fermented for 8 to 10 hours. I haven’t used any idli maker in this recipe, just a deep vessel and idli mould. This recipe always gives me consistent soft and spongy idli.
Let’s Start Cooking!
Serving Suggestion: 4 to 5
Preparation Time: 9 hours
Cooking Time: 15 minutes
2. Ingredients
- 1 cup urad dal
- ½ cup rice
- 2 cup ragi( finger millet)
- 1 teaspoon methi seeds
- Salt
3 . Step by step method
- Add urad dal, rice, finger millet and methi seeds in a large bowl. Rinse them well thrice.
- Add fresh water and soak for 5 to 6 hours.
- After 5 to 6 hours, drain the water.
- Add urad dal, rice, finger millet and methi seeds to a blending jar.
- Add water in parts while grinding. Grind till you get a smooth and fluffy batter.
- Remove the batter to a bowl. Mix the batter very well with the help of a spoon.
- Cover the bowl with a lid and let it ferment for 8 to 10 hours, depending on the temperature of your surroundings.
- After fermentation, add salt and mix well. In a warmer place, add salt before you keep the batter for fermentation.
- Grease the idli mould with oil and pour the batter into the mould.
- Before placing the idli mould in a vessel, add 2 cups water in a deep vessel. Bring this water to a boil.
- Carefully place the idli stand in the vessel. Cover and steam for 10 to 12 minutes on medium heat.
- Once Idli has been done, allow a standing time of 2 to 3 minutes.
- With the help of a knife or spoon, slide the idlis.
- Serve hot Ragi Idli with sambar or coconut chutney.
4. Tips
- If your batter becomes thin, add a few tablespoons of ragi flour. If thick, then add some water.
- If you are staying in warm climatic conditions, add salt to the batter before you keep it for fermentation. For cooler conditions, you can add the salt later.
- In case the batter has not increased in volume after fermentation, add ¼ teaspoon baking soda, mix well and then proceed with the steaming of idlis.
- You can use the same batter for making dosa or uttapam.
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