Ragi Idli: A Nutritious and Delicious South Indian Delight – How to make Ragi Idli
If you're looking for a healthy and tasty
twist from the classic South Indian breakfast, then Ragi Idli is the answer! It
is made from the goodness of ragi (finger millet) and a blend of traditional
ingredients.
These soft and fluffy idlis are not only a treat to your taste
buds but also pack a punch of nutrition. Ragi Idli is a delightful and
wholesome breakfast option that combines the goodness of ragi with the
traditional appeal of idlis.
With its earthy flavour, soft texture, and rich
nutritional profile, this recipe is a perfect way to start your day on a
healthy note. Soft and nutritious Ragi Idli is also vegan, gluten free and a
gut friendly breakfast or snack.
As we know ragi is an excellent vegan source
of protein, calcium, iron etc. So, give it a try in your kitchen and I am sure your
family will undoubtedly relish this delectable and nutritious South Indian
delight! Enjoy the goodness of Ragi Idli, and let your taste buds savor the
harmony of flavors and nutrition in every bite.
Here's a simple recipe to guide
you through making these delightful ragi idlis in the comfort of your kitchen.
Enjoy cooking!
Soaking time - 4 to 5 hours
Fermenting time 7 to 8 hours
Cooking time – 15 to 20 minutes approx.
Makes 16 to 20 idlis
Ingredients to make Ragi Idli:
1 cup ragi flour
1 cup idli rice
½ cup urad dal (black gram)
½ cup poha (flattened rice)
1 teaspoon fenugreek seeds (methi seeds)
½ cup sour curd
Salt to taste
Water (as needed for batter consistency)
½ teaspoon baking soda (for extra fluffiness)
Oil (for greasing idli molds)
Method to make Ragi Idli:
· Wash idli rice, urad dal and fenugreek seeds thoroughly under
running water.
· In separate bowls, soak the idli rice, urad dal and fenugreek
seeds in water. Add enough water to submerge them entirely. Let them soak for
about 4 to 5 hours.
· After the soaking time is over, drain the water from the urad dal
and fenugreek seeds.
· In a mixer or wet grinder, grind the urad dal and fenugreek seeds
together to a smooth and fluffy consistency. It may take around 10-15 minutes
of grinding. Add small amounts of water while grinding as needed to achieve the
desired texture.
· Transfer the urad dal batter to a large mixing bowl.
· Now, grind the soaked idli rice and poha together until it becomes
a smooth paste. This may take another 5 to 7 minutes or so. Again, add water in
small quantities as needed.
· Now, mix the idli rice and poha batter with the urad dal batter in
the mixing bowl. Combine them well using your hands to incorporate air into the
batter, which helps in fermentation.
· Add the ragi flour to the mixture and mix thoroughly to ensure
there are no lumps.
· Cover the bowl with and let the batter ferment overnight (or for
at least 8 hours). Place it in a warm and dark corner of your kitchen for
better fermentation results.
· The next morning/after 7 to 8 hours, you'll notice that the batter
has fermented and risen, with a lovely tangy aroma.
· Add sour curd to the fermented batter. This helps in enhancing the
flavour and aids in digestion.
· Add salt to the batter and mix well. You can also add a pinch of
baking soda at this stage to make the idlis extra fluffy, but it's entirely
optional.
· Grease the idli molds with oil to prevent sticking. Pour the
batter into the molds, filling them to about 3/4th of their capacity.
· Steam the ragi idlis in a steamer for 12-15 minutes or until a
toothpick inserted comes out clean.
· Once they are cooked, allow the idlis to cool for a minute or two
before gently removing them from the moulds using a spoon or a butter knife.
· Repeat the same for remaining.
· Ragi idlis are best enjoyed hot with coconut chutney, sambar, or
any chutney of your choice.
· For an added nutritional boost, serve the idlis with a side of
vegetable stew or sautéed veggies.
