Last week, I prepared Ragi Idli for our morning breakfast and served it with Tomato Pachadi. I cannot emphasis enough the nutritional value of Ragi and it makes sense to include this humble grain (finger millet) in our daily diet. There are many Indian recipes using ragi flour include Ragi dosa, Ragi Malt, Ragi Roti and Ragi Mudde to name a few. In rural India, this poor man’s grain is extensively cultivated and consumed by the rural folks because of its nutritional value (high protein with low glycemic index) and affordability.
Today’s Ragi Idli recipe is a tasty alternative to the traditional South Indian breakfast, Idli. A healthy Indian breakfast that is full of fiber, low carb, filling and tasty. Could you ask for more?
Ragi Idli Recipe
- Urad dal - 1/2 cup, soak in water for 2 to 3 hours
- Cream of rice - 1 cup (Idli rava)
- Ragi flour - 1 cup
- Salt - 1/2 tsp
- Cooking soda - pinch
- Soak urad dal for about 2 to 3 hrs. Soak the idli rava in water separately for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4 cup of water.
- Squeeze out the water from the cream of rice and add to the ground urad dal batter. Add the ragi flour and mix. Mix well till well combined.
- Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
- After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis.
- Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
- Serve with sambar or chutney of your choice.
- Similar to Rava Idli, you can add tempering to the ragi idli batter. Heat 2 tsps oil, add 1/2 tsp mustard seeds and allow to splutter. Add a tsp of urad dal, a tsp of chana dal and allow the dal to turn red. Add a tsp of grated ginger,2 chopped green chilies and few curry leaves. Saute for few seconds and turn off heat. Add to the fermented ragi idli batter and prepare idli.
- To check if the idlis are done, wet finger and touch the surface of the steamed idli. If it does not stick to your finger, the idlis are done.
Kickstart your day with a healthy Indian breakfast dish, Ragi Idli with Tomato pachadi. Learn how to make nutritional ragi flour recipes for breakfast