Ragi Idli is healthy, delicious & nutritious breakfast recipe. Ragi is also called as finger millet or Kelvaragu. This recipes preserves more nutrients, as it is steam-cooked. There are several methods for preparing this idli*(check notes for other versions), I'm posting a simpler version now. Ragi is loaded with calcium, dietary fiber, potassium, amino acids and helps to lower blood glucose & cholesterol levels. Also they help to reduce weight and easy to digest.Method :-
|Idli batter||2 cups|
|Ragi flour||1 cup|
1). Combine the ingredients in a large mixing bowl and make thick batter, stir well to combine.
2). Grease idli maker plates with some oil and pour the batter into the idli mold cavities. Steam covered for about 10-12 minutes. Use a spoon to run through the sides of the cavities to remove.
Serve with sambar or chutney of your choice. I served it with Carrot Chutney & Radish Sambar.
# Version1 (using Ragi) :- Soak & grind a cup of idli rice, 1 cup urad dal and 1 cup ragi to a smooth paste. Keep it for 8 hours for fermenting and prepare Idli or Dosa with this batter.
# Version 2 (Using Ragi flour) :- Soak & grind a cup of idli rice and ½cup urad dal to a smooth paste. Then combine Ragi flour and salt, keep it for 8 hours for fermenting.
# Version 3 (Without Rice) :- Soak 1cup of Urad dal and grind it smoothly. Soak Ragi flour in water for half an hour and mix it with urad dal batter along with salt. Leave it for 6-8 hours for fermenting.
# The measurements in the above versions can be altered to suit your taste.
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