I made some ragi idlis for breakfast today with ragi flour. Ragi is also known as finger millet which is extremely good for your health. It is a good source of calcium and iron. I have always preached about including millets in your diet as each millet comes with a pack of goodness and health benefits. I’m also a breakfast person as it is the most important meal of the day. Any nutritionist will advise that breakfast should be eaten within two hours of waking up and never skip your breakfast. This is a healthier version of idly, oil free and I have served idlis with some mint chutney and idly milagai podi.
Click here for Mint chutney recipe
Click here for idli milagai podi recipe
This recipe will easily make 30-35 idlis.
Soak the rice for few hours…
Grind to smooth batter using your food processor..
Mix finger millet powder in the batter..
Steam idlis in pressure cooker using idli plates..
Ragi Idly / Finger Millet Idli
Ingredients
- Parboiled rice/puzhungal arisi – 1 cup
- Urad Dal/White Lentil – 1 cup
- Ragi Flour/Finger Millet Flour - 2 cups
- Fenugreek seeds – 1 tbsp
- Salt to taste
Instructions
-
Clean and soak the rice and white lentil along with fenugreek seeds in some water for 4 hours.
-
Now grind the soaked rice mix in your food processor with enough water to make a smooth batter.
-
Transfer the content in a pan, add ragi flour and salt to taste and mix it well. If you feel the batter is too thick, add some more water and keep it outside overnight or for 6 hours for fermentation.
-
Grease the idli plate with oil and fill idli plate with the batter and steam it for 7-8 minutes.
-
Sprinkle little water on the back of the plate and carefully take out idlis from the sides.
Recipe Notes
Do not make the batter too thin. It should be of flowing consistency , not runny. You can use idli rice in place of parboiled rice.
Healthy idlis… would love to make this!
Thanks Rafeeda 🙂
healthy breakfast/ dinner.. Finger millet is my fav grain
Thank you Veena 🙂
Thank u so much. I had always been lookin for innovative ways to include ragi in my family’s diet. This so healthy and easy to prepare. I’m definitely making it this week.
Thank you Anu 🙂
Since we hardly eat about 10 or 15 idlis..I usually have batter left over for the next day.Can I store this batter in the fridge for a day or two or will it go stale ?
You can easily refrigerate this batter for upto 3 days. You can also reduce the proportions and grind if you do not finish to refrigerate.
Hi Sweets lovely and amazing blog too,
Thank you Linda 🙂 <3
Hey priya,
That looks tempting. My papa recently got a steel steamer from south India. so perfect to-do on my list. 🙂
also,I have taken the liberty of nominating you for the Dragon’s Loyalty Award.
Do take a while to visit my post on it.
http://wp.me/p6c369-3c
I hope you have a good day 🙂
Thank you so much 🙂
Hi…am shilpa i will try n after i will tell u how is raagi idli
Good healthy idli thank u
Do we have to soak the rice & lentil separately… Also do we not have to ferment the batter..
You can soak rice and lentil separately. Yes, batter needs to be fermented.