on Apr 08, 2021 Here are some more South Indian recipes to relish for your breakfast – Healthy Instant Beetroot Oats Idli, Rava Upma, Rava Pongal, and Egg Dosa. This post may contain affiliate links. I earn from qualifying purchases
About This Recipe
Ragi Idli is a nutritious and delicious steamed cake made using finger millet flour (ragi or nachni), urad dal (husked and split black lentil), and idli rawa. Idli is one of the most popular breakfast recipes, that is relished in most South Indian households for their breakfasts. This ragi idli has a twist of ragi flour, that makes this dish even more healthy and nutritious. These ragi idlis are one of my favorite breakfasts, as I can prep for the batter beforehand and I only have to steam it while cooking. The batter lasts in the fridge for a good 3 to 5 days. This Ragi Idli is,
Vegan Gluten-free Healthy Tasty Easy to make Perfect for breakfast
Ingredients
To make this idli recipe, you just need 5 ingredients – Urad Dal, Idli Rawa, Ragi Flour, Salt, and Baking Soda. Idli rawa is different than regular rawa as it is made up of rice. You can buy it on amazon here. These ingredients are easily available in any grocery store nearby or online.
How to make Ragi Idli?
Wash 1 cup white whole urad (husked black lentil) 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 3-4 hours in a medium-size mixing bowl. Soak 1 and ½ cup of idli rawa in 3-4 cups of water in another medium size mixing bowl. Once the whole urad is soaked, drain the water and add the soaked lentil to the medium jar of a grinder. Add ¼ cup water and grind to make a smooth paste. Keep scraping the sides of the jar while grinding. Transfer the urad paste to a large mixing bowl. Drain the water from Idli rawa using a soup strainer and add it to the urad paste. Add 1 cup ragi flour to the bowl and mix well using a spoon. Cover the bowl with a lid and keep it in a warm place for 8-10 hours to ferment. You can keep the bowl inside the oven if it is cold outside. The mixture will double in size after it is properly fermented. Add 2 teaspoon salt and ¼ teaspoon cooking soda to the mixture and mix well. Keep an idli steamer filled with water over high heat. Grease idli plates with oil and fill the cavities with the batter. Steam the idli for 10-12 minutes on high heat. Once done, take out the idlies from the plate by sliding a butter knife underneath them. Serve hot with sambar and chutney.
Benefits of Ragi
Ragi or finger millet, is an enriching ingredient, as it is full of calcium and fiber. It goes without saying that the consumption of ragi aids in weight loss, regulates the sugar level of blood, combats anemia, acts as a relaxant and reduces the chances for stroke.
Serving Suggestions
Ragi ki idli just like any other South Indian tiffin recipes, goes well with sambar and white coconut chutney. You can even serve it with tomato pachadi or red chilli coconut chutney. Idli powder mixed with some ghee or gingelly oil.
Storage Suggestions
Make ragi idli fresh, as they taste the best when served right out of the steamer, but in case you have leftovers cover them in foil paper or keep them in an air-tight container and store them in the fridge for 3 to 4 days. Microwave them until nice and warm before serving. You can also freeze these in airtight containers for upto 3 months. I will recommend you to store the ragi idli batter instead and make fresh Idlis when you want to serve. The batter will last in the fridge for 3 to 5 days if stored properly in an air-tight container.
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