Ragi idli—the best alternative for the usual rice idli-dosas. Ragi (finger millet in English, kezhvaragu/ keppai in Tamil) is rich in calcium and protein. It is also a very good source of dietary fibers that enable weight loss and maintain blood sugar levels. Ragi also helps to improve low hemoglobin levels, since it is rich in iron. It is ideal to have ragi for breakfast as it will keep one energetic for the whole day. Ragi mudde (ragi balls), ragi dose, ragi roti are the most popular traditional breakfasts in Karnataka. Today, we will learn to make healthy ragi idli.
Ingredients:
Ragi/ Kezhvaragu - 1 cup
Idli rice - 1 cup
Whole urad dal - 1/2 cup
Salt - as required
Water - as required
Method:
Wash and soak urad dal separately in a vessel and idli rice & ragi together in another vessel for 5 hours.
Grind urad dal first by adding little water at a time until the batter becomes fluffy. Remove from wet grinder and keep aside in a vessel.
Grind rice+ragi adding required amount of water to a slightly coarse batter.
Mix the urad dal batter and rice+ragi batter with required amount of salt. Allow the batter to ferment for 7 hours or overnight.
Once the batter is fermented, make idlis in idli paanai/ idli steamer.
Steam cook the idlis for 10-15 minutes. Ragi idli is ready.
Enjoy ragi idli with your favorite chutney/ sambar.
Ragi/ Kezhvaragu - 1 cup
Idli rice - 1 cup
Whole urad dal - 1/2 cup
Salt - as required
Water - as required
Method:
Wash and soak urad dal separately in a vessel and idli rice & ragi together in another vessel for 5 hours.
Grind rice+ragi adding required amount of water to a slightly coarse batter.
Mix the urad dal batter and rice+ragi batter with required amount of salt. Allow the batter to ferment for 7 hours or overnight.
Enjoy ragi idli with your favorite chutney/ sambar.
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