Introduction:
Ragi idli recipe, also known as finger millet idli, is a healthier and more nutritious version of the conventional South Indian idli. Made with ragi flour, urad dal (black gram), and rice, these soft and fluffy idlis are not only delicious but also high in nutrients. In this article, we’ll go over how to make Ragi idli recipe at home, from combining the ingredients to steaming them to perfection.
Ingredients for Ragi idli recipe:
For Ragi Idli Batter:
- 1 cup ragi flour (finger millet flour)
- 1 cup idli rice
- 1/2 cup urad dal (black gram)
- 1/4 cup poha (flattened rice)
- Salt to taste
- Water as needed
For Tempering (Optional):
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 2-3 green chilies, finely chopped
- 1-inch piece ginger, grated
- A few curry leaves, chopped
- 1/4 teaspoon asafoetida (hing)
For Serving:
- Sambar or chutney of your choice
Step-by-Step Ragi idli recipe:
Step 1: Prepare the Idli Batter:
Rinse the idli rice, urad dal, and poha separately in cold running water.
Soak idli rice and urad dal in water for 4-6 hours, or overnight. Soak the poha for 10-15 minutes in water before grinding.
Drain the water from the soaked rice, urad dal, and poha.
In a blender or wet grinder, pulse the soaked urad dal until smooth and fluffy, adding water as needed. Add the ground urad dal to a large mixing bowl.
Next, grind the soaked idli rice and poha to a somewhat coarse consistency, gradually adding water. The batter should be thick and silky.
Mix the ground rice and poha mixture into the urad dal batter. Mix thoroughly to mix.
Mix in the ragi flour until thoroughly combined. The batter should have a thick pouring consistency.
Add salt to taste and blend well. Cover the bowl and let the batter ferment in a warm area for 8-10 hours, or overnight, until it has doubled in volume.
Step 2: Prepare the Tempering (Optional):
Heat the oil in a small pan over medium heat.
Add the mustard seeds and let them sputter.
Add the urad and chana dals and sauté until golden brown.
Add the chopped green chilies, grated ginger, curry leaves, and asafoetida. Sauté just a few seconds.
Remove the tempering from the heat and allow to cool somewhat.
Step 3: Make Ragi Idlis:
Grease your idli molds with oil or ghee.
Gently mix the fermented ragi idli batter.
If using tempering, combine it with the batter and mix thoroughly.
Pour the batter into the buttered idli molds, about 3/4 full.
Steam the idlis in a steamer for 10-12 minutes, or until thoroughly done. To verify the doneness of an idli, insert a toothpick into its center. If it comes out clean, the idlis are done.
Once cooked, remove the idli molds from the steamer and allow them cool for a few minutes.
Use a spoon or knife to gently remove the idlis from the mold.
Step 4: Serve and Enjoy:
Serve the hot and fluffy ragi idlis with sambar, coconut chutney, or any other chutney of your preference.
Ragi idlis are a delicious and nutritious breakfast or snack alternative.
Conclusion:
Ragi idli recipe is a nutritious and delicious alternative to typical rice-based idlis, providing a filling breakfast option rich in critical nutrients. Following this simple recipe, you can make soft and fluffy Ragi idli recipe at home, which are ideal for starting the day on a healthy note. Experiment with different tempering ingredients and serving accompaniments to tailor the flavors to your preferences. Include Ragi idli recipe in your regular meal rotation for a nourishing and satisfying dining experience.
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