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Ragi Idli Recipe Without Rice

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Ragi Idli Healthy and nutritional ragi flour recipes for breakfast
Ragi Idli Healthy and nutritional ragi flour recipes for breakfast from www.sailusfood.com

Description

Ragi Idli is a healthy and nutritious breakfast option that is popular in South India. Traditionally, idlis are made with rice and urad dal, but this recipe uses ragi flour instead of rice to make it gluten-free and diabetic-friendly. Ragi, also known as finger millet, is highly nutritious and rich in calcium, iron, and fiber. This recipe is easy to make and tastes delicious with coconut chutney or sambar.

Prep Time

The preparation time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 20 minutes.

Ingredients

The ingredients required for making Ragi Idli are:
  • 1 cup Ragi Flour
  • 1/2 cup Urad Dal
  • 1/4 cup Poha (Beaten Rice)
  • 1 tsp Fenugreek Seeds
  • 1/2 tsp Baking Soda
  • Salt to taste
  • Water as required

Equipment

The equipment required for making Ragi Idli are:
  • Idli Steamer
  • Idli Plates
  • Mixing Bowl
  • Blender

Method

The steps involved in making Ragi Idli are:
  1. Wash and soak urad dal, fenugreek seeds, and poha in water for 4-5 hours.
  2. Grind the soaked dal, fenugreek seeds, and poha into a smooth batter using a blender. Add water as required.
  3. In a mixing bowl, add ragi flour, salt, and baking soda. Mix well.
  4. Add the urad dal batter to the ragi flour mixture and mix well. Add water as required to make a smooth and thick batter.
  5. Cover the batter and let it ferment for 8-10 hours or overnight.
  6. Grease the idli plates with oil and pour the batter into each mold.
  7. Steam the idlis in an idli steamer for 15-20 minutes or until done.
  8. Remove the idlis from the steamer and let them cool for a few minutes before removing them from the plates.
  9. Serve hot with coconut chutney or sambar.

Notes

  • The proportion of urad dal and ragi flour can be adjusted according to your taste.
  • The batter should be thick to get soft and fluffy idlis.
  • The fermentation time may vary depending on the weather conditions. In colder climates, it may take longer for the batter to ferment.

Nutrition Info

The approximate nutrition information per serving (2 idlis) is:
  • Calories: 80
  • Protein: 3g
  • Carbohydrates: 16g
  • Fat: 0.5g
  • Fiber: 2g

Recipes FAQ

  • Can I use store-bought ragi flour instead of grinding it at home?

    • Yes, you can use store-bought ragi flour instead of grinding it at home. Make sure to sift the flour to remove any impurities.

  • Can I use idli rava instead of urad dal?

    • Yes, you can use idli rava instead of urad dal. Soak the idli rava in water for 2-3 hours and then add it to the ragi flour mixture.

  • Can I add vegetables to the idli batter?

    • Yes, you can add grated carrots, chopped spinach, or grated beetroot to the idli batter for extra nutrition and flavor.

Recipe Tips

  • Make sure to soak the urad dal, fenugreek seeds, and poha for at least 4-5 hours.
  • Grind the dal batter into a smooth and fluffy consistency for soft idlis.
  • The batter should be thick to get the perfect texture of idlis.
  • Do not overcook the idlis, as they may become hard and dry.
  • Let the idlis cool for a few minutes before removing them from the plates to avoid breaking.

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