Ragi Idli

Ingredients (Serves 4):

  • Whole black urad (without skin), 1 cup
  • Ragi flour (finger millet), 2 cups
  • Idli rice, 1 cup
  • Salt, to taste
  • Methi seeds, ½ tsp
  • 1 carrot, grated
  • A few curry leaves
  • A handful of green beans, chopped finely
Ragi Idli

Directions:

Soak whole urad and methi seeds together for 6 hrs. Soak idli rice separately for 5-6 hours. Grind dal to a smooth batter by adding water. Grind soaked rice by adding water, keeping it a little coarse.

In a big bowl, mix ragi flour, dal batter and rice batter, and briefly grind them together so that they mix well. Add salt.

Ferment overnight or till batter rises. If your batter doubles in quantity, it’s a sign that it has fermented well.

Add carrot and beans to the batter and mix.

Grease Idli moulds.

Fill water in idli cooker and let it come to a boil.

Pour batter into the moulds.

Place 2-3 curry leaves on top of the batter in each mould.

Put the Idli plates in the idli cooker/steamer. Steam cook for 8-10 minutes.

Turn off the burner and wait for 5 minutes. Insert skewer to check if done.

Open the cooker/steamer and remove idlis and serve hot with homemade tomato chutney and/or sambhar.

Super Healthy Version: For an even healthier version of ragi idlis, you can leave out rice completely and replace it with the same amount of ragi flour.



Health Benefits of Ragi:

Since it’s an excellent source of calcium, it helps to maintain bone health and prevents osteoporosis.

Due to its iron content, ragi is beneficial for people with low haemoglobin.

It is packed with dietary fibre which keeps you feeling full, controlling steep blood sugar spikes.

Ragi is anti-diabetic in nature due to its low fat content, which lowers blood sugar.

It is a good laxative due to its fibre content and therefore, prevents constipation.

This millet is a weight loss food since it contains an amino acid called Tryptophan that lowers appetite, keeping weight in check.

Ragi is gluten free.

It has numerous antioxidants that bestow it with anti-microbial properties.