Ragi Idli

A regular idli-sambhar breakfast is super healthy, but this one takes it a notch higher! Ragi flour makes it more nutritious and gives it a lovely earthy colour, taste and texture which are unmatched. You can also toss them with a tempering for an additional twist. This recipe is from FoodFood TV channel

By Sanjeev Kapoor 07 Mar 2019 in Recipes Course

New Update

Main Ingredients	Finger millet (ragi / nachni) flour, Split skinless black gram (dhuli urad dal)
Cuisine	Tamil Nadu, Kerala, , ,
Course	Snacks and Starters
Prep Time	8-10 hour
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Ragi Idli

1 cup Finger millet (ragi / nachni) flour
½ cup Split skinless black gram (dhuli urad dal) soaked for 4 hours and drained
1 cup Idli rawa soaked
Oil 1 tablespoon + for greasing
1 teaspoon Mustard seeds
10-12 Curry leaves
1 teaspoon Green chillies finely chopped
to taste Salt
a pinch Baking soda

Method

Grind black gram with a little water into a smooth paste.
Drain idli rawa and place in a bowl. Add black gram paste and mix well.
Add millet flour and mix well. Cover the bowl and keep it in a warm place to ferment for 8 hours.
Heat oil in a non-stick pan, add mustard seeds and curry leaves and sauté for 1 minute. Add green chillies and sauté for ½ minute. Add this tempering to the fermented batter along with salt and baking soda and mix well.
Heat sufficient water in a steamer. Grease idli moulds with some oil.
Pour a ladleful of batter in each mould, place them in a steamer, cover and steam for 12-13 minutes.
Remove idlis from the moulds and serve hot with your choice of chutney.

Nutrition Info

Calories	1742
Carbohydrates	318.4
Protein	56.7
Fat	26.9

#Baking soda #Curry leaves #Finger millet (ragi / nachni) flour #Green chillies #Idli rawa #Mustard seeds #Oil #Salt