Idli is one of the healthiest food and my favourite too! In Tamil, Ragi / Finger millet is known as Kezhvaragu. Am trying to reduce the rice consumption, hence looking for a substitutes as millets. Ragi / Finger millet has more calcium and also an excellent source of iron. It has a good source of dietary fiber and also a gluten free. Ragi idlis are very soft as rice idlis. It is very nutritious and suitable for all. One who looking for a different variety / healthy breakfast / substitute for rice!!! then go ahead to make this healthy / delicious idlies!
INGREDIENTS:
Ragi / Finger millet flour - 1 cup
Urad flour - 3 tsp
Onion - 1/4 cup finely chopped
Tomato - 1 finely chopped
Coriander leaves - 3 tsp finely chopped
Red chilli powder - 1/4 tsp
Coriander powder - 1/2 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Asafoetida / hing - a pinch
HOW TO MAKE:
In a bowl mix ragi and urad flour along with needed salt. Mix well by adding water little by little without any lumps. The consistency of the batter is same as IDLI BATTER. Leave it to ferment for overnight.
When ready to make idli, heat oil in a pan splutter mustard seeds add cumin seeds and asafoetida. Add chopped onions and chopped tomatoes. Saute them well along with red chilli powder and coriander powder. Wait until the tomatoes gets tender then add chopped coriander leaves. Turn off the stove.
Add the masala into the fermented ragi batter. Mix them well and add water if needed. Take a idli vessel and pour a ladle of batter into the idli molds. Steam it for 10 to 15 minutes or until it cooked.
Serve with sambar or any chutney of your choice.
TIPS:
I used stored bought ragi flour and urad flour and can be made from scratch too.
Soak ragi and urad dal overnight and grind as we do for regular idli batter.
Since we ferment the batter, cooking soda need not be added.
Adding masala is absolutely your choice and that step can be skipped to prepare plain ragi idli.
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