Ragi Idli

Ragi Idli - Zelish

Cuisine: South Indian
Meal Type: Lunch / Dinner
Type: Vegetarian
Base: Ragi flour
Dish Type: Solid Food
Serves: 2
Preparation Time: 50 Mins

Ragi Idli Recipe is a simple three stage process – soaking, grinding and fermenting. This recipe of ragi idli is made by soaking the rice and lentils and along with ragi seeds. You can also use other millets like barley, jowar, bajra – soak them and grind it into a smooth batter.

This Ragi Idli Recipe, once fermented, is used in making idlis, dosas and uttapam.

The addition of ragi and millets into the idli, makes it an indian diabetic recipe that you can serve for lunch or dinner.

Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels. Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.

Ingredients of Ragi Idli

1 cup Idli Rice , soaked overnight
2 cups Ragi Seeds , soaked overnight
2 cups White Urad Dal (Whole) , soaked overnight
3 teaspoons Methi Seeds (Fenugreek Seeds) , soaked overnight
4 teaspoons Salt
Water , for soaking

How to make Ragi Idli

Step 1: Soak the ragi and rice together in a single bowl and the urad dal along with methi seeds in another bowl;
Step 2: Soak them for a minimum of 5 hours;
Step 3: Once soaked, grind the rice and ragi in a mixer grinder until you get a smooth batter;
Step 4: Grind the urad dal to make a smooth batter;
Step 5: Ensure when you are grinding you add just enough water to bring them together;
Step 6: The batter should be thick, especially the rice and ragi batter;
Step 7: Combine the ragi batter and urad dal batter, add salt and then mix well;
Step 8: Cover and set in a warm place to ferment for about 8 to 10 hours or overnight;
Step 9: Once idli batter is fermented , grease the idli steamer plates with a little sesame oil;
Step 10: Pour spoonfuls of the ragi idli batter into these moulds;
Step 11: Once all the plates are filled, place the filled idli racks one above the other making sure the holes are facing the filled portion;
Step 12: Prepare the idli steamer with a little water in the bottom. Place the filled ragi idli racks in the steamer;
Step 13: Place the steamer on high heat and steam the idli’s for 10 minutes;
Step 14: After 10 minutes of steaming, turn off the heat and open the steamer and insert a knife or a pick to test whether the idli’s are cooked;
Step 15: Remove it from the moulds and serve hot.

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