Saturday, 24 May 2014

Ragi Idli

Ragi is rich in calcium, protein, iron and is also a good source of fiber.

Its also good for diabetic patients and also for the people suffering from high cholesterol. These idli’s taste great when had hot with sambar and coconut chutney or you can simply cut these idli’s into small pieces, soak them in sambar and enjoy! Idli is a traditional breakfast item in every South Indian households. It is best eaten hot with any kinds of chutney, Idli podi and sambar. It is a comfort food which is enjoyed by everyone of all ages. Here comes the healthy version of Ragi Idli.

Ingredients for Ragi Idli:

Urad dal - 3/4 cup
Ragi Flour - 1 cup
Idli Rawa  - 2 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates

To prepare Ragi Idli:

1. Wash and Soak urad dal and Fenugreek seeds for atleast 4 hours and make a smooth batter by grinding it in wet grinder or mixi.
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Now mix the ground urad dal paste with soaked rava and Ragi flour and mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well.
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
5. Fill the idli cooker or pressure cooker with 2 to 3 cups of water and put the idli maker into the cooker and steam it for about 13 to 15 minutes. serve this hot healthy idli with your favourite chutney and Sambar.

Tips / Notes:

·        Ragi Idli tastes great when served hot.
·        You can also prepare this by adding ragi powder with left over Rawa Idli batter and call it instant Ragi Idli.

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