RAGI IDLI (FINGER MILLET) WITH RAGI FLOUR

Ragi Idli is a healthy and gluten-free breakfast for kids. Ragi Idlis are an excellent way to include the healthy cereal ragi in kids diet.

Health Benefits of Ragi:

Ragi is known for its nutritional values. It is healthy cereal packed with calcium, fiber and iron. Ragi is widely consumed in South India in the form of porridge, idli and dosa. Because of its nutritious profile, it is highly recommended for the babies in India. It helps to build the strong bones in the growing children. It is not only an excellent food for babies but also for the diabetes patients. The fiber in the ragi helps to control the blood sugar level and make them feel fuller for a long time.

Smart Cooking Tips:

1. I used store bought ragi flour in this recipe; you can use ragi grains instead of powder. Just soak a cup of ragi in water and grind to a smooth texture.

2. Keep the batter in the warm place that helps for proper fermentation. Nice fermented batter yields soft and spongy idlis.

3. Mix the ragi flour, ground rice and urad dal batter with hand. The warmness from the hand helps to trigger the fermentation.

If you make idlis and dosas regularly buying a high power blender like Blendtec is a better idea. I grind idli batter at least twice a week using the blendtec, it just grinds the rice and lentils in just a few minutes. Also, I am satisfied with the end results, the idlis turn out soft and spongy and the dosas turn out crispy.

Check out the different Blendtec models with its price range here.

 

Often you can get a better deal for the refurbished Blendtec from the Blendtec company itself. Check out for the refurbished Blendtec.

 

 

How to serve ragi idli?

Serve ragi idli with sambar and chutney.

RAGI IDLI (FINGER MILLET) WITH RAGI FLOUR

Ragi Idli is a healthy and gluten-free breakfast for kids. Ragi Idlis are an excellent way to include the healthy cereal ragi in kids diet.  

• 1 cup RAGI FLOUR
• 1 cup IDLI RICE
• 0.50 cup URAD DAL
• 0.50 tsp FENUGREEK SEEDS
• 1 tsp SALT TABLE

1. Soak the urad dal separately in water for 3 hours. Soak the rice and fenugreek seeds together in water for 3 hours (I grind the batter using a Blendtec, if you grind with a grinder, soak the rice for at least 5 hours).

2. After 3 hours, drain and discard the water from soaked rice and fenugreek seeds and grind to a smooth batter ( little coarse texture is fine) by adding water little by little.

3. Drain and discard the water from soaked urad dal and grind to a smooth batter and fluffy batter by adding fresh water little by little.

4. Combine the rice batter, ragi flour, salt and urad dal batter together with a hand. Cover the batter using a lid and allow to ferment for overnight. 

5. After fermentation, the batter becomes light, and the quantity of batter has risen. Mix well with a spoon once and add water if necessary to adjust the consistency (the batter should not be too thick or thin).

6. Grease the idli molds with oil and pour a spoonful of batter and steam in an idli cooker for 10 – 12 minutes. Allow the idlis in the cooker for 5 minutes and remove the idlis from molds using a spoon and serve.

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