Ragi Idly

What could be a better way than to start your day with this healthy breakfast? Ragi idli is nutritious and delicious too.

Ragi, also known as finger millet is a remarkable source of protein and rich in dietary fiber. It has the highest amount of calcium and potassium. Being low in fat and gluten free, ragi is easy to digest. As ragi idli is steamed, it retains most of the nutrients, and of course is oil-free. 

Ingredients

1/2 cup urad dal
1 cup idly rawa
1/2 cup ragi flour
salt to taste

Method

• Soak urad dal and idly rawa overnight separately.
• Wash urad dal and grind to fine paste.
• To the ground urad dal add drained idly rawa, and ragi flour.
• Mix the batter well, cover with a lid and keep the batter in a warm place for 8-9 hours. 
• The next morning, the batter will rise and double in quantity. (The container should be big enough to hold the doubled batter, otherwise the batter will overflow). 
• Add salt and mix well.
• Add some water to the idli streamer and keep it on medium heat.
• Grease the idli moulds with little oil or just wet the moulds with water and pour enough batter onto each moulds (don't overload).
• Keep the idly mould in the steamer, cover it and steam the idlis for 10-12 min on a medium flame. (If using pressure cooker, remove the weight/whistle from the lid)
• Remove the idlis  and serve hot with your favorite chutney.

Note: To easily remove the idlis from the moulds, turn the mould up-side-down and keep under running water for a second. You will notice how easy it is to remove idly from the moulds.

Left over batter can be refrigerated.