Introduction: Elevate your breakfast game with our Ragi Idli recipe, a wholesome and nutritious twist on the classic South Indian dish. Made with the goodness of ragi (finger millet), this variation of idli is not only delicious but also packed with essential nutrients. Whether you’re looking for a gluten-free breakfast option or simply want to add more millets to your diet, these fluffy and flavorful ragi idlis are sure to become a family favorite. Join us as we explore the simple steps to create this wholesome delight.

Ingredients:

• 1 cup ragi flour (finger millet flour)
• 1 cup idli rice (parboiled rice)
• 1/2 cup urad dal (split black gram dal)
• 1/2 teaspoon fenugreek seeds (methi seeds)
• Salt to taste
• Water, as needed

Instructions:

1. Rinse and Soak:
   • Rinse the idli rice, urad dal, and fenugreek seeds separately under running water.
   • Soak the idli rice and fenugreek seeds together in a bowl with enough water to cover them, for about 4-6 hours.
   • Soak the urad dal in another bowl with enough water to cover it, for about 4-6 hours.
2. Grind the Batter:
   • Drain the soaked rice and fenugreek seeds and transfer them to a blender.
   • Grind them into a smooth batter, adding water as needed to achieve a thick but pourable consistency.
   • Transfer the batter to a large bowl.
3. Grind the Urad Dal:
   • Drain the soaked urad dal and transfer it to the blender.
   • Grind it into a smooth and fluffy batter, adding water as needed.
   • Combine the urad dal batter with the rice batter in the bowl.
4. Add Ragi Flour:
   • Add the ragi flour to the bowl with the rice and urad dal batter.
   • Mix well until the ragi flour is evenly incorporated into the batter.
   • The batter should have a thick pouring consistency. Add water if necessary to adjust the consistency.
5. Ferment the Batter:
   • Cover the bowl with a clean kitchen towel or lid and let the batter ferment in a warm place for 8-10 hours or overnight.
   • After fermentation, the batter should have risen and become slightly airy.
6. Steam the Idlis:
   • Grease the idli molds with a little oil or ghee.
   • Pour the batter into the molds, filling them about 3/4 full.
   • Steam the idlis in a steamer for 10-12 minutes or until they are cooked through.
   • Insert a toothpick into the center of an idli to check for doneness. If it comes out clean, the idlis are ready.
7. Serve:
   • Remove the idlis from the molds using a spoon or knife.
   • Serve the hot and fluffy Ragi Idlis with your favorite chutney, sambar, or idli podi.

Variations:

• You can add grated vegetables like carrots, peas, or spinach to the batter for added nutrition and flavor.
• For a tangy twist, you can add finely chopped green chilies, ginger, and curry leaves to the batter.

Nutritional Information: Ragi Idli is a nutritious and gluten-free breakfast option that’s rich in fiber, protein, and essential vitamins and minerals. Finger millet (ragi) is known for its high calcium content, making these idlis beneficial for bone health. Additionally, the fermentation process increases the bioavailability of nutrients, making them easier to digest and absorb.

Conclusion: With their fluffy texture and wholesome goodness, Ragi Idlis are a delightful way to kickstart your day. Whether enjoyed with a side of chutney, sambar, or idli podi, these nutritious idlis are sure to leave you feeling satisfied and energized. Try making them at home and savor the nutritious goodness of Ragi Idlis with your loved ones.