Raagi idly

A healthy recipe both for kids and older people.  It's in fact the staple diet in many villages across South India. Ragi also known as finger millet, is rich in calcium and Iron. Can be consumed as a porridge with Milk or butter milk.

To make idly, instead of having just rice and urad daal, I have added Ragi flour also. 

 

Ingredients:

Whole Ragi Flour- 1 cup
Idli rava -  1 cup

Urad daal / Black gram - 1 cup

Methi seeds -1 tablespoon
Salt to taste

Baking Soda - 1 pinch

Method:

Soak the urad daal and methi seeds for about 6 hours.

Using a blender or wet grinder, grind the urad daal into smooth paste.

To this add idly rava and ragi flour. Add water if necessary. The consistency should be the same as any other idly batter.

Ferment the mixture for about 8 hours in a warm place.

When it is fully fermented, add salt and baking soda, mix thoroughly and scoop the batter into idlymoulds and steam for 15 – 20 minutes.

Serve them warm with your favourite chutney, sambar or even spicy powders with a dallop of ghee.

 Ragi Idly

Note:

Instead of using the idly rava, you can use normal rice and soak it seperately and grind it coarsely and mix it with the urad daal paste. If you are using rice, then use only 3/4 th cup.