Finger millet (Ragi ) Idli

Ragi (finger millet) idli is a south Indian breakfast dish. Ragi is packed with calcium, protein and fibre, making it one of the healthiest of grains available. It is also an excellent dietary choice for weight loss. Ragi is a particularly good option for babies, diabetic and anaemic patients. You can also use Ragi to prepare porridge, dosa and chapati. ragi porridge is the best baby food to make kids strong. Ragi is definitely a healthy food. Ragi idli is one of my favourite breakfasts.

Ingredients

Organic Ragi powder, ½ cup

Idli rice, ½ cup

Urad dal, 1 cup

Fenugreek seeds,1 tsp

Rice flakes, 1 tbs

Salt, to taste

Preparation

• Soak the urad dal with fenugreek for 4 hours.
• Soak the rice separately for 5 hours.
• Soak the rice flakes 10 minutes before grinding.
• Grind the urad dal along with fenugreek by adding a little water, to a thick fine paste.
• Grind the rice with rice flakes by adding a little water. If you add too much water, the rice will not grind properly. Don't make it runny or thin, it will not rise. Use cold water. Try to avoid chlorinated water
• Add the urad dal into the rice batter and grind once again for a few seconds.
• Transfer the batter to a wide bowl.
• Mix the ragi powder(Here I used 24 Mantra organic Ragi flour)with a little water to form a paste.
• Add the ragi paste into the rice batter and combine well. The batter consistency should be thicker than that of the dosa batter.
• Keep it closed for 8  to 12 hours in a warm place to ferment.
• Once fermented, it will double in size.
• Add salt and mix well.
• Heat water in an idli steamer. Grease the idly mould with coconut oil and pour one ladleful of batter.
• Cook for 8 to 10 minutes over medium flame. Open the lid and insert a toothpick in the centre of one idli It should come out clean and not sticky.
• If it does not come out clean, then cook again for two or three minutes.
• Don't overcook as then they become hard.
• Remove the idli mould from the stove and sprinkle some cool water.
• After ten minutes, remove the idli with a wet spoon.
• Repeat the process.

 Your idli is ready, enjoy with chutney or sambhar.

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