Raagi Idli is a very healthy, tasty and easy breakfast recipe. Not only Ragi is nutritious and healthy, Ragi, in fact, adds a very nice flavor to idli recipe. Here is the authentic version of the Ragi idli from my mother-in-law. Health benefits of Ragi: Ragi is rich in calcium, iron and fiber. It also contains phytochemicals, which aids in slowing down the digestion process. Ragi's high levels of niacin help in increasing HDL cholesterol while lowering Triglycerides.
Servings 16 to 20 idli
Prep Time 6 to 8 hours
Cook Time 15 to 20 minutes
How to make Ragi idli batter:
- First, thoroughly wash the urad dal and avalakki. Soak this in 1½ cups of water for 4 hours.
- Grind the soaked ingredients into a fine paste. Transfer to a big container.
- To this, add salt and raagi flour and mix it really well.
- Add water to the batter as needed. It should not be too thick or too liquidy, similar to dosa batter.
- Cover the lid and let it ferment for 5 to 6 hours or overnight.
- Once the batter has fermented, prepare the idlis.
To make Raagi idli's:
- Grease all of the idli plates.
- Stir the the fermented batter well once more, and spoon the batter into the idli plates.
- Steam cook the idlis for 12-15 minutes.
- After turning of the cooker, let it cool for 5 minutes.
- Remove the idlis, and enjoy with chutney or sambar!
You can turn on the oven for a minute and warm up the oven (turning it off once the minute is over), and keep the batter in the oven.