An Idli as such is a healthy foodstuff. But with this version of idli made with the flour of an ancient grain Ragi or Finger Millet (also known as Nachni), everything becomes more healthier. This Ragi Idli recipe is vegan, gluten free and gut friendly too.
Ingredients –
1 cup Ragi flour
1 cup rice
1/2 cup Urad dal
1/4 cup poha
1/2 tsp Fenugreek seeds
Salt to taste
Procedure –
- Take 1 cup rice or parboiled rice (ukda chawal, sela chawal), 1/2 cup urad dal , 1/4 cup poha and 1/2 tsp Fenugreek seeds in a bowl.
- Rinse the ingredients a couple of times. Then, add 1 to 1.5 cups of water and soaked for 4-5 hrs.
- After 4 to 5 hours, drain the ingredients and add in a grinder jar. Add water in parts and grind the mixture.
- Grind till you get a smooth and fluffy batter. Add water in parts while grinding. Remove the batter in a bowl.
- Now, add 1 cup ragi flour (nachni or finger millet flour). Add ½ cup water. You can adjust the quantity of water depending on the consistency of the batter.
- Mix the batter well to make a smooth batter.
Alternatively, you can mix the ragi flour in ½ cup water (preferably warm) in a separate bowl. Then, add this ragi batter to the idli batter. There would be no lump formation this way
- Add salt and mix well, cover the bowl with a lid and let it ferment overnight, for 8 to 9 hours or more depending on the temperature conditions.
- Grease the idli moulds with some oil. Pour the batter in the moulds. Before placing the idli stand, add 2 to 2.5 cups water in a steamer . Bring this water to a simmer or boil.
- Steam the idlis for 12 to 15 minutes. Once done, a tooth pick inserted in the center of the idli should come out clean and not be sticky.
Enjoy the ragi idli with coconut chutney or mint chutney.