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Ragi Idli

deepaspgowda's picture
Ingredients
  Whole ragi grain 1 Cup (16 tbs)
  Idli rice 1 Cup (16 tbs) (parboiled)
  Whole skinned urad dal 3⁄4 Cup (12 tbs)
  Methi seed 1 Tablespoon
  Salt To Taste
  Oil 1⁄2 Teaspoon (to grease idli moulds)
Directions

washes at least 2 to5 times and soak the ragi for 3-4 hours longer than you soak the rice.
Soak rice, whole urad and methi seeds in separate containers for 4-6 hours or overnight.
In a wet grinder or a mixie /blender, grind the urad dal till light and fluffy.
A test for fluffiness is to keep a bowl ofwater and drop a tiny pinch of batter.
If it floats, it is light enough.
Then add and grind the Ragi grains and Methi and finally the rice.
Take care that the rice should not be ground too smooth. It should be of rice Rava consistency. Alternatively, you can use rice Rava instead.
Take the batter in a vessel, fold in some salt to taste and leave it to ferment.
Next morning, lightly stir the well-fermented batter. Grease Idli moulds and steam in a pressure cooker for 12-15 minutes till done.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Breakfast
Taste: 
Savory
Feel: 
Rich
Method: 
Blending
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
5

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3.55
Average: 3.6 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 469 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 93.9 mg3.9%

Total Carbohydrates 95 g31.6%

Dietary Fiber 6.9 g27.4%

Sugars 0.7 g

Protein 16 g31.3%

Vitamin A 10.1% Vitamin C 0.15%

Calcium 18.9% Iron 15.5%

*Based on a 2000 Calorie diet

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Ragi Idli Recipe