Today’s breakfast special Ragi Idli made with Ragi Flour
Ragi Idli is a twisted version of usual rawa idli. The goodness of ragi gives a different color and taste to the idli. The best part about this ragi idli is that it is not only easy-to-make but also a complete meal in itself. You can enjoy this dish as it is or along with some sambar or chutney in your breakfast.
What is Ragi
Ragi is a whole grain popularly known as Finger Millet or Nachni in India.The best thing about this grain is it is free of gluten. It is also loaded with numerous health benefits. But somehow it remains absent in our diet. It can be consumed as the best supplement for wheat or any other grains because of its low fat and high protein content. And it is also regarded as a best non-dairy source of calcium. Hence it should be in the diet of all age groups.
Ragi can be consumed in a variety of ways, ragi dosa, and ragi idli are the one’s I cook quite frequently.
How to make Ragi Idli
Ingredients
- 1/2 cup ragi flour
- 1/2 cup rawa/suji
- 1/2 cup curd
- Water as required
- Salt to taste
- 1/4 teaspoon baking soda
- 1 teaspoon ghee/oil for greasing
Preparation
- Heat a pan and dry roast the rawa for 2-3 minutes over medium flame. Then transfer it to a bowl and leave it for cooling down.
- Add ragi flour and salt. Mix well.
- Add curd and a little water and mix well. Now add little by little water and stir well to make a lump-free batter. Once done, cover a lid and rest it for 30 minutes.
- After the resting time over, check the consistency of the batter and add little more water if needed. The batter should be of a medium thick consistency, not very thick or thin.
- Add the baking soda and stir well. The baking soda must be added just before the steaming.
- Heat the idli steamer with enough water.
- Grease ghee or oil on each mold.
- Now pour a tablespoon of batter on each greased mold.
- Once all the molds filled up place them in the steamer and steam for 10-12 minutes over medium flame.
- After 12 minutes, insert a toothpick. If it comes out clean, the idlis are perfectly cooked.
- Now turn off the flame and rest it for 2 minutes.
- After 2 minutes remove the plates from the steamer and let them slightly cool down.
- Once done unmould the idli plates and serve hot.
My photo might not be sharp but the idlis were really delicious. An absolute healthy and delicious way incorporate ragi in our day.
Thank you 
I will try this dish at home.
