“Ragi Idli: Traditional South Indian Recipe Made Healthy”
MACRONUTRIENTS
Calories
150
Fat
1g
Carbs
30g
Protein
5g
Fiber
5g
Ingredients
- 1 cup ragi flour.
- 1/2 cup urad dal.
- 1/2 cup idli rice or parboiled rice.
- 1/4 cup poha.
- Salt to taste.
- Water for soaking and grinding.
- Cooking oil for greasing the idli plates.
Instructions
- Wash and soak the urad dal,eice, and poha in separate bowls for 4-6 hours.
- Grind the soaked urad dal to a smooth and fluffy batter using a grinder or mixer.Add water as needed.
- Grind the soaked rice and poha to a slightly coarse texture.Add water as needed.
- Mix the grind urad dal batter and rice poha batter together in a large bowl.Add ragi flour and salt.Mix well to form a smooth batter.The Consistency should be similar to regular idli batter.
- Cover the bowl and let the batter ferment overnight or for at least 8 hours.
- Once the batter is fermented,grease the idli plates with cooking oil.
- Pour a ladleful of the batter into each idli mould.
- Steam the idlis in a steamer for 10-12 minutes or until cooked through.
- Remove the idlis from the steamer and let them cool for a minute.
- Gently remove the idlis from the moulds using a spoon.
- Serve the ragi idlis hot with sambar,coconut chutney,or any desired accompaniment.