Ragi Idli: Your Daily Dose of Calcium and Iron!

 

Ragi idli, a South Indian specialty, provides a wholesome twist to the traditional idli. Crafted primarily from ragi flour, this dish not only delights the palate but also delivers significant health benefits. Ragi, also known as finger millet, boasts high levels of calcium, iron, dietary fiber, and essential amino acids. It is gluten-free and aids in regulating blood sugar levels, making it an ideal choice for health-conscious individuals.

Ingredients:

· 1 cup Idli rice

· 1 cup Ragi flour

· 1/4 cup Flattened rice (poha)

· 1/2 cup Urad dal (black gram dal)

· 1 teaspoon Fenugreek seeds

Preparation:

Begin by washing and soaking 1 cup of idli rice in 1.25 cups of water. Set it aside.

In a separate bowl, wash and soak 1/4 cup of flattened rice (poha), 1/2 cup of urad dal (black gram dal), and 1 teaspoon of fenugreek seeds together in water for four to five hours.

After soaking, grind the urad dal and fenugreek seeds into a smooth batter using a grinder until fluffy. Add the soaked idli rice and continue grinding until well combined.

Thoroughly mix in 1 cup of ragi flour. Allow the batter to ferment for eight to twelve hours or overnight.

The following day, add salt to taste to the fermented batter and mix well. Pour the batter into an idli steamer and steam for fifteen to twenty minutes until the ragi idlis are fully cooked.

Serve the hot ragi idlis with coconut chutney or sambar for a delightful and nutritious meal.