Ragi idlis are made with ragi flour, urad dal and then sauted with onions, carrots and roasted groundnut powder. Ragi is an excellent plant source of natural iron. It is also a good source of protein and dietary fibre. These idlis are a very good option for your everyday meal, it keeps you full for long time.
Ingredients
- For Idli
- Urad dal 1/2 cup
- Ragi Flour 2 cups
- Salt to taste
- Baking Soda 1/4 tsp
- Oil for greasing
- For Temperings
- Oil 2 tbsp
- Onion 1
- Mustard 1/2 tsp
- Cumin 1/2 tsp
- Curry Leaves few sprigs
- Green Chillies 3-4
- Roasted Peanut Powder 1/2 cup
Directions
- For Idli:
- Soak urad dal for 2-3 hours. Grind to paste.
- Add ragi flour. Mix well.
- Cover and let the batter ferment for 8-10 hours.
- Grease the idli moulds with very little oil and pour the batter.
- Steam the idlis for 10-12 minutes on gas stove or 3 minutes if using your microwave.
- Allow the idlis to cool, scoop them out and cut into pieces.
- Soak urad dal for 2-3 hours. Grind to paste.
- For Tempering:
- Heat oil in a pan, add mustard, cumin and green chillies.
- Once they stop crackling, add onions and curry leaves.
- Fry till onions turn pink. Do not burn.
- Now add idlis, carrot and some salt, toss till the idlis take some colour.
- Add roasted peanut powder, mix well and switch off the flame.
- Serve with coconut chutney.
- Heat oil in a pan, add mustard, cumin and green chillies.
