Ragi/ finger millet/nachni, the wonder grain has a good amount of fiber that keeps us full, stops unwanted craving, and thus aids in weight loss. Dietary fiber also is an important instrument in starch and cholesterol control. So the addition of ragi to our favorite breakfast makes it even more nutritious and wholesome. For these idlis, there is no need for fermentation and can be made instantly.
Prep time: 20 mins
Cooking time: 12 mins
Recommended portion size: 1serve- 2 idlis
|Ingredients||Amount (g) – 3 serves|
|Ragi flour (Nachni atta)||75g, ½ cup|
|Semolina (Rava), roasted||80g, ½ cup|
|Low-fat curds||125g, ½ cup|
|Grated carrot||2 tbsp|
|Mustard seeds||1/2 tsp|
|Chana dal||1 tsp|
|Asafoetida powder, hing||a pinch|
|Baking Soda||1/4 tsp|
|Cashewnuts, roughly chopped||20g, 2tbsp|
|Green chilies, finely chopped||1-2n|
|Coriander leaves, finely chopped||1tbsp|
Mix rava, ragi with asafoetida powder and curds.
Did you know?
Ragi has the highest amount of calcium (344 mg %) and potassium (408 mg %). It contains important amino acids that are not present in other cereals. It is also a great source of iron making it beneficial for individuals with low hemoglobin levels.
Add grated carrot and water to get an idli batter consistency.
Keep the batter aside for 15 minutes.
Heat oil, splutter the mustard seeds, add green chilies, cashew nuts, chana dal, and curry leaves.
Add this tempering to the prepared batter.
Add the chopped coriander leaves and salt.
Just before making idlis add the fruit salt. Once again adjust the consistency with water
Grease idli plates and pour a little batter in each mold.
Steam for 10 minutes or till they are done.
Serve the ragi idlis with pudina or peanut & flaxseed chutney.