Ragi Idli
Reading Time: 2 minutes

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

IngredientsAmount (g) – 3 serves
Ragi flour (Nachni atta)75g, ½ cup
Semolina (Rava), roasted80g, ½ cup
salt½ tsp
Low-fat curds125g, ½ cup
Grated carrot2 tbsp
Mustard seeds1/2 tsp
Chana dal1 tsp
Asafoetida powder, hinga pinch
Baking Soda1/4 tsp
Cashewnuts, roughly chopped20g, 2tbsp
Curry leaves10n
Green chilies, finely chopped1-2n
Coriander leaves, finely chopped1tbsp




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.

Nutritive value

( kcal)(G)(G)(G)(mg)fibre(g)

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