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Ragi idli
Ragi idli
Ragi idli is a healthy and nutritious south Indian dish made from ragi flour (also known as finger millet flour) and a fermented batter of rice and urad dal. It’s a great alternative to traditional idli, as ragi is rich in calcium, iron, and fiber.
Ingredients
Instructions
- Wash and soak the idli rice and urad dal together in water for about 4-6 hours.
- Grind the soaked rice and dal into a smooth batter. Add water as needed to achieve the right consistency.
- In a separate bowl, mix the ragi flour with water to make a smooth paste.
- Combine the ragi paste with the rice and dal batter. Add salt to taste and mix well. Let the batter ferment overnight or for at least 8 hours.
- Grease the idli plates with oil and pour the batter into each mold.
- Steam the idlis in a steamer for about 15-20 minutes or until a toothpick inserted comes out clean.
- Once done, remove the idlis from the steamer and let them cool slightly before unmolding them.
- Serve the ragi idlis hot with chutney and sambar of your choice.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 439kcal (22%)Carbohydrates: 92g (31%)Protein: 14g (28%)Fat: 1g (2%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 10mgPotassium: 295mg (8%)Fiber: 6g (25%)Sugar: 0.1gVitamin A: 1IUVitamin C: 1mg (1%)Calcium: 231mg (23%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
