The world is consumed by various food trends these days and healthy food, grains like quinoa millets, chia seeds, recipes like sweet potato boats, cauliflower rice, veganism/gluten-free foods is topping the charts these days.
And obviously, as a food enthusiast, I don’t want to miss the bandwagon and try to follow whatever I can.
Ragi or Finger Millet is one such food. Though it was always grown and consumed in Southern regions of India, it has now caught up in the food craze and has become so popular everywhere. I love using Ragi, especially in my breakfast recipes. I recently made these Ragi Idlis and have become a big fan. Do you love it too?
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
DIFFICULTY SCALE: Hard
- Ragi Flour – ¾ cup
- Semolina/Rava/Sooji – ½ cup
- Curd – ¾ cup
- Ginger paste – 1 teaspoon
- Green Chilli – 1 teaspoon
- Fruit soda or Eno – 1 teaspoon
- Vegetable Oil – 1 tablespoon
- Salt – to taste
- Mix semolina and the ragi flour.
- Add salt, ginger and green chilli paste to it and mix well.
- Add curd and mix it. If the batter is too thick, add some water to make a batter of the same consistency as Idli batter.
- Rest the batter for at least an hour, though I like to keep it overnight for best results.
- Once you are ready, add the fruit soda or Eno to it and mix with light hands.
- Heat water in an idli maker and grease the idli plates well.
- Add the batter to the greased plates and keep them in the steamer for about 20 minutes.
- Remove it from heat and allow it to cool for about 5 minutes.
- Remove the idlis from the plate and serve hot with peanut chutney or onion-tomato chutney and sambhar.