Raagi Idli is a very healthy, tasty and easy breakfast recipe. Raagi / finger millet is naturally rich in calcium and iron. It also contains phytochemicals, which slow down digestion. Its high levels of niacin help in increasing HDL cholesterol while lowering Triglycerides.
- ½ cup urad dal
- 1¼ cup raagi flour
- 2 tablespoon poha/avalakki
- ¾ teaspoon salt
- 2 cups of water
- To make Idlis:
- Idli plates Oil/Ghee
- Pressure pan or pan with lid to steam idli
First, thoroughly wash the urad dal and avalakki. Soak this in 1½ cups water for 4 hours.
Grind soaked ingredients into a fine paste. Transfer to a big container.
To this add salt, raagi flour and mix it really well.
Depending on the consistency of the batter, add little more water.It should not be too thick or too liquidy like dosa batter. Cover the lid and let it ferment for 5 to 6 hours or overnight.
Once the batter has fermented, prepare the idlis.
Tips: You can turn on the oven for a minute and warm up the oven (turning it off once the minute is over), and keep the batter in the oven.
To make idlis:
Grease all of the idli plates.
Stir the the fermented batter well once more, and spoon the batter into the idli plates.
Steam cook the idlies for 12-15 minutes. After turning of the cooker, let it cool for 5 minutes.
Remove the idlis, and enjoy with chutney or sambar!