Ragi Idly| Finger Millet Idly
Ragi Idly| Finger Millet Steamed Cake
Ragi/ Finger Millet is one of the most healthy cereal available and sometimes it is referred to as ‘ Super Cereal’ helping to control diabetes, prevent osteo porosis and fight cancer. Finger millet originated in Africa and then the cultivation started spreading world wide. Like other millets, finger millet is rich in various vitamins and Minerals like Iron, Folate, Copper, Manganese etc. One thing that is making it super special is, it is rich in Calcium and antioxidants. It is one of the Vegan source of Calcium.
This recipe is one way to use ragi often in your kitchen. It might seems like the preparation time is very long, but it is just idle time mostly. Once you prepare the batter it will almost be like an instant recipe that you can make in a jiffy and enjoy for a whole week. You can also make soft dosas/ crepe using the same batter. Here is the recipe for you..
Note: The nutrition fact provided here is using general ‘millet’ in the recipe analysis . Finger millet in specific has more Calcium than that is shown here. Other vitamin and mineral content will almost be similar.
Serves: 16 (4 idlies per serving)
Calories per Serving:208; Carb- 39g; Fat- 2g; Fiber- 7g; Protein – 8g
Preparation time: 5 hrs Soaking time +45 M Grinding time+ Overnight Fermentation time
Cooking time: 10 M
1 Cup Urad Dhall/ Black Gram
4 Cups Ragi Flour
1.5 tsp Salt
- Soak urad dhall for about 5 hours or overnight.
- Grind it until it is nice, soft and fluffy adding about 1 – 1.5 cups water.
- Transfer it to a bowl, add in the salt, ragi flour, water as needed and mix well without any lumps. (Hand mixing is the best).
- Let it ferment overnight or until it rises a little bit and a sour smell starts coming off.
- Mix well again and pour in the greased idly mould, cup or ramekin and steam it.
- Cook until a knife or tooth pick comes off clean. (7-15 minutes depending on the thickness of Idly)
- Serve it with any chutney of your choice. Tomato or Onion Tomato chutney will be the best. You can even eat it with peanut butter.
- You can even mix Ragi (Finger millet) with water separately and then mix into the urad batter.
- If the urad dhall is not of very good quality, reduce the amount of Ragi flour to 3 cups. (If the urad dhall is of good quality, it will fluff upto four times its initial volume when you grind).
- The batter should neither be very thick nor thin for soft idlies. If it is too thick it will become card, if it is thin idly will become flat.
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