A healthy twist to our traditional and tasty Idli recipe.
Ingredients:
Ragi flour - 2 cup
Idli Rice – 1 cup
Urad dhal – 1 cup
Fenugreek seeds – ½ tsp
Salt – to taste
Directions:
Take 2 cups of ragi flour and keep aside.
Wash; soak the rice, urad dhal and fenugreek seeds in water for nearly 3 to 4 hours.
Idli Rice – 1 cup
Urad dhal – 1 cup
Fenugreek seeds – ½ tsp
Salt – to taste
Directions:
Take 2 cups of ragi flour and keep aside.
Wash; soak the rice, urad dhal and fenugreek seeds in water for nearly 3 to 4 hours.
Grind the urad dhal, rice and fenugreek using enough water till it is light and fluffy (remember to wash the grinder before use).
Allow to grind into a smooth paste (add water as necessary while grinding).
Add ragi flour into the grinder along the urad dhal batter and allow to gring till it completely mixed properly. ( this step is for even mixing of ragi flour)
Transfer it to a separate container; add salt and mix well. Allow to ferment for nearly 8 to 10 hours or overnight.
The batter should not be too thick or thin.
Grease your idli mould with little oil and pour a ladle full of batter and steam for about 10 to 12 minutes.
For Dosa:
You can use the same batter for preparing dosa. Just add a little water for the batter to be in a pouring consistency.
Your healthy and spongy Ragi idli is ready to eat!
For Dosa:
You can use the same batter for preparing dosa. Just add a little water for the batter to be in a pouring consistency.
Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside.
Drizzle some oil over the dosa, close with the lid and allow it cook.
Remove dosa from the pan and serve hot with any spicy chutney or sambar.
For ragi dosa without rice; Check this Ragi Dosa.
Broken Wheat Spinach Pongal / Cracked Wheat Pongal / Samba Godhumai Rava Keerai Pongal
Very healthy and tasty :)
ReplyDeletelooks delicious and with ragi,it is healthy...
ReplyDeleteVery healthy.. they indeed look spongy..
ReplyDeletei jst luvd ths one.. as a mom i'm always in search fr healthy breakfast recipes which i can pack fr their skool
ReplyDeletehealthy breakfast
ReplyDeleteLooks so soft and spongy! Healthy idli!
ReplyDeleteyup love .. tis s a diff method good one
ReplyDeleteTasty healthy soft idlis. Low calorie breakfast.
ReplyDeletevery healthy and soft idlis...
ReplyDeleteSo soft & spongy idlis :) Healthy too!!
ReplyDeletewow thats an super soft and healthy idli :) so very perfectly made , I would love to finish the plate right away !!
ReplyDeletewow.. looks soft & delicious..
ReplyDeletenicely cooked idli :)
ReplyDeleteThe idlis shown in your pictures look pores and pale white in colour,obviously should have been soft and spongy too!!!.We tried these idlis with urad dal, ragi millet instead of ragi flour, partly replacing idli rice with oats, as a healthier option and followed your process and ground the batter in a mixer (as we do not have a grinder)allowed to ferment the batter as usual. The idlis were very compact ,tight in texture unlike the ones shown by you even after adding eno salt to the batter . We were not very happy with the outcome. In the normal course we carryout grinding of batter only in mixer while making our regular idlis which comes out to be soft and spongy
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