Finger Millet (Ragi), also known as Nachni in areas of Maharashtra. Ragi is high in vitamin A, B complex vitamins, Phosphate, and Iron. It contains calcium, antioxidants, and phytochemical qualities, making it easy and slowly digestible. Its low glycaemic index helps diabetics control their blood glucose levels.
Idli is a popular morning dish in India since it is healthful, steaming, and full. Let us have a look at how we prepare Ragi Idli.
Ingredients:
- Ragi, raw -1.5 katori
- Urad dal – ½ Katori
- Rice – 1 Katori (Optional)
- Salt – To taste
- Baking soda – a pinch
- Oil – to grease Idli stand.
Method:
- Add ragi and Urad dal in a large mixing bowl. Wash it 2-3 times to get rid of any dirt or contaminants.
- Soak for 7-8 hours in water. Pour the water from the vessel into the grinder.
- Grind them until you get a smooth batter, then add a pinch of soda to that mixture and thoroughly combine it. While grinding, add water in little amounts.
- Bring 2-3 cups to a simmer in the idli maker. Simultaneously Use a small bit of oil to grease the idli moulds.
- Fill the moulds with the batter. After that, carefully set the idli stand in the heated water and cover with the lid.
- Keep the idli maker on high heat for the first 10 minutes, then reduce to medium.
- Turn off the heat and let it cool for 10-15 minutes.
- Remove the idlis off the idli plates after rinsing the butter knife in water.
- Serve with mint or coconut sauce and sambar.
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