Baked Ragi Idli

Baked Ragi Idli is a nutritious twist on the traditional South Indian dish, incorporating the health benefits of finger millet. This wholesome dish is light, fluffy, and perfect for a healthy breakfast or snack.

Ingredients

• Ragi flour - 1 cup
• Urad dal flour - 1/4 cup
• Baking powder - 1 tsp
• Salt - 1/2 tsp
• Curd (yogurt) - 1/2 cup
• Water - 1/2 cup (adjust as needed)
• Mustard seeds - 1/2 tsp
• Curry leaves - 10 leaves, chopped
• Green chili - 1, finely chopped
• Ginger - 1/2 inch piece, grated
• Vegetable oil - 1 tbsp
• Chopped coriander leaves - 2 tbsp

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine ragi flour, urad dal flour, baking powder, and salt.
3. In another bowl, mix the curd and water until smooth, then add to the dry ingredients and mix to form a batter. Adjust water as necessary for a thick yet pourable consistency.
4. In a small pan, heat the vegetable oil and add mustard seeds. Once they splutter, add chopped curry leaves, green chili, and grated ginger. Sauté for a minute and then add this tempering to the batter.
5. Fold in the chopped coriander leaves into the batter.
6. Grease idli molds or a baking dish with oil and pour the batter into each mold, filling them about 3/4 full.
7. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted comes out clean.
8. Remove from the oven and let it cool for a few minutes before carefully removing the idlis from the molds.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.1 L

Health Benefits

• Rich in calcium and iron from ragi, promoting bone health.
• High in dietary fiber, aiding digestion and maintaining blood sugar levels.

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