Ragi Idli

Ragi Idli is a nutritious, steamed rice cake made from finger millet flour, offering a delightful texture and a subtle nutty flavor. This low-carb dish is healthy and perfect for breakfast or a light snack.

Ingredients

• Ragi flour - 1 cup
• Urad dal (split black gram) - 1/4 cup
• Fenugreek seeds - 1/2 teaspoon
• Salt - 1 teaspoon
• Water - 1 cup (adjust as needed)
• Eno fruit salt - 1/2 teaspoon (optional)
• Oil - for greasing the idli molds

Steps

1. Soak the urad dal and fenugreek seeds in enough water for 4-6 hours or overnight.
2. Drain the soaked dal and fenugreek, then blend them with a little water to form a smooth batter.
3. In a large mixing bowl, combine the ragi flour and the blended dal mixture. Stir in salt and enough water to achieve a thick, pourable batter.
4. Cover the bowl and let the batter ferment in a warm place for 8-12 hours until it rises slightly.
5. Once fermented, gently stir the batter. If using, add Eno fruit salt and mix well until frothy.
6. Grease the idli molds with a little oil. Pour the batter into the molds, filling them about 3/4 full.
7. Steam the idlis in a steamer or a large pot with a lid for about 10-12 minutes or until a toothpick inserted comes out clean.
8. Remove the idlis from the molds and serve hot with coconut chutney or sambar.

Nutrition

• Calories: 150
• Protein: 7 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Naturally gluten-free, suitable for people with gluten intolerance.

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