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Finger Millet Idli
Finger millet idli is a nutritious and delicious twist to the traditional South Indian idli. Made with finger millet (ragi) and rice, these idlis are soft, fluffy, and packed with health benefits. Ingredients: Ragi, Idli rice, Salt, Urad dal, Cooking oil
25min
Cook Time
12
Servings
Recipe
85 kCal
Recipe
1
Soak 1 cup finger millet (ragi) and 1 cup idli rice separately in water for 4-5 hours.
2
Drain the water and grind the soaked finger millet and idli rice separately into a smooth paste, adding water as required. Combine both the pastes in a large mixing bowl.
3
Add 1/2 cup urad dal (split black gram) to the mixture and mix well. Add salt to taste and mix again.
4
Cover the bowl and allow the batter to ferment for 8-10 hours or overnight in a warm place.
5
After fermentation, the batter should have increased in volume and become fluffy. Mix the batter gently.
6
Grease idli moulds with a little oil. Pour the batter into the moulds, filling each cavity about 3/4 full.
7
Steam the idlis in a steamer or pressure cooker (without the whistle) for 10-12 minutes on medium heat. Check for doneness by inserting a toothpick or knife into the idli; it should come out clean.
8
Remove the idlis from the moulds using a spoon or knife and serve hot with coconut chutney and sambar.
Nutrition
85
kCal
3 g
Protein
0.5 g
Fat
18 g
Carbs
200 g of Idli Rice
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