Prep Time: 20 Hours

Cook Time: 10 minutes

Servings: 2-3 Servings

Ragi or Finger Millet is a whole grain, that is gluten-free. It is a staple in South India. It is rich in fibre, iron, protein and calcium. Hence is highly beneficial for children. It is also very versatile and is used in various recipes as a whole grain or ground into flour. This instant ragi idli recipe uses whole grains of ragi to make an all-time favourite for everyone - idlis! Steam the fermented batter and serve healthy idlis along with chutney of your choice.

Ingredients

• Black Urad Dal (Whole): 1 cup
• Ragi or Finger Millet (Whole): 1 cup (whole)
• Rock salt: 1 tsp

Method

• Soak urad dal and ragi (separately) for 8 hours.
• Using little water first grind the urad dal into a fine paste. Pour it out in a large bowl.
• In the same mixie jar, grind ragi into a fine paste, by adding little by little water.
• Transfer the ragi paste into the bowl with urad dal paste, add about 1-2 tsp of salt and mix them thoroughly to get a homogenous mixture.
• Cover the bowl and leave the mixture for fermentation for at least 8 -10 hours.
• Once done, mix the batter up and down gently to incorporate the air from fermentation.
• Use the batter for steaming idlis or dosas. Enjoy with homemade South Indian Style Coconut Chutney.

Wellcure Soaking Tip: It’s easier to break the prep for this recipe as follows:

• Soak the urad dal and ragi in morning
• In evening just before sleeping, grind the two. Mix and keep in a patila with cover (utensil)
• Let it ferment.
• Batter is ready to cook in morning!

Eating Guide

• Food group: Legumes & Millets
• Millets (like ragi) are gluten-free, rich in fibre and high on nutritional value. They are a good option to add variety to your meals or when you want to go grain free
• Legumes are natural foods, which provide the much-needed material for growth and repair.

Hope you could have got the idea how to make ragi idli, so make this healthy and delicious ragi idli and enjoy with your family.

Image courtsey for title pic:www.whiskaffair.com

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