Instant Ragi Idli Recipe With Step By Step Photos | How to do Soft Ragi Idli | Finger millet idlli recipe
Instant Ragi Idli / Finger Millet Idli – a tasty, nutritious , no soak no grind idli , perfect when you want to whip up something quick , healthy and delicious . If you want to avoid rice and still have idli , this Ragi Idli is perfect for you as no rice has added into it . Yet the end result is super soft & tasty . Try this low carb , gluten free Ragi idli and enjoy with your choice of chutney / Sambar !
Some of the ragi recipes shared in the blog that you can try fermented ragi idli , Ragi Dosa , Instant Ragi Dosa , Ragi sevai ….
Intant Ragi Idli Recipe Video
Why is Ragi Idli Healthy ?
Any Idli , as such is very healthy since its steamed and is quite filling. Idli from superfood Ragi is super healthy. Ragi is an excellent source of fiber and low in fat which is why its most recommended food by dietitians.Its a perfect diabetic friendly dish.Its also a absolute weight watchers delight.It fills you up well and is not high in calories.
Looking for some healthy breakfast / dinner ? I am sure most of us are ..Apart from being healthy, it has to be tasty, easy and has to receive thumbs’up from all…Right ? Generally if something is made of a healthy ingredient it doesn’t attract people .
Well… I am super confident that my today’s post , fulfills all these criteria and will definitely make your breakfast or dinner a sumptuous one. It’s quick, easy and needs no fermentation unlike the traditional idli. This recipe makes soft, and fluffy ragi idli !
If you have a doubt that won’t these idlis turn hard as they are made of ragi , trust me & go ahead , give a try !! These Ragi Idlis are fluffy, soft, spongy and light. Addition of methi seeds and the fistfull of poha that we will be adding will do wonders. The same batter you can use for making Dosa , paniyaram too.
This idli needs no fermentation and the batter gets the rise from the use of eno (fruit salt) or baking soda . And hence , we can’t skip this .
Also addition of sour curd / buttermilk instead if fresh one , makes the idli more light & soft .
How to Do Instant Ragi Idli
- To a mixing bowl , add 1 cup Ragi flour , 1 cup sooji rava , tsp salt . Add a cup of sour butter milk or curd . Give a quick mix , you will see that the mixture will be dry .
- Add a cup of water and mix well . Make sure there are no lumps formed . The batter will be like dropping consistency at this point . Let the batter sit for 10 mins .
- Meanwhile prepare a tempering . In a kadai , heat 3-4 tsp oil . Add tsp of Mustard , tsp of Urad dal ,tsp of channa dal . Splutter , let dal turn golden . Add 1/2 tsp Jeera / cumin seeds , few curry leaves chopped , 2-4 green chillies chopped , 1 inch grated Ginger . Fry for a minute . Switch off the tempering , when its aromatic. Lastly add chopped coriander leaves and give a toss . Tempering is ready .
- After 10 mins , after the resting time , add the tempering to the batter . Add 1/2 tsp Eno / Baking soda .
- Also, you will see that the batter would have thickened after the resting time . Add few tbsp of water . Give everything a mix . Note that we should add eno , only when it’s ready to steam . The batter should be of flowing consistency .
- Prepare the steamer . Add water to the steamer and heat . Bring to boil .
- Grease the idli plates . If you want, you can garnish the plates with cashew piece and grated carrot.
- Fill the idli plates with batter . Place the idli plates in hot steamer .
- Steam cook for 10 mins on medium flame .You will know the idlis are done when you insert a knife in one of the idlis and it comes out clean. Remove plates from the steamer, let them sit for 5 minutes and then carefully De mould using a spoon.
- Soft and spongy instant Ragi idli is ready to serve . Enjoy hot with your choice of chutney or sambar .
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- Instead of eno , you can use 1/4 tsp Baking soda
- Add eno only towards the end when you are ready to steam
- Since we are not fermentation , adding curd to mix is important . Sour the curd , better the idlis
- addition of tempering / carrots / cashews etc is purely optional
Instant Ragi Idli
Ingredients
- 1 cup Ragi Flour
- 1 cup Sooji Rava / Upma Rava
- 1 cup Curd / Butter milk, sour preferred
- 1 tsp Salt
- 1/2 tsp Eno / Baking soda
chopped and give a toss . Tempering is ready .
- 3-4 tsp Oil
- 1 tsp Mustard
- 1 tsp Urad dal
- tsp Channa dal
- 1/2 tsp Jeera / cumin seeds
- few Curry leaves , chopped
- 2-4 nos Green chillies , chopped
- 1 inch Ginger, grated
- few sprigs Coriander leaves, chopped
Instructions
- To a mixing bowl , add Ragi flour , sooji rava , salt and sour butter milk or curd . Give a quick mix , you will see that the mixture will be dry .
- Add water and mix well . Make sure there are no lumps formed . The batter will be like dropping consistency at this point . Let the batter sit for 10 mins .
- Meanwhile prepare a tempering . In a kadai , heat oil . Add Mustard , Urad dal , channa dal . Splutter , let dal turn golden . Add Jeera / cumin seeds , few curry leaves chopped ,green chillies chopped , grated Ginger . Fry for a minute . Switch off the tempering , when its aromatic. Lastly add chopped coriander leaves and give a toss . Tempering is ready .
- After 10 mins , after the resting time , add the tempering to the batter . Add Eno / Baking soda .
- Also, you will see that the batter would have thickened after the resting time . Add few tbsp of water . Give everything a mix . Note that we should add eno , only when it’s ready to steam . The batter should be of flowing consistency .
- Prepare the steamer .Grease the idli plates . If you want, you can garnish the plates with cashew piece and grated carrot.
- Fill the idli plates with batter .Place the idli plates in hot steamer .
- Steam cook for 10 mins . Allow the idlis to cool for some time . De mould using a spoon.
- Soft and spongy instant Ragi idli is ready to serve . Enjoy hot with your choice of chutney or sambar .
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