Ragi Idli!!

Schools have re opened . My son started going to a small nearby playgroup. It was me who was more excited and nervous at the same time when he stepped into the tiny colourful classroom yesterday. I could see the happiness in his face when he saw the numerous toys and colourful pictures everywhere. He got lost in his own world along with the other kids and then suddenly amidst all the noise and excitement he looked at me and said ” I like this place”. I am still a bit nervous until he settles down soon in the new environment.

So coming to the recipe for today, which is a healthy, filling and easy to make breakfast. I got introduced to this ragi / finger millet /nachni when I was pregnant and the haemoglobin levels had dropped. My doctor advised me to have food which contained lots of iron and protein and ragi happened to be one of them. That time, I just used to add the ragi flour in idli and dosa batter. But that was so boring!!! Later on, I browsed the net to find a lot of yummy recipes with ragi. So now ragi has become an essential part of our diets. Idlis with ragi is one of them.

Print Recipe
Ragi Idli!! Yum
Course breakfast
Cuisine south indian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Ingredients
Course breakfast
Cuisine south indian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Soak udid dal for about 4 hours and grind it to a smooth paste. Add the ragi flour. Mix well, add salt and keep it overnight to ferment. Consistency should be that of a normal idli batter.
  2. Grease the idli moulds with oil and pour the batter in them. Steam for about 20 minutes.
Recipe Notes

Serve warm with chutney or milagai podi.

Madhuram is hosting the JFI event and the ingredient is ragi. So this one goes to her event.

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31 thoughts on “Ragi Idli!!”

  1. Hi. Congrats on your son’s first venture into a play group.The idli looks good. Like you have mentioned I also add ragi flour sometimes to my Idli batter. But your version has more ragi in it and absolutely no rice, will be so good even for diabetics. Keep visiting mine too in the new year and lets interact more :).

  2. I went through my son’s going to preschool jitters two years ago. You are lucky he was happy to be there from day 1. Mine cried the first four days. :)He loves preschool now.On to your ragi idlis, I have to give it a try next time. I made ragi sweet potato rolls recently and I loved the taste and texture of ragi. Is it a good idea to add the flour to moong dosa batter?

  3. You are my idli guru :)love all your idli recipes… have been looking to add ragi to my diet for a long time now 🙂

  4. Dear Sowmya,This recipe is a life saver for me as most of my family has started eating “healthy”. This recipe fits the bill!I’m going to try this out!

  5. Happy new year to you and your family. Glad that your son didnot cry on the first day of school. Idli looks super soft. Liked the color of the idlis. I make raagi dosa. never tried idlis. Header looks gorgeous.

  6. Happy 2010, Smitha. Yeah, school started and I have to get up at 6.15am again! :DBut Trisha is still at home, will be back to college on Sunday. Love love the Ragi idli, never tried it. Looks yummy.

  7. I too have never tried ragi idli, or not much with ragi as a whole. Sowmya the idlis look very spongy. Thank you very much for sending it to the event.

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