Instant Ragi Idlis

What is Ragi ?

Finger millet is also known as Nachni or Ragi in India.

It  is an important part of the traditional diets of many communities here, and it is often used in religious and cultural ceremonies.

Although ragi is good for all ages, it is particularly included in the diet of lactating mothers, at the same time lovingly fed to the infants.  It is essential for the healthy growth of babies.  It is also, highly recommended for people who are recovering from illnesses.  One of the reasons being that, ragi is easily digestible and very nutritious.

It is very commonly used in the southern states of India namely Karnataka and Maharashtra in their daily cuisines.  In Maharashtra it is known as Nachni and in Karnataka as Ragi. It is also known as Mandua in Hindi, Kezhvargu in Tamil and Ragulu in Telugu.

Ragi rotis, laddoos, porridges etc  are common in our kitchens.

When there is so much good in one grain, we need to find ways to incorporate it in our daily diet.

A few months ago, I had posted a very authentic Goan recipe made with ragi – Shirvoyo  usually served with sweetened coconut milk flavoured with cardamom and jaggery.

Ragi is believed to have a cooling effect on the body, making it a popular choice during the hot summer months.  It is often consumed in the form of a porridge (Tizan – a quintessential Goan porridege)  or drink, which can help to regulate body temperature and provide relief from the heat.

Today’s recipe, is an healthier version of the so loved South-Indian breakfast option idli & chutney.  Pretty simple to prepare too, because it is an INSTANT recipe !

 

INSTANT RAGI IDLIS

Ingredients :

• 1/2 cup semolina / rava / sooji
• 1 cup ragi flour / finger millet / nachni
• 1 cup sour curd
• 1 finely chopped chilly and 1 tsp grated ginger (optional)
• ¼ tsp baking soda / cooking soda
• salt to taste
• Water as required to adjust the consistency of the batter.

Method :

• In a bowl add ragi flour and semolina.
• Then add curd and stir well ensuring there are no lumps in the mixture
• Add the chopped chilly and ginger (for added taste, you can leave it out if you want to make plain idlis)
• Add a little water and give it a good mix
• Allow to soak for 15 minutes.
• After 15 minutes of soaking, the semolina would have fluffed up. Mix well and add water if required to make idli batter consistency.
• Keep the water to boil in the steamer.
• In the meanwhile, grease the idli moulds with some oil and keep aside.
• Add ½ tsp of baking soda to the batter and mix well till it turns frothy.
• Promptly pour the batter into the greased moulds and allow the idlis to steam for 10 – 12 mins on medium flame.
• Once the idlis are steamed, let them rest for sometime before demoulding.
• Serve hot with coconut chutney / sambar.

Steps to make instant ragi idlis

Step 1 : Mix the ragi flour, semolina and curd well.

 

Step 2 :  Keep the mixture covered for around 10-12 minutes

 

Step 3 : Add  baking soda, salt and finely chopped ginger and chilly.  Add water to adjust the consistency.

 

Step 4 :  Grease the idli moulds and pour the batter into it and steam the idlis for around 
15 - 20 minutes 
(BTW those are the morning sun rays in my kitchen yayy!!)  

 

Step 5 :  Idlis are ready.  Demould and serve hot.

 

Handy Tips :

1. Do not make the batter thin and watery, the idlis will turn out sticky and flat after steaming.

2. Once you add the baking soda, do not rest the batter. Immediately pour it into idli moulds and steam.

3. Ensure to use sour curd for this recipe.