Ragi Podi Button Idle

Ragi Podi Button Idle

    Ragi Podi Button Idli is our current favourite breakfast. Balancing between health, nutrition and taste is quite a task. However it is not so tough too when you come up with simple recipes like this.

 

   Ragi/Finger Millet is one of the most used and very popular millet in south India. You can find many authentic recipes with ragi in South Indian cuisine mostly Karnataka and Rayalaseema regions. I was introduced to ragi by my mom in law. She hails from Nellore and she makes a delicious Ragi Mudde which is often ate with spicy and tangy fish curry.

BENEFITS OF RAGI:

Ragi is a Whole Grain or Wonder Grain which is a good source of natural iron and it is also rich in fiber, reduces bad cholesterol and its low glycemic index maintains blood sugar levels by lessening your food cravings by maintaining a good digestive pace. Finger Millet/Ragi is packed with amino acids and is low in carbs, high in protein, rich in minerals, prevents ageing and good source of calcium and vitamin D.

Ragi Podi Button Idli is gluten free, vegan and wholesome recipe. These Ragi Podi Idlis make a delicious breakfast or you can even serve them in brunch or as an evening snack. These idlis make a perfect and healthy (Office and Kid) lunch box recipe too. I used this button idli plate in making these mini/button idlis. You can even use normal idli plates to make this recipe. I used flax seed-dry coconut podi to flavour these Ragi Podi Button Idlis, you can use any podi like karivepaku karam podi (curry leaf powder) or milagu podi or kandi podi to spice this up.

INGREDIENTS:

½ cup Urad dal/black lentils

1 cup Idli Rawa/Rice suji

¼ tbsp. Fenugreek seeds

½ cup Ragi/Finger Millet flour

Salt to taste

Oil for greasing

TEMPERING/TADKA:

4 tbsp. Flax seed dry coconut karam podi

½ tbsp. Mustard seeds

½ tbsp. Cumin/Jeera

10 Curry leaves

1 tbsp. Oil

Ragi Idli

PREPARATION:

1.Combine urad dal and fenugreek seeds in a bowl. Wash thoroughly and soak in enough water for 5-6 hours.

2.Wash idli rawa thoroughly and soak in enough water for 3-4 hours.

3.First drain water from urad dal (+ fenugreek seeds) and idli rawa. Second grind urad dal to smooth paste by adding little water.

4.Secondly start adding idli rawa and grind until the batter is smooth and frothy. (If required add little water and grind to medium tight consistency.)

5.Remove the batter in a bowl and whisk in ragi flour. Cover and leave it to ferment overnight or for 6-9 hours in a warm place. After 6-9 hours, add salt in fermented batter and mix well.

6.Add enough water to the idli cooker and grease the idli plates with oil and fill spoonful of the batter into the mould.

7.Steam for 12-15 minutes on medium flame or till the toothpick or back of spoon comes out clean.

8.Turn off the flame and leave it for 5 minutes. Carefully open the lid and using a sharp edge spoon or knife, scoop out the idlis. Spread them on a plate and leave them to cool.

9.Heat oil in a kadai, add mustard seeds, cumin seeds and when they start to crackle add curry leaves and fry until they turn crisp. Reduce the flame and add above made idlis.

10.Sprinkle flax seed-dry coconut podi and combine well. Cook for 2 minutes on low flame and turn off the flame.

11.Serve hot with peanut chutney or tomato chutney or with your choice of pickle or you can serve just like that with some extra podi and warm ghee on top.

THANK YOU,READERS!