If you want to eat something for breakfast which is tasty as well as healthy, then Ragi Idli is a great option. Ragi is a storehouse of many excellent nutrients which is considered very beneficial for health. However, while making Ragi Idli, proper fermentation of the batter is very important, otherwise the Idli may turn out to be hard or sticky. In such a situation, let us know the easy method of making Ragi Idli at home.

Ingredients for Ragi Idli

Ragi 1 cup, Idli rice 1 cup, Unpeeled urad dal half cup, Fenugreek seeds half teaspoon, Poha half cup, Water as per requirement, Cold water as per requirement, Salt as per taste, Oil to grease the idli plate.

How to make Ragi Idli

• • Step 1: To make Ragi Idli, wash ragi, rice, urad dal and fenugreek seeds in a big vessel and keep it to soak overnight.

• • Second step: In the morning, drain the water and put it in a mixer jar and make a batter. Keep in mind that the batter should be slightly coarse. Take the batter in a big vessel and beat it well for about 2-3 minutes, so that air gets filled in the batter.

• • Step 3: Now, cover the batter and keep it aside for five to six hours to ferment. When the batter becomes puffy and airy, then understand that it is ready. Mix the fermented batter gently with a spatula. Add salt as per taste and mix.

     

• • Step 4: Now, add water to the steamer, heat it on high flame and let it steam. Grease the idli plates with oil and fill the batter in the mould. Place the idli plate in the steamer, cover and steam for about 12-15 minutes. Check by inserting a toothpick. If the toothpick comes out clean, the idli is cooked well.

     

• • Step 5: Carefully take out the tray and let the idli cool down a bit. After this, take out the idli with the help of a spoon. Your soft and fluffy ragi idli is ready. Serve it hot with coconut chutney and sambar. Apart from this, you can also make Ragi Thopa for breakfast.