Ragi Idlis are not only wholesome, but very healthy too. It contains calcium, iron and is high on fibre content. It is much more better than any refined or whole wheat flour. It is not only low in carb, but it is gluten free and is very good for diabetics. The colour may not be appealing to the eyes, but if garnished skillfully, they can be a visual treat.
Ragi flour is very much popular in the rural areas of Karnataka, where it is considered as a staple diet. In more recent times, the significance of it has been found. Hence it has gained prominence and has found its way into our diet. Any leftover idlis can be turned into Idli Fry to be had as a tea-time snack or for breakfast.
Grind the rice and dal with required quantity of water into a smooth paste. Add the ragi flour, red chili flakes and salt.
Leave aside overnight to ferment. Just before preparing, add the eno fruit salt and give it a mix.
Pour in greased idli moulds and steam for 15-17 minutes (5 minutes on high flame and the remainder on low flame).
When cool enough to handle, demould it and serve them with coconut chutney and sambar.
- 1 cup ragi flour
- 1/4 cup brown rice, soaked overnight
- 1/2 cup urad dal (split black gram lentil), soaked overnight
- 1 tsp. red chili flakes
- salt to taste
- 1 tsp. eno fruit salt
- coconut chutney & sambar to serve
Grind the rice and dal with required quantity of water into a smooth paste. Add the ragi flour, red chili flakes and salt.
Leave aside overnight to ferment. Just before preparing, add the eno fruit salt and give it a mix.
Pour in greased idli moulds and steam for 15-17 minutes (5 minutes on high flame and the remainder on low flame).
When cool enough to handle, demould it and serve them with coconut chutney and sambar.
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