Healthy Ragi/Fingermillet Idli

Idli is considered to be one of the safest and healthiest food amongst breakfast food. Well, the reason is quite obvious, one, being steamed food, second, an abundance of healthy carbohydrates as it’s the apt food to start your day with. Idli when served with its accompaniments like chutney, sambar becomes a balanced diet fulfilled with carbs, protein, and fat required on your plate.

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A small intro on idli – a steamed rice cake prepared from fermented batter made with rice and urad dal. Microorganisms in the soaked grains and legumes activate fermentation by producing lactic acid and Carbon-dioxide that leavens the batter. Such naturally fermented batter is then steamed in a greased mould as idlis. These soft and spongy rice cakes are obtained only if the following 4 ‘S‘ falls in place,

1)           Selection of proper ingredients

2)           Soaking and grinding technique

3)           Striking the process of fermentation properly

4)           Steaming for the right time.

Here, I came up with a healthier version of Idli, …🤔🤔, wondering what’s healthier…😀?  See it’s the inclusion of small millet – Ragi/Finger millet/ Kelvaragu.

In continuation with my previous post, the legacy of Ragi/kelvaragu/nachni continues. Yes, after Ragi kali/porridge, Instant Ragi Rava dosa,, this week I present you the humble and nutritious Ragi idli which served as an accompaniment to Trichy thakkali kurma. I have already mentioned the array of benefits of consuming finger millet in your diet in my previous recipe. I’ll highlight the benefits of Ragi if you’re new to finger millets or to my blog…😀

1)           It’s vegan, gluten-free, also a good source of non-dairy Calcium.

2)           It has a low glycaemic index which makes it the perfect food for diabetic persons, whose blood sugar level is well maintained in range by reducing their food cravings and keeping their digestion in pace.

3)           Since it’s rich in fibre, it aids in reducing weight making it an impeccable diet for people on weight loss.

4)           It’s rich in essential amino acids and antioxidants.

5)           Also, a power-house of Iron, best diet for Anaemic patients.

6)           And benefits lactating and pregnant women due to its high mineral and vitamin contents.

Finger millet is best grown in Trichy for its soil and weather. Here, I have shown the grinding of the batter with the traditional wet grinder and stationary mixer grinder. Results were the same, provided the fermentation process is successful. I would like to credit my Bahrain friend and well wisher Leela Ashok for sharing this wonderful recipe with me.

Let’s jump into the recipe.

Method 1

Using mixer grinder-

Wash and soak the idli rava for a minimum of 2 hours. Similarly, wash and soak urad dal with 1 tsp fenugreek/methi seeds for a minimum of 2 hours. Last 1 hour keep it in the refrigerator to avoid overheating of the mixer while grinding. Wash and soak rice flakes/poha for a minimum of 30 minutes. Mix ragi/finger millet flour with a ¾-1 cup to form a thick slurry. Keep it aside.

After 2 hrs of soaking, take the jar, add drained urad dal with fenugreek seeds first pulse the mixie, and then dry grind it.

Scrape the sides of the jar and stir the dal from bottom to top with the help of a spatula. This helps with even grinding.

Then gradually add cold water in tsps and grind it again for some time. Then toss the dal. Repeat this 2 more times.

Beat the dal with your hand in the mixer (provided switch is off) to incorporate air into the batter, making it more voluminous and fluffier.

Once the dal has ground smoothly and reached a fluffier stage,

Transfer the batter to a container.

Now in the same jar, add soaked rice flakes and grind to a smooth paste.

Then add soaked idli rava, run for 15-20 pulse or one straight run for 30-45 seconds.  

Transfer this batter into the same container of urad dal.

Now add the mixed ragi slurry, add ½-1 tsp salt as required.

And mix the mixture thoroughly till everything gets combined evenly.

Let it ferment for 12-15 hours, depending upon the temperature settings of the kitchen.

Method 2

Using wet grinder-

Wash and soak the idli rava for a minimum of 2 hours. Similarly, wash and soak urad dal with 1 tsp fenugreek/methi seeds for a minimum of 2 hours. Wash and soak rice flakes/poha for a minimum of 30 minutes. Mix ragi/finger millet flour with a ¾-1 cup to form a thick slurry. Keep it aside.

Now switch on the wet grinder with a few tsps of water (drained from urad dal),

Then gradually add drained urad dal with fenugreek seeds in the running grinder.

Run a spatula in the grinder to scrape the sides of the drum if any dal is sticking to the surface.

In intervals add tsps of water and keep running the spatula (or hand carefully)  into the drum to aerate the dal.

Once it reached a stage, when you scoop the batter it should form and fall as a ball.

Then immediately add the soaked rice flakes into the batter, run for 2 minutes

Then add the soaked idli rava, run for 2-3 minutes,

Finally, add the ragi slurry with the required salt and run till it gets evenly mixed.

Transfer the batter into a container that should have enough space to ferment (refer to notes and pics).

Let it ferment for 12-15 hours, depending upon the temperature settings of the kitchen.

Steaming idlis –

Let the water boil in a pressure pan or idli cooker.

Meanwhile, grease the mould with oil. Gently mix the batter for a minute after fermentation.

Then scoop them into the mould.

Once the water boils in the pressure pan, keep the idli moulds in it, close, and steam it for 13-15 minutes in medium flame.

Switch off the flame and give standing time for 2 minutes. Open the lid and remove the idli plates from the pan.

Once cooled down for a minute, wet a spoon and scoop out the idlis from the mould.

Hot, soft, and healthy bites are ready to serve with Trichy thakkali kurma, Restaurant-style tiffin sambar, coconut coriander chutney, onion chutney, ginger chutney.

Recipe card

Preparation time: 15 minutes

Cooking time: 15 minutes

Cuisine: Indian, South

Category: Tiffin

Serves: 8

Author: Manimala

Ingredients:

Idli rava – 1 cup

Ragi /finger millet – 1 cup

Urad dal – ½ cup

Fenugreek seeds – 1 tsp

Red rice/white rice flakes – ½ cup (optional)

Water – as required

Salt – as required

Instructions:

Method 1

Using mixer grinder-

1. Wash and soak the idli rava for a minimum of 2 hours.
2. Similarly, wash and soak urad dal with 1 tsp fenugreek/methi seeds for a minimum of 2 hours. Last 1 hour keep it in the refrigerator to avoid overheating of the mixer while grinding.
3. Wash and soak rice flakes/poha for a minimum of 30 minutes.
4. Mix ragi/finger millet flour with a ¾-1 cup to form a thick slurry. Keep it aside.
5. After 2 hrs of soaking, take the jar, add drained urad dal with fenugreek seeds first pulse the mixie, and then dry grind it.
6. Scrape the sides of the jar and stir the dal from bottom to top with the help of a spatula. This helps with even grinding.
7. Then gradually add cold water in tsps and grind it again for some time. Then toss the dal. Repeat this 2 more times.
8. Beat the dal with your hand in the mixer (provided switch is off) to incorporate air into the batter, making it more voluminous and fluffier.
9. Once the dal has ground smoothly and reached a fluffier stage, transfer the batter to a container.
10. Now in the same jar, add soaked rice flakes and grind to a smooth paste, then add soaked idli rava, run for 15-20 pulse or one straight run for 30-45 seconds.  
11. Transfer this batter into the same container of urad dal.
12. Now add the mixed ragi slurry, add ½-1 tsp salt as required snd mix the mixture thoroughly till everything gets combined evenly.
13. Let it ferment for 12-15 hours, depending upon the temperature settings of the kitchen.

Method 2

Using wet grinder-

1. Wash and soak the idli rava for a minimum of 2 hours.
2. Similarly, wash and soak urad dal with 1 tsp fenugreek/methi seeds for a minimum of 2 hours.
3. Wash and soak rice flakes/poha for a minimum of 30 minutes.
4. Mix ragi/finger millet flour with a ¾-1 cup to form a thick slurry. Keep it aside.
5. Now switch on the wet grinder with a few tsps of water (drained from urad dal), then gradually add drained urad dal with fenugreek seeds in the running grinder.
6. Run a spatula in the grinder to scrape the sides of the drum if any dal is sticking to the surface.
7. In intervals add tsps of water and keep running the spatula (or hand carefully)  into the drum to aerate the dal.
8. Once it reached a stage, when you scoop the batter it should form a ball and fall as a lump, then immediately add the soaked rice flakes into the batter, run for 2 minutes
9. Then add the soaked idli rava, run for 2-3 minutes,
10. Finally, add the ragi slurry with the required salt and run till it gets evenly mixed.
11. Transfer the batter into a container that should have enough space to ferment (refer to notes and pics).
12. Let it ferment for 12-15 hours, depending upon the temperature settings of the kitchen.

Steaming idlis –

1. Let the water boil in a pressure pan or idli cooker.
2. Meanwhile, grease the mould with oil.
3. Gently mix the batter for a minute after fermentation.
4. Then scoop them into the mould.
5. Once the water boils in the pressure pan, keep the idli moulds in it, close, and steam it for 13-15 minutes in medium flame.
6. Switch off the flame and give standing time for 2 minutes. Open the lid and remove the idli plates from the pan.
7. Once cooled down for a minute, wet a spoon and scoop out the idlis from the mould.
8. Hot, soft, and healthy bites are ready to serve with Trichy thakkali kurma, Restaurant-style tiffin sambar, coconut coriander chutney, onion chutney, ginger chutney.

Notes:

• Good quality of urad dal, following the right grinding techniques, giving the perfect fermentation time yields best results.
• Keeping 1 hr soaked urad dal in the refrigerator helps to avoid the overheating of the mixer grinder while grinding which in turn prevents the batter from getting heated and turn flat.
• While making Ragi slurry, gradually add water starting from ½ cup to 1 cup, stop abruptly if you reached a thick slurry consistency. Diluted slurry when added to urad dal and idli rava batter, makes the idli batter runny and turn your idlis flat. Always make sure your idli batter is thick and not runny. (Refer pic and video).
• Though rice flakes/poha is an optional ingredient, it definitely notches up the texture.
• Idli rava or cream of rice or rice rava or rice semolina is obtained by grinding idli rice or parboiled rice coarsely to a rava/semolina texture. It’s easily available in stores.
• Generally, idli rava is not meant to be ground, just add ground urad dal to it, ferment and make idlis. In this case, idli’s texture would be grainy, coarse.
• I ground idli rava for a while to make the idlis soft and smooth as my daughter doesn’t like that coarse texture.
• It’s upto you to decide upon the texture and prefer grinding idli rava or not.
• The fermentation container should have enough space to ferment. Also, keep in mind that this batter will not raise as a normal batter, like double the volume. Don’t over ferment the batter expecting the it to double up which will turn your idlis sour.
• Adding water gradually in tsps and beating with a hand or spatula to aerate the batter are crucial steps to get smooth and fluffy urad dal batter.
• Ragi idli batter can be transformed to ragi dosa by diluting the batter to dosa consistency.