Ragi has various health benefits: [courtesy: thefitindian.com]
*Ragi has higher rate of fiber which combines with water and keeps the stomach full for a longer time, thus helping in weight loss.
*Ragi increases bone strength.
*Ragi controls diabetes due to its high dietary fiber contents and polyphenols.
*Ragi reduces cholesterol; it’s also a good source of Protein and Amino Acids.
*Ragi also increases lactation.
I have listed only few health benefits of Ragi. It has many more!!!!
I love to include Ragi in our daily diet due to its numerous health benefits. I love Ragi muddhe, it’s easy to prepare and filling too. But my husband doesn’t like Ragi muddhe. This is the reason I make Ragi dosas, Ragi idlis and Ragi rottis, which everyone in our house have happily.
Idli is the healthy breakfast option from south India, prepared using rice and split black gram usually. I have added Ragi as an additional ingredient to usual idlis to make them even healthier. I am preparing Ragi Idlis from past 3 to 4 years, but sometimes it used to turn hard. After several trial and errors, I have come up with this foolproof recipe.
These Ragi Idlis tastes good when served hot with coconut chutney and/or Sambar.
Preparation time: 17 hours (4 to 5 hours soaking time and 10 to 12 hours fermentation time) Cooking time: 12 to 15 minutes Author: Anusha Acharya Recipe Type: Breakfast Cuisine: South Indian Serving: 12 medium-sized Idlis 1 Cup = 250 ml
Uddina bele/ Urad dal/ Split black gram – 1/3 cup
Menthe kaalu/Methi daana/Fenugreek seeds – ¼ teaspoon
Dose akki/ Dosa chawal/ Dosa rice – ½ cup
Sabbakki/ Sabudana/ Sago – ¼ cup
Thelu avalakki/ Thin poha/Thin flattened rice- ¼ cup
Ragi hittu/ Nachni atta/ Finger millet flour – ½ cup
Uppu/Namak/Salt – As required
Neeru/Paani/Water – As required
Enne/ Thel/ Oil/ Thuppa/ Ghee/ Clarified butter – For greasing
Step 1: Take rice, Urad dal and Methi seeds mixture and Sago in three separate bowls. Rinse them for couple of times and soak them in required amount of water in three different bowls for 4 to 5 hours.
Step 2: Just 30 minutes before grinding, take thin poha in a bowl, wash and soak it with sufficient water.
Step 3: After 4 to 5 hours, drain the Urad dal and Methi seeds mixture and add it to a mixer grinder jar. Grind it into a smooth paste by adding water in parts. Once the batter is smooth and fluffy, transfer it into a mixing bowl.
Step 4: Now drain Rice and add it to mixer grinder jar. Grind it coarsely by adding little water. Now drain and add both Sago and Poha to coarsely ground rice. Grind the mixture into a smooth paste by adding water in parts. Transfer it to the mixing bowl with Urad dal paste.
Step 5: Now add Ragi flour and salt to the batter mixture in the bowl and mix well to form a smooth paste. Add little water if required. Batter consistency should be similar to normal idli batter consistency.
Step 6: Cover the bowl and allow it to ferment for 10 to 12 hours depending on the weather conditions. The batter should ferment properly and increase in volume.
Making Ragi Idli:
Step 1: Once the batter is well fermented (after 10 to 12 hours), take required water in an Idli steamer/Pressure cooker and bring it to boil.
Step 2: When the water is boiling, mix the fermented batter and grease the idli moulds with oil or ghee. Pour the idli batter in the moulds and place the idli stand in the boiling water. Steam it for 12 to 15 minutes.
Step 3: After 12 to 15 minutes, check if the idlis are cooked properly. I do it by inserting knife in the centre of an Idli. If the idlis are cooked, the knife comes out non sticky.
Step 4: Once the Idlis are cooked, Remove the Idli stand from the Idli steamer/pressure cooker and allow it to stand for 1 to 2 minutes.
Step 5: Demould the idlis and serve it hot with coconut chutney and/or sambar.
*Idli rice can also be used instead of dosa rice.
*In case you don’t use sabudana at home, it can be replaced with Idli rice/dosa rice.
*Make sure that the batter is well fermented, well fermented batter yields soft idlis. Depending on the weather conditions in your place, increase or decrease the fermentation time.
*Do not demould the idli immediately after steaming. Give a standing time of 1 to 2 minutes, this helps in retaining the shape of idli.
*Same batter can be used to make Ragi Dosa as well.
Happy and Healthy Cooking!!!!