Instant Ragi Idli | Finger Millet Idli | Ragi Rava Idli
Incorporate ragi flour into your diet with this quick and instant no-soak and no-ferment ragi idli. Healthy and delicious recipe perfect for any meal!
Servings: 12 yields 12 idli
Calories: 59kcal
Equipment
- steamer like idli cooker
- Mixing bowl
Ingredients
Measurement Details: 1 cup=240ml; 1tbsp=15ml;1tsp=5ml;
- ½ cup ragi flour
- ¼ cup flattened rice/poha I used thick white poha, grind it into a fine powder
- ¼ cup semolina roasted
- 2 green chili finely chopped
- ¼ cup carrot grated
- ¼ cup onion finely chopped
- 5 curry leaves
- 2 tbsp cilantro finely chopped
- ½ cup yogurt
- 1 tsp salt
- ¾ cup water plus 2 to 3 tbsps extra and 1.5 cups for steaming the idli
- ¼ tsp baking soda
To roast-
- 12 cashews
- ½ tsp ghee
- 2 tsps oil for greasing the idli plate
Instructions
Prep-Work-
- Dry grind the poha into fine powder in a coffee grinder or a mixer jar.
- I have store-bought roasted semolina, so I used that. If your semolina is unroasted, roast it slightly for 2 to 3 minutes and let it cool.
Prepare the ragi idli batter-
- In a mixing bowl, add the ragi flour, ground aval, roasted semolina, chopped green chilies, grated carrots, onion, cilantro, and curry leaves.
- Mix it and then add the yogurt, salt, and ¾ cup of water and mix again without any lumps. Let it sit for 10 to 15 minutes.
Roast the Cashews and prepare the idli trays-
- When the batter is resting, you can parallelly do this task. In a pan, heat the ½ tsp of ghee and roast the cashew nuts until they turn nice golden brown. (PS - I let a few pieces turn slightly brown, but it is entirely edible and doesn't ruin the taste. )
- Grease the idli plates with gingelly oil and place one roasted cashew in each mold, as shown in the picture. You can very well add the roasted cashews to the batter. But I place it this way so that the cashews pops out and makes it visually appealing.
- Add 1.5 cups of water into the idli cooker and bring it to a boil.
Adding baking soda to the batter and steaming the idlis-
- Now add the ¼ tsp of baking soda to the ragi idli batter. Add two more tbsps of water and mix thoroughly.
- Pour a ladle full of batter into each mold in the idli tray. Stack the idli trays and place them inside the idli cooker.
- Close the idli cooker and steam the idlis over medium heat for 10 minutes. After 10 minutes, turn off the heat and let it sit for 5 minutes.
- Then open the idli cooker and take out the idli trays. Wait for a couple of minutes and slowly remove the idlis from the tray with a wet spoon.
- Serve warm with chutney, idli podi, or with sambar.
Notes
- You can add veggies of your choice but do not overload the batter with veggies.
- Also, you can skip cashews and make them nut-free.
- Instead of cashews, you can prepare a tempering of mustard seeds, cumin seeds and add it to the batter. It adds a nice flavor.
- I love the addition of poha as it adds a nice texture and balances the ragi flour flavor. But you can skip poha and add ¼ cup of roasted semolina instead.
- Adjust the salt and green chilies as per your preference.
Nutrition
Calories: 59kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 253mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg