Ragi idli is delicious and nutritious. Ragi, also known as finger millet, is rich in calcium and potassium. The results of a research study says that, “Of all the cereals and millets, finger millet has the highest amount of calcium (344mg%) and potassium (408mg%).1” Ragi may, among others, lower blood glucose levels and cholesterol levels. Ragi idli, which is one of the ragi recipes, preserves more nutrients, because it is steam-cooked.
1. Ragi flour 2-and-1/2 cups
2. Urad-whole / uddina kaalu or urad dal 1 cup
3. Thick aval / poha / avalakki / beaten rice 1 cup
4. Cooking soda 1 pinch (optional)
5. Salt to taste
6. Capsicum and beans, chopped
8. Carrot gratings
Use the ragi idli recipe and make this idli, which gives more health benefits than the rice idlis, for breakfast or dinner. As with the traditional rice idli, the taste of the ragi idli hinges on the quality of its batter. It in turn depends mainly on the quality of ragi.
To make this food more healthier and tastier, add chopped beans and capsicums and carrot gratings and peas to the ragi idli batter.
The ragi idli recipe has thick aval as one of its items. It enables to create softer idlis. Because aval is made from de-husked rice, and if you do not want a rice element in the idli, do not use aval.
Coconut chutney and green tomato chutney are two of the side dishes that have a good fit with this dish.