Start your day the healthy and delicious way with our Instant Ragi Idli recipe! These fluffy, nutritious little cakes are a fantastic alternative to traditional rice idlis, packing a protein and fiber punch thanks to the addition of ragi (finger millet). Perfect for busy mornings, this recipe requires no fermentation, meaning you can enjoy a wholesome breakfast in a matter of minutes. The subtle nutty flavor of ragi blends beautifully with the light tang of the accompanying cucumber chutney, creating a truly delightful culinary experience. This recipe is ideal for health-conscious individuals and families alike, offering a quick and easy way to incorporate more whole grains into your diet.
Beyond the delightful taste and impressive speed, this recipe is incredibly versatile. Feel free to experiment with different additions like grated carrots or spinach for extra nutritional benefits and flavor variations. Ready to whip up a batch of these amazing Instant Ragi Idlis? Let's dive into the simple, step-by-step instructions below!
Tools Needed
- Pan
- Blender
- Idli mould
- Cooker
Ingredients
- Ghee or oil: 1 teaspoon
- Cumin seeds: ½ teaspoon
- Chana dal: 1 teaspoon
- Urad dal: 1 teaspoon
- Salt: to taste
- Ginger powder: ½ teaspoon
- Ginger (fresh): null
- Turmeric powder: a pinch
- Asafoetida: a pinch
- Semolina (Idli Rava): ¼ cup
- Ragi flour (finger millet flour): ½ cup
- Curd (yogurt): ½ cup
- Water: ¼ cup + ½ cup (if needed)
- Cucumber: ½ cup (diced)
- Coconut: ¼ cup
- Green coriander: null
- Green chili: 1
- Roasted gram: 1 tablespoon
- Roasted peanuts: 1 tablespoon
- Lemon juice: ½ lemon
- Zucchini: null (grated)
- Onion: null (finely chopped)
- Sweet corn: null (crushed)
- Eno fruit salt: 1 teaspoon
- Oil: 1 teaspoon (for chutney tadka)
- Mustard seeds: ½ teaspoon (for chutney tadka)
- Dried red chilies: 1-2 (for chutney tadka)
- Curry leaves: null (for chutney tadka)
Step-by-Step Instructions
Step 1. Prepare the Ragi Idli Batter
- Heat a pan and add ghee/oil, cumin seeds, chana dal, and urad dal. Fry until slightly brown (30 seconds).
- Add salt, ginger powder (or fresh ginger), turmeric, and asafoetida. Fry on low flame.
- Add semolina and ragi flour. Fry for 2-3 minutes on low flame, then cool.
- In a bowl, mix the cooled mixture with curd and water until smooth. Let it rest for 15-20 minutes.
- Add grated zucchini, chopped onion, sweet corn, and green coriander to the idli batter. Adjust salt.
Step 2. Make the Chutney
- Blend cucumber, coconut, green coriander, green chili, ginger, roasted gram, roasted peanuts, salt, lemon juice, and water.
- Heat oil, urad dal, mustard seeds, asafoetida, chilies, and curry leaves. Add to the chutney and mix.
Step 3. Steam the Idlis
- Add Eno fruit salt, mix well in one direction (avoid overmixing).
- Grease an idli mould and fill it with batter (don’t overfill). Steam for 12-15 minutes in a cooker.
- Once cooked, let the idlis cool slightly before removing from the mould.
Step 4. Serve and Enjoy!
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Use sour curd for better idli texture.
- Adjust water quantity based on semolina thickness.
- Add any vegetables you like or omit them entirely.
- Don't overmix the batter after adding Eno.
Nutrition
- N/A
FAQs
1. Can I make these idlis without a ragi batter?
No, ragi flour (finger millet flour) is the key ingredient that gives these idlis their unique texture and nutritional value. You can't substitute it.
2. How can I make the idlis fluffier?
Ensure your batter is smooth and of the right consistency (not too thick or thin). Adding a little bit of baking soda can also help increase fluffiness.
3. Can I store leftover idlis?
Yes! Store leftover idlis in an airtight container in the refrigerator for up to 2 days. You can reheat them in a microwave or steamer.
Enjoy your delicious and healthy Instant Ragi Idlis! This quick and easy recipe is perfect for busy mornings, providing a nutritious and satisfying start to your day. We hope you savor every bite!