Diabetic-friendly, no rice, soft and spongy ragi idli. Usually, we add little rice along with the ragi to get the soft idli. Instead of rice, I have added barnyard millet and it turned out to be super soft and spongy idli.
As we have not added rice, even the diabetic person can have extra idli without any guilt. I did not add any baking soda while making the idli and still it turned out so soft and fluffy. You can consume millets in moderate portions only, about 2 to 3 times a week. Both finger millet and barnyard millet have numerous health benefits.
Millet is a gluten-free grain that’s rich in antioxidants, soluble fiber, and protein. In particular, it may lower cholesterol and blood sugar levels. Antinutrients in millet block your body’s absorption of certain minerals, though this is unlikely to affect you if you consume a balanced diet. Soaking and sprouting may reduce this grain’s antinutrient levels. (Source: Healthline)
The same quantity of ingredients can be used to grind in both the mixer and grinder. While grinding it in the mixer add all and grind it to smooth paste by adding ice water, as the mixer turns hot easily. If you are grinding in the grinder first grind the poha, then add the remaining ingredients and grind it to smooth paste. In the grinder, we can use normal water. Yes, you need not grind millet separately and urad dal separately in the grinder. Everything can be ground at a stretch in the grinder, as we grind it in the mixer. Now let us see how to prepare this recipe.
Enjoy the video of Ragi Idli. Subscribe for more videos.
- 1.5 cups Finger Millet/Ragi
- 1/2 cup Barnyard Millet/Kudiraivali
- 1/2 cup Urad Dal/Uluttam Paruppu white whole
- 1/4 cup Poha/Aval/Puffed Rice
- 1/2 tsp Fenugreek seed/vendayam
- salt to taste
- Wash 3 to 4 times and soak finger millet, barnyard millet, urad dal, and fenugreek seeds together in a vessel for 3 hrs. Soak poha separately in another bowl for 15 mins.
- Once soaked. drain the water completely. In a mixer, add finger millet, barnyard millet, urad dal, poha, fenugreek seeds, and grind to a smooth batter by adding ice water little by little. Transfer the batter to a bowl.
- Add salt and mix it thoroughly. Let it rest for 8-10 hours to ferment. I usually grind it in the evening and let it ferment overnight. You can see how well the batter is fermented from the video.
- Now mix the fermented batter slightly. If the consistency of the batter is thick, add some water and adjust the consistency.
- Use an idli container or steamer or cooker. Add an inch of water and bring it to a boil.
- Grease idli plate with oil and pour the batter. When the water bubbles, place the idli plate inside the steamer and steam it for 8-10 minutes.
- Once done, remove the idli plates and let them cool for 2-3 minutes. Then sprinkle little water, use a spoon and remove the idlis from the mold and serve hot.
- Use good quality finger millet, barnyard millet, and urad dal.
- Instead of poha, you can also replace it with cooked rice. (Both helps in getting the soft spongy idly)
- Fermentation is important to get soft spongy idli.
- As we are grinding in a mixie, it very often gets heated. So add ice cold water to grind the batter.
- You can use this same batter to make dosa, uthappam, or paniyaram too.
Soft and spongy healthy Ragi Idli is ready to relish.
If you found this post useful, I would love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply