Instant Ragi Idli is tasty, healthy and easy to make. It is a good option for breakfast, evening snack or dinner. You can serve it for people with diabetics.

The summer is at it’s peak, nothing is more soothing than a glass of cold water. One needs to eat simple food that is tasty and nourishing for the body. Idli is ideal during summer. Here is another version of Idli.

Ragi or finger millet is regularly used at home these days. It is gluten free and good source of protein. It is rich in calcium, good carbohydrates and proteins. It helps to control diabetes and blood sugar. It is ideal for weight watchers. It helps in controlling anxiety and depression.

Moreover, it is ideal food for summer. It has cooling properties which helps the body to combat stress. A few other idli recipes that I have shared earlier :Chennai Idli, Sago Idli,

I had earlier shared the fermented version of ragi idli. But, I find this to be more simple and handy. One hardly require ten minutes for all the preparation, keep it aside for half an hour and later put it in the mould and steam.

A few pointers before I proceed to the recipe. Curds or yoghurt must be sour. Addition of veggies is optional, you can make without it. Once the baking soda is added, immediately put it in the moulds and keep it to steam.

Let’s get to the recipe of Instant Ragi Idli

Ingredients:

• 1 cup finger millet powder
• 1 cup semolina
• 1 cup sour curd
• 1 carrot
• 1 onion
• fresh coriander
• salt
• water as required
• 1/2 teaspoon baking soda

For the seasoning:

• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin
• 4 cashew
• 2 green chilli
•  

Method:

1. Take a wide bowl, add ragi flour and semolina to it. Put salt and curd to it. Mix it well, keep the batter aside for half an hour.
2. Chop the onion finely and grate the carrot.
3. Make seasoning, take oil in a small pan, add mustard seeds, as it crackles, put cumin, cashew pieces, broken chilli, a few curry leaves, pour it over the batter.
4. Add veggies and chopped coriander. Adjust the consistency by adding some water.
5. Put water in the idli pan and heat in on a low flame.
6. Meanwhile, put the soda powder to the batter, mix it and put it to the moulds.
7. Steam it for fifteen minutes on moderate flame., then on low heat for five to ten minutes.
8. Check if it is done. Switch off. Unmould after sometime.
9. Serve with coconut chutney.

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Instant Ragi Idli

Instant ragi idli is tasty, healthy and easy to make breakfast option for the busy mornings. One can make it for evening snack or dinner too.

Course Breakfast, dinner ideas, evening snacks

Cuisine South Indian

Keyword healthy eating, idli variety, steamed cooking

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting time 30 minutes minutes

Servings 20 idli

Author Jayashree

Ingredients

• 1 cup finger miller flour
• • 1 cup finger millet powder
  • 1 cup semolina
  • 1 cup sour curd
  • 1 carrot
  • 1 onion
  • fresh coriander
  • salt
  • water as required
  • 1/2 teaspoon baking soda
• 1 cup sour curd
• 1 carrot
• 1 onion
• fresh coriander
• salt
• 1 tablespoon oil
• 1/2 teaspoon mustard
• 1/4 teaspoon asafoetida

For seasoning

• 1 tablespoon mustard seed
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin
• 4 cashewnut

Instructions

• Take a wide bowl, add ragi flour and semolina to it. Put salt and curd to it. Mix it well, keep the batter aside for half an hour.
• Chop the onion finely and grate the carrot.
• Make seasoning, take oil in a small pan, add mustard seeds, as it crackles, put cumin, cashew pieces, broken chilli, a few curry leaves, pour it over the batter.Add veggies and chopped coriander. Adjust the consistency by adding some water.
• Put water in the idli pan and heat in on a low flame.Meanwhile, put the soda powder to the batter, mix it and put it to the moulds.
• Steam it for fifteen minutes on moderate flame., then on low heat for five to ten minutes. Check if it is done. Switch off. Unmould after sometime.Serve with coconut chutney.

Notes

• Sour curds is mandatory. 
• Addition of veggies is optional.
• Once the baking soda is added, immediately put it in moulds and steam it.
• Serve hot. 

This post is part of the Healthy Wellthy Cuisines with the theme “Steamed Dishes”, do check out the other recipes by co-bloggers:

• Instant Mung Bean Sprouts Dhokla
• Ammini Kozhukattai / Seasoned Steamed Rice Flour Balls
• Instant Khaman Dhokla

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