Millet Idli with Sprouted Ragi

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 Ragi is considered to be a super-food for everyone because of its numerous health benefits. Ragi has good amount of calcium which helps to strengthen the bones and teeth. It has a good amount of dietary fiber which aids in better digestion. Ragi is considered to be free of gluten. Including Ragi to the food regularly can cover some percentage of daily calcium intake that is required per day. 

The recipe I have made is Idli prepared with Urad dal, a good source of protein and I have used sprouted Ragi Millet. It is made by combining both Urad dal and Sprouted Ragi to a paste and allowing it to ferment overnight. This recipe is ideal for breakfast. Instead of using sprouted Ragi, you can use normal Ragi. But I suggest to use sprouted Ragi in order to double its benefits. 



INGREDIENTS:

Urad dal - 2 cups

Ragi - 2 cups

Salt - 1 teaspoon or per your taste 

Water as needed

PREPARATION:

For making Ragi Sprouts:

Wash Ragi atleast thrice with water and make sure it has no dust or no other impurities.

Soak Ragi in enough water for a minimum of 15 hours.

After saoking, drain the water and wash soaked Ragi once and tie it tightly in a clean cotton cloth and leave it for two days or as long as you see atleast half inch sprouts.



For making Ragi Idli/ Millet Idli:

1) Wash Urad dal atleast twice and soak them in enough water. Soak Urad dal for a minium of 8 hours.

2) Now add Urad dal and salt to the blender jar/ mixer grinder and make it a smooth and thick paste by adding enough water required for grinding.

3)Now take sprouted Ragi and add it into a blender jar and make into a little bit coarse paste. Blend urad dal and ragi seperately in blender jar.


4) Transfer both and combine both Urad dal and Ragi paste using hands into a large bowl. Add water if necessary.

5) Allow the batter to ferment for a minimum of 8 hours or overnight depending on the climate that you stay.

6) After fermentation, the batter will rise and small air bubbles will be formed. Mix the batter carefully so that some air bubbles are still present.



 7)Now take the idli plates and pour ladle full of batter in each of the plates and number of idlis that you require.

 8) Steam the idlis atleast for 15 minutes and rest it for some time (probably for minimum of 5 minutes) and take out the idlis.

  Serve the Ragi Idlis with any chutney of your choice.

Notes:

  • Sprouting the Ragi will double the health benefits. So instead of using normal Ragi try to use sprouted Ragi to make idlis.
  • Do not throw away the water that is used to soak the lentils, as the water will have some nutrients. Use them for grinding or if it is more than needed use them for cooking(like cooking rice or to cook curries). 
  • For making idlis smooth and fluffy, grind Ragi little coarsely.
  • Do not remove the idlis immediately after switching off the flame. Allow it to cool for 5 minutes and then remove them from the plate. Doing this step will not make idlis stick to the idli plate.
  • Always use a large vessel for fermenting the batter. As there is a chance of overflowing, fill the batter only upto half of the vessel.


To try another millet recipe click here:

Little millet Idli

Pearl Millet Idli 


"Give your suggestions or any feedback in the comment section below. Thanks for reading. Have a nice day."


 



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