On World idli day, we gave a little healthy twist to the regular idly by adding ragi (nachni) to it.
Along with complete proteins, gut friendly bacteria, an attempt to make it iron rich too.
1 cup idli rice
½ cup urad dal (split)
¼ cup thick poha
¼ teaspoon methi seeds(fenugreek seeds)
1/2 cup ragi flour (nachni or finger millet flour)
Water for grinding as required
1 teaspoon salt or as per taste
Rinse and soak rice and poha for 4 to 5 hours.
In another bowl rinse and soak urad dal and fenugreek seeds for 4 to 5 hours.
Grind the urad dal, methi seeds, rice & poha till you get a smooth and fluffy batter.
Add 1/2 cup ragi flour adjust the water amount depending on the consistency of the batter.
Mix very well cover the bowl with a lid and let it ferment overnight or for 8 to 9 hours. The batter will increase in volume.
Add salt, pour the batter in greased idli moulds, place the idli stand in the hot water in idli cooker and steam ragi idlis for 12 minutes.
You can also make ragi dosa or ragi uttapas.
Serve ragi idli with coconut chutney and veg sambar.