Instant Ragi Idli recipe with step by step photos and short video. Ragi Idli is a nutritious , diabetic friendly breakfast made with Ragi , curds and semolina.
I have used grated carrot here but to make it more nutritious and diabetic friendly , you can add grated lauki / bottle gourd . Be creative and add some nutritious vegetables like grated beetroot ,cucumber and also ash gourd .
These vegetables gets well with this Ragi Idli without altering much taste .
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About this recipe
Finger millet Idli aka Ragi Idli is a nutritious , diabetic friendly breakfast made with Ragi , curds and semolina. Also with goodness of some diabetic friendly vegetables is added to increase ,its nutritious value.
There are two methods to make ragi idli , one is authentic version where ragi grains are soaked along with urad dal , ground to batter and then idli is made. And other version is this quick and instant Idli made with Ragi Flour.
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For all working ladies for a hassle free morning , make this nutritious breakfast to kick start your day . These ragi idli's are quite filling , its just 2 idli's per serving and keeps you energized for long. It takes just 30 minutes from start to finish without monitoring. Also to save some time you can roast semolina and ragi , previous night to speed up the process of making breakfast the following day.
Also vegetables like bottle gourd, ash gourd , beetroot have proven its benefits in maintaining blood glucose levels. Hence if you are exclusively making this for diabetic patients then you can add the above mentioned vegetables. Also if you are new to Ragi taste , then I recommend to add any vegetable like carrot or cucumber to make Idli till you get adjusted with the taste of earthy
Serving Suggestions
This insant Ragi idli's are soft and has hint of earthen flavor of ragi . I personally recommend to serve this Ragi idli hot with a spoon of ghee and Tiffin Sambar or bombay potato saagu or tomato chutney . Also onion chutney , pumpkin chutney and Gori Kai Kara chutney | Cluster beans chutney goes on well with this.
I somewhat doesn't like the combination of Ragi Idli with coconut chutney because this particular ragi idli calls for some really strong flavored , spicy chutney or sambar rather than traditional coconut chutney.
Ragi for Diabetics
Ragi / Finger Millet is considered to be one of the best cereal for diabetics. It has high dietary fiber , high protein and is rich source of minerals like calcium ,iron and phosphorous. As ragi has complex carbohydrates and is low on GI , it can be the best source of energy to diabetic patients without spike in glucose levels . Also this can work wonder on weight management and weight loss when added to regular diet . But for all who wants to try this , always keep a mono cereal diet per meal to get its benefits.
Step by step directions to make Instant Ragi Idli
Heat 1 tablespoon of oil in a flat pan. Add mustard seeds and cumin seeds , once it starts to splutter add cashews.
Add Chana Dal and urad dal and saute till cashews and dals turns light golden brown.
Now add in chopped green chilly and curry leaves and mix .
To this add regular rava / semolina and fry on a medium heat for 2 minutes.
Add ragi flour and continue to roast on a medium heat for 3-4 minutes.
Turn off the heat / stove. Remove pan from the stove and set aside for the mixture to cool down.
After cooling , add in salt , coriander leaves and grated carrot. Mix well everything .
Add curds and water , stir and mix well , so that there are no lumps.
Keep it covered aside for minimum 10-15 minutes or more to rest .
Whilst , keep water for boiling to steam idlis . Also grease idli plates with oil and set aside.
After 10-15 minutes, ragi and rava would have absorbed water and batter would be very tight.
Add ¼- ⅓ cup of curds and 1 - 2 tablespoon of water if needed and mix well everything to a Idli batter consistency.
Add cooking soda and mix well.
Place ladle full of idli batter on each section of greased idli plates , tap plates to level the batter.
Now place the stacked idli plates into a steamer / pressure cooker and steam for 10 -12 minutes only.
Give standing time of minimum 5 minutes before remove idli's from plates. Alternatively you can cook idli in a pressure cooker without closing pressure (weight) .
Remove Idli plate from steamer/ pressure cooker.
Wet the base of idli plate with cold water and remove idli's. Serve Idli hot with Tomato Chutney or Bombay Saagu.
Recipe Card
Instant Ragi Idli
Equipment
- Flat Pan
- Idli moulds
- Pressure Cooker Or Steamer
Ingredients
- ½ cup Ragi Flour / Finger Millet flour
- ½ cup Regular Rava / semolina
- ¾ cup Curds
- ½ cup Water
- 1 teaspoon Salt
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Jeera/Cumin Seeds
- 1 tablespoon Chana Dal
- 1 tablespoon Urad Dal
- 1 tablespoon Cashew halves , optional
- 1 teaspoon Green Chili , finely chopped
- 1 sprig Curry leaves , chopped
- ¼ teaspoon Coriander leaves
- ⅓ Cup Carrot , grated
- ⅛ teaspoon Baking Soda
Instructions
- Heat 1 tablespoon of oil in a flat pan.
- Add mustard seeds and cumin seeds , once it starts to splutter add cashews
- Add Chana Dal and urad dal and saute till cashews and dals turns light golden brown.
- Now add in chopped green chilly and curry leaves and mix .
- To this add regular rava / semolina and fry on a medium heat for 2 minutes.
- Add ragi flour and continue to roast on a medium heat for 3-4 minutes.
- Turn off the heat / stove. Remove pan from the stove and set aside for the mixture to cool down.
- After cooling , add in salt , coriander leaves and grated carrot.
- Mix well everything .
- Add curds and water , stir and mix well , so that there are no lumps.
- Keep it covered aside for minimum 10 minutes or more to rest .
- Whilst , keep water for boiling to steam idlis . Also grease idli plates with oil and set aside.
- After 10-15 minutes, ragi and rava would have absorbed water and batter would be very tight.
- Add ¼- ⅓ cup of curds and 1 - 2 tablespoon of water if needed and mix well everything to a Idli batter consistency.
- Place ladle full of idli batter on each section of greased idli plates/ molds , tap the molds to level the batter.
- Now place the stacked idli plates into a steamer and steam for 10 -12 minutes only. Give standing time of minimum 5 minutes before remove idli's from plates. Alternatively you can cook idli in a pressure cooker without closing pressure (weight) .
- Remove Idli plate from steamer , wet the base of idli plate with cold water and remove idli's. Serve Idli hot with Tomato Chutney or Bombay Saagu.
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