POT#17 RAGI (FINGER MILLET) IDLI

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Ragi/ Finger millet has its origin in East Africa and is being cultivated around Africa and Asia. 
Ragi is a rich source of calcium and potassium, it also a good source of iron, magnesium, and zinc. Ragi is also full of amino acids like valine, threonine, leucine, phenylalanine, and many others.
It is believed that Ragi is highly nutritious when compared to other millets or cereals.
As ragi being gluten-free, it has weight-loss and anti-diabetic properties.

Health Benefits of Ragi

  1. Ragi is a rich source of calcium, it is an extremely beneficial food for the growing children, as calcium is required for healthy bones and teeth.
  2. Ragi is loaded with proteins, an important factor in preventing malnutrition. 
  3. The high-fiber content in ragi helps in easy digestion and relieves constipation. It helps in building a healthier digestive system.
  4. The antioxidants in ragi help in building immunity, fight against infections.
  5. Ragi has a good amount of magnesium which improves insulin response by lowering insulin resistance, taking care of the blood glucose level, resulting in controlling diabetes.
  6. Ragi benefits endurance, it lowers blood pressure which indeed results in more RBC to give energy, these help in enhanced performance of endurance athletes like runners, swimmers.
  7. Being rich in vitamin-B3, enables healthy skin and helps in anti-aging.
  8. It is a boon for anemic patients as it is an excellent natural source of iron.
Let us now check out the recipe for Ragi idli.

Preparation

Dish: Ragi idli
Category: Breakfast
Cuisine: South India
Quantity: 10 numbers

Let us now check out the required ingredients.

Ingredients:

Ragi/finger millet  - 1 1/2 cup
Urad dal                - 1/2 cup
Fenugreek            - 1 tsp(optional)
Rock Salt              - as required 

Procedure:

  1. Rinse and soak ragi for 2-3 hours.
  2. Rinse and soak urad dal for an hour.
  3. Soak the fenugreek for an hour.
  4. Blend the urad dal to a smooth batter. Transfer the batter to a container.
  5. Now blend the ragi along with soaked fenugreek and rock salt.
  6. Now mix this batter with ground urad dal batter in the container.
  7. Let the batter rest for 6 - 8 hours for fermentation.
  8. Grease the idly plates with oil. Pour a ladle of batter into the plates.
  9. Now steam the idlis for 10-15 minutes.
  10.  Serve the hot idlis with your favorite chutneys and sambhar.

Tips and Tricks:

  1. Adding fenugreek is completely optional. You can also use a fistful of soaked poha as an alter of fenugreek.
  2. Soak the ragi for a long time (at most 3 hours) to get a smooth batter.
  3. Allow the batter to ferment well to get soft, fluffy idlis.
  4. Besides, you can add blanched almonds along with ragi while blending for nutritional benefits.

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