Instant Ragi Rava Idli | Ragi Idli | Finger Millet Idli
Instant Ragi Rava Idli | Ragi Idli | Finger Millet Idli is a popular South Indian protein rich breakfast made with ragi flour (finger millet flour) and idli rava (semolina).
Servings 12 Idli
Ingredients
- 1 cup Ragi Flour
- 1 cup Idli rava/Semolina
- 1 tsp Eno
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbsp Lemon Juice
- 1 and 1/4 Cup thin Buttermilk to soak
- 1/2 Cup Thick Yogurt to make idli batter
Instructions
- Grease idli mold with oil.
- Meanwhile prepare your idli maker for steaming. Fill water and let it come to the rolling boil.
- In a wide mixing bowl add idli rava/semolina. To this add yogurt mixed with water (buttermilk) and let it soak for 30 minutes.
- Once idli rava/semolina soaks well and absorbs all the moisture from buttermilk add ragi flour, rest of yogurt, eno, salt, baking soda and salt.
- Finally mix lemon juice, mix everything quickly.
- The batter consistency should not to be very thick and should be of flowing consistency.
- Once eno is mixed well and batter is frothy, fill the cavities with idli batter of greased idli plates quickly.
- Very important tip to remember is not to rest the batter after adding eno and baking soda.
- Place the batter filled idli plates in to mold and steam for around 12-15 minutes or until its done.
- To check the doneness of idli insert the toothpick in the center. If it comes out clean then its the indication of doneness.
- Let the idlis cool for a while and then unmold with a sharp knife or with a edge of the spoon.
Notes
1.. You can add tempering of Mustard Seeds, Curry Leaves , Chana and Urad Dal to the batter before steaming the idlis.
2. You may add chopped green chilies, grated carrots, finely chopped onion, cilantro/coriander leaves and curry leaves (in small quantity) to the idli batter to make it more nutritious.
3. But do not overload the batter with lots of veggies as this may hamper the fluffiness of idli.