Breakfast recipe: Ragi Idli

Ragi Idli Recipe:

Ingredients:
1. Ragi flour (finger millet flour): 1 cup
2. Idli rice: 1 cup
3. Urad dal (black gram): 1/2 cup
4. Fenugreek seeds: 1/2 teaspoon
5. Poha (flattened rice): 1/4 cup
6. Salt: 1 teaspoon (or as per taste)
7. Water: as needed

Instructions:

1. Wash and soak idli rice, urad dal, fenugreek seeds, and poha in water separately for 4-6 hours or overnight.

2. Grind the soaked urad dal, fenugreek seeds, and poha together into a smooth batter. Transfer the batter to a large mixing bowl.

3. Grind the soaked idli rice separately into a slightly coarse texture. Add it to the same mixing bowl.

4. Add ragi flour to the bowl and mix well. Add salt and water as needed to achieve a batter consistency similar to regular idli batter. Ensure there are no lumps.

5. Allow the batter to ferment for 8-10 hours or overnight. The fermentation process is crucial for soft and fluffy idlis.

6. Once fermented, mix the batter gently. If it’s too thick, add a little water to get the desired consistency.

7. Grease the idli plates with oil and pour the batter into each mold.

8. Steam the idlis in a steamer for 10-15 minutes or until a toothpick inserted comes out clean.

9. Allow the ragi idlis to cool for a few minutes before removing them from the molds.

10. Serve the nutritious ragi idlis with your favorite chutney, sambar, or any side dish of your choice. Enjoy your healthy and delicious meal!