Ragi which is known as finger millet is a healthy ,nutritious and fibrous food.This millet can be easily consumed by all age group of people from infant aged 6 months to very old adults.High is fibre , being an excellent source of calcium,amino acids,phosphorus, Vitamin A,proteins it also helps to control cholesterol problem.
Ragi flour is easily available in the market and one can make simple porridge of it and con ume daily.For both my children I started this ragi as their first solid food when then were six months old.
My blog has many ragi/finger millet recipes, some are ragi puttu , ragi idiyappam,ragi dosa, ragi sev, ragi bread,ragi chocolate milk shake,etc.When making any baked goodies many times I replace some of the flour with ragi flour.
Some people make this idli with the ragi flour but I prefer making it from whole ragi so as to get the nutrition from the husk also.I referred my foxtail millet idli recipe for measurement and just replaced the millet alone.
Preparation time: 15 mins
soaking time: 2 hours
fermentation time: 6 hrs to over night
Cooking time: 10 mins for a batch
- Idli rice-1 cup
- whole finger millet-1 cup
- urad dal-1\2 cup
- fenugreek seeds-1\4 tsp
- salt- to taste
1.Clean rice, dal and millet and soak in water dal &methi seeds while millet & rice together.
2.After two hours drain water,first grind dal+ methi seed,transfer to a bowl.Then grind rice & millet to fine paste with little water.Transfer it to the same bowl.
3.Add in salt and mix well.Leave it to ferment overnight.The next day you will see the batter rise up well.Mix it well.If too thick add little water.
4.Grease the idli pan,pour batter in to it and steam till done.
serve hot with your favourite chutney,sambar or both.