Traditionally idlis are made with Idli rice, urad dal and beaten rice. This healthy variation is made using Ragi flour (finger millets), Green Moong Dal and Urad dal. Green moong dal and urad dal are soaked for a period of time and then ground to a smooth batter along with the ragi flour. It’s left to ferment until it doubles in volume and then turned into idlis. They’re easy to make, healthy and delicious.
While they’re a healthier option to the regular idlis, I have to admit that ragi idlis aren’t as spongy as their original counterpart. Serve them hot with chutney or sambar. Very often I serve them in their disintegrated avatars, namely podi idlis or Idli upma. Here I’ve served them with a delicious capsicum chutney.
This recipe makes 12-14 idlis.
- Ragi Flour – 1 cup
- Green Moon Dal – 1/2 cup
- Urad dal – 2 tsps
- Water – 1 cup
- Salt – 2 tsps
- Soak the green moong dal and urad for 10 – 12 hours upto 24 hours. The longer they soak, the softer the idlis.
- Drain the water. Grind into a smooth batter with fresh water.
- Add the ragi flour to the lentil batter and blend into a think idli batter like consistency adding water as needed. I added a little over a cup of water to grind both the dal and the ragi flour.
- Let ferment in a warm place overnight. I left it on the kitchen counter and It doubled up in volume.
- Pour the batter into idli moulds and steam for 15 mins.
- I’ve used regular ragi flour but you could use sprouted ragi flour too. In fact, that’d be a better choice.
- You could replace ragi with other millet flour such as jowar (sorghum) or little millet flour.