This is the nutritious version of the most delicious and healthy breakfast delicacy that has gained immense love in South India. Prepared from finger millet and idli rice, this savoured dish is a storehouse of nutrients. Raggi is prepared by soaking and grinding the ingredients followed by fermentation. Begin with soaking 1 cup of ragi and 1 cup of idli rice in water for about 4 to 5 hours. Then drain the water, grind them into smooth pastes, and then mix it in the mixing bowl. Add 1/2 cup of urad dal and salt according to taste and mix well. Make sure you ferment the overnight batter in a warm place; that's the trick for light idlis. This batter is allowed to rise, greased, and poured into idli moulds and then steamed in a pot for 10-12 minutes till the idlis are soft and fluffy. The ragi idlis are fun to put into your mouth and taste great with coconut chutney and sambar. Raggi idlis are great breakfast options, gluten-free, full of calcium and iron, and the right option for everyone. This raggi idli recipe is perfect for adding wholesome elements to meals. Enjoy homemade raggi idlis as part of a healthy diet!

• 1 cup ragi
• 1 cup rice-idli
• As per taste salt
• 1/2 cup urad dal
• Cooking oil

• Raggi idli is nothing but a healthy version of the old idli with finger millet (ragi) and idli rice.
• Raggi is rich in calcium, iron, and fiber.
• It is gluten-free and good for a diet-conscious person. With raggi and urad dal, it develops a light and spongy texture.
• This texture pairs very well with coconut chutney and sambar.
• Here is how you can make this healthy delight step by step: Start with soaking of ingredients. Take 1 cup of finger millet, raggi, and 1 cup of idli rice in separate bowls.
• Place them in a bowl full of water and let them soak for 4-5 hours. If you do not soak them in advance, grinding will be tougher since the grains get soft and will then grind out into smooth batter.
• After soaking, all the water from the ragi and the rice has to be drained off.
• Now, it is time to grind the soaked ingredients.
• Using a blender or wet grinder grind finger millet and idli rice separately into a smooth paste by adding water as needed to get a pouring consistency.
• Ideally, you want to have a fine creamy batter that will yield fluffy idlis.
• Once both the pastes are ready mix them in a large mixing bowl and ensure they are well mixed.
• Add 1/2 cup of split black gram, also known as urad dal, for that added nutrition and texture of your idlis.
• Legumes, especially urad dal, are the staple in making idlis, besides being a rich source of protein.
• Mix everything together and add your salt to taste.
• Salt adds flavour and helps the process of fermentation.
• It's time to ferment the batter. Sling a clean kitchen towel or lid around the bowl.
• Store it in a warm place for 8-10 hours or overnight.
• That characteristic fluffiness in an idli is a result of fermentation. During this time, the batter starts rising and eventually becomes airy with tiny bubbles, which confirms that it has fermented well and is ready for steaming.
• Once the fermentation process is over, you will find that the batter has risen in volume and appears light and spongy.
• Mix the batter gently without allowing the air pockets formed during the fermentation process to collapse.
• It is in this gentle mixing step that fluffiness is retained, which is the actual foundation for soft idlis.
• Now grease each idli mould with a little oil by turning them upside down and rubbing the oil drops into each cavity.
• The greasing also prevents the idlis from sticking to the copper once they are done. Take the batter carefully and pour it into the moulds, so that each idli cavity is three-quarters filled with batter.
• This leaves adequate space for expansion during cooking.
• Now, steam the idlis. Place the filled moulds in a steamer or pressure cooker, without using the whistle because it has that tendency to retain too much moisture.
• Steam the idlis on medium heat for about 10-12 minutes. Check the doneness by inserting a toothpick or knife into the center of an idli; and if they come clean, then they are done.
• Once they are set, take them out of the mold with the help of a spoon or knife by carefully easing them out without breaking.
• Serve hot with coconut chutney and sambar for a typical South Indian experience.
• The soft and fluffy consistency of the idlis along with the flavours of the chutneys and the sambar is very fulfilling and healthy to consume.
• Well, the recipe of raggi idlis is a wonderful option for breakfast, but indeed can even be savoured as a snack or as a light meal. It's so great that it can be enjoyed by people of all ages and types of eaters, so let us get ready with the ingredients and dive in ourselves in the whole goodness of raggi idlis delightful dish that carries health as well as flavour in every bite!