Ragi Rava Idli Recipe - Steamed High Protein Finger Millet Idli
You must try this Ragi Rava Idli Recipe, that is made really simple & easy with ragi flour and sooji and spiced with green chillies and then steamed. It makes a great high protein breakfast and a great indian diabetic breakfast or dinner.
The Ragi Rava Idli Recipe is a healthy preparation of the traditional Rava Idli that is made from Ragi Flour and Sooji.
In this Ragi Rava Idli recipe, ragi flour, also known as the finger millet flour is combined along with semolina (rava) and spiced it up with green chillies, mustard, and curry leaves. It's a super simple Rava Idli Recipe that makes a great Indian diabetic breakfast and a high protein breakfast as well.
Did you know: Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels. Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.
If you like this Ragi Rava Idli Recipe, try our other Idli Recipes that you can make for your South Indian Breakfast:
For Ragi Idli
- 1 cup Ragi Flour (Finger Millet/ Nagli)
- 1 cup Sooji (Semolina/ Rava)
- 1 cup Curd (Dahi / Yogurt)
- 1 inch Ginger
- 1 teaspoon Enos fruit salt
- 1 teaspoon Sesame (Gingelly) Oil Seasoning for ildi
- 1/2 teaspoon Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves , finely chopped
How to make Ragi Rava Idli Recipe - Steamed High Protein Finger Millet Idli
To begin making the Ragi Rava Idli Recipe, into a mixing bowl, combine the ragi flour, sooji, yogurt, enos fruit salt, oil and salt into a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1-1/2 cups). Allow the mixture to rest for 10 to 15 minutes. The mixture will thicken as it rests.
While it is resting, make the tadka. Add oil into a preheated pan over medium heat. Add mustard seeds and urad dal and allow it to crackle and the dal to turn golden brown and crisp.
Once the dal is brown and crisp, add the chopped curry leaves, ginger and green chillies and saute for a few seconds and turn off the heat. Allow the seasoning to cool.
Add it to the idli batter once the resting period is over.
Grease the idli mold with a little oil. Spoon the ragi batter into the molds. Ensure you only half fill. Place inside a steamed filled with water and steam on high heat for about 10 minutes until done.
When you insert a knife inside, it should come out clean. Allow the idli to rest for 3 to 4 minutes before removing it from the pan.
Dip a spoon with water and slide the idli out of the mold & serve.