DT. GEETU
RAMAYANA’S DIET CLINIC
*Ragi idli*
- 1 cup ragi flour (finger millet flour)
- ½ to ¾ cup semolina (rava/sooji), roasted
- ½ to 1 cup yogurt (plain or sour)
- ¾ to 1 cup water (adjust for batter consistency)
- ¼ to ½ tsp baking soda or Eno fruit salt
- 1 tsp salt
- Optional: ½ cup grated carrot, ¼ cup finely chopped onion, 2 green chilies, 5 curry leaves, 2 tbsp chopped cilantro, 8–12 roasted cashews
- For tempering: 1–2 tsp oil or ghee, ½ tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, pinch of cumin, pinch of hing (asafoetida), 1 tsp ginger paste
Lightly roast semolina and ragi flour separately until aromatic. Let them cool.
Prepare Batter: In a large bowl, mix ragi flour, semolina, salt, and yogurt. Gradually add water to form a thick, pourable batter. Let it rest for 10–20 minutes to hydrate the flours.Heat oil or ghee in a pan. Add mustard seeds, urad dal, chana dal, cumin, hing, curry leaves, and cashews. Sauté until aromatic. Add grated carrot, onion, green chilies, and ginger paste. Mix lightly and fold into the batter.Just before steaming, add baking soda or Eno fruit salt and mix gently until the batter becomes frothy.
Grease idli molds with oil or ghee.
Pour the batter into molds, filling about ¾ full.
Steam in an idli steamer or pressure cooker (without whistle) for 10–15 minutes on medium heat. Check doneness with a toothpick; it should come out clean.
Let the idlis rest for 2–3 minutes before demolding.
