Ragi/Finger Millet Idli

I have grown up eating a lot of south Indian food. The primary reason for that being my Dad's love for south Indian cuisine. Idli was very common at our breakfast table during my growing up years. Same was reflected in my kitchen when I started cooking. To add to the likelihood of South Indian cuisine finding a place in my kitchen, was the fact that we lived in Hyderabad for 12 years. Hyderabad is the capital of Telangana and an Indian city we hold very close to our hearts as a family. Thats where we started our life together, where our daughter was born. So many first times of my life in this city!

I was introduced to Ragi Idlis in Hyderabad. Idli is traditionally prepared with Idli Rava (Semolina) and Urad Dal (split black lentils), but this recipe basically replaces the Idli Rava with Ragi flour making it healthier. All millets including Ragi is very high in fiber making it an ideal weight loss ingredient. Ragi is rich in iron, calcium, minerals and vitamins. Ragi is also known to help with muscle growth. This recipe also calls for fermentation of the batter hence making the end product good for gut health.

Ingredients:

- Urad Dal / Split Black Lentils - 1/2 cup 

- Ragi Flour - 1 and 1/2 cup

- Methi Seeds - 1 tsp

Method:

- Wash Methi seeds and Urad Dal in a bowl and soak them for 8-12 hours.

- To another bowl soak Ragi flour for 1-2 hours (optional).

- Once soaked, take the urad dal and use a mixer grinder to turn it into a thick, fluffy and frothy batter.

- To this batter, add the soaked ragi flour and mix well.

- Cover and keep in a warm place. Leave for 12-14 hours or overnight.

- When fermented, you will not get the raw smell of ragi or urad dal instead you will get a mild fermented flavor. Yet you will not get a sour smell.

- At this stage the batter is ready. 

- Take your idli steamer (you can buy one at any Indian Store), fill the pot with a cup of water and bring it to a boil on the stove.

- While the water comes to a rolling boil, grease the idli plates and pour the batter in.

- Cover and steam the Idlis for exactly 10-12 mins.

- Open the lid of the Idli steamer and scoop the idlis out.

- Serve hot with Sambar or Chutney or both.