1 cups millet flour
1 cup semolina
1 cup natural yogurt
1 cup water
1/4 tsp baking soda or baking powder
1/2 tsp salt
Idli is a much-liked Indian rice-lentil cake, often eaten for breakfast. In our ragi idli, we use millet instead (finger millet or ragi in India).Millet is one of the oldest cultivated grains. It’s hardiness, temperature and drought tolerance make it suitable for growing in many regions worldwide.Unfortunately, in some parts, the use of millet has declined over the last century.
In times of growing gluten intolerance and better health sensibility, we should promote the consumption of millet and raise awareness for its many health benefits.
The nutritional value is exceptionally high. Millet is gluten-free, a good source of dietary fiber and protein, rich in A and B vitamins, iron and calcium. Millet is a superfood and deserves much more attention.
Our breakfast recipe allows you to make the idli immediately without the need for overnight fermentation.
How to make Ragi Idli
In case you do not have an idli tray for steaming, you could use an egg poacher, muffin tray, small bowl (preferably metal) or ramekin. A water-filled wok with lid is also an excellent alternative. You might have to adjust the steaming time.
There is also the microwave. You will have to flip the idli and cook only 1 minute on each side. The results might not be as good as the steamer, but it is a viable option.