Looking for nutritious breakfast recipes that are simple enough to put together but don’t compromise on nutrition? Then try this ragi vegetable idli. Most idli recipes require a fermentation period, but this ragi idli recipe doesn't, because it uses baking soda in the mix. The recipe also calls for chopped vegetables. You can choose a mix of vegetables, but capsicum, carrots, and peas work well. Just like most ragi recipes, this too requires careful handling of water as ragi absorbs more liquid.
Ragi, or finger millet flour, offers multiple benefits, but the most crucial is that it helps regulate blood sugar, strengthen bones, and aid weight loss by promoting satiety. The addition of vegetables to the mix ensures this ragi idli recipe is sustaining — the kind you need when you have a long day ahead and limited meal times.
Heat oil in a pan on medium heat. Add mustard seeds and chillies, and let them splutter. Now add all the vegetables and sautè for 3-4 minutes until slightly tender but still holding shape. Add the roasted rava, sautè for a minute, and turn off the heat. Don’t sautè the rava for long since it’s already roasted. Allow the mix to cool completely. Adding curd to a hot mix can split it.
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Step 2: Add the ragi flour and curd
Add the ragi flour and salt to the cooled-down vegetable mixture. Give it a good mix before adding curd and chopped coriander. Now mix again. Let it rest for 15 minutes. The mixture will thicken after resting.
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Step 3: Add cooking soda
After resting, the mixture should be thick but pourable, like an idli batter. Add water, only if needed, to get the ideal consistency. Now, add cooking soda and mix gently for 10–15 seconds. Do not overmix. The mixture will turn frothy.
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Step 4: Cook the idlis
Grease all plates in an idli cooker with oil. Now, pour the batter into each greased plate. Cover, and let the idlis cook via steam for 10-12 minutes. Now, turn off the heat and let it rest for 1-2 minutes before unmoulding. Serve it hot with coconut chutney.
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Indian
Easy
Main Course
