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Peanut Idli

Peanut Idli

South IndianSouth IndianMediumMediumBreakfastBreakfast
Soft Ragi And Peanut Idlis Served Hot With Chutney
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Ragi And
Peanut Idli
For Winter Warmth And Immune Support

45 mins
Cooking Time
Medium
Difficulty
8
Ingredients
Diet
Ragi and peanut idli is a wholesome fermented breakfast made with finger millet, urad dal and ground peanuts. Soft, mildly nutty and deeply nourishing, these idlis are especially suited for winter diets, offering warmth, steady energy and immune-supporting nutrients while remaining light and easy to digest.

Ingredients

UNITSIngredients
For the Idli Batter:
1 cupRagi flour (finger millet flour)
½ cupRaw rice
½ cupUrad dal (split black gram)
½ cupRaw peanuts
½ tspFenugreek seeds
to tasteSalt
as requiredWater (for grinding)
For Greasing:
as requiredSesame oil or ghee

Follow
Directions

Description - Step 1

Soak The Ingredients

Wash and soak the raw rice, urad dal and fenugreek seeds together in plenty of water. In a separate bowl, soak the raw peanuts. Proper soaking softens the ingredients, ensures smooth grinding and supports good fermentation later. Fenugreek seeds help improve batter texture and aid digestion, which is especially important in winter.

Step 1
Soak The Ingredients
6–8 hours
Step 2
Grind The Batter
15 minutes
Step 3
Ferment The Batter
8–10 hours (or overnight)
Step 4
Prepare The Idli Moulds
5 minutes

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