Ragi or finger millet is one of the most nutritious and healthy cereals. In Hindi it is known as nachni. These days we are trying to use this super grain / flour in a variety of dishes like sweets, pancakes, porridge, dosas, parathas, puris, payasams etc etc....
There are many ways of preparing ragi idlis. You can either soak the grains along with rice in equal proportions, grind and use the batter, or you can simple add some ragi flour to the left over idli dosa batter and make them. This recipe is instant one which is prepared by adding yogurt to the ragi flour and semolina. It really is a handy recipe when we have guests at home and are short of time.
I am part of a group called, Recipe Swap Challenge on fb where two bloggers are paired together each time and we have to choose and prepare a dish from our partner's blog. My partner this time is Archana Potdar of The Mad Scientist's Kitchen. Today's recipe of Instant Ragi Idlis is from her blog. Do visit her space to check out her collection.
Here is a recipe of soft and fluffy instant ragi idlis. The only little change that I have made from her recipe is I have roasted the semolina and ragi flour, cooled it and then added the yogurt and eno.
Ragi flour .... 1 cup
Semolina ..... 1 cup (use thin variety)
Yogurt .......... 1 cup
Mustard seeds ... 1 tsp
Asafoetida ....... 1 pinch
Curry leaves .... few
Eno ................. 1 tsp
Lemon juice ... 1 tsp
Oil ................. 3 tbsps
Salt .............. to taste
Water ........... as needed.
Heat oil in a pan and add the mustard seeds and asafoetida.
When they crackle tip in the curry leaves.
Next add the semolina and stir fry for 2 minutes on medium flame.
Stir in the ragi flour..
Remove in a bowl and let it cool.
Now add the yogurt.
Just before making the idlis add eno and a teaspoon of lemon juice over it. Mix well immediately.
Grease the idli moulds and pour the batter into them.
Remove the mould after cooling.
Demould the idlis carefully using a small spatula.
Serve them with any chutney, sambar and podi.