19 September, 2016
Ragi and Brown Rice Idli (Steamed Multigrain Savory Cake with Finger Millet)-Meatless Monday recipe
Idli, the ubiquitous south Indian breakfast, or evening tiffin/snack can be made healthier by substituting some of the white rice with whole grains. An excellent low glycemic index food for diabetics as well as weight watchers. If you worry about a poor digestive system sensitive to whole grains, this is an excellent choice as fermentation makes it very easy on the stomach.
A particularly good combination is with brown rice and Ragi or finger millet. No, you do not have to work with the ragi grain, just ragi flour will do, as this recipe tagged Meatless Monday shows!
This recipe makes a big batch of batter that uses a wet grinder such as the model Ultra efficiently. Use this batter to make idli, mini-idli or dosa. A versatile batter that appeals to kids and adults alike. Kids especially like the mini-idlis that I send in their lunch.
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- Idli batter made with a wet grinder
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- Batter after fermentation
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- Steamed idlis in a idli mold
Ingredients: Idli rice- 2 cup salt- 2 tsp. or to taste Method: 1. Soak brown rice, idli rice together for 8 hours. Soak urad dal and fenugreek seeds mixture separately for 4-8 hours. 2.Use a wet grinder to make a fine batter of urad dal, first. Transfer it to a large mixing bowl. 3. Next, discard the soaking water in the rice and with fresh water, grind the rice into a batter and transfer to the mixing bowl. 4. Add 2 tsp. salt, mix well and let the batter ferment for 6-8 hours in a warm place. I put mine inside the oven with the light turned on. It is a good idea to place a tray under to collect any overflowing batter. 5. After the batter has risen and gets a sour smell, mix gently and use a ladle to fill greased idli plates. 6. Use a steamer to make fluffy idlis. Serve with your favorite chutney or molaga podi.Ragi and Brown Rice Idli
Brown rice – 1 cup (I use organic Mantra 24 sonamasuri variety)
Ragi flour- 1 cup (I use organic Mantra 24 brand)
dehusked Urad dal or black gram – 1/2 cup
Urad dal with skin – 1/2 cup
fenugreek/ methi seeds- 2 tsp.
People partying over at Fiesta Friday #137, do taste these lovely steamed delicacies. I may have brought it as the party is drawing to a close, but hey, any time is a good time to have idli!! Thank you, lovely ladies Loretta and Natalie for co-hosting!
10 thoughts on : Ragi and Brown Rice Idli (Steamed Multigrain Savory Cake with Finger Millet)-Meatless Monday recipe
I am trying to adopt a healthier lifestyle as well, Apsara. Your recipes are a boon for me. These idlis are just what I must try.
Thank you, Aruna. You are so generous with your compliments!
Love the fluffy and healthy Ragi Idlis.Fab Share.
Thank you, Preethi. Glad that you like these!
You’re never too late for Fiesta Friday, especially if you bring these healthy looking idlis 🙂 I’ve always felt a bit intimidated, so have never tried making the idlis. I usually go the store bought way if I have a hankering for idlis. Thanks for bringing us these gorgeous idlis for Fiesta Friday.
Ha ha, you’re too nice, Loretta!
Making idli batter is not too bad, if you can manage to do it the first time. The trick is not to add too much water while grinding so that the batter is not too runny. Kind of like baking bread, difficult only till you try it. Hope you try these some day.
Loved the recipe Apsara .. So healthy and delicious too
thank you, dear
Hi Apsara,
Thank you for the healthy recipe, they are always inspiring.
You used Idli rice here, what is that and where do I get that ?
Sow, thanks for vositng! Idli rice is a specially processed rice that is meant for this. It is usually available in Indian stores or an international market.