Ragi Moringa Idli

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Finger millet (Ragi) is rich in calcium and many other important nutrients required for the body. Ragi is used for many preparations in South India. Ragi idli made from scratch with ragi seeds is a super healthy dish that can be used for breakfast or meals. Moringa (Drumstick) is power-packed with essential nutrients and amino acids. Enjoy the nutritious ragi moringa idlis with any chutney.

Ingredients:

3 cups ragi seeds

1.5 cups whole urad dal (white lentil)

1 tsp fenugreek seeds (methi seeds)

salt to taste

water

1/2 cup moringa (drumstick) leaves chopped

few drops of ghee or oil to grease

Method: 

Wash ragi seeds and urad dal together. Add methi seeds, and water and soak for 7-8 hours. Grind the mixture well till it becomes a smooth paste. You can use the same water in which it was soaked. Add more water if the mixture is thick. Transfer it to a deep dish with enough space to rise after fermenting.

Cover with a lid and leave it overnight for fermentation. The mixture rises to double the quantity after fermenting. Mix well with a spoon and add salt. Add water if the consistency is thick.

You can refer to Oil-free Finger millet (ragi) dosa for the preparation of the batter.

Add moringa leaves to the batter and mix well.

Use an idli cooker to make idlis. Add 2 glasses of water approximately to the cooker and let it come to a boil. Meanwhile, grease the idli plates with ghee or oil. Pour the batter into the plates, put it in the cooker, and cover it with the lid. Let it cook on a mid-high flame for about 15 minutes. 

Switch off the gas. Check with a knife to ensure it comes out clean which means the idlis are cooked. Open the lid, let it cool and carefully take out the idlis with the help of a spoon. You can prepare more idlis similarly or refrigerate the batter for later use. Enjoy the soft and nutritious ragi moringa idlis with any chutney.