Ragi and kale Idli is an amazing healthy twist for our very own basic rava or rice idlis. It is Very simple, light and very nutritious breakfast option to have along with hot sambar or coconut or tomato chutney.
Ragi is an excellent source of calcium. It is also rich in nutrients like iron, tryptophan and dietary fiber. Urad dal is rich in fiber, both soluble and insoluble, which is known improve our digestion and helps to manage Diabetes. Thus it is healthy to consume.
- 15 grams Ragi flour
- 10 grams Rice
- 10 grams urad dal
- 6-7 Kale leaves (finely chopped)
- 10 grams onion (finely chopped)
- Salt as per taste
- 1 teaspoon of oil
- Nutrition Info
- 102.3 kcal
- 14.3 grams
- 3.2 grams
- 3.3 grams
- Wash the rice and dal separately. Soak them, in enough water overnight.
- Drain the rice and with little water, blend them to a coarse paste in the mixer.
- Drain the dal and again add water little by little, blend it to a fine paste. While the rice paste is coarse, the lentil paste is very fine. Grind it till there are bubbles in the paste.
- Then add Ragi flour to it and add water to adjust the consistency.
- Then add in salt. This batter should be of thick consistency. Keep the batter in a warm place for 8-10 hours (or overnight). The batter will rise and become sour.
- Once the batter is fermented and add finely chopped kale leaves and onion.
- Gently mix the batter once. Don’t mix it vigorously or too often as it would remove all the air in the batter. Rub a little oil on each of the idli moulds.
- Fill in the batter in each mould. Place the idli stand in the steamer and steam on for 15-20 minutes.
- Remove the steamer from heat and let it stand for 5 minutes. Open and remove the idlis from the mould with a knife.
- Serve hot with chutney or sambar.
Over to you:
Ragi and kale idli is thus very light, easy to make and a very healthy breakfast option to try upon. Have them with hot sambhar or your favorite chutneys.