Recipe of Ragi and sooji idli

This is no rice instant ragi and sooji idli recipe , it’s healthy , nutritious and soft idlis . Ragi and sooji idlis are steamed cakes made with finger millets and semolina.

 This is one of the best gluten free ,low carb , super soft and delicious idli recipe for your breakfast  that goes well with any  homemade chutney or you can pair it up with sambhar too . Traditionally idli recipe is made with urad dal and rice. There are ample ways to make idlis. Ragi and sooji idlis are just a variation of the basic idlis where rice is replaced with ragi and urad dal with sooji. However you can also substitute sooji with idli rice or any rice for a change. Most of the Indian households trying to eat healthy, may have their own recipe to make these ragi idlis. 

This is hassle free , no fermented required unlike regular idli recipe. Idli from superfood ragi is super healthy . Ragi is highly recommended food by dietician as it’s an excellent source of fiber , low in fat , diabetic friendly dish. It’s also an absolute weight watchers delight . It fills you up well and is not high in calories. 

If you looking for some healthy breakfast/ lunch / dinner ideas than you are at right place. Apart of being healthy, we always look for taste , easy and has to be approved by everyone at family. Usually healthy stuffs are not attract by everyone . Well , I am pretty sure that this recipe of ragi and sooji idli will definitely make your breakfast or lunch  a sumptuous one . 

Ingredients for making ragi and sooji idli. 

Following ingredients for the recipe of making ragi and sooji idli are available in local grocery shop . 

1 cup ragi flour ( finger millet) 

1 cup sooji ( semolina) 

1 cup curd 

1 teaspoon baking soda 

salt to taste 

1/2 cup water  

Method of making ragi and sooji idlis : 

In a medium size bowl , mix ragi flour , sooji , baking soda and salt . Now add curd and mix it well . Batter should not be runny . Add little water if needed . Keep the batter for half an hour . 

Grease the idli mould with cooking oil. Gently and lightly swirl the batter. Don’t overdo. Now with a spoon pour batter in the greased idli moulds. 

Take your idli steamer or pressure cooker . Add 2-3 cups of water and heat the water until it comes to a light boil . Keep the idli mould in the steamer or pressure cooker . Steam it for 12-15 minutes. 

Timing will be vary depending on the type of equipment you have used. If using a pressure cooker , then cover the pressure cooker with its lid. Remove the whistle from the lid. Steam the idlis about 12-15 minutes . 

Check for doneness by carefully inserting a knife or bamboo skewer . If it does not comes out clean , then again steam it for few more minutes. 

When done remove the idli mould from the cooker. Don’t overcook as then they become dry. Dip a spoon or butter knife in water and slid them through the idlis. 

Remove and keep the idlis in a casserole . Serve hot with sambhar or your choice of chutneys .