This is one of the most nutritious idlies possible as it's made from sprouted ragi (finger millet) which is rich in protein. This is also why it makes it a filling dish, heavier than the usual rice idlies we eat. Ragi idles can be fed to babies 8 months onwards (please check with your doctor before adding salt to the batter). This dish serves as a nutritious breakfast for adults as well.
- 1 cup whole grain ragi (finger millet)
- 1 cup idly rice
- 3/4 cup skinned urad dal (white whole grains)
- 1 teaspoon fenugreek (methi) seeds
- Few drops of ghee
- Soak ragi for 12 hours. Drain it and leave it in a muslin cloth or a strainer for another 12 hours till it sprouts.
- Meanwhile separately soak urad dal, methi and rice for 10 - 12 hours (overnight works fine).
- Grind urad dal in a mixer grinder till you get a fine paste. Add methi seeds and ragi. Continue to grind into a fine paste.
- Now add rice and grind leaving rice a bit coarse. This gives the idly a good texture.
- Leave this batter to ferment overnight with a pinch of salt (check with doctor before adding salt).
- Next day, the batter would have risen so ensure you have used a slightly big container.
- Grease idly molds with ghee and pour a ladle of batter in each mold.
- Steam the idlies for 10 - 15 minutes on medium heat.
- Mash and feed warm with ghee and dal.
Please Note :
- Dipping idly in dal before feeding makes it easier for the baby to swallow it.
- You can add recommended vegetables like beans, carrot and capsicum to the dal to make it more nutritious.
- The dal used can be moong or toor based on your baby's taste.
Nutritional Facts :
- Ragi idlies are more nutritious than rice idlies. Ragi is rich in calcium and protein.
- Using sprouted ragi increases its nutritional value.