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An image of instant ragi idli on a plate with peanut chutney.

Instant Ragi Idli with Peanut Chutney

Instant Ragi Idli combines the traditional comfort of idlis with the powerhouse benefits of ragi. Made with ragi, semolina, and veggies.
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Cook Time 15 minutes
Servings8 idli
CourseBreakfast
CuisineIndian
Ingredients Method Notes

Ingredients

For idlis
  • 1 tbsp oil
  • ½ tsp rai or mustard seeds
  • ½ tsp chana dal (Bengal gram dal)
  • ½ tsp urad dal (Black gram dal)
  • ½ tsp jeera (cumin seeds)
  • A pinch of heeng (asafoetida)
  • 10 g / 4 cashews, chopped, optional
  • 10 g /1 tbsp carrot (orange), finely chopped
  • 10 g / 1 tbsp green capsicum, finely chopped
  • 10 g / 1 tbsp/ 1 ½ French beans, finely chopped
  • 10 g / 1 tbsp peas
  • 10 g / 1 tbsp sweet corn
  • 1 green chilli, chopped
  • ½ tsp ginger , finely chopped or grated
  • 12-14 curry leaves, chopped
  • 85 g / ½ cup rava (semolina), coarse
  • 60 g / ½ cup ragi flour (finger millet flour)
  • 110 g / ½ cup curd
  • ½ tsp salt
  • 1 tbsp coriander leaves, chopped
  • ½ cup water
  • ½ tsp Eno fruit salt
For peanut chutney (Makes: 1 cup)
  • 80 g / ½ cup peanuts
  • 1 ½ tsp oil
  • 1 tsp urad dal
  • ½ tsp chana dal
  • 1 green chilli (small)
  • 1 garlic clove
  • 15 g / 1 small piece of tamarind
  • Salt to taste
  • 1 cup water
  • ½ tsp mustard seeds
  • A small pinch of heeng
  • 1 whole dry red chilli
  • 5-6 curry leaves

Method
 

For making idlis
  1. Heat oil in a pan and add mustard seeds and cumin. Once the mustard seeds begin to crackle, add chana dal, urad dal, asafoetida, and cashews. Roast on low heat until the cashews turn golden brown.
  2. Toss in green chillies, ginger, and curry leaves to the pan. Sauté for a minute.
  3. Add carrots, capsicum, beans, peas, and sweet corn. Sauté for 2-3 minutes.
  4. Stir in the rava and cook for about 3 minutes, until it gives off a pleasant aroma.
  5. Add the ragi flour and roast for about 5 minutes or until it turns aromatic. Transfer the mixture to a bowl and let it cool completely.
  6. Now mix in salt, curd, and coriander leaves.
  7. Add ½ cup water and beat the mixture for a minute. Cover the bowl and let the mixture rest for 20 minutes.
  8. After resting, add Eno fruit salt to the mixture. If needed, add a tablespoon of water before adding Eno. Stir gently. The batter should be of pouring consistency.
  9. Grease the idli moulds and pour the batter into them.
  10. Steam the idlis for about 15 minutes, or until a toothpick when inserted comes out clean.
  11. Serve the idlis with peanut chutney. They taste yum.
For making peanut chutney
  1. Heat a pan over medium flame and dry roast the peanuts until they turn lightly golden. Set them aside to cool, then rub off and discard the skins. Transfer the peanuts to a blender jar.
  2. In the same pan, heat ¾ tsp oil. Add ½ tsp each of urad dal and chana dal, and roast on a low flame until they become lightly golden.
  3. Add the green chilli and garlic cloves to the pan. Sauté until the chilli develops blisters and the garlic turns fragrant. Turn off the heat and transfer everything to the blender jar.
  4. Add tamarind, salt, and ½ cup of water to the blender. Blend into a coarse mixture.
  5. Pour in the remaining ½ cup of water and blend again until the chutney becomes smooth and reaches a pourable consistency. Transfer to a serving bowl.
  6. To prepare the tempering, heat ¾ tsp oil in a small pan. Add mustard seeds and let them crackle.
  7. Add the remaining ½ tsp urad dal and heeng, and sauté until the dal turns light golden.
  8. Finally, add the dried red chilli and curry leaves. Sauté for a few seconds, then pour the tempering over the prepared peanut chutney and serve.

Notes

  • Add any seasonal vegetables of your choice.
  • Add water accordingly. If the batter is too thick add water; if it is too thin, add some flour to reach the desired consistency.
  • Do not overmix the batter after adding eno fruit salt, as gentle mixing helps keep the idlis soft and fluffy.
  • Steam the idlis immediately after adding eno for the best texture.
  • You can also steam idlis in the microwave. Microwave idlis for 4 minutes and remove after 2 minutes.
  • You can adjust the quantity of green chilli in the chutney depending on your preferred spice level.
  • If the chutney feels too thick, add a little more water and blend again to get the desired consistency.