Ragi & Oats Rava Idli Recipe – Finger Millet and Oats Idli
Indulge in the delightful fusion of textures and flavors with this Ragi & Oats Rava Idli, a nourishing and wholesome dish that’s perfect for breakfast or a light meal. Rich in fiber and protein, this South Indian delicacy is not only diabetic-friendly but also a scrumptious way to incorporate nutritious ingredients into your diet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi Flour (Finger Millet) | 1 cup |
| Sooji (Semolina/Rava) | 1 cup |
| Instant Oats (Oatmeal) | ½ cup |
| Curd (Dahi/Yogurt) | 1 cup |
| Green Chillies (finely chopped) | 2 |
| Ginger (finely chopped) | 1 inch |
| Enos Fruit Salt (or Baking Powder) | 2 teaspoons (or 1 teaspoon) |
| Sunflower Oil | 2 teaspoons |
| Curry Leaves (finely chopped) | 1 sprig |
| Mustard Seeds | 1 teaspoon |
| Salt | To taste |
| Coriander Leaves | A few (for garnish) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 6g |
| Carbohydrates | 32g |
| Dietary Fiber | 5g |
| Fat | 5g |
| Sodium | 150mg |
Preparation Steps
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Prepare the Batter: In a large mixing bowl, combine the ragi flour, semolina, instant oats, yogurt, and a pinch of salt. Gradually add approximately one cup of water, stirring continuously to achieve a thick batter. Allow the mixture to rest for about 10 to 15 minutes, letting the flavors meld.
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Season the Oil: Heat sunflower oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and curry leaves, allowing them to crackle. Remove from heat and set aside to cool slightly.
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Adjust the Batter: After the resting period, check the consistency of the batter; it should be thick yet pourable. Stir in the sautéed mustard seeds and curry leaves, along with the chopped green chillies, ginger, enos fruit salt, and the remaining tablespoon of oil. Mix thoroughly to ensure even distribution of ingredients.
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Steam the Idlis: Preheat an idli steamer filled with enough water. Grease the idli plates lightly to prevent sticking. Pour the prepared batter into the idli moulds, filling them about three-quarters full. Carefully place the filled plates into the steamer.
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Cook the Idlis: Steam the idlis for 10 to 15 minutes, or until a skewer inserted in the center comes out clean. This ensures that they are perfectly cooked and fluffy.
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Release the Idlis: Once steamed, remove the idli plates from the steamer and allow them to cool for about 5 minutes. To facilitate easy removal, sprinkle a little water over the idlis. Gently run a spoon along the edges of each cavity to release the idlis without damaging their shape.
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Serve: Your Ragi & Oats Rava Idlis are now ready to be served! These idlis pair wonderfully with High-Protein Peanut Chutney and Idli Milagai Podi. For a complete meal that suits a diabetic diet, consider serving them alongside Murungai Keerai Thogayal and Sundakkai and Methi Leaves Sambar.
This recipe for Ragi & Oats Rava Idli not only brings a nutritious twist to traditional idlis but also celebrates the vibrant flavors of South Indian cuisine. Enjoy this easy-to-make dish, brimming with health benefits and the warmth of home-cooked goodness!
