Ragi Idli With Thengai Chutney (fluffy Ragi Idli With Coconut Chutney)

Ragi Idli with Thengai Chutney is a popular South Indian breakfast dish that is not only delicious but also nutritious. Ragi, also known as finger millet, is a rich source of calcium, iron, and fiber, making it a healthy choice for idli. Paired with the classic coconut chutney, this dish is a perfect way to start your day.

Ragi Idli With Thengai Chutney (fluffy Ragi Idli With Coconut Chutney)

Ingredients

  • 1 cup ragi flour
  • 1 cup idli rice
  • 1/2 cup urad dal (black gram lentils)
  • 1/2 tsp fenugreek seeds
  • Salt to taste
  • Water as needed
  • 1 cup grated coconut
  • 2-3 green chilies
  • 1-inch ginger
  • 1/2 cup roasted chana dal (split roasted gram)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida (hing)
  • Curry leaves
  • 2-3 dry red chilies
  • 1 tbsp oil

Instructions

  1. Wash and soak the idli rice, urad dal, and fenugreek seeds together for 4-6 hours.
  2. Grind the soaked ingredients into a smooth batter, then mix in the ragi flour and salt. Allow the batter to ferment overnight.
  3. Prepare the idlis in an idli steamer for 10-12 minutes.
  4. For the chutney, grind the coconut, green chilies, ginger, and roasted chana dal into a fine paste. Add water if needed and set aside.
  5. For tempering, heat oil in a pan, add mustard seeds, cumin seeds, asafoetida, curry leaves, and dry red chilies. Pour this over the chutney.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Protein
5g
Fat
2g
Fiber
3g

Supplies

Idli steamer Mixing bowls Blender Pan

Tools

Grinder Knife Spatula

Serving suggestions

Serve the fluffy ragi idlis with thengai chutney for a wholesome breakfast or snack.

Tips & tricks

Make sure to ferment the idli batter overnight for the best texture and flavor.

Cost

$8