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.
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
- Wash and soak the idli rice, urad dal, and fenugreek seeds together for 4-6 hours.
- Grind the soaked ingredients into a smooth batter, then mix in the ragi flour and salt. Allow the batter to ferment overnight.
- Prepare the idlis in an idli steamer for 10-12 minutes.
- For the chutney, grind the coconut, green chilies, ginger, and roasted chana dal into a fine paste. Add water if needed and set aside.
- 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