Stuffed Ragi Idli | Chutney stuffed ragi idli is a twisted version of usual rawa idli. The goodness of ragi gives a different color and taste to the idli and stuffing with chutney just makes it divine.
What is Ragi
Ragi is a whole grain popularly known as Finger Millet or Nachni or Mandia in India. The best thing about this grain is it is free of gluten. It is also loaded with numerous health benefits. But somehow it remains absent in our diet. It can be consumed as the best supplement for wheat or any other grains because of its low fat and high protein content. And it is also regarded as a best non-dairy source of calcium. Hence it should be in the diet of every age groups. Starting from 0 to 90.
Few major health benefits of ragi such as:
- Helps in weight loss
- Helps in controlling diabetes
- Battles insomnia, headache, and depression
- Helps to cure acidity and other digestive problems
- Battles anemia
- Reverts skin aging
Stuffed Ragi Idli
The best part about this stuffed ragi idli is that it is not only easy-to-make but also a complete meal in itself. You can enjoy this dish as it is or along with some sambar in your breakfast. Hence, it is perfect for lunchbox or picnic or a long road trip. This one is also an onion-garlic free recipe. Hence it can be eaten on festive days too.
Here is a tip you can follow. While steaming the idlis add the squeezed lime peel to the water. It will protect the idli steamer or cooker from stains. So try this chutney stuffed ragi idli recipe at your home and enjoy with your loved ones!
- ½ cup grated coconut
- ½ cup chopped coriander leaves
- 5-6 chopped curry leaves (kadi patta)
- 1 chopped green chili
- 1 inch chopped ginger (adrak)
- 2 tablespoons chana dal (split Bengal gram)
- 1 tablespoon lime juice
- ½ teaspoon sugar for flavor (optional)
- Salt to taste
- ½ cup ragi flour (finger millet flour)
- ½ cup rawa (semolina or suji)
- ½ cup curd
- Water as required
- Salt to taste
- ¼ teaspoon baking soda
- 1 teaspoon ghee/oil for greasing
- In a blending jar take all of the above ingredients written under chutney, except water and blend it. Now add water and blend it until smooth. Transfer the chutney to a bowl.
Making Chutney Stuffed Idli
- Heat a pan and dry roast the rawa for 2-3 minutes over medium flame. Then transfer it to a bowl and leave it for cooling down.
- Add ragi flour and salt. Mix well.
- Add curd and a little water and mix well. Now add little by little water and stir well to make a lump-free batter. Once done, cover a lid and rest it for 30 minutes.
- After the resting time over, check the consistency of the batter and add little more water if needed. The batter should be of a medium thick consistency, not very thick or thin.
- Add the baking soda and stir well. The baking soda must be added just before the steaming.
- Heat the idli steamer with enough water.
- Grease ghee or oil on each mold.
- Now pour a tablespoon of batter on each greased mold.
- Then pour ½ tablespoon of chutney just right on the center.
- Once again pour ½ tablespoon of batter on the top just to cover up the chutney.
- Once all the molds filled up, slowly tab each idli plate 2 to 3 times just to make it gap-free.
- Place them in the steamer and steam for 10-12 minutes over medium flame.
- After 12 minutes, insert a toothpick. If it comes out clean, the idlis are perfectly cooked.
- Now turn off the flame and rest it for 2 minutes.
- After 2 minutes remove the plates from the steamer and let them slightly cool down.
- Once done unmould the idli plates and serve hot.