Ragi and kale idli is a healthy Indian breakfast recipe. Learn to make these steamed cakes with this nutritious finger millet flour, kale, and lentils. It contains no rice.
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What Is Idli
It's a classic South Indian snack that's made with fermented rice and lentil batter and is steamed. They are oil-free, very nutritious, and easy to digest. The texture is soft, spongy, and airy. Apart from the basic idli batter, there are a variety of ingredients you can use to make different flavored idlis. Ragi Idli, Rava Oats Idli, and Teff Idli are some idli varieties that you can try.
Ragi Idli With Kale
Ragi flour and Kale are the two hero ingredients in this idli recipe. They may also be ingredients that are not loved by many. Ragi and Kale are considered healthy food choices but many of us are not very open to trying them. That's also because you may think the options are limited. I felt so too which is why I pushed trying these ingredients for a really long time.
Both these ingredients are considered to be superfoods for obvious reasons. Ragi which is also known as finger millet is rich in calcium, iron, and fiber while kale is low in saturated fat and very low in cholesterol. It is also a good source of dietary fiber, protein, and vitamins. Thanks to my mother-in-law's suggestion, I decided to make Kale Ragi Idli with them.
Why make this
- They are healthy
- Can be made oil-free
- Is naturally vegan and gluten-free
- No rice added
- A steamed snack
- Great way to include ragi and kale in the diet
How to make it 🔪
- First, soak urad dal, poha/flattened rice, and methi/fenugreek seeds in water for 2 hours minimum. Drain the water and grind this to a smooth batter consistency. Add little water to help the grinding.
- In a mixing bowl, add ragi flour.
- Pour water and whisk it till there are no lumps.
- Then pour this lentil batter. Give it a good mix, and add little water if required to get that thick batter consistency.
- Mix and cover it with a lid. Leave it in a warm place like a switched-off oven for 8 hours. This will ferment the batter and raise it.
- Then add salt and steamed kale leaves to it.
- Grease idli molds and fill each mold with a spoonful of batter.
- Steam them in an idli cooker for 10-12 minutes. Allow it to cool down completely before taking them out.
🍽 Serving Suggestions
Serve these idlis with any chutney and/or sambhar. Idli or Indian steamed cakes make for a great breakfast or an evening snack. Traditionally, idli is served for breakfast but you can have them for lunch/dinner or as a snack.
💭 Priya's Recipe Tips
This same batter can be used to make ragi dosa as well. Just need to dilute the batter to make it pouring consistency. Swap kale with spinach if you want to. Finely chop the kale and then cook it.
FAQs 📖
You can also steam the idlis in the Instant Pot or any other steamer. Use silicone molds or any steamer-safe small bowls to get the idli shape. Dhokla stand can also be used as an alternative.
If the Ragi Idli batter is too thin, add some more ragi flour to thicken it. You can also add rice flour. If the Kale Idli batter is too thick, gradually add water to thin it. The consistency of the batter should be slightly thick and of pouring consistency.
Idli can be stored in an airtight container and leave it on the counter for 1-2 days. Or you can store them in the fridge for 5-6 days. It will harden as it cools. Reheat in the microwave and serve again. You can make the batter ahead of time and keep it in the fridge for 5-6 days. The idli batter also freezes well. Thaw it overnight in the fridge and then use it.
Yes, you can. Adding kale just increases the nutrient value of the idli batter. You can also swap it with beet leaves, mixed greens, spinach, or fenugreek leaves.
More South Indian Breakfast Recipes
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Recipe 📖
Ragi Idli With Kale
Equipment
Ingredients
To Make Ragi Idli Batter
- 1 cup urad dal
- ¼ cup poha
- 1 teaspoon methi seeds
- 1 cup water
- 2 cups ragi/finger millet flour
- water
- salt
- cooking spray for greasing
To Prep The Kale
- 2 cups kale leaves
- water
To Prepare The Tadka
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon Gluten-free asafoetida
- 2 teaspoon urad dal
- 2 teaspoon chana dal
- 5-6 curry leaves
- 2 green chillies
- 1 tablespoon ginger
Instructions
To Make The Ragi Idli Batter
- Add urad dal in a bowl.
- Then add poha and methi seeds on top.
- Soak in water for 2 hours minimum.
- Drain the water.
- Transfer to a blender and add water to help the grinding. I added approximately a cup of water while grinding.
- Grind to a smooth batter consistency.
- In a large mixing bowl, add ragi flour along with water.
- Whisk till there are no lumps. Add more water if required. I added 1.5 cups of water.
- Then add the ground lentils batter. Give it a good mix, add more water if required to get that thick batter consistency. Don't add salt at this point.
- Mix and cover it with a lid. Leave it in a warm place like a switched off oven for 8 hours. Keep the oven light on if the weather is cold.
To Prepare The Ragi Kale Idli
- Heat oil in a pan. Temper mustard seeds. Once they crackle, add asafoetida, urad dal, and chana dal.
- Then add curry leaves, ginger paste, and minced green chillies. Fry for 30 seconds.
- Now add the chopped kale leaves. Add salt, mix and cook for 6-8 minutes.
- Take the pan off the flame. Transfer to a bowl. Allow this mixture to cool down completely.
- The fermented batter would have risen after 8 hours.
- Then add salt and the cooked kale leaves mixture.
- Mix. The Ragi Kale Idli batter is ready.
- Grease the idli molds and fill each mold with a spoonful of batter. Steam them in an idli cooker for 10-12 minutes.
- Allow it to cool down and then oprn the steamer. Sprinkle water and then scoop them out. They will come out easily. Serve Ragi idli with any chutney and/or sambhar.
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