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.
Food is universal
According to me, food is the only common thread between people from different races or religions. We all identify with good food, irrespective of which cuisine it is. It's such a sad state if you do not like the food placed in front of you. You must enjoy the food to the fullest, get lost in its flavors, and reminisce about the aftertaste.
One must not have to compromise on food due to dietary restrictions or due to lifestyle changes. Food should be tasty for the person consuming it and that's my motto every time I enter the kitchen to cook. I hate putting something on the dining table that may look very appetizing but has no flavor.
For me, it's always the final taste of the dish that matters and I never compromise on that. Being an extremely picky eater, I think it's only fair that I am so particular about the flavors in the dishes I prepare. Since I only have control over the food that I make, it is a fair expectation to have!
Pairing two unusual ingredients
Ragi flour and kale are the two hero ingredients in this idli recipe. They may also be ingredients that are not loved by many. These two are considered healthy food choices and many of us are not very open to trying them. That's also because you may think the options are limited. I felt like that as well 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.
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 and in fact, I have shared some too - Rava Oats Idli, and Teff Idli.
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.
Top 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.
Recipe FAQs 📖
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.
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.
More idli recipes
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- 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 and then add this lentil batter. Give it a good mix, 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 rise 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. Serve these idli with any chutney and/or sambhar.