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Ragi & Kale Idli

Ragi and kale idli is a healthy Indian breakfast recipe. Learn to make these steamed cakes with this nutritious finger millet flour, kale, lentils and no rice.
Course Breakfast, Snack
Cuisine Asian, Indian, South Indian
Keyword breakfast, idli, kale, ragi, steamed
Prep Time 15 minutes
Cook Time 12 minutes
Ferment time 8 hours
Total Time 27 minutes
Author Priya Lakshminarayan

Ingredients

  • 1 cup urad dal
  • 1/4 cup poha
  • 4-5 methi seeds
  • 2 cups ragi/finger millet flour
  • 7-8 kale leaves
  • salt as required
  • cooking spray for greasing

Instructions

  1. 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.
  2. 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.

Recipe Notes

Add more veggies to the batter as you wish.