Ragi Idli With Kale

close up shot of Ragi & Kale Idli in a plate

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

Prep Time 15

Cook Time 15

Fermenting time 8

Servings idlis

Calories 304.1kcal

Author Priya Lakshminarayan

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.

Notes

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.

Nutrition