Breakfast to make healthy? So in 15 minutes, make calcium and fiber rich ragi idli, which also fills stomach and heart too

Ragi, also known as Finger Millet, is one of India’s traditional and nutrient -rich grains. This is being used especially in South India for a long time, but now its popularity is increasing rapidly across the country. Ragi is rich in calcium, iron, protein, dietary fiber and essential amino acids. This is the reason why it is considered superfood for everyone from children to the elderly.

Ragi’s Health Benefits
Beneficial for bones: The amount of calcium in ragi is more than milk, which makes bones and teeth strong.
Makes digestion better: The fiber present in it makes digestion easier and relieves problems like constipation.
Blood Sugar Control: Its glycemic index is low, so diabetes patients can also eat it safely.
Prevention of anemia: Iron present in ragi helps in increasing hemoglobin in the blood.
Helps in losing weight: It helps in keeping stomach full for a long time, which reduces the habit of overating.

Why is Ragi Idli best option?

Many types of dishes are made from ragi – ragi roti, ragi malt, ragi dosa, but Ragi Idli is a healthy and tasty option that can be easily included in morning breakfast or evening meal.
It is light and easy to digest.
Perfect for children’s tiffin.
Oil is used very rarely, making it a low-calorie food.

Easy recipe to make ragi idli in 15 minutes
Material:
Ragi flour – 1 cup
Semolina – ½ cup
Curd – 1 cup (not sour)
Water – as per need
Salt – as per taste
Eno or baking soda – 1 teaspoon
Chopped green chillies, ginger, green coriander – to taste
Ghee or oil – to grease idli plate

Method:

1. First add ragi flour and semolina to a large pot.

2. Prepare medium thick batter by adding curd and some water to it.

3. Add salt, finely chopped green chillies, ginger and green coriander as per taste and mix well.

4. Keep the batter covered for 5-7 minutes so that the semolina swells lightly.

5. Put water in the idli maker and keep it to heat up.

6. Now add eno or baking soda to the batter and mix it lightly.

7. Grease the idli plate with ghee or oil lightly and fill the batter.

8. Steam on medium heat for 10-12 minutes.

9. Open the idli maker and check it by adding toothpick or knife – if you are not sticking, the idli is ready.

How to serve:
Serve hot ragi idli with coconut chutney, tomato chutney or sambar.