How to make Ragi idli with coconut chutney

Ragi idli is steamed cakes with vegetables that are nutritious and delicious. It is made with finger millet flour called nachni or ragi flour. This Ragi idli coupled with coconut chutney makes the best breakfast which is the wholesome, delicious, and nutritious food needed for our body.

It is indeed an excellent source of protein, calcium, potassium, iron, and dietary fiber.

Ragi has so many health benefits like prevention of bone health, controlling sugar levels, increasing our hemoglobin levels.

In addition to being nutritious, it helps in the reduction of bad cholesterol. Ragi gives benefits for kids and adults likewise. 

Also try our amazing ragi dosa. Ragi dosa

Coconut chutney is popular in India and very easy to make as well. This perfectly spiced chutney has a flitting hint of sweetness and is served as an ideal accompaniment with Indian meals. Furthermore, it has its own health benefits like improving your heart health, weight loss, and digestion.  

Ragi idli coupled with coconut chutney is enough to satiate your appetite altogether. You can enjoy this delish and flavorsome dish with your friends and family. Now, let’s look into its recipe.

Vegetable ragi idli

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serving: 2

Ingredients for Ragi idli:

1/2 cup ragi flour

1/2 cup suji

2 tablespoon curd

Salt as per taste

1/2 teaspoon Eno/baking soda

1 tablespoon chopped onion

1/2 tablespoon chopped capsicum

1 tblespoon chopped tomato

1/2tablespoon grated carrot

2 tablespoon chopped coriander leaves

Method of preparation:

1. First, in a mixing bowl, take ragi flour and suji then add curd and mix it
2. Secondly after that, add required water and mix well without any lumps.
3. Next, cover with lid and rest for 15 minutes for fermentation.
4. Thereafter, mix again after its fermentation and add water if required.
5. Later, mix the batter, add all veggies, salt and mix well.
6. Next, add fruit salt/Eno, add 1 teaspoon of water on it and rotate in one direction to avoid forming any lumps.
7. Meanwhile, heat water in idli cooker, grease idli plates with oil
8. At last, pour batter into greased idli mould and steam it for 12-15 minutes.
9. Finally, serve hot idli with coconut chutney.

Coconut chutney:

Preparation time: 10 minutes

Cooking time: 5 minutes

Total time: 15  minutes

Serving: 2

Ingredients:

1/2 cup coconut

2 tablespoon chana dal

1/2 tablespoon refined oil

2 small green chili

1 pieces ginger

1 1/2 pinches salt

1/2 teaspoon mustard seeds

4 curry leaves

Method of preparation:

1. First, grind grated coconut, chana dal, ginger and salt in a blender and make sure that the consistency is thick and not too thin. If you feel that the chutney is too thick then in that case you may add a little water to loosen it up.
2. Meanwhile for the tempering, heat oil in a small pan over a medium flame. After the oil is hot enough then also add the mustard seeds, split black gram dal and curry leaves.
3. Therefore, when they start to splutter then immediately bring them off the flame and pour the tempering over the chutney.
4. Now finally mix the ingredients properly before serving.

Tip: In case to make this coconut chutney more flavorful, you can add mint, lemon juice, garlic, and even coriander leaves in the chutney.

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