Finger Millet Idly Ravva (Raagi Idly Ravva)
₹75.00 – ₹120.00
Ragi Idli Rava, a nutritious and versatile grain product made from whole grain finger millet, also known as Ragi. Ragi Idli Rava is coarsely ground finger millet, offering a grainy texture and a unique taste. This wholesome ingredient can be used to prepare a variety of delicious and healthy dishes.
Product Description
Finger Millet Idly Ravva, also known as Raagi Idly Ravva, is a coarse-ground form of finger millet (ragi) that is used to make traditional South Indian idlies. Ragi is a highly nutritious grain, rich in calcium, fiber, iron, and essential amino acids. It has numerous health benefits, including supporting bone strength, improving digestion, and helping manage blood sugar levels.
Finger Millet Idly Rava is a great alternative to the regular rice-based idly rava and is often preferred by health-conscious individuals or those looking to incorporate more whole grains into their diet. The texture of idlis made from this rava is soft and fluffy, with a subtle earthy flavor. The batter is typically prepared by fermenting the rava with urad dal (black gram) and a pinch of salt, which enhances the nutritional value and results in light, easily digestible idlis.
Recipes
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Foxtail Millet Upma
Ingredients
- 1 cup finger millet (ragi) idli rava
- 1 cup urad dal (split black gram dal)
- Water, as needed
- Salt, to taste
Instructions
Wash the urad dal and soak it in water for about 4-6 hours. Rinse the finger millet idli rava well and soak it in water for about 4-6 hours as well. Grinding: Drain the urad dal and grind it into a smooth batter using a wet grinder or a high-powered blender. Add water as needed to achieve a smooth consistency. The batter should be fluffy and light. Drain the soaked finger millet idli rava and add it to the urad dal batter. Grind them together until well combined and the batter is smooth. You may need to add a little water while grinding to get the right consistency. The batter should be thick but pourable. Fermentation: Transfer the batter into a large bowl. Add salt and mix well. Allow the batter to ferment overnight or for about 8-12 hours in a warm place. The fermentation process helps in making the idlis soft and fluffy. Steaming: Once fermented, the batter will rise and become airy. Mix the batter gently. Grease the idli plates with oil or ghee. Pour the batter into the idli moulds, filling them about 3/4th full. Cooking: Steam the idlis in a steamer or an idli cooker for about 10-12 minutes on medium heat or until a toothpick inserted into the center of the idli comes out clean. Once done, remove the idli plates from the steamer and let them cool for a minute. Scoop out the idlis using a spoon dipped in water to prevent sticking. Serving: Serve the finger millet idlis hot with coconut chutney, sambar, or any other side dish of your choice. Enjoy your nutritious and delicious Finger Millet (Ragi) Idlis!
Additional information
| weight | 500gms, 1kg |
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