Instant Ragi-Oats Idli

Ragi or Finger millet is my favorite millet and I try to include it to my breakfast atleast twice a week. So while hunting for interesting Ragi recipes, I hit upon ragi dhokla in archanaskitchen.com and got inspired to try out this idli. A power packed breakfast to kick start your day!

INGREDIENTS:

• Ragi (finger millet) flour - 1 cup
• Rava (sooji/fine semolina) - 1 cup
• Quick cooking oats - 1 cup
• Salt - as needed
• Red chilli powder - 1/4 to 1/2 teaspoon
• Sour Yogurt - 1 cup **
• Eno fruit salt (regular) - 1 teaspoon or baking powder - 1/2 teaspoon
• Oil - 1 tablespoon

For seasoning

• oil - 1 teaspoon
• Curry leaves - a few
• Mustard seeds - 1 teaspoon
• Sesame seeds - 1 teaspoon

**If you do not have sour curd, then you can squeeze a little lemon or add 1/4 teaspoon of citric acid

METHOD:

1. Mix ragi flour, rava and oats togther. Add in salt and red chilli powder
2. Add oil and yogurt to the dry mixture and mix well. Add water and bring to a thick batter consistency
3. Now add eno fruit salt to the batter and sprinkle water on it. When it starts to bubble, mix very gently and immediately pour in greased idli trays and steam for 10-12 minutes
4. Remove from heat, let it cool for 2 minutes and then demould the idlis
5. Heat oil and add the ingredients for seasoning. When the mustard seeds splutter, pour them over the idlis
6. Serve with any chutney of your choice