Ragi Idly stuffed with onion chutney

Ragi orFinger millet....high fibre,abundance of iron makes it a heathy option.

Ragi idly stuffed with Onion chutney is a hassle free recipe and can give a stamina packed start for your hectic days.

Ingredients for Idly

Idly rice/parboiled rice 1 cup

Urad dhal 1/4 cup

Ragi powder 1/2 cup

Salt 1 tsp

Soaked Methi seeds 1/2tsp

Ingredients for onion chutney

Onion 3

Dry Red chilli 7

Cococnut 1 tbsp

Jaggery 1/2 tsp

Salt to taste

Tamarind juice 1 tbsp

Oil 2 tbsp

Method to make ragi idly

Soak rice and urad dhal seperately 4-5 hours.Grind them in a blender along with some salt and Methi seeds into a smooth batter.Let the batter ferment overnight.The fermented batter is your basic idly batter.

Mix ragi powder to the fermented batter.This is your Ragi Idly batter.

Method to make onion chutney

Grind all the ingredients in a blender to a coarse paste.Add oil and mix well.oil is added to the chutney to reduce the pungency of onions.This step is optional.

Method to make Stuffed Ragi Idly

Grease an idly plate,add fermented ragi batter until the idly Cup is half full.Place a tbsp of onion chutney in the batter and pour more Ragi batter until fully covered.

Steam the idlies for 15-20 mins and enjoy your idlies piping hot.

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