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GHEE TEMPERED RAGI IDLIS

Steamed Ragi Masala Idlis with Ghee and Veggies

These vegetable ragi masala idlis are a flavorful twist on traditional idlis, enriched with the goodness of finger millet, crunchy cashews, green peas, and grated carrots. Tempered with mustard seeds, cumin, and ghee, they deliver a wholesome, gluten-free meal that’s ideal for breakfast or a light dinner. Soft, aromatic, and packed with nutrition, these idlis are a delicious way to incorporate millets and vegetables into your daily diet.


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Soft and healthy steamed ragi idlis loaded with vegetables, tempered with ghee, mustard, cashews, and served with chutney.¯

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For extra flavor, use homemade ghee while tempering. Let the sautéed vegetables cool completely before mixing them into the batter to keep the idlis soft and fluffy. Always use fresh, thick ragi idli batter for best texture. Avoid over-steaming or opening the lid too early while cooking. Grease idli plates well to prevent sticking. Serve hot with fresh coconut chutney or roasted peanut chutney for a perfect meal.

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     Step-by-Step Recipe : Ghee Tempered Ragi Idlis

INGREDIENTS

  • 1 ½ cups ragi idli batter
  • 1 tbsp ghee (plus 2 tbsp for topping)
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds (jeera)
  • 1 handful chopped cashews
  • 2 chopped green chillies
  • 1 handful chopped curry leaves
  • 4 tbsp green peas
  • 3 tbsp grated carrot
  • Salt to taste
  • Ghee/oil for greasing idli plates
​Wholesome finger millet idlis mixed with sautéed peas, carrots, and spices, perfect for a nutritious Indian breakfast.

PREPARATION STEPS

  • Heat 1 tbsp ghee in a pan. Add mustard seeds and jeera. Let them splutter.
  • Add chopped cashews and fry until golden brown.
  • Add green chillies and curry leaves, sauté for a minute.
  • Add green peas, sauté for a minute. Add grated carrot and cook until dry. Let it cool.
  • Mix this sautéed mixture into the ragi idli batter. Add salt to taste.
  • Grease idli plates with ghee or oil. Pour the batter into each mould.
  • Steam for 18–20 minutes or until done.
  • Drizzle 2 tbsp ghee on the hot idlis and serve with peanut or coconut chutney.

PREPARATION STEPS

  • 🌾 Ragi Idli Batter Recipe
  • Ingredients:
    • 1 cup finger millet (ragi)
    • 2 cups whole white urad dal (without skin)
    • Water as needed
  • Preparation:
  • Soak:
    Rinse 1 cup ragi and 2 cups urad dal separately. Soak both in plenty of water for 8 hours.
  • Grind:
    Drain the soaked grains. First grind urad dal into a fluffy, smooth paste using minimal water. Then grind the soaked ragi into a fine paste. Mix both batters well.
  • Ferment:
    Transfer the batter to a deep container. Cover loosely and allow it to ferment for 12 hours or overnight at room temperature until light and airy.
  • Ready to Use:
    Once fermented, the batter is ready to make soft and healthy ragi idlis.


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