If you are on a quest to diversify your whole grain intake, do consider millets as a wonderful option. Millets (called Ragi in several Indian languages) are one of the most ancient and nutritious grains in the world. They are naturally gluten free and loaded with nutrients, and so are an ideal replacement for wheat and other gluten-intense grains.
Foxtail Millet
There are several varieties of millets that you could try. A few that I can think of are barnyard, foxtail, proso, pearl, kodo, finger and little millets. I prefer foxtail millets, considering its lower glycemic index and high fiber content. I have used them in a number of recipes including salads. Did you know it is high on the ingredient list for weight watchers?! Having said that, it is a grain that needs some getting used to, because of its texture. It is quite chewy and needs to be prepared before it is used in any recipe.
Foxtail Millet Rava
Prepping Millets
Being somewhat chewy and tough, the grain needs to be softened. For this recipe, you need to use a pounded or somewhat ground form of millet, also referred to as rava. You can get millet rava straight off the shelf, so don’t worry about pounding millets. I like to roast the millets rava in a pan on low flame so it gives out a nice aroma. Then I soak it in some filtered water for about an hour, to soften the grain. I have used the Dhatu Organic Foxtail Millet Rava (Semolina), but you can pick your brand of choice.
Millets (Ragi) Idli
After you prep the grains, rest of the preparation is similar to Cracked Wheat Vegetable Idli. And the best part is that this batter needs no fermentation! I add yogurt, salt, baking powder, and tempering (curry leaves, red chili pepper, urad dal, cumin and mustard seeds), along with an assortment of fine cut vegetables. Mix all this well along with some water to ensure you have a nice, consistent batter.
Tempering Ingredients
Steaming Idlis
I prefer steel idli trays for steaming idlis. I coat the indents with a thin film of oil (or ghee), pour the batter in and set them in an Instant Pot (IP) or rice cooker for steaming. Fluffy, steamed idlis are ready in about 10 minutes. My favorite accompaniment for idli is Kharam Podi (Spiced Idli Chutney Powder) and hot ghee.
Steel Idli Tray
With its low glycemic index and high fiber content, foxtail millet is one of the most popular variety of millets. It is rich in iron and vitamin B12. It is used in a number of recipes including salads and is high on the ingredient list for weight watchers.
Check out some of our delicious, healthy, South Indian breakfast recipes:
- Soft Kefir-Quinoa-Rawa Idli
- Plain & Veggie Multigrain Idli
- Cracked Wheat Veggie Idli
- No Ferment Cabbage-Onion Dosa
- Multigrain Dosa
- Vegetable Uthappam
- Multigrain Pesarattu
- Delicious Veggie Poha Upma
- Vermicelli Upma
- Sooji Upma
- Cracked Wheat Vegetable Upma
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No-Ferment Millets (Ragi) Idli
Ingredients
- 1/2 Cup Millets - Foxtail, rava
- 1/2 Cup Cabbage - Fine cut
- 1/8 Cup Carrots - Grated
- 1/4 Cup Cilantro - Fine cut
- 1 Pepper Green Chili Pepper - Small, fine cut
- 1/4 Teaspoon Sea Salt - Or to taste
- 1/4 Teaspoon Baking Powder
- 1 Tablespoon Yogurt
- 1/2 Cup Filtered water
Tempering
- 1 Leaf Curry Leaf - Small pieces
- 1 Pepper Dry Red Chili - Small, crushed
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1 Teaspoon Urad Dal
- 1 Tablespoon Rice Bran Oil
Instructions
- Dry roast millets rava in a pan until fragrant and slightly browned. Transfer to a bowl, let it cool. Add water and soak roasted millets for about an hour.
- Heat oil in a pan, and add tempering ingredients (mustard seeds, cumin seeds, curry leaf, dry red chili and urad dal. Allow mustard seeds to crackle. Add yogurt, tempering, salt, baking powder to the soaked millets and mix well. Now add fine cut vegetables and mix again.
- Coat idli tray indents with a thin film of oil or ghee. Pour batter uniformly into the indents. Add water to the Instant Pot (IP) bowl and set the tray in. Close IP lid and set on steam mode for 7 minutes. Allow for natural release and remove lid.
- Scoop out idlis and serve hot with kharam podi and ghee.
