If you want to try something delicious and healthy for breakfast, you can make ragi and potato idli. This idli is made from ragi, yogurt, and boiled potatoes. Preparation takes little time, and the taste is very pleasant. It can be served hot with coconut, sambar, or tomato chutney.
In South India, dishes from South Indian cuisine are very popular for breakfast, including idli. We will tell you a simple recipe for ragi idli with potato, which is easy to prepare even in a morning rush. Unlike regular idli, soaking rice or black lentils is not required for its preparation.
Ragi and potato idli is made based on ragi, yogurt, and boiled potatoes. To enhance the flavor, a fried mixture of mustard seeds, curry leaves, green chili, and ginger is added. Adding Eno or baking soda makes the idli soft and fluffy. A distinctive feature is that it does not require much preliminary preparation, and the batter turns out easily.
This dish can be prepared not only for breakfast but also for dinner. Its taste is further enhanced when served with coconut chutney, sambar, or tomato chutney. Below is a simple way to prepare ragi idli with potato and a list of necessary ingredients.
You will need:
- 1 cup of ragi flour
- 2 medium boiled potatoes
- Half a cup of yogurt
- Half a teaspoon of mustard seeds
- 6-7 curry leaves
- 1 green chili, finely chopped
- 1 teaspoon of ginger paste
- 1 tablespoon of oil
- Half a teaspoon of Eno or baking soda
- Salt to taste
- Water as needed
First, mix the ragi flour and yogurt in a large bowl. Then, gradually add water to make a batter of medium consistency. Cover the batter and leave it for 10-15 minutes so that the ragi swells well.
Meanwhile, peel and thoroughly mash the boiled potatoes. Add the finely chopped green chili, ginger paste, and salt to taste. If desired, a little lemon juice can be added to improve the taste.
Heat the oil in a small pan. Add the mustard seeds, and when they start sizzling, add the curry leaves and some green chili. Stir the resulting aromatic tempering into the ragi batter.
Next, add the potato puree to the batter and mix all components thoroughly. If the batter becomes too thick, adjust the consistency by adding a little water.
To make the idli soft and fluffy, add half a teaspoon of Eno or a pinch of baking soda to the batter. Mix gently. Then, lightly grease the idli molds with a little oil and fill them with the batter. Place the molds in a steamer and steam for about 10-12 minutes.
After the idlis are cooked, take them out of the steamer and let them cool slightly. Then, carefully remove the idlis from the molds using a spoon. The finished ragi and potato idlis should be served hot with coconut chutney, sambar, or tomato chutney.