Heart-Shaped Mini Ragi Idli with Tangy Tomato-Carrot Chutney
8 hours 40 minutes
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About Heart-Shaped Mini Ragi Idli with Tangy Tomato-Carrot Chutney
Start your day with a burst of flavor and wholesome goodness! These adorable heart-shaped mini ragi idlis, paired with a vibrant tomato-carrot chutney, are a delightful and nutritious breakfast treat.Made with protein and fiber-rich ragi flour, these bite-sized wonders are a healthy and fun twist on a South Indian classic. They're guaranteed to be a hit with the entire family.The earthy notes of the ragi are beautifully balanced by the tangy chutney, creating a symphony of flavors that will tantalize your taste buds.
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Recipe Time & More
Prep8 hours 20 minutes
Cook20 minutes
Total8 hours 40 minutes
Ingredients
For the Ragi Idli
- 200 gm Ragi Flour
- 100 gm Gram black
- 3 tbsp Idli Batter rice or soup based
- 1 1/2 tsp Salt or to taste
- Water as needed
For the Tomato-Carrot Chutney
For the Tempering
- 1/2 tsp Oil
- 1/2 tsp Mustard Seeds
- 1 1/2 Curry Leaves
Instructions
- Soak the urad dal for 1 hour. This softens the dal for smoother grinding.
- Grind the soaked urad dal into a smooth paste. A smooth paste will yield soft idlis.
- In a large bowl, combine the ragi flour, urad dal paste, idli batter, and salt.
- Mix well and add water as needed to achieve an idli batter consistency. The batter should be thick but pourable.
- Cover the bowl and let the batter ferment for at least 8 hours, or preferably overnight. Fermentation creates light and airy idlis.
- Grease the idli steamer plates with oil or ghee.
- Pour the fermented batter into the greased plates.
- Steam the idlis for 10 minutes, or until cooked through. A toothpick inserted into the center should come out clean.
- Once cooled slightly, use a heart-shaped cookie cutter to create the mini idlis.
- To prepare the chutney, combine the tomatoes, carrot, garlic, ginger, red chili powder, whole dried red chilies, salt, and jaggery in a blender.
- Grind to a smooth paste without adding water.
- Heat the oil in a pan for the tempering.
- Add the mustard seeds and let them splutter. This releases their aroma.
- Add the curry leaves and sauté briefly.
- Pour in the ground chutney mixture and cook for 5 minutes, or until the excess moisture evaporates. This intensifies the flavors of the chutney.
- Serve the heart-shaped ragi idlis hot with the tangy tomato-carrot chutney.
Recipe Notes
Good To Know
- For kids, you can spread jam or halwa on top.
- This recipe requires 8 hours of fermentation and 20 minutes of preparation time.
- For extra crunch and texture, add finely chopped or grated vegetables such as carrots, spinach, or bell peppers directly to the ragi idly batter before steaming.
- If you want a richer, nuttier flavor in your chutney, lightly roast the tomatoes and carrots in a bit of oil before blending.
- To make the idlies even more appealing to kids, you can use different shaped silicone molds and serve with a drizzle of ghee or a sprinkle of grated coconut on top.
- Leftover ragi idlis can be diced and tossed with a tempering of curry leaves, mustard seeds, and a pinch of sambar powder for a quick and flavorful snack or lunchbox filler.
Expert Tips
- Soaking the ragi for at least 4-6 hours before grinding will result in softer and fluffier idlis.
- For a probiotic boost, consider adding a tablespoon of cooked rice or a small piece of stale idli to the batter before fermentation.
- Don't overfill the idly molds, as this can prevent the idlis from cooking evenly.
Storage Instructions
- Store leftover ragi idlis in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the idlis for longer storage. Thaw them overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 201kcalCarbohydrates: 33gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 1368mgFiber: 2gSugar: 2g
Jaleela Kamal
Articles: 12
5 Comments
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Looks so mouthwatering! Thanks for sharing.
What a delicious recipe! Thanks for posting.
Such a scrumptious dish! Thank you.
Looks so yummy! Excited to make it.
Absolutely mouthwatering! Great share.