Ragi Oats idlys with roasted red pepper chutney was our lunch today. I wanted to have idli with out rice, so tried ragi along with oats and it was just perfect. There are so many instant recipes with ragi oats in various blogs but I wanted to include urad for the protien content. Because of urad dal these idlies need to ferment like traditional ones. Since I live in cold climate, batter didn’t ferment properly, so I added Eno fruit salt just before steaming. As I wanted they turned out soft and pluffy and with the combination of roasted red pepper chutney they were awesome. Now this item is definitely on my regular diet. With Iron rich ragi and protien rich urad from east and fiber rich oats from west this one is a global recipe

Ingredients:

1. Ragi flour-1 ½cup
2. Whole oats-1 ½cup
3. Urad dal – 1 cup
4. Salt-to taste
5. ENO Fruit salt – 2 tsp (optional) or baking soda – pinch

Method:

• Soak urad dal in water for 3 – 4 hours
• Soak oats  for 30 mins in enough water.
• Grind  urad dal along with oats to a fine paste.
• Add ragi flour and salt to urad dal, oats and mix well with hand
• Keep it in warm place for 8- 10 hours or over night to ferment batter.
• Batter will puff up after 10 hours otherwise add fruit salt or baking soda to the batter.
• Grease the idli molds and Pour the idli batter in  molds and steam cook for 20 minutes
• Serve these healthy ragi idlis  with your favorite chutney or Sambar

Note:

• Fruit salt or baking soda is required only if the batter is not fermented properly
  
• Use fruit salt or soda to just the portion which you are going to prepare immediately.