From ragi and oats to moong dal and quinoa, try these 5 easy recipes for soft, nutritious idlis that make a wholesome breakfast and add variety to your morning meal

Ragi, or finger millet, is rich in calcium and fibre, and it makes a lovely dark, earthy idli. Mix one cup of ragi flour with half a cup of curd, a pinch of salt and enough water to make a thick, pourable batter. Add grated carrot and a simple tempering of mustard seeds and curry leaves if you like. Rest it for 15 to 20 minutes, stir in a pinch of fruit salt, and pour into greased idli moulds. Steam for 10 to 12 minutes, and serve with coconut chutney.