Ragi Idli is a healthy option for breakfast. Ragi Idli is a great alternate to regular idli as ragi or finger millet is rich in iron, calcium and dietary fiber. I always look for healthier options for grinding idli dosa batter and this one is a staple at home as it is everyone’s favorite.
About Ragi Idli
Ragi Idli is rice-lentil cakes made using idli rice, whole urad dal, finger millet, fenugreek seeds, poha etc. A batter is prepared by grinding all these ingredients, mixed with salt, fermented and then made into idlis. Ragi Idli has become our family favorite as it is so soft and fluffy that you will not miss regular idli at all. Having known the health benefits of ragi, this idli becomes a nutritious choice to regular idli. The making of Ragi Idli is similar to that of making regular idli only the proportion differs. Ragi idli can be served with any South Indian accompaniment like chutney or sambar. Traditionally idli batter is made with rice and urad dal. Ragi idli is just a variation by replacing a portion of rice with whole ragi or ragi flour. This recipe is from my mother who makes the best ragi idlis. This batter yields consistent results every time and that is why I wanted to share the recipe here. I have tried different combinations of ragi idli batter with rice, without rice but this recipe comes out so soft and spongy that I am sticking to this for years now.
Ragi idli Video
Similar Recipes
Ragi porridge Ragi roti Instant ragi dosa Ragi puttu Ragi milkshake
If you are looking for recipes to include millet in your diet then this is for you. Ragi grain is very nutritious and wholesome and no wonder it is one of the first foods introduced to babies. This ragi idli batter recipe works well for dosa, paniyaram too. For the first 2 days when the batter is fresh, you can use it for idli then thin the batter by adding little water and make crispy dosas. I have tried both the recipes using mixer and grinder and it comes out perfect. One batter you can make idli, dosa, oothapam, paniyaram etc. Serve it with chutney or sambar and relish it.
Ragi Idli 2 ways
I have shared 2 recipes of ragi idli one with the whole finger millet and other with finger millet flour. With both the recipes idli and dosa comes out great, you can try as per your convenience and availability.
Ragi Idli Ingredients
Idli Rice – Choose good quality idli rice. Urad Dal – Use whole white urad dal without skin for best results. If using urad dal with skin then the idli texture and color will change. Finger millet – Choose fresh finger millet, check for speck, rinse it well then use it. Flattened rice flakes – I used thick poha, you can use thin poha too. This makes soft and spongy idlis. Fenugreek seeds – Fenugreek seeds helps to accelerate the fermentation process. Salt – Salt should be added for the batter to ferment well.
How to make Ragi Idli Step by Step
1.To a big bowl add 1 and 1/2 cups finger millet, 1/2 cup idli rice, 1/2 cup whole urad dal and 1 teaspoon fenugreek seeds. Rinse it well with water. 2.Rinse at least 3-4 times until water is clear. 3.After washing it for almost 4 times now water is clear. 4.Soak it in water for 6 hours. 5.Now add 1/2 cup flattened rice flakes. You can rinse it and add if it is not clean. 6.Mix it well and soak for 10 minutes. 7.Drain water and add it to mixer jar. Add it on batches along with little water. 8.Grind it to a smooth batter along with salt and rinsed water. 9.Mix it well with your hands. The warmth in your hands while mixing ferments the batter well. 10.Set aside, keep it covered for 8 hours. 11.This is after 8 hours. See how beautifully the batter has fermented. 12.Give a quick mix after fermentation. 13.Brush the idli plates with oil. 14.Boil water in the idli pot. 15.Add the idli plates, add idli batter to the mold. 16.Cook covered in medium flame for 10-12 minutes. 17. Idlis are done. You can check by inserting a spoon or knife to check if it sticks then cook for few more minutes, if it comes out clean then the idlis are done. Switch off. 18.Dip the spoon in water. 19.Sprinkle little water over the idlis leave it for 2 minutes then remove the idlis gently. 20. Ragi idli is ready!
Ragi Idli Dosa Batter
Take a portion of the batter and dilute with water to make dosa. Heat dosa tawa spread the batter thin like this in concentric circles. Drizzle oil. Cook until crisp. Fold and serve.
Ragi Idli with Ragi flour
This Ragi Idli Recipe is made using ragi flour , idli rice, urad dal, fenugreek seeds etc.
Ingredients
1 cup ragi flour 1 cup idli rice 1/2 cup urad dal 1 teaspoon methi seeds salt to taste water as needed
Step by Step
1.To a mixing bowl take 1 cup idli rice, 1/2 cup urad dal and 1 teaspoon methi seeds. Rinse it well then soak it for 5 hours. 2.Rinse it well at least twice. Drain water and transfer to a mixer grinder and start grinding. 3.Sprinkle water as and when the batter is dry. Grind it to a smooth fluffy batter like we grind for idli batter. Transfer the batter to a tall container. 4.Add 1 cup ragi flour to it. 5.Mix this well first without any lumps. Then add required salt and mix well. 6.Keep covered and allow it to ferment for 8-10 hours. I left it overnight in a warm place in the kitchen. See the batter is fermented now. Mix really well. You can use this batter as such for idli. 7.Grease the idli plate with oil. Pour the batter in each hole. Before placing the idli plate pour water to the steamer then place the idli plate. 8.Steam cook for 10 mins or until a tooth pick or the back of a spoon inserted comes out clean without sticking.If it sticks then cook for few more minutes. Dip a spoon in water then carefully remove the idli using it. Ragi Idli is ready to serve!
Expert Tips
I have tried grinding the batter in mixer and grinder and it works perfect every time. Make sure the batter rests at least for 8 hours for it to ferment. If the climate is cold then you can set it to ferment in oven with just the light on. Choose a tall container so that its right enough for the batter to rise else it might overflow. Refrigerate after use. Finish off the batter within 4 days.
Serving & Storage
Serve Ragi Idli hot with any type of chutney or sambar or idli podi as side dish! Drizzle ghee over the idli before serving to make it more appetizing. For later use, store the batter in refrigerator & make idli or dosa fresh when you need them.
1.Is ragi idli good for health?
Yes ragi idli is healthy. Having known the health benefits of ragi which includes iron, calcium and dietary fiber this idli is also wholesome and healthy.
2.What is ragi idli made of?
Ragi Idli is made using idli rice, finger millet, urad dal, fenugreek seeds, salt and water. If you have any more questions about this Ragi Idli Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Ragi Idli Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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