Ragi idli recipe, How to make ragi idli

Ragi idli/ Finger miller idli as the name goes is made with a millet flour called nachni or ragi flour along with idli rice, urad dal and poha/ aval. This idli is brown in color due to the addition of ragi flour but is very nutritious and healthy idli. These idlies are extremely soft, fluffy and tasty just like regular idli and gives a healthy start to your day. These ragi idli goes well with any spicy chutney, idli chutney powder or sambar. Ragi idli can be made be made from scratch by adding it to the freshly ground batter before fermentation or adding ragi flour to regular idli batter as well which is more instant. But I made this batter in first method by adding ragi flour to freshly ground batter as I like it that way and also yields in soft and fluffy idli’s.  This batter recipe can be used to make idli and dosa as well. So lets get to the making!

Ragi idli recipe, How to make ragi idli
Serves 4
Print
Prep Time
13 hr
Cook Time
10 min
Total Time
13 hr 10 min
Prep Time
13 hr
Cook Time
10 min
Total Time
13 hr 10 min
Ingredients
  1. 1. Idli rice –1 ½ cups
  2. 2. Whole urad dal- ½ cup
  3. 3. Ragi flour/ Finger millet flour – 1 cup
  4. 4. Poha – 2 tbsp
  5. 5. Salt - to taste
NOTE
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl add idli rice, white whole urad dal and poha together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours. ( I soaked it in 2 cups of water)
  2. After 6 hours, in a wet grinder add little quantity of the soaked idli rice, urad dal and poha. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items. Grind the mixture into a smooth, thick and fluffy batter with adding water in regular intervals when needed. I used 2 cups of water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter. I made the batter little watery as we will add ragi flour later and the consistency of the batter will be perfect. Also scrap the inner sides of the grinder often to get rid of coarse urad dal and rice mixture using the scrapper provided along with grinder.
  3. When done grinding transfer the mixture to a bowl, add salt and ragi flour. Mix the batter well. If the batter is too thick add water gradually to form perfect batter consistency. Now allow it to ferment for 8 to 10 hours. (If you are in cold country leave the batter in microwave undisturbed or keep it in the oven with just the light on so that it creates warm atmosphere fir the batter to ferment. Also suggested time is soak rice and urad dal in the morning, grind it in the evening and let it ferment overnight)
  4. When the batter has fermented it can be used to make dosa and idli. Next day morning you can see the batter have little rise. Mix it well and keep it aside.
  5. Now heat water in idli pot. Grease idli plates with few drops of oil. Pour ladle of batter in each idli mold and place the batter filled idli plates in the idli steamer and steam it for 10 to 12 minutes.
  6. When done remove the idli plate from the steamer and keep it aside for 2 minutes. After 1 - 2 minutes wet a spoon with little water and scoop idli from the idli plate and serve it hot with chutney of your choice!
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How to make ragi idli with step by step images


  1. In a bowl add idli rice, white whole urad dal and poha together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours. ( I soaked it in 2 to 3 cups of water)
  2. After 6 hours, in a wet grinder add little quantity of the soaked idli rice, urad dal and poha. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items. Grind the mixture into a smooth, thick and fluffy batter adding water in regular intervals when needed. I used 2 cups of water for grinding but it may vary according the soaking time. The measurement is just a guideline to get a perfect batter. I made the batter little watery as we will add ragi flour later and the consistency of the batter will be perfect. You can make regular batter, add ragi flour and then add water to adjust the consistency, either way it will work. Also scrap the inner sides of the grinder often to get rid of coarse urad dal and rice mixture using the scrapper provided along with grinder. When done grinding transfer the mixture to a bowl.
  3. Now to the ground batter add salt and ragi flour. Mix the batter well. If the batter is too thick add water gradually to form perfect batter consistency.
  4. Now allow the batter to ferment for 8 to 10 hours. (If you are in cold country leave the batter in microwave undisturbed or keep it in the oven with just the light on so that it creates warm atmosphere for the batter to ferment. Also suggested time is to soak rice and urad dal in the morning, grind it in the evening and let it ferment overnight, but this time i soaked at night and ground the batter in the morning which made the fermentation even better) When the batter has fermented it can be used to make dosa and idli. Next day morning you can see the batter have little rise.
  5. In the morning mix the batter well and keep it aside. Heat water in idli pot.
  6. Grease idli plates with few drops of oil. Pour ladle of batter in each idli mold and place the batter filled idli plates in the idli steamer and steam it for 10 to 12 minutes.
  7. When done remove the idli plate from the steamer and keep it aside for 2 minutes. After 1 – 2 minutes wet a spoon with little water (wetting the spoon with water helps in and scoop idli from the idli plate) scoop idli from the idli plate and serve it hot with chutney of your choice!

 

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