Ragi Idli Recipe
Ragi Idli is a wholesome and nutritious twist on the traditional South Indian idli, made with ragi (finger millet) flour and urad dal batter. These steamed cakes are rich in calcium, iron, and fiber, offering a soft, spongy texture with a subtle earthy flavor. A healthy alternative for breakfast or a light meal, Ragi Idli pairs perfectly with coconut chutney, sambar, or a dollop of ghee. Ideal for all ages, it’s a delicious way to incorporate nutrient-dense millets into your daily diet
Ingredients
1 Cup ragi
1 Cup idli rice
1/2 Cup urad gota
1/2 Fenugreek seeds
As needed water
1/4 Cup poha
As needed water (for washing and soaking)
As needed ice cold water (for blending)
Salt to taste
As needed oil (for greasing)
Step:1
For the recipe , the ratio used is 1 cup ragi : 1 cup idli rice :1/2 cup urad gota . This ratio gives soft , fluffy idlis with good structure . Using only ragi and urad will result in denser , slightly pasty idlis , while increasing ragi further from 1 cup in the ratio can make the texture softer but a bit mushy
Step:2
Add ragi and idli rice to a large bowl and wash thoroughly , changing the water until it turns clear in a separate bowl , wash the urad gota along with fenugreek seeds in the same way
Step:3
Cover both bowls with enough water and let them soak for 6-8 hours or overnight . Once the ragi , rice and urad dal are soaked , add poha to a sieve , wash it under running water , drain well , and let it rest in the sieve for 10 minutes
Step:4
Discard the soaking water form the rice and ragi . Transfer them to a mixer jar , add ice-cold water just up to the level of the grains , and grind using pulse mode
Step:5
The batter should be fine but slightly coarse when rubbed between your fingers , it should feel like fine rava , not completely smooth . Transfer this batter to a large vessel
Step:6
Next , discard the soaking water form the urad dal . Add it to the mixer jar along with the soaked poha and lessice-cold water than used for rice . Grind until the batter is very fine , light , and fluffy
Step:7
Add the urad batter to the rice and ragi batter mix and whisk the batter vigorously for 2-3 minutes to incorporate air . Clean the sides of the vessel , loosely cover with a lid , and allow the batter to ferment overnight or until it rises and becomes airy
Step:8
Fermentation time depends on temperature , 8-10 hours in summer and 12-15 hours in winter . Once fermented , gently mix the batter using a spatula to release excess air . Add salt and mix lightly . The idli batter is now ready . To steam the idlis , set a steamer on high heat with sufficient water , cover , and allow steam to build
Step:9
Grease the idli plates generously with oil . Pour the batter into the mould , filling them about 3/4 full as the idlis will rise while steaming . Place the trays in the steamer , cover , and steam for 12-15 minutes
Step:10
To check doneness , insert a toothpick , it should come out clean . Rmove the trays carefully and allow them cool slightly before unmoulding using the back of a spoon . Your soft , fluffy ragi idlis are ready . Serve hot with coconut chutney and sambar
Coconut Chutney Ingredients
1 Cup fresh coconut
1/3 Roasted chana dal
2 NOS green chili
Salt to taste
A pinch cumin powder
A pinch black pepper powder
As needed water
2 Tablespoon oil
1/2 Tablespoon mustard seeds
1/2 Tablespoon chana dal
1/2 Tablespoon urad dal
2-3 NOS red chili
6-8 NOS curry leaves
Step:1
Add the coconut , roasted chana dal , green chili and the remaining ingredients into a mixer jar and grind it into a fine paste . Transfer the coconut chutney into a bowl and set a pan on high flame , add the oil , once the oil gets hot add in the mustard seeds , urad and chana dal , fry them in the oil for a few seconds and then add red chilies and curry leaves . Further pour the tadka immediately over the coconut chutney and stir well . Your coconut chutney is ready
Video For Ragi Idli
