Ragi Idli Recipe | Finger Millet Idli Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This ragi idli is one of the healthy and nutritious breakfast recipes, that is prepared in most South Indian households. It is also a vegan, gluten-free breakfast or dinner recipe, especially for diabetic people and folks who look for weight loss. This batter stays good for 3 to 4 days good in the refrigerator, I usually prepare ragi idli for the 1st two days followed by Ragi Dosa to finish the batter. The idlis were so soft, spongy and we had it with Coconut Chutney, Coriander Chutney, Garlic Idli Podi, Tomato Chutney. If interested, check my other related recipes like Ragi Idiyappam, Ragi Malt, Ragi Murukku, and Ragi Koozh.
✔ About the Recipe
- It is nutritious, delicious and a great idea to include superfood millets in our diet, also a brilliant alternative to the regular idli.
- Vegan
- Gluten-free
- Healthy and Tasty
- Easy to prepare
- Good for diabetic people
- Helps in weight loss
✔ Benefits of Ragi
- High Protein
- Helps in natural Weight Loss
- Prevents Skin Ageing
- Good for Hair
- Loaded with Calcium
- Increases Production of Mothers Milk
- Prevents Diabetes
- Helps in Digestion
✔ How to make Instant ragi idli?
- It’s just like Rava idli. Semolina or sooji or rava is soaked in yogurt and ragi flour is added to this mixture. As there is no need for fermentation in this method, it can be made instantly.
✔ Can we make dosa with the same batter?
- Yes, just dilute the same batter by adding little water and make Ragi Dosa. Even ragi uttapam and ragi paniyaram can be made using the same batter.
✔ Storage Suggestions
- The batter stays good for 3 to 4 days under refrigeration.
✔ Can I give this idli to diabetic people and babies?
- A totally diabetic-friendly recipe, as ragi is a complex carbohydrate grain, has a low glycemic index, so it raises the blood sugars slowly compared to regular idli. It’s is a super nutritious recipe, hence can be given to toddlers above 9+ months
✔ Check my other Idli Recipes like
Instant ragi idli
Ragi Idli Recipe | Finger Millet Idli Recipe
Equipment
- Stovetop
- Idli Cooker
- Wet Grinder
Ingredients
- 1 Cup Idli Rice
- ½ Cup Urad Dal
- 1 tsp Meethi Seeds
- ¼ Cup Poha / Aval
- 2 Cups Ragi Flour
- Water As Required
- Salt As Required
Instructions
- Measure 1 cup of idli rice, 1/2 cup of urad dal, and 1 tsp of methi seeds in a bowl.Notes: Use good quality parboiled idli rice and whole urad dal not split ones.
- Soak everything for at least 3 to 4 hours or overnight. Rinse well, till the water runs clear. Then, drain the water completely.
- Transfer the drained rice, urad dal, and methi seeds to a wet grinder. Grind everything for about 15 to 20 minutes.Quick Tips: I used a wet grinder, if using a mixer use ice water, else the batter gets heated up and affects the fermentation.
- In the meantime, soak 1/4 cup of poha with little water (just immersing level) for 5 minutes. Now, the poha would have absorbed the water.
- To the wet grinder, add the poha along with the other ingredients when the grinder is running itself. Add water, say 3/4 to 1 cup or a little more and grind it to a smooth paste consistency.
- Stop the grinder for a while and then add 2 cups of ragi flour.
- Grind it again for 5 minutes till the ragi flour and the other ingredients blend well. Ensure the batter is smooth without any lumps. Pour very little water and wipe the sides of the grinder with the spatula provided.
- Take a large container, pour the ground batter. Then, add the required salt and mix well. Fill the container till half, because during fermentation the batter will increase almost twice the volume. Usually, fermentation takes about 8 to 10 hours in a humid climate. (Watch my video for Ragi Idli for more details).
- After fermentation, if preferred, add a generous pinch of cooking soda and set the batter aside for 5 minutes. Then, mix the batter gently and if required, add little water.
- Grease an idli plate with little oil in each mold or spread a white cloth. Then, fill the batter in each mold.
- Pour some water into the idli vessel and heat it on medium flame. Place the idli plate in the steamer.
- Close the lid and steam it for 8 to 10 minutes.
- Once the idlis are done, show the plate inverted in running water for a second. This step helps to take the idlis easily from the plate or else after steaming allow it to cool for 5 minutes and then remove the idli. Use a spoon to scoop out.Serve this Finger Millet Idli Recipe with Mint Coriander Chutney and Potato Sagu.
Notes
Tips for Finger Millet Idli Recipe
1. Soak the urad dal, rice, and methi seeds for a minimum of 3 to 4 hours or overnight. 2. Addition of poha and methi seeds gives very soft idlis, so don't skip it. 3. For a variation, use 2 cups of whole ragi grains (soaked) instead of flour for this Finger Millet Idli Recipe. 4. If grinding in a mixer, use ice water, else the batter gets heated up and affects the fermentation. 5. Proper fermentation is a must to get a spongy and fluffy Ragi Idli Recipe. 6. If living in a cold place, always add salt after the fermentation. If added before, the salt curbs the fermentation process. 7. The same batter can be used to make Ragi Dosa. Just add sauteed onions, green chilies, ginger & curry leaves to the batter, as it makes the dosa flavourful. Common Tips to get Soft Idli Quality 1. The quality of the rice and urad dal plays an important role in making soft idlis. Use good quality parboiled idli rice. 2. Use whole and fresh stock urad dal which makes soft idli. Never use split urad dal. Grinding 1. If the batter is runny, the idli turns flat. 2. If the batter is thick, the idli turns hard. Softness 1. Addition of methi seeds yields soft and fluffy idlis. Also, don't add more than mentioned, it would taste bitter and change the color of the idlis. 2. Don't allow the wet grinder to heat too much while grinding, which heats the batter and kills good bacteria in the batter, and results in hard idli. 3. Before making idli, don't overbeat the batter, just mix it gently which yields soft idli. Fermentation 1. If the batter is perfectly fermented, you can see small air bubbles and smell them. 2. After fermentation, refrigerate the batter until use or else it becomes sour. The batter should be fermented for a limited time only. 3. Also, the last batch of little batter can be kept for culture for the next batch. If Idli batter doesn't ferment? 1. Keep the batter undisturbed in a warm place or near the gas stove overnight. 2. After grinding, mix the batter with your hands instead of a spatula because the heat in our body makes the fermenting process easier. 3. If preferred, you can add half tsp of yeast and sugar mixed with little water to the batter. 4. Iodized salt does not help in fermentation, so use rock salt. Also, add salt before fermentation. 5. Add 1/4 tsp of cooking soda or eno to the batter and ferment. 6. Using chlorinated water kills the wild yeast, so use good water. 7. In cold countries, the idli batter can be kept in the preheated oven with lights on.
Finger Millet Idli Recipe
Method for Ragi Idli Recipe
1. Measure 1 cup of idli rice, 1/2 cup of urad dal, and 1 tsp of methi seeds in a bowl.
Notes: Use good quality parboiled idli rice and whole urad dal not split ones.
2. Soak everything for at least 3 to 4 hours or overnight. Rinse well, till the water runs clear. Then, drain the water completely.
3. Transfer the drained rice, urad dal, and methi seeds to a wet grinder. Grind everything for about 15 to 20 minutes.
Quick Tips: I used a wet grinder, if using a mixer use ice water, else the batter gets heated up and affects the fermentation.
4. In the meantime, soak 1/4 cup of poha with little water (just immersing level) for 5 minutes. Now, the poha would have absorbed the water.
5. To the wet grinder, add the poha along with the other ingredients when the grinder is running itself. Add water, say 3/4 to 1 cup or a little more and grind it to a smooth paste consistency.
6. Stop the grinder for a while and then add 2 cups of ragi flour.
7. Grind it again for 5 minutes till the ragi flour and the other ingredients blend well. Ensure the batter is smooth without any lumps. Pour very little water and wipe the sides of the grinder with the spatula provided.
8. Take a large container, pour the ground batter. Then, add the required salt and mix well. Fill the container till half, because during fermentation the batter will increase almost twice the volume. Usually, fermentation takes about 8 to 10 hours in a humid climate. (Watch my video for Ragi Idli for more details).
9. After fermentation, if preferred, add a generous pinch of cooking soda and set the batter aside for 5 minutes. Then, mix the batter gently and if required, add little water.
10. Grease an idli plate with little oil in each mold or spread a white cloth. Then, fill the batter in each mold.
11. Pour some water into the idli vessel and heat it on medium flame. Place the idli plate in the steamer.
12. Close the lid and steam it for 8 to 10 minutes.
13. Once the idlis are done, show the plate inverted in running water for a second. This step helps to take the idlis easily from the plate or else after steaming allow it to cool for 5 minutes and then remove the idli. Use a spoon to scoop out.
Serve this Finger Millet Idli Recipe with Mint Coriander Chutney and Potato Sagu.
Ragi Idli Recipe
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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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