Ragi Idli Recipe

Ragi Idli is a steam-cooked cake made using finger millet and urad daal. The traditional recipe for idli is prepared using urad dal and idli rice. Ragi Idli is an alteration of the standard Idlis in which Ragi replaces rice. There are a variety of methods to make them. Many South Indian households trying to be healthier could use their recipe to prepare these ragi Idlis.

Ragi Idli

This recipe is how my mom prepares it. The recipe is an adaptation of our soft and fluffy Idli recipe, which I previously shared. My recipe always gives me regular results and produces the most fluffy and soft Ragi Idlis.

Ragi is among the grains that are consumed in the home most often. Therefore, I cook a variety of dishes made from the grains. Dosas and ragi idlis are currently on a rotation on our breakfast and dinner menu.

This recipe uses whole ragi grains; it is not made with ragi flour. It is also possible to use ragi rava, readily available at most shops. Creating your own Ragi Rava and incorporating it into this recipe is also possible.

They are cooked in a similar identical way to normal Idlis. The ragi and the urad dal are left to soak for a few hours. After that, the batter is prepared and then fermented overnight.

Tips

This batter is all-in-one. I make the batter to make dosas paniyaram and uttapam too.
A good quality, high-quality urad dal is what you need to make them soft.
Poha or methi seeds aid in the process of fermentation. Don’t skip them.
Be sure that the batter is made and fermented before making Idlis.
It is not rice that is used in this recipe. This recipe is excellent recipes for people who are trying to cut down on the consumption of rice.

You can substitute one cup of Idli rice for the ragi. Sometimes, my children cannot eat them because the food has a lot of ragi flavor. This is why I try replacing a small portion of the ragi with the rice idli.

They are delicious hot and served with breakfast sambar tiffin and spicy Chutney.

Ingredients (Us Cup = 240ml )

1/2 cup of urad Dal (skinned black lentils)
1 1/2 cups ragi or finger millet
1.25 teaspoons methi seeds (or 1/4 cup of poha)
1/2 to 3/4 teaspoon uniodized salt (or rock salt)

Cooking Steps & Instructions

Ragi Idli

Preparation

Mix urad dal and methi seeds into the bowl. Rinse them thoroughly. Let them soak for five hours.
In another bowl, add Ragi, and wash it several times thoroughly. Pour in fresh water, and let them soak in it for at least 5 hours.
If you use poha, allow them to soak for 30 mins before mixing.
After 5 hours, strain the excess water. Mix the urad daal and methi seeds (or poha soaked) into a blender jar.
I usually add salt when making blends. If you are in a hot area and want to add salt, you can do so to the mix after fermentation.
Use the chilled water to mix and mix the batter until it is thick, fluffy, and fluffy. The batter must be dense but not too thick.
Transfer it to a large bowl.
Blend ragi and then add a little water. Blend until it is a fine paste. Refrain from blending it too fine, as this creates the look of the rava.
Then add additional water as necessary while mixing.
Add this mixture to the blended batter of urad dal and give the batter a thorough mix. The batter needs to be similar to the regular Idli batter. If necessary, add some water at this point.
Keep it covered and inside a warm area. Please keep it in the fridge for up to 14 hours until the fermentation process is complete and well-risen.
After fermentation, the batter will not be able to detect the fresh smell of urad Dal or ragi present in the batter. It should, however, have a slight fermentation flavor but not be sour in flavor. This is the proper ferment for us to enjoy.

Making Ragi Idli

Once the batter is cooked and ready, put 1 cup of water into your steamer, cooker or. Let it come to a simmer on medium flame.
In the meantime, grease the plates. Then place the batter in the molds.
As soon as the water begins to boil, remove the lid and put the stand for the ragi in the water.
Then cover and steam for 10-12 minutes. The duration may need to be adjusted based on the cooking pot.
Turn off the power and let it get cool.
Place the edges of a spoon into the water. Remove the ragi Idlis with it.

Serve hot Ragi Idli served along with Chutney and sambar.

Important Notes

The thicker poha is the hardest. If you’re using the smaller poha, then you can use than half a cup.
Also, you can substitute one cup of ragi in the recipe using idli rice.
Only begin making Ragi Idlis once the batter has fermented and expanded.
The same tips and tricks used for making regular soft idli must be applied to the recipe. It is possible to view the step-by-step pictures and the complete information for the fermentation in my soft idli recipe post.