Ragi idli is a healthy variation of rice idli. It is a nutrient rich breakfast which is soft, fluffy and delicious with wonderful color, texture and taste. Ragi idli’s are prepared using idli rice, urad dal and ragi flour/finger millet flour. These idlis are soft and tasty just like our regular rice idli, but has ragi in it.
Ragi known as Finger millet or nachni is one of the nutritious cereals rich in calcium, iron, potassium and fiber. It is also low in carbohydrates and helps to control diabetes, lowers blood pressure, increases good cholesterol and also helps in weight loss. Ragi is very common food of South India, especially Karnataka where it is a staple food. Ragi is a complete food which is good for our overall health.
Idli rice and urad dal is ground to fine batter. Ragi flour is then mixed with it and allowed to ferment overnight. Fermentation process makes the idli healthier. Steam the idlis and serve hot with coconut chutney and sambar. Ragi idli can also be served along with idli podi. Ragi idli batter can be used to prepare ragi dosa, ragi uthappam and ragi paddu too. Ragi idli’s can be prepared with our regular idli batter by just adding ragi flour in it too.
For more healthier recipes check: ragi idiyappam, rice idiyappam, ragi mudde, rice puttu, ragi puttu, wheat flour puttu, rice idli, rava idli with urad dal, mallige idli, millet-dal dosa, avalakki upma, rava upma, cucumber idli (taushe), cucumber sweet idli (taushe god idli), Jowar rava upma.
Also check our chutney and sambar recipes; coconut chutney, red coconut chutney, allam pachadi, peanut chutney, tiffin sambar, tomato sambar, kerala style sambar, udupi style vegetable sambar, ulli theeyal, pearl onion sambar (ulli sambar), kadala curry, moru curry.
1 cup idli rice
½ cup urad dal
¼ cup thick variety poha/avalakki
2 cups ragi flour
1 tsp methi seeds
- In a bowl, take rice and rinse it well until clear. Soak rice in 2 cups water. Take poha/avalakki in a bowl and rinse it well. Add this poha to the rice and mix well. Cover the bowl with a lid and keep aside for 3-4 hours.
- In another bowl, take urad dal, methi seeds and rinse well. Add enough water into it and soak them together for 3-4 hours.
- Drain water from urad dal and methi seeds. Add it to a wet grinder or mixer and grind to smooth batter by adding water little by little into a soft and fluffy batter. Transfer the batter into a large bowl/vessel.
- Now, drain water from rice and poha and add it to the grinder/mixer and grind well to paste. Add rice and poha in two batches. Add water as required while grinding, but do not add more. Transfer the ground rice to the bowl containing urad dal batter. Mix both the batters very well.
- In a bowl, add ragi flour and little water. Mix it well using a spoon to form a thick paste without lumps. Add this to the rice + urad dal batter. Ragi flour can be directly added to the ground batter but add it little by little. Mix well and add salt. Salt can be added while grinding the batter. You can also skip adding salt now and add it after fermentation.
- Cover the bowl with a lid and keep it in a warmer place. Let the batter ferment overnight or for 8-10 hours. The time required for fermentation depends on the climatic conditions in the place you live in. After fermentation, the batter would have doubled in size. Mix it very well with a ladle.
- Boil water in a steamer or idli cooker. Grease idli mould with oil or ghee. Pour idli batter into each idli molds and place it in the steamer. Steam idlis for 10-12 minutes or until done.
- To check if the idlis are done, insert a tooth pick into the ragi idli. If it comes out clean, idlis are done and if it sticks to the tooth pick steam it for few more minutes say may be 1 or 2 minutes.
- Once idlis are steamed, remove idli plates from the steamer and rest it for few minutes. Dip a spoon in water and gently remove idlis from the mould. Transfer it to a serving bowl.
- Serve hot Ragi idli with coconut chutney and or sambar.
- Adding avalakki/poha is optional. You can skip them too.
- Do not add more water while grinding the batter. Idli batter has to be thicker than dosa batter. Add water in intervals while grinding.
- Fermentation time depends on the climatic conditions in the city you live. It may take more or less time for fermentation.
- You can add salt to the batter after fermentation too.
- Ragi idli batter can be used to prepare ragi dosa, ragi paddu, ragi uthappam etc.
- Refrigerate the remaining batter in an airtight container and use when required.
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