Ragi Idli Recipe
About Ragi Idli Recipe:
An idli made with ragi, enjoyed with chutney or podi. Besides rice, people also make idli using rava, ragi flour, etc, owing to their health benefits. Ragi or finger millet, in particular, is a perfect cereal for weight loss. Packed with fibre, this whole grain is also gluten-free, making it a good for choice for people with lactose intolerance. Many recipes can be made with ragi like bhakris or rotis (flat breads), idli, vada, dosas, puddings, porridges, papads. Both ragi millet (the entire grain) or ragi flour can be used to make variety of recipes.
- 5 Ingredients
Ingredients for Ragi Idli Recipe
- 2 cup White urad dal
- 1 cup Idli rice
- 1 cup Ragi seeds
- 3 teaspoon Methi seeds
- 4 teaspoon Salt
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Ragi Idli Recipe
Soak 2 cups white urad dal and 3 tsp methi overnight.
Soak 1 cup idli rice and 2 cups ragi seeds overnight.
Grind 2 cups of soaked urad dal and 3 tsp methi seeds in two batches. Make smooth thick batter by adding a little water at a time.
Transfer in a large bowl.In the same grinder jar, grind 1 cup soaked idli rice and 2 cups soaked ragi seeds in two batches. Make a thick smooth batter by adding a little water at a time.
Transfer this batter to the bowl containing the urad dal batter. Add 4 tsp of salt and mix well, stirring to combine both the batters and salt.
Transfer the batter into a large glass bowl and leave it to ferment for 8 hours or overnight.
Use the batter on the first day to make idlis; because of the abundant air pockets the idlis will be fluffy. Store in an airtight container in the fridge for 4 to5 days and use it to make dosa.
To make the idlis, spoon the batter into a greased idli pan and place it in an idli steamer.
Steam on high for 15 minutes. Insert a knife in the idli, if it comes out clean, the idlis are ready.
To unmold the idlis, use a wet spoon by dipping in water and slide the idlis from the side of the mold to remove them. Serve hot with podi or chutney.