Idli is one of my favorite breakfast. I make idli, dosa with all varieties of millet and rice. I alternate between rice idli, dosa and millet idli, dosa, so that no one at home will complain that I am making idli and dosa with millets alone. I love to prepare ragi dishes as no other grain has so much calcium as ragi and it is also an excellent source of iron. It helps maintain bone health and prevents osteoporosis. Ragi (known as kezhvaragu in Tamil) is an excellent food for those with low hemoglobin levels. It a good source of dietary fiber and is also gluten free. Ragi idli is a very healthy breakfast and is suitable for kids and older people. These idlis are soft, spongy and nutritious and very easy to prepare. Learn how to make Soft ragi idlis using ragi flour following this easy and healthy recipe.
Finger millet/Ragi idli is a very healthy breakfast and is suitable for kids and older people. These idlis are soft, spongy and nutritious and very easy to prepare. Finger millet or ragi idli is made with rice, urad dal and ragi flour. No other grain has so much calcium as ragi and it is also an excellent source of iron. It helps maintain bone health and prevents osteoporosis. Ragi (known as kezhvaragu in Tamil) is an excellent food for those with low hemoglobin levels. It a good source of dietary fiber and is also gluten free.
- 1 cup Idli Rice (Idli pulungal arisi)
- 2 cups Ragi flour/finger millet flour
- 1 cup Whole Urad dal (without skin)
- 1/2 tsp Fenugreek seeds (vendhayam)
- Salt as needed
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Wash and soak urad dal + fenugreek seeds for 4 hours. Wash and soak rice separately for 4-5 hours.
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Grind urad dal + fenugreek seeds adding water little at a time until smooth and fluffy. Remove and keep it in a vessel.
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Grind rice adding water from time to time to a sightly coarse batter.
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Now add the urad dal batter, ragi flour and salt to the rice batter and grind everything together until well mixed.
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The consistency of the batter should be similar to idli batter (neither too thick nor too thin).
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Remove from the wet grinder and mix it well with your hands.
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Leave it to ferment overnight or for 7-8 hours. Use a big vessel to prevent it from over flowing as it will double while fermenting.
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Our Ragi Idli batter is ready.
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Heat water in an idli vessel or steamer. Mix the fermented ragi idli batter well and pour a ladle of batter into the greased idli molds and place it inside the steamer or idli cooker.
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Steam cook for 10-15 minutes or until a toothpick inserted in the center of the idli comes out clean.
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Remove from the mold after 2-3 minutes using a spoon dipped in water.
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Serve Ragi Idli hot with sambar or chutney of your choice.
The idlis were super soft and delicious without any baking soda or cooking soda. I suggest using the wet grinder to grind the batter.
You can make delicious ragi dosa also with the same batter.
Watch the making of Ragi Idli Video from scratch
Preparation
Grind urad dal +fenugreek seeds adding water little at a time until smooth and fluffy. Remove and keep it in a vessel.
Grind rice adding water from time to time to a sightly coarse batter.
Now add the urad dal batter, ragi flour and salt to the rice batter and grind everything together until well mixed. The consistency of the batter should be similar to idli batter (neither too thick nor too thin).
Method
Heat water in an idli vessel or steamer. Mix the fermented ragi idli batter well and pour a ladle of batter into the greased idli molds and place it inside the steamer or idli cooker.
Steam cook for 10-15 minutes or until a toothpick inserted in the center of the idli comes out clean.
Once cooked, wait for 2 minutes. Then dip a spoon in water and remove the idlis from the mold.
You can make delicious ragi dosa also with the same batter.
If you love healthy breakfast recipes check out our collection of Idli Recipes given below
Soft Idlis (regular white rice idli recipe)
Healthy recipe
Could you please share the recipe of the lovely red chutney with the ragi idlis.
Thanks
Recipe for the Tomato chutney
Can you pl share a recipe for making instant ragi idli like adding store bought ragi flour with already made idli batter?
The secret for soft idly lies in grinding the rice n ragi flour together or we can mix it later with regular batter ? If we can, pls share the ratio of regular idly batter + ragi flour
If we have to make with ragi instead of flour, will the same ratio work?