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Ragi Idli Recipe | Soft Finger Millet Idli Recipe

Ragi Idli is a nutritious and healthy South Indian main course that can be served for breakfast, dinner. Ragi Idli is a filling wholesome dietary breakfast that is vegan and gluten free. Learn to make perfect Ragi Idli Recipe with step by step pictures and video.
Prep Time10 hours
Cook Time15 minutes
Total Time10 hours 15 minutes
Servings20 idlis
AuthorSharmilee J

Ingredients

Ragi Idli with finger millet

  • 1 and 1/2 cups finger millet
  • 1/2 cup idli rice
  • 1/2 cup whole urad dal
  • 1/2 cup flattened rice flakes
  • 1 teaspoon fenugreek seeds
  • salt to taste
  • water as needed

Ragi Idli with ragi / finger millet flour

  • 1 cup ragi flour
  • 1 cup idli rice
  • 1/2 cup urad dal
  • 1 teaspoon fenugreek seeds
  • salt to taste
  • water as needed

Instructions

Ragi Idli with Finger millet

  • To a big bowl add 1 and 1/2 cups finger millet, 1/2 cup idli rice, 1/2 cup whole urad dal and 1 teaspoon fenugreek seeds. Rinse it well with water.
  • Rinse at least 3-4 times until water is clear.
  • After washing it for almost 4 times now water is clear.
  • Soak it in water for 6 hours.
  • Now add 1/2 cup flattened rice flakes. You can rinse it and add if it is not clean.
  • Mix it well and soak for 10 minutes.
  • Drain water and add it to mixer jar. Add it on batches along with little water.
  • Grind it to a smooth batter along with salt and rinsed water.
  • Mix it well with your hands. The warmth in your hands while mixing ferments the batter well.
  • Set aside, keep it covered for 8 hours.
  • This is after 8 hours. See how beautifully the batter has fermented.
  • Give a quick mix after fermentation.
  • Brush the idli plates with oil.
  • Boil water in the idli pot.
  • Add the idli plates, add idli batter to the mold.
  • Cook covered in medium flame for 10-12 minutes.
  • Idlis are done. You can check by inserting a spoon or knife to check if it sticks then cook for few more minutes, if it comes out clean then the idlis are done. Switch off.
  • Dip the spoon in water.
  • Sprinkle little water over the idlis leave it for 2 minutes then remove the idlis gently.
  • Ragi idli is ready!

Ragi Idli with Ragi flour

  • To a mixing bowl take 1 cup idli rice, 1/2 cup urad dal and 1 teaspoon methi seeds. Rinse it well then soak it for 5 hours.
  • Rinse it well at least twice. Drain water and transfer to a mixer grinder and start grinding.
  • Sprinkle water as and when the batter is dry. Grind it to a smooth fluffy batter like we grind for idli batter. Transfer the batter to a tall container.
  • Add 1 cup ragi flour to it.Mix this well first without any lumps. Then add required salt and mix well.
  • Keep covered and allow it to ferment for 8-10 hours. I left it overnight in a warm place in the kitchen. See the batter is fermented now. Mix really well. You can use this batter as such for idli.
  • Grease the idli plate with oil. Pour the batter in each hole. Before placing the idli plate pour water to the steamer then place the idli plate.
  • Steam cook for 10 mins or until a tooth pick or the back of a spoon inserted comes out clean without sticking.If it sticks then cook for few more minutes. Dip a spoon in water then carefully remove the idli using it.
  • Ragi Idli is ready to serve!

Notes

  • I have tried grinding the batter in mixer and grinder and it works perfect every time.
  • Make sure the batter rests at least for 8 hours for it to ferment. If the climate is cold then you can set it to ferment in oven with just the light on.
  • Choose a tall container so that its right enough for the batter to rise else it might overflow.
  • Refrigerate after use. Finish off the batter within 4 days.
Nutrition Facts
Ragi Idli Recipe | Soft Finger Millet Idli Recipe
Amount Per Serving (40 g)
Calories 106 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 2mg0%
Potassium 64mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 0.02g0%
Protein 3g6%
Vitamin A 0.3IU0%
Vitamin C 0.2mg0%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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