What is Ragi Idli?
Ragi Idli is a fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils. Served with Sambhar & chutney as Breakfast / Snack
Ragi in Indian Cooking, and the nutrition profile!
Ragi or Finger millet is a nutritious, calcium rich ingredient which is native to India. One of the oldest millets, it is either loved or hated entirely, mostly because of its acquired taste. It is called Mandua in Uttarkhand, Nachni in Maharashtra / Gujrati, Kezhvaragu in Tamil, Ragi in Kannada / Telugu.
While diabetics can rarely enjoy idlis, this is a suitable recipe for diabetics as Ragi / finger millet is low GI (of course, moderation is recommended). Also, millets are Gluten free and vegan making it suitable for many of us.
While we make Ragi Mudde (a traditional Karnataka lunch menu) or Ragi sevai (Ragi String hoppers / Semiya Upma), Ragi is often disguised in our house in form of following for picky eaters:
- Ragi Rava Dosa
- Millet+ Ragi dosa
- Stuffed Mini Ragi Masala Dosa
- Mini Bundt Ragi Cake
- Instant ragi Dosa
- Ragi Besan Ladoo
- Ragi Chocolate Cake
I experimented with 2-3 versions of the Fermented Ragi Idli till I was satisfied with the following recipe. This is surely going to feature on our menu rotation plan.
Idlis, as readers of this blog would know, is a staple in our breakfast, and this Ragi Idli is a nice addition to this list as is this ultra delish and soft Jowar Idli
FAQs to make soft, spongy Ragi Idli
How long should I ferment it ? Fermentation is key, so let it ferment for a good 8-10 hours in normal tropical climate.If the weather is very hot, fermentation time will come down
Tips to use Whole ragi in this recipe ? Wash the ragi several times before soaking it. Millets generally carry a lot of grit / mud that come unstuck only wafter repeated washing and rinsing.Buy a fresh batch of Whole grain Ragi to make these (the stored ones usually tend to go bitter after a while)
Can I make Ragi Idli with Ragi Flour or Ragi Rava ? There are recipes using Idli Rava (cream of ricE) in place of Boiled Rice / Idli Rice, I will give that a try too and update this recipe. Some Instant varieties of Ragi Idli use Ragi flour too, but a different method. I will post that recipe shortly sometime.
Can I use the same batter for Ragi Idli and Ragi Dosa? If you want to use the same batter for both Idli and Dosa, grind the batter super smooth . The idlis won’t have that porous consistency that we love at home, so if that’s not an issue, you can have a common batter.
How long do I need to steam the Idlis ? Do not over steam than the time indicated in the recipe below – the Ragi Idlis turn chewy and rubbery. When you place the idli stand filled with batter inside the steamer (for any idli or dhokla for that matter), the water in the steamer should already be hot and bubbly. Wait for 2-3 mins before un moulding the Idlis, else they turn sticky and chewy
How can I ferment in the winter / chilly days ? If fermenting in winter. (And the climate is too chilly), wrap the batter bowl with a thick kitchen towel and place in a dark place for better fermentation If you have an oven, preheat the oven on lowest, turn off heat and then place the batter in the oven, with the light on (but heating turned off)
I don’t have an Idli Stand. Can I still make Idlis ? If you dont have Idli stand, grease stainless steel bowls / ramekins and steam individual idlis (a batch at a time depending on the size of the steamer). If making a larger batch of Idlis, steam the batter in a dhokla maker (the shape and steaming time will vary)
Can I freeze the Idlis? It should, for upto a week, I haven’t tried, so unable to comment.
What can I serve with Ragi Idli ? Any spicy chutney (click here or the image below for 21+ varieties of chutneys) /Tamilnadu style Tiffin Sambhar / Udupi style Sambhar will work best
Let’s see how to make this. Other fermented foods that we like usually are Muthia / Dhoklas/ Dosas etc and Poonam’s Barnyard Millet Idli which I have my eye to try next !
PIN FOR LATER
Ragi Idli – A fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils.
Course – Breakfast / Snack ; Cuisine – South Indian
Prep time – 15 mins ; Soak + grinding + fermentation time – 12 hours Steaming / Cooking Time – 15 mins
Makes – 12 – 15 idlis
What you need to make Ragi Idli
- 1/2 cup Urad dal
- 1/2 cup Idli Rice (or boiled rice)
- 1 tsp Fenugreek seeds (methi seeds)
- 1 tsp salt
- 1 cup Whole Finger Millet (Whole grain Ragi / Nachni)
How to make Ragi Idli
- Wash and soak Ragi separately. In another bowl, soak the Urad dal + Idli rice + methi – both bowls for 6 hours.
- First grind the Urad dal + Idli rice to a smooth batter.
- Drain and grind the ragi along with this dal + rice mixture
- Let the mixture be slightly coarse (not too smooth)
- In a bow, add the ground batter. Add salt and whisk vigorously for 5mins
- Transfer to a larger utensil (providing for fermentation) and let it ferment with lid covered.
- The next day morning, lightly mix the batter (don’t beat it)
- Grease idli moulds and ladle out the batter covering only 70% of the Idli mould.
- Steam for 10-11 mins
- Cool for 3-4 mins before un moulding the idlis
- Serve hot with Chutney / sambar / molgapodi. We served it with Mixed Veg Peel chutney and flaxseed molgapodi topped with sesame oil
Ragi Idli | Finger Millet Idli using Whole ragi grains
Equipment
- 1 Wet Grinder
- 1 Idli Mould / Idli Maker
- Steamer
- 3 Bowl
Ingredients
- 1/2 cup split black gram Whole Urad dal (white)
- 1/2 cup Idli Rice or boiled rice
- 1 tsp fenugreek seeds methi seeds
- 1 tsp salt
- 1 cup Whole Finger Millet Whole grain Ragi / Nachni
Instructions
- Wash and soak Ragi separately. In another bowl, soak the Urad dal + Idli rice + methi – both bowls for 6 hours.
- First grind the Urad dal + Idli rice to a smooth batter.
- Drain and grind the ragi along with this dal + rice mixture
- Let the mixture be slightly coarse (not too smooth)
- In a bow, add the ground batter. Add salt and whisk vigorously for 5mins
- Transfer to a larger utensil (providing for fermentation) and let it ferment with lid covered.
- The next day morning, lightly mix the batter (don’t beat it)
- Grease idli moulds and ladle out the batter covering only 70% of the Idli mould.
- Steam for 10-11 mins
- Cool for 3-4 mins before unmoulding the idlis
- Serve hot with Chutney / sambar / molgapodi. We served it with Mixed Veg Peel chutney and flaxseed molgapodi topped with sesame oil
I love ragi idly. The taste and flavour of it is so lovely.i love the chutneys you have here too, perfect combo.
thanks Seema 🙂
You have rightly said, ragi is neither loved or disliked. I make this idli quite often. The platter looks delicious.
great to know that, Jayashree
Was ooking for a tried and tested Ragi idli recipe. This is perfect. Thanks to the tips I can now make perfect idlis.
🙂 do try it Archana. They are really light and fluffy!
The ragi idli looks super soft and delicious! Love that you have used whole ragi here and not ragi flour. Great way to include millets in one’s diet.
thanks Priya!
Ragi idli is such a nutritious breakfast option..perfect way to add millets into our daily diet.
it is ! thanks !
I do make ragi dosas frequently at home, but now will try and make ragi idlis too ..bookmarked recipe now
Thank you ! do try!
Wow a super healthy breakfast dish. Loved this nutritious and delicious idli. Also looks so cute. I will try it soon.
thanks Sujata