Ragi Idli / Finger Millet Idli Recipe
Finger Millet or Ragi is widely used in South India which is high in calcium and iron. It has many health benefits for infants, lactating mothers, and people suffering from diabetes. Ragi Idli is a super healthy breakfast option as it is steam cooked. Serve these soft, fluffy, and delicious idli with almond chutney or coconut chutney and sambar.
Ragi Idli Recipe | Finger Millet Idli Recipe
Ingredients
- 1 Cup Urdh Dal(Split Black Gram)
- 1 Tbsp Methi Seeds(Fenugreek Seeds)
- 3 Tbsp Moong Dal(Yellow Lentils)
- Water(For soaking, blending, and mixing)
- 2 1/2 Cups Ragi Flour(Finger Millet)
- 1 1/2 Tsp Salt
- 2 Tsp Oil (For Greasing)
Instructions
- In a mixing bowl, add urad dal, methi seeds, and moong dal. Rinse 3 to 4 times and add fresh water.
- Cover and soak the grains for 5 to 6 hours.
- Transfer to a blender jar, add water as required, and blend the soaked grains until smooth and bubbly.
- Transfer the batter to a large bowl and add ragi flour, and water. Stir and mix the batter well until no lumps are seen.
- Cover the bowl and allow the batter to ferment for 8 to 10 hours.
- During the cold days, allow the batter to ferment in the preheated microwave for 8 – 10 hours (Preheat the microwave for 2 minutes).
- After fermenting, the batter is almost doubled. Add salt and mix well.
- Grease all the idli plates(oil or ghee) and pour the batter into the moulds.
- Stack the plates and place them into the hot idli steamer and steam for 12 minutes on medium high heat.
- Allow the idlis to cool down for 2-3 minutes. Using a spoon, scoop them out and serve hot with almond chutney or coconut chutney and sambar.
Video
Notes
- You can soak 2 cups of whole ragi grain instead of ragi flour.
- You can replace idli rice with moong dal.