Ragi Idli in essence, brings out the wonderful combination of ragi flour, urad dal, and idli rawa in one single dish. It is a super healthy dish to make for breakfast and can be paired with coconut chutney or Sambar. Here is how to make Ragi Idli at home.
Idli is a very healthy option for breakfast and is one of my favourite breakfast recipes. The batter is left to ferment overnight and the fermentation process makes it very healthy. This South Indian Ragi Idli Recipe is a delicious and even more healthier version of the regular idli. You can also try to make ragi dosa using this batter.
Idli has been one of my most favourite breakfasts. Quick to make, super easy to serve, dunk a fluffy piece of Idli in fresh chutney and piping hot Sambhar and you are set to the savour the most humble yet ambrosial meal on earth! Are you drooling at that description? Because I am 🙂
Out of my love for Idli, I have even made Idli Powder on several occasions and it has become a tradition at my home to eat Idli at least once a week. Hence, I often try making various combinations of plain Idli, Idli Fry, Masala Idli or Vegetable Idli.
Having heard about and tasted Ragi Idli, last weekend, I prepared this healthy variation of this South Indian delight and turned out totally delicious plus healthy.
Benefits of Ragi
Ragi or finger millet, is an enriching ingredient, as it is full of calcium and fiber. It goes without saying that the consumption of Ragi aids in weight loss, regulates the sugar level of blood, it combats anemia, acts as a relaxant and reduces the chances for stroke.
Ragi Idli in essence, brings out the wonderful combination of ragi flour, urad dal, and idli rawa in one single dish. Serve it for breakfast to your family and you would see them smiling for sure. It also brings a nice change on the usual menu and everyone feels glad to savour something new and filling.
Ideal to be served with Sambhar and fresh coconut chutney, prepare Ragi Idli this week and enjoy a salubrious meal, people! So waiting for what? Try this recipe soon. Here’s how to make it:
What to serve with Ragi Idli?
Ragi Idli just like any other South Indian tiffin recipes, go well with Sambar and Coconut Chutney. You can even serve it with Tomato Pachadi or Red Coconut Chutney. Idli Powder mixed with some ghee or Gingelly Oil also goes well with this idli.
Ragi Idli with ENO
You can also make this recipe by replacing cooking soda with ENO. ENO has cooking soda as one of it’s ingredients and it works perfectly when it comes to recipes like this.
How to make Instant Ragi Idli?
Instant Ragi Idli is just like Rava Idli. Semolina or Suji is soaked in yogurt and ragi flour is added to this mixture. There is not need of fermentation in this recipe and it can be made instantly.
To make Instant Ragi Idli, dry roast 1 cup semolina or suji until slightly browned. Remove on a plate and cool completely.
Add roasted semolina, 1 cup ragi flour, salt to taste and 1 cup yogurt in a bowl and mix well. Cover and keep the bowl aside for 15 minutes.
Add some water to make idli like batter. Now make idli using this batter.
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How to make Ragi Idli Step by Step
Soak Urad dal in enough water for 3-4 hours.
Soak idli rawa in another bowl for an hour.
Drain the water from urad dal and grind to a smooth paste. Use little water if required.
Drain the water from Idli rawa and add it in the urad dal batter.Add ragi flour in the batter and mix well.
Place the mixture in a warm place for 8-10 hours to ferment. The mixture will double in size after it is properly fermented.
Add salt and cooking soda in the mixture and mix well.
Grease idli plates and fill with the batter. Steam for 10-12 minutes.
Ragi Idli Recipe
Ragi Idli
Ragi Idli in essence, brings out the wonderful combination of ragi flour, urad dal, and idli rawa in one single dish.
Ingredients
- 1 cup Urad Dal
- 1 and 1/2 cup Idli Rawa
- 1 cup Ragi Flour
- 2 tsp Salt
- 1/4 tsp Cooking Soda
Instructions
Soak Urad dal in enough water for 3-4 hours.
Soak idli rawa in another bowl for an hour.
Drain the water from urad dal and grind to a smooth paste.
Use little water if required.
Drain the water from Idli rawa and add it in the urad dal batter.
Add ragi flour in the batter and mix well.
Place the mixture in a warm place for 8-10 hours to ferment.
The mixture will double in size after it is properly fermented.
Add salt and cooking soda in the mixture and mix well.
Grease idli plates and fill with the batter.
Steam for 10-12 minutes.
Serve hot with coconut or tomato chutney.
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Drishti
What is idli rawa
msnehamathur
It’s a slightly thicker Sooji.You get it in most grocery stores. If not, just replace with normal sooji.
mobasir hassan
i am culinary student and just saw this amazing recipe of Ragi idli. This is going to benefit me lots in future. Thank you vey much.
Neha Mathur
I am glad it helped you. Thanks