These nutritious ragi idli or finger millet idli are super delicious and a great way to include superfood finger millet in your diet. Here is how to make these (vegan, gluten-free).
Here are some more South Indian recipes to relish for your breakfast – Healthy Instant Beetroot Oats Idli, Rava Upma, Rava Pongal, Egg Dosa, and Moong Dal Dosa.
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About This Recipe
Ragi Idli is a nutritious and delicious steamed cake made using finger millet flour (ragi or nachni), urad dal (husked and split black lentil), and idli rawa.
Idli is one of the most popular breakfast recipes, that is relished in most South Indian households for their breakfasts. This ragi idli has a twist of ragi flour, that makes this dish even more healthy and nutritious.
These ragi idlis are one of my favorite breakfasts, as I can prep for the batter beforehand and I only have to steam it while cooking. The batter lasts in the fridge for a good 3 to 5 days.
This Ragi Idli is,
- Vegan
- Gluten-free
- Healthy
- Tasty
- Easy to make
- Perfect for breakfast
Ingredients
To make this idli recipe, you just need 5 ingredients – Urad Dal, Idli Rawa, Ragi Flour, Salt, and Baking Soda. Idli rawa is different than regular rawa as it is made up of rice. You can buy it on amazon here.
These ingredients are easily available in any grocery store nearby or online.
How to make Ragi Idli?
Wash 1 cup white whole urad (husked black lentil) 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 3-4 hours in a medium-size mixing bowl.
Soak 1 and ½ cup of idli rawa in 3-4 cups of water in another medium size mixing bowl.
Once the whole urad is soaked, drain the water and add the soaked lentil to the medium jar of a grinder. Add ¼ cup water and grind to make a smooth paste. Keep scraping the sides of the jar while grinding.
Transfer the urad paste to a large mixing bowl.
Drain the water from Idli rawa using a soup strainer and add it to the urad paste.
Add 1 cup ragi flour to the bowl and mix well using a spoon.
Cover the bowl with a lid and keep it in a warm place for 8-10 hours to ferment. You can keep the bowl inside the oven if it is cold outside. The mixture will double in size after it is properly fermented.
Add 2 tsp salt and ¼ tsp cooking soda to the mixture and mix well.
Keep an idli steamer filled with water over high heat. Grease idli plates with oil and fill the cavities with the batter.
Steam the idli for 10-12 minutes on high heat. Once done, take out the idlies from the plate by sliding a butter knife underneath them. Serve hot with sambar and chutney.
Frequently Asked Questions
You can also make this recipe by replacing cooking soda with ENO. ENO has cooking soda as one of its ingredients and it works perfectly when it comes to recipes like this.
Instant ragi idli is just like rava idli. Semolina or sooji is soaked in yogurt and ragi flour is added to this mixture. There is no need for fermentation in this recipe and it can be made instantly.
To make it, dry roast 1 cup semolina or sooji 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 an idli-like batter. Now make idli using this batter.
Yes, you can thin out the same batter out by adding a little water. Adjust the consistency and make hot and crisp ragi dosas out of this batter. You can also make uttapam and paniyaram using the same batter.
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, combats anemia, acts as a relaxant and reduces the chances for stroke.
Serving Suggestions
Ragi ki idli just like any other South Indian tiffin recipes, goes 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.
Storage Suggestions
Make ragi idli fresh, as they taste the best when served right out of the steamer, but in case you have leftovers cover them in foil paper or keep them in an air-tight container and store them in the fridge for 3 to 4 days. Microwave them until nice and warm before serving.
You can also freeze these in airtight containers for upto 3 months.
I will recommend you to store the ragi idli batter instead and make fresh Idlis when you want to serve. The batter will last in the fridge for 3 to 5 days if stored properly in an air-tight container.
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Recipe Card
Ragi Idli Recipe
Ingredients
- 1 cup whole white urad (husked black lentil)
- 1 and ½ cup idli rawa
- 1 cup ragi flour
- 2 teaspoon salt
- ¼ teaspoon cooking soda
Instructions
- Wash 1 cup white whole urad (husked black lentil) 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 3-4 hours in a medium-size mixing bowl.
- Soak 1 and ½ cup of idli rawa in 3-4 cups of water in another medium-size mixing bowl.
- Once the whole urad is soaked, drain the water and add the soaked lentil to the medium jar of a grinder. Add ¼ cup water and grind to make a smooth paste. Keep scraping the sides of the jar while grinding.
- Transfer the urad paste to a large mixing bowl.
- Drain the water from Idli rawa using a soup strainer and add it to the urad paste.
- Add 1 cup ragi flour to the bowl and mix well using a spoon.
- Cover the bowl with a lid and keep it in a warm place for 8-10 hours to ferment. You can keep the bowl inside the oven if it is cold outside. The mixture will double in size after it is properly fermented.
- Add 2 tsp salt and ¼ tsp cooking soda to the mixture and mix well.
- Keep an idli steamer filled with water over high heat. Grease idli plates with oil and fill the cavities with the batter.
- Steam the idli for 10-12 minutes on high heat. Once done, take out the idlies from the plate by sliding a butter knife underneath them. Serve hot with sambar and chutney.
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
Pooja Kudale
What can I serve with this idly like coconut chutney or would you
something else
Neha Mathur
yes, any chutney will work. Even sambar goes well with these.
mahesh
my raagi idli are hard how to make it soft
Neha Mathur
did you make them using my recipe?
Shyamala Devi
Thanks, I tried this ragi idli recipe and was satisfied. It came out soft and fluffy accompanied with carrot chutney.
Neha Mathur
Awesome 🙂
Kala
How to make ragi idlis with reg batter. I grind regularly. Also how much ragi flour to be used. Proportion.
Neha Mathur
You can add 3-4 tbsp of ragi flour in the batter and make the idli in the same way.