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 these at home.
South Indian breakfast is considered to be very healthy because of the fermentation process that takes place in the preparation of Idli and Dosa.
Yes, it is healthy, but what I love more about it, is it’s humble and simple taste.
Wholesome and delicious, what can you ask for your good breakfast days. Right?
While Dosa is love, I prefer Idli for weekdays because of its simple process.
Just pour the batter in the Idli steamer and check once it is ready, after 10 to 15 minutes.
Meanwhile, you can finish other chores on the side.
Quick to make and super easy to serve, dunk a fluffy piece of Idli in fresh chutney and piping hot Sambar and you are set to the savor the most humble yet ambrosial meal on earth!
Today, we are making an even healthier version of Idli, which is RAGI IDLI.
A simple combination of Ragi Flour, Idli Rawa and Urad Dal, this will be a sure shot hit at your breakfast table.
Are you drooling at that description? Because I am 🙂
You can even prepare Dosa Batter with the same mixture.
Just add a little water and adjust the consistency to make a Dosa out of it.
So, without wasting any time, get the ingredients ready and make this Ragi ki Idli for your breakfast with chutney and sambar.
What is Ragi Idli?
It is one of the most popular breakfast recipes, that is relished in most of the South Indian households for their weekday breakfasts.
Other than Idli Rawa, Urad Dal paste and Ragi Flour is mixed in the batter to make this Idli, making it even more nutritious.
The batter of the same is fermented for 8 to 10 hours, resulting in soft and spongy Idlis.
To make this idli recipe, you just need 5 ingredients – Urad Dal, Idli Rawa, Ragi Flour, Salt and Baking Soda.
These ingredients are easily available in any grocery store nearby.
If you are in North India and cannot get hold of Ragi Flour, you can always source it from online portals such as Big Basket, Amazon, etc.
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.
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 savor something new and filling.
Ideal to be served with Sambar 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:
Ragi ki Idli just like any other South Indian tiffin recipes, go well with Sambar and Coconut Chutney.
How to make these with ENO?
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.
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 no need for fermentation in this recipe and it can be made instantly.
To make it, 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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Step by Step Recipe
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
- 1 cup Urad Dal
- 1 and ½ cup Idli Rawa
- 1 cup Ragi Flour
- 2 tsp Salt
- ¼ tsp Cooking Soda
- 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.