Ragi Idli
(Printable Recipe)
Yield: 14-15 Idlis
Ingredients:
- 1 cup finger millet flour (ragi flour)
- 1/2 cup split black gram dal (udad dal)
- 1/4 tsp fenugreek seeds (methi seeds)
- 1/2 cup idli rice (parbpoiled rice called as Mutambo in Konkani, you can also use raw rice called as Kolam rice)
- salt to taste
Method:
1. Soak udad dal, rice and fenugreek seeds separately for at least 2 hours. Soak the ragi flour for 10minutes before mixing the batter.
2. Grind the udad dal first until it turns fluffly. Grind the rice and methi seeds to an almost fine consistency – leave it a bit grainy (rawa consistency). In a deep pan mix the ground batters along with the soaked ragi flour adding a little water to arrive at a idli batter kind of consistency – should not be too runny nor too thick like cake batter
3. Leave it overnight for fermentation. Cover the mouth of the pan with a muslin cloth.
4. Place sufficient water in a cooker & bring it to a boil. Grease idli moulds with a little oil & pour batter into each mould. Place the mould into the cooker, cover the lid and steam without adding the weight (whistle) to the cooker for about 15-18 minutes. Alternatively if you own a Mangalorean style Tondor (steamer) and classic Sanna moulds (Ginduls) the same process can be followed.
5. Remove the moulds after 20minutes and allow them to cool a bit before gently turning them over to remove the idlis out.
6. Serve hot with Sambar or coconut chutney (recipes to follow)
Adapted from:ย Mahanandiย andย Aayis Recipes
Priya says
Healthy,nutritious and my fav idli…beautiful captures Shireen..
Shireen says
Thanks Priya, i made it for the first time today, its my fav too now ๐
sailaja says
Am glad you liked the tomato salad. I added sugar to cut the tartness of tomatoes. Love the pics of ragi idli. Inspires me to bake over the weekend. ๐
Shireen says
Great! The idlis are yummy especially if you like to start the day with some healthy breakfast – it's an absolute treat! Yes, the tomato salad was a real treat cuz i've only eaten round slices of tomatoes which is the most popular form of a 'salad' lol! Thanks & i'll watch out for more lovely recipes from ur blog!
Aruna Manikandan says
wow…
looks healthy and delicious dear…
Gorgeous clicks ๐
Bookmarked it….
sailaja says
I meant to say 'inspires me to steam some ragi idlis over the weekend'. I guess I was drooling over the brownie pics that I had 'bake' on my mind while writing the comment..lol
Shireen says
@ Sailaja: lol! even I didnt realise the 'bake' cuz even I was looking for some cake recipes to be baked for today ๐
@ Aruna: Thanks so much ๐ yes, they are nutritious too, even better if you can use sprouted ragi grains & then grind them – takes away the mild bitterness! enjoy!
Sneha Benny says
Healthy dish !!! Nice clicks !!!
Shireen says
Thanks Sneha ๐
Sharmilee! :) says
First time here nice blog with beautiful pictures. Ragi idly sounds and looks healthy
Mommy TWICE says
Sounds Healthy! Will definitely try. Love you pics
Mommy TWICE says
Sounds healthy and looks yummy! will definitely try.Love you pics
Sujani says
Hi,
I am just curious. They don't puff up as much as rice idlis, do they?
Shireen Sequeira says
@ Sujani: No they don't puff up a lot, they are more like flat idlis
lydia says
How to use whole Ravi. I am absolutely Sim about it. My mom always would make porridge and gv us,now that she is no more leaving ลagi grains behind.please help me how to use them.
Shireen says
@ Lydia: For this particular recipe you need to use ragi flour. You can use them up to make Ragi Manni, recipe is on the blog. It is a kind of a pudding. I will share other recipes using whole ragi soon!
Agnes says
Tried them today, came out spongy and soft,tks
Shireen Sequeira says
Hi Agnes,
Thanks a lot for the feedback! So happy to hear that!