ragi idli recipe

author: dassana
recipe type: breakfast
cuisine: south indian
prep time: 9 hours
cook time: 30 mins
total time: 9 hours 30 mins
serves: 3-4
ragi idli recipe - soft as well as nutritious idlis made with finger millet flour, parboiled rice
& urad dal.

ingredients (measuring cup used, 1 cup = 250 ml):

1 cup idli rice, 200 grams

cup urad dal, split or whole, 100 to 120 grams
cup thick poha, 20 to 25 grams
tsp methi seeds
1 cup ragi flour, 120 grams
to cup water for grinding urad dal or add as required
cup water for grinding rice or add as required
cup water to be added later while mixing ragi flour
1 tsp rock salt or add as per taste

how to make the recipe:

soaking:
1.
in a bowl, rinse the rice a couple of times. then add 1 to 1.5 cups water and keep
aside.
2.
rinse cup thick poha once or twice and add to the rice. mix well. cover and keep
aside for 4 to 5 hours.
3.
in another bowl take urad dal and fenugreek seeds.rinse for a couple of times and
soak both the urad dal with the fenugreek seeds in 1 cup water for 4 to 5 hours.
grinding:
1.
after 4 to 5 hours, drain the urad dal and add in a grinder jar.
2.
grind the urad dal and methi seeds till you get a smooth and fluffy batter. add water
in parts while grinding. i used overall cup water for grinding the urad dal. take the
urad dal batter in a bowl or pan.
3.
next drain the rice & poha and add them to the same grinder jar. depending on your
jar capacity, you can grind the rice in two to three batches. for the first round i used
cup water and for the next round i added cup water. so overall i used cup water
for grinding rice.
4.
grind the rice till smooth or a fine granular consistency in the batter is also fine.
5.
pour the rice batter in the same bowl having the urad dal batter.
6.
mix both the batters very well.

7.

now add 1 cup ragi flour and cup water. you can adjust the water amount here
depending on the consistency of the batter.
8.
mix very well with a spoon or with your hands. break the lumps if any. mix to a
smooth batter. a bit of handwork is required while mixing the ragi flour with the idli
batter.
9.
cover the bowl or pan with a lid and let it ferment overnight or for 8 to 9 hours or
more depending on the temperature conditions in your city. the batter will increase in
volume and double up.
10. if the batter does not increase in volume, then just add tsp baking soda in the
batter. mix very well and then proceed to steaming idlis.
11. add salt and mix very well. i added salt the next day due to it being a cold season
here. in a warmer climate, add salt before you keep the batter for fermentation.
steaming:
1.
grease the idli moulds with oil. pour the batter in the idli moulds.
2.
before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or
steamer or pressure cooker. bring this water to a boil. then place the idli stand in the
hot water. for an electric cooker and steamer cover with its lid and steam. for pressure
cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on
the cooker.
3.
steam for 12 to 15 minutes. depending on the equipment you have used, it may
takes less or more time. a tooth pick inserted in the center of the idlis should come out
clean and not be sticky. allow a standing time of 1 to 2 minutes. you can steam the idlis
in batches. the leftover batter can be refrigerated and you can make ragi dosa or ragi
uttapams.
4.
dip a spoon or butter knife in water and slid them through the idlis. remove and
place the idlis in a warm container like a casserole.
5.
serve ragi idli with coconut chutney and veg sambar. for kids you can also serve
with a mix of thin coconut milk and jaggery. just dissolve the jaggery with thin coconut
milk and serve with the idlis. for flavor you can add some cardamom powder to this
solution.
notes:
if the batter becomes thin, you can add a few tablespoons of ragi flour.
if thick, then add some water.