Recipe for Ragi Idli
Today’s recipe is Ragi Idli. In this recipe, I have combined Ragi (finger Millet Flour) with Rice Rawa ( coarsely ground Rice) and Urad Dal (Black Gram without Skin) to make soft idlis. These idlis have a slightly sour taste that comes due to fermentation.
Idli is undoubtedly one of the healthiest breakfasts in the world. It is easy to make, nutritious and light. This breakfast is very popular in the southern parts of India.
Idli is a steamed dumpling made with rice and lentils. Traditionally, these are made with rice and urad dal ( black gram without skin), which are soaked, ground and fermented overnight. The fermented batter is poured into idli moulds and steamed. However, many other varieties can be made.
I have already posted my tried and tested idli recipes. You can check them out in my article: Traditional and Instant Idli Recipes for a Quick and Healthy Breakfast.
Idlis are then eaten with Sambar and/or Chutney. You can make an instant sambar or use the traditional recipe.
You can also check out 13 Chutney recipes that you can pair with South Indian Breakfasts.
Now, let us start with the recipe for Ragi Idli.
Ingredients needed to make Ragi Idlis:
- 2 Cups Ragi Flour (Finger Millet Flour)
- 1 Cup Rice Rawa (Coursely ground Rice)
- 1 Cup Urad Dal (Black Gram without Skin)
- 1 tsp Salt
- Water; for soaking and adjusting the batter consistency and steaming the idlis
- Oil/Ghee; to grease the idli plates
Method to make Ragi Idlis:
Combine Ragi Flour and Rice Rawa. Pour about 3 cups of water and let it soak for 4 hours.
Wash Urad Dal and soak it in 2 cups of water for 4 hours.
After 4 hours, grind the Urad dal to a fine paste. Add more water if needed.
Add this dal paste to the soaked Ragi and Rice Rawa.
Mix well. Ferment it overnight in a warm place. The next day, add salt. Mix well. Add water if necessary. The batter should be neither too thick nor too thin.
Heat water in an Idli steamer. Meanwhile, grease the idli plates with oil or ghee. Put portions of the batter in each section of the idli plates.
When the water in the steamer starts bubbling, put the idli plates in the steamer. Steam on high heat for 15 minutes.
After 15 minutes, turn off the heat and let the idli plates stay in the steamer for about 5 minutes. Then, remove the plates and keep them on the kitchen counter for about 2 minutes. Sprinkle some water on the plates. That will ease removing the idlis.
Remove the idlis and serve them hot.
I made idlis for two consecutive days. Here are the pictures. One is Ragi idli with Coconut Chutney, and the other is Ragi idli with Onion and peanut Chutney. However, you can serve these idlis with any chutney that you prefer. Check out other chutney recipes here.
If you want to include finger millet in your diet, you might want to check my recipe for Ragi Dosa.
About Ingredient sourcing in Germany:
You can source the ingredients needed for this recipe from any Indian shop near you. You can even check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.
Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Salt: https://amzn.to/3ACstDM
Urad Dal: https://amzn.to/3N224X8
Idli Rava: https://amzn.to/3Mzy1o0
Ragi Flour: https://amzn.to/42BUjvF
Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.
Idli Steamer: https://amzn.to/3N3SW41
Mixing Bowl: https://amzn.to/42dy3YD
Mixer:
Option 1 Bosch: https://amzn.to/3LzMbGF (Perfect for Indian cooking, with great reviews)
Option 2: Preethi: https://amzn.to/3n9XCLH ( I use this. It is perfect for Indian cooking, but priced higher than Bosch)
Here is the recipe in printable format:
Recipe for Ragi idli
Equipment
- Mixing bowl
- Mixer grinder
- Idli Steamer
Ingredients
- 2 Cups Ragi Flour (Finger Millet Flour)
- 1 Cup Rice Rawa (Coursely ground Rice)
- 1 Cup Urad Dal (Black Gram without Skin)
- 1 tsp Salt
- Water; for soaking and adjusting the batter consistency and steaming the idlis
- Oil/Ghee; to grease the idli plates
Instructions
- Combine Ragi Flour and Rice Rawa. Pour about 3 cups of water and let it soak for 4 hours.
- Wash Urad Dal and soak it in 2 cups of water for 4 hours.
- After 4 hours, grind the Urad dal to a fine paste. Add more water if needed.
- Add this dal paste to the soaked Ragi and Rice Rawa.
- Mix well. Ferment it overnight in a warm place.
- The next day, add salt. Mix well. Add water if necessary. The batter should be neither too thick nor too thin.
- Heat water in an Idli steamer. Meanwhile, grease the idli plates with oil or ghee. Put portions of the batter in each section of the idli plates.
- When the water in the steamer starts bubbling, put the idli plates in the steamer.
- Steam on high heat for 15 minutes.
- After 15 minutes, turn off the heat and let the idli plates stay in the steamer for about 5 minutes. Then remove the plates and keep them on the kitchen counter for about 2 minutes.
- Sprinkle some water on the plates. That will ease removing the idlis.
- Remove the idlis and serve them hot with chutney and/or sambar.
Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.
Check out other recipes from my kitchen here.
Please subscribe to my newsletter to receive my posts in your mailbox.
Leave a Reply