Ragi idli is a healthy and delicious twist on the traditional South Indian idli, made with the addition of ragi flour, also known as finger millet flour. Ragi is a nutrient-rich grain that is high in protein, fiber, and other essential vitamins and minerals, making it an excellent addition to any diet.
Ragi idlis are a healthy and nutritious breakfast or snack option that is both tasty and easy to make. The addition of ragi flour gives the idlis a unique flavor and texture, while also providing a range of health benefits. Ragi is known to help regulate blood sugar levels, improve digestion, and boost overall immunity.
Whether you’re looking for a healthier twist on traditional idlis or simply want to try something new, ragi idlis are a must-try recipe. With their delicious taste and health benefits, they’re sure to become a favorite in your kitchen.
Ragi is popularly known as finger millet / kezhvaragu. Ragi is a whole grain that is gluten-free and a staple in South India. It is rich in fiber that helps with weight loss and diabetes. It’s packed with calcium, good carbs, amino acids and Vitamin D. Ragi helps to manage insomnia, depression and anxiety and is therefore good for sound sleep. Fermentation is a natural process where the carbs – sugar, and starches in food are broken down using naturally occurring yeast and bacteria. Fermented food becomes easier to digest and improves our gut health. Whole Ragi Seeds, Urad Dal/ black gram/ split white lentil, Idli Rice, and poha are the ingredients used in the recipe. I make this recipe using Whole or split white or black urad dal. you can make dosa using the same batter. One needs to adjust the consistency of the dosa batter. If you prepare this batter today, that day good for idli, the next day for Dosa. My kids are very poor in drinking milk, in that time for calcium source, breakfast is mostly I mix Ragi flour to Dosa batter and prepare one crispy and one soft dosa. They both like to eat brown dosa. In Sundays they occasionally ask, Amma can you prepare white dosa!!! But I like to use the whole ragi and ferment the batter as fermenting food is healthier than the instant ones.
watch Ragi idli dosa recipe in Tamil.
Ragi Idli Recipe | Raagi Idly Recipe | Finger Millet Idli Recipe
Ingredients
To prepare ragi idli / dosa batter
Instructions
To prepare Ragi idli / dosa batter
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Take whole ragi, Idli rice /any millets, whole white urad dal, red poha.
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Soak urad dal and poha before 1 hr. of grinding.
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Soak the ragi and rice together for 4-5 hrs.
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Grind the batter using grinder or mixie. First grind urad dal.
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Then grind rice, ragi and poha together. and mix them in to urad dal batter. Add water used for washing the grinder. add required salt.
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Mix well with clean hands.
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Cover the batter vessel and allow it to ferment for 8- 10 hrs.
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After 9 hrs. it looking fermented well.
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Before making idli, mix well.
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Boil water in idli pan, and keep the plate with batter.
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Allow it to steam cook for 5-6 mins. In medium flame.
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Soft healthy ragi idli is ready.
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The same batter can also use for making dosa.
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Crispy healthy ragi dosa is also ready.
Note
- Grind urad dal about 25-30 mins.
- Given enough time to cook ragi, because its take little more time than usual.
- Use tooth pick or backside of spoon insert inside the idli, if it cooked well, it’ll be clean without any sticking of batter.
- If you feel idli is hard, add baking soda, it’ll helps idli to make extra fluffy and soft.
- Do not add too much water while grinding. Thick batter is good for ferment.
- Spicy onion chutney can store for up to 3 days in refrigerator
