Ragi Idli (Finger Millet Idli)

Ragi Idli is a very healthy, tasty and easy breakfast recipe. Not only Ragi is nutritious and healthy but adds a very nice flavor to idli recipe. Ragi is also known as nachni and finger millet (English). This is a staple food of Karnataka. Karnataka is the largest producer of ragi in India.Ragi or nachni is one of the healthiest cereal on earth. It is one of the healthiest breakfast recipe and perfect for quick and easy kid’s tiffin box. 

Health benefits of Ragi

Ragi is rich in calcium, iron and fiber. It also contains phytochemicals, which aids in slowing down the digestion process. Ragi's high levels of niacin help in increasing HDL cholesterol while lowering Triglycerides.

Check more breakfast recipes on this blog like

Vegetable Omelette

Poori (Using Jowar flour)

Hesarubele Paddu

 

Prep  time	Grinding time	Serves
10  mins	50 mins	6 persons

Recipe Type: Lunch

Cuisine: Indian

Ingredients Ragi – 3 cups Idly rice -1 cup Ulunthu (black gram) – ¾ cup Poha -2 tbsp. Methi seeds – 1 tbsp. Salt –as needed

 

Method

1. Grease all of the idli plates. In a deep vessel take whole ragi .Wash them thoroughly 2-3 times and soak them in water for about 5 to 6 hours.Wash the urad dal and avalakki. Soak this in 1½ cups of water for 4 hours.

2. First grind the ulunthu and then take poha along with it.Take the soaked ragi and rice along with the soaked water. It should not be too thick or too liquidy, similar to dosa batter. Cover the lid and let it ferment for 5 to 6 hours or overnight. 

3. Stir the fermented batter well once more.Add 1 ½ cups water to a heavy bottomed wide vessel stack the idle plates , close the lid and steam cook under high flame for 12-15 mins. 

4. Switch the flame off and leave the vessel for 5 – 7 mins. Using a wet spoon gently scoop out each idli.After turning of the cooker, let it cool for 5 minutes. Remove the idlis, and enjoy with chutney or sambar! 

Serving suggestions

Coconut chutney

Carrot Sambar

Mint chutney

Notes

You can turn on the oven for a minute and warm up the oven (turning it off once the minute is over), and keep the batter in the oven.You can store the batter in the fridge for a week and use it immediately when you take it out