Ragi Idli Recipe with step by step pictures. Soft Finger Millet Idli Recipe made with ragi, urad dal and fenugreek seeds, the batter is allowed to ferment to increase its health benefits. This ragi batter is perfect to make soft idli and crispy dosa which makes it a healthy and wholesome breakfast.
Ragi Idli Recipe
Adding millets in your diet is really good. But how to add it, we cannot just eat it as it is, or make the boring kanji and have it again and again. Then how, I got the answers, lets make them into our favorite idlies and dosas.
This way they taste so good and your kids and family will never find these amazing stuffs are inside these. You have to check my Thinai Dosa & Thinai Idly.
About Ragi Idli Recipe
Ragi idli also known as finger millet idli is made with urad dal, rice and ragi flour. These are ground together and fermented to make soft idli. This ragi batter is perfect to make crispy ragi dosa as well. So if you don't want to make my instant ragi dosa version, then this recipe is perfect.
This is my Amma's recipe. She makes idli dosa batter every week. And what she do is this hack to make ragi batter. She take some of the idli dosa batter and mix ragi flour in it. Allow to ferment, thats it. Easily she gets a container of ragi batter for the week.
These ragi idli are so easy to make. But it takes longer to make. The main thing about making ground batter is time, because you have to soak it for 4 to 6 hours, then grind it, then ferment it.
But if you follow my secret trick, which I have mentioned below. You can soak and grind the batter in just 40 to 45 mins. You cannot skip on the fermenting process, because that what makes this idlies so soft.
Similar Recipes
This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.
These idli came out so soft, I even made dosa by adding some more water to the batter, the dosa came out so crispy and delicious.
This version of ragi dosa is made with grinding rice and urad dal together and mixing with ragi flour. This dosa turned out so crispy. I loved it so much, so make yourself a batch of this batter and you can make soft ragi idly and crispy ragi dosa. TWO IN ONE. I served it with tomato chutney.
Ingredients
- Rice - you can use regular rice such as idli rice, ponni rice or basmati rice. rice is soaked and ground into paste for making ragi dosa batter.
- Urad dal - use whole urad dal without skins for making the batter. Soak the dal and grind with rice for better fermentation. Along with urad dal you can use fenugreek seeds.
- Ragi - For this recipe you can use ragi flour or whole ragi grains. If you are using whole ragi grains, soak them in water for 6 hours before grinding. Ragi flour can be mixed with the rice and dal batter.
- Baking soda - I add a pinch of baking soda to the batter before steaming the idli. it makes them so soft.
- Salt - salt helps with fermentation and enhance the taste.
Step by Step Pictures
1)Take urad dal in a bowl. Rinse them well and cover them with water and let them soak for 4 to 6 hours.
2)Wash and soak rice in separate bowl for 4 to 6 hours.
3)Once soaked strain the urad dal, take urad dal in a blender.
4)Add fresh water and make it into a smooth batter.
5)transfer the batter to a large container.
6)In the same blender, strain and add the soaked rice.
7)Add little water and grind to a smooth batter. No need to grind it extra smooth.
8)Transfer the ground rice batter over the urad dal batter.
9)Add in the ragi flour.
10)Add salt.
11)Mix it really well using your hands.
12)Cover and let it ferment overnight or atleast 6 to 8 hours.
13)Once the batter is fermented. Add in baking soda and mix well.
14)The batter will get light and fluffy.
15)Grease idli mould with little oil. This helps the idli comes out easy once steamed.
16)Pour ladleful of the ragi batter in the idli moulds.
17)Place it into the idli steamer. The idli steamer has water in the bottom.
18)Cover and steam cook for 10 to 12 minutes.
19)Now the ragi idli is cooked. You can insert a tooth pick or fork to check whether the idli is cooked. It should come out clean. Remove the idli plate from steamer and set aside for 5 minutes. let it cool a bit.
20)Now to remove the idli from steamer. Dip a spoon in some water.
21)Use this spoon to remove the idli from the idli plate.
22)Soft ragi idli is done. Store in a hot casserole.
23)Serve with chutney of choice. Now you can use this same batter to make dosa. Read below.
Making Crispy Ragi Dosa
24)Take some ragi batter in a bowl, add little water and mix well. The batter should be smooth and consistency should be like dosa batter.
25)heat dosa tawa, pour ragi dosa batter and make into thin dosa. Drizzle oil around the sides and cook till golden brown on medium high heat.
26)Cook dosa till golden brown, flip the dosa and cook till golden brown.
27)Remove the dosa and serve with tomato chutney.
Expert Tips
- Dal and Rice should be ground till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie.
- Don't add too much baking soda than mentioned, or it will affect the colour, texture and taste of idli.
- Use a large container when you are fermenting, because my batter risen too much and a little over flowed.
- Don't steam the idli more than 10 mins, or it will dry up.
📖 Get Recipe
Ragi Idli Recipe | Finger Millet Idli Recipe (Ragi idli dosa batter)
Equipment
Ingredients
- 1½ cup Rice (Idli Rice)
- ¾ cup Whole White Urad Dal
- 1½ cup Ragi Flour (Finger Millet Flour)
- 2 teaspoon Salt to taste
- 2 cups Water as needed
When Making Idli
- ½ teaspoon Baking Soda
- 2 teaspoon Oil for Greasing Idli Moulds
Instructions
- Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours.
- Once they are soaked, grind them separately by adding little water at a time to a smooth paste. Transfer them to a large container.
- Now add in ragi flour and salt. Mix well. Cover and let it ferment overnight.
- The next morning, the batter would be risen, fold it well. Add in baking soda and mix well.
- Now grease idli moulds and pour ladleful of batter into each mould and place it in a steamer. Steam it for 8 to 10 mins till it is done. Insert a skewer to check.
- Remove it and leave it cool for 5 mins, take a spoon, dip it in some water, slide it under the idli, they will just pop out.
- Place these idlies in hot case and serve hot with tomato chutney.
Nazreen
U have a nice steamer
vidhya
Looks yummy, trying it today itself.. thanks a lot
Catherine
This is so interesting and intriguing. I never had anything like this and think it is wonderful.
Blessings, Catherine
Anonymous
Should v add fenugreek while soaking urad dhal?
Aarthi
@AnonymousThis recipe dont need fenugreek seeds in this recipe, if you want to add just add it with urad dal when soaking.
Aarthi
@AnonymousThis recipe dont need fenugreek seeds in this recipe, if you want to add just add it with urad dal when soaking.
deepa
I lke ur recipes a lot .. d best way of cooking u teach step by step .. n ragi idli is my fav .. thnkz a ton to share d recipe
Kamala Kirthika
Is it necessary to add baking soda?
Aarthi
@Kamala KirthikaIt makes idlies more softer
sudha
The main idea about fermenting and the resultant rising of the batter is to create holes in the idli( due to release of carbon di oxide formed during fermentation process) while steaming. Only if the batter hasn't risen well, it is necessary to add baking soda.
Anu
First wan to say thnx in lots for all des recipes.
Hv tried many recipes n came out wid good results
Anupama Hiremath
Instead of fenugreek seeds can v add poha
Aarthi
@Anupama Hiremathno it will affect the texture i hope. i haven't tried it so far
Anupama Hiremath
@Aarthi
Hey thnx Aarathi
D above comment is also mine as Anu
Anonymous
Can I add ragi to already fermented batter and follow the remaining process?
Wilk it make any difference.
Thanks
Gayathri
Aarthi
@Anonymousyes u can do like that too.
Anonymous
Thank you for this recipe. Can I use split urad daal instead of the whole urad? How much of a difference will that make?
Aarthi
@Anonymousu can use split, it will not turn that fluffy. but still it will work.
Anonymous
Hi. Would like to know if 1.5 means one and a half in your recipe. Was a little confused with the measurements.
Aarthi
@Anonymousyes 1.5 measns 1 and a half cup
Muni Raja
Thank you so much your article representation so good for easily understanding and navigation. Thanks and regards sarkari result
Pia
thanks for the amazing recipe. i really want to try it for the weekend, however I had a question - can I use basmati or brown rice instead of the idly rice? thanks alot. pia
Aarthi
@Piayes u can use any rice
Sandya Kumari
Thanks for giving Sarkari Result Great article you write.
shifny
Can i use whole ragi seeds rather than powder
Aarthi
u have to grind it along with rice then
Aarthi
@shifnyyes u can use
sindhukk
Awesome information to me because I'm looking for this article thank you so much Regards: Sarkari Result
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Pallavi Vivekanandan
Hello ma'am, came across your ragi idly recipe , it's looking very tasty and healthy. I've just one doubt... Can I add ragi flour to existing idly batter ??? Or should I start the process from the first ?? Tia
Ambily Manoj
Hi Aarthi,
Liked your posts. Iam from Kerala. I have a doubt on what you mentioned about " parippu ". Is that kadalaparippu or normal parippu which we use in sambar ?
And if we avoid that ingredient will it affect the texture ?
Aarthi
It is urad dal. The dal which we use for dosa and idli batter
Deepha
OMG!! Tried this recipe today....came out really well...so soft and fluffy idlis...Thanks to you Aarthi for this wonderful recipe!