Ragi Idli
A soft and spongy ragi idli (nachni idli) is made from ragi flour, rice and urad dal. Ragi is the basic ingredient in this recipe which is rich in calcium and potassium and has high fiber content hence it helps control blood-sugar level. To make the batter for ragi idli, first rice and urad dal are soaked for 4-5 hours and ground individually and then mixed with ragi flour and fermented for around 8 hours in a warm place.
| Ingredients: |
| 1½ cup Ragi Flour (finger millet flour) |
| 1/2 cup Idli Rice or Short Grained Rice |
| 1/2 cup Urad Dal |
| 1/4 cup Thick Poha |
| 1/2 teaspoon Fenugreek Seeds |
| Water, as needed |
| Oil, for greasing |
| Salt to taste |
Directions:
- We have used 1/2 cup idli rice (or short grained rice), 1/2 cup urad dal, 1/4 cup thick poha and 1/2 teaspoon fenugreek seeds.
- Rinse urad dal and fenugreek seeds together 2-3 times and then soak them in water for 3-4 hours.
- Rinse idli rice 2-3 times and then soak them in water for 3-4 hours. Rinse 1/4 cup thick poha once and then add with rice.
- Grind urad dal and fenugreek seeds together with 3-4 tablespoons water (add 1/4 cup to 1/2 cup water as needed ) in a grinder or blender until smooth and silky texture. Transfer it to a large container.
- Drain water from idli rice and poha and add them to the same grinder.
- Grind with 2-3 tablespoons of water and grind until slightly coarse (rice-rava) texture.
- Transfer the mixture to the same container.
- Add 1½ cup ragi flour and water little by little (approx. 1/2 cup as needed) and mix well using a spoon or your hand until both the mixtures are combined properly.
- Add more water if required to get the desired consistency like thick idli batter.
- Cover the batter with a plate and keep it in a warm place overnight or for 8 hours (up to 12 hours if it is a cold climate) for the fermentation process. Add salt and water (if required) and mix well until it has a consistency slightly thicker than dosa batter.
- Pour 2-cups water into the idli cooker and heat it over medium flame. Grease idli moulds with oil. Take a ladle full of batter and fill the moulds.
- Place moulds in it. Steam them over medium flame for 10-12 minutes or until they are cooked and become soft. To check whether they are cooked or not, open the lid, insert a toothpick or knife into the center of idli and take it out immediately, if it comes out clean then it is cooked. Turn off flame. Remove the idli mould from the steamer. Let them cool down for 5-6 minutes.
- Gently, take them out initially from the edges to the center using a spoon from the mould. Serve them hot with dollop of ghee, chutney powder and sambar.
Tips and Variations:
- To make instant ragi idli, add 1-cup ragi flour to 2-cups homemade or readymade rice idli batter and salt. Keep it aside for 30-40 minutes and then make idli from the batter.
- You can use 1½ cups ragi grains instead of ragi flour in this recipe. Soak the ragi grains like rice and then ground them to make batter.
- You can use the same batter to make ragi dosa.
Taste: Soft and salty
Serving Ideas: Serve them hot with peanut chutney or coconut chutney and vegetable sambar in the breakfast.