RAGI IDLI
Ragi Idli the perfect alternative to the normal rice idlis if you want to switch to millets. Millets are super foods which must be included in our diet, but a lot of people have no idea about how they can make this wonderful grain a part of their regular diet. So here I am, with an amazing yet simple recipe which will leave you licking your fingers!
- Ragi Idli Rava (1 cup)
- Urad Dal (1/2 cup)
- Water (as required)
- Soak ragi idli rava for 2 hours. In this recipe I have used Ragi Idli Rava by Eat Millet. You may use idli rava by any brand easily available to you, however, according to me this brand has the best product. I will leave a link below, you may purchase it if you want to.
- Wash and soak split urad dal for 2 hours. Grind the urad dal with minimum water into thick and smooth paste. Beat it for 2 minutes with a spoon in one direction. Whisking the lentil batter can be avoided if you are using a wet grinder to grind it as while using this equipment, entrains the air into batter naturally.
- Mix the ground lentil batter and soaked ragi idli rava and let it ferment for atleast 8-10 hours or overnight for best results.
- After fermentation, the batter rises to almost double in quantity. Add a little salt to the batter.
- Grease an idli plate and add 2 tablespoons of batter in each mould.
- In a steamer/cooker without whistle, heat water upto 1 inch level. Place the idli plate inside, cover and steam for 10-12 minutes.
- Switch off the flame and let it rest for 2 minutes. Open up the lid and remove the idlis on a plate with a help of a spoon.
- Serve hot with coconut chutney, sambar or choice of podi!
If wet grinder is available then use it for this recipe for better results.
Do not skip the fermentation step, otherwise the recipe won’t turn out good.
Add salt just before steaming the idlis.
You can store this batter for upto 3 days in refrigerator.
Ragi Idli is the perfect alternative to the normal rice idlis if you want to switch to millets. Millets are super foods which must be included in our diet, but a lot of people have no idea about how they can make this wonderful grain a part of their regular diet. So here I am, with an amazing yet simple recipe which will leave you licking your fingers!
Ingredients
- Ragi Idli Rava (1 cup)
- Urad Dal (1/2 cup)
- Water (as required)
RAGI IDLI RECIPE
- Soak ragi idli rava for 2 hours. In this recipe I have used Ragi Idli Rava by Eat Millet. You may use idli rava by any brand easily available to you, however, according to me this brand has the best product. I will leave a link below, you may purchase it if you want to.
- Wash and soak split urad dal for 2 hours. Grind the urad dal with minimum water into thick and smooth paste. Beat it for 2 minutes with a spoon in one direction. Whisking the lentil batter can be avoided if you are using a wet grinder to grind it as while using this equipment, entrains the air into batter naturally.
- Mix the ground lentil batter and soaked ragi idli rava and let it ferment for atleast 8-10 hours or overnight for best results.
- After fermentation, the batter rises to almost double in quantity. Add a little salt to the batter.
- Grease an idli plate and add 2 tablespoons of batter in each mould.
- In a steamer/cooker without whistle, heat water upto 1 inch level. Place the idli plate inside, cover and steam for 10-12 minutes.
- Switch off the flame and let it rest for 2 minutes. Open up the lid and remove the idlis on a plate with a help of a spoon.
- Serve hot with coconut chutney, sambar or choice of podi!
Notes
- If wet grinder is available then use it for this recipe for better results.
- Do not skip the fermentation step, otherwise the recipe won’t turn out good.
- Add salt just before steaming the idlis.
- You can store this batter for upto 3 days in refrigerator.
I have used “Kodo Millet” instead of “Ragi” and found better taste with better appearance too. Try it. You can use cookery Jockey Kodo Millet for best result.
Thanks for the suggestion. I will definitely try it.
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