Ragi Idli Recipe | Finger Millet Idli Recipe

Ragi Idli (Finger Millet Idli) is a very healthy breakfast and tastes yummy than then conventional idli. I planned to start millet recipes and this is the first step. I have been planning to start millet series for a long time as they are naturally very healthy grains. For a change from the routine Idli, you may want to try making idli using the millets.

Millets such as Ragi, Bajra, Jowar etc are more healthier than Oats which is now getting very popular in India. Nutritionally, when ragi is used as a whole grain, it is higher in protein and minerals in comparison to all other cereals and millets. It is a remarkable source of protein, making it perfect for vegetarian diets.

We can make many different dishes using raagi and one such is Raagi Idli. We can make this Raagi Idli in 3 different ways,

1. Using Raagi as whole grain along with rice and urad dal

2. Using Raagi flour along with rice and urad dal

3. Using Raagi flour along with rice flour and maida (This is instant)

Out of the above three methods, I prefer the method 1, “whole grain method” as it is very healthy. Lets see how to make healthy and  tasty raagi idli using whole grain Raagi. Serve the delicious Ragi Idli with Coconut Chutney or Idli Sambar or Idli Podi.

Raagi Idli Recipe | Finger Millet Idli Recipe

You can try other Idli Recipes:

1. Instant Vegetable Oats Idli
2. Kanchipuram Idli
3. Rava Idli
4. Broken Wheat Idli
5. Sago Idli

Recipe Card

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Raagi Idli Recipe | Finger Millet Idli Recipe

Course: Breakfast, Healthy Recipes

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 20 minutes

Cook Time: 10 minutes

Fermentation Time: 6 hours

Total Time: 30 minutes

Servings: 5 people

Calories: 55kcal

Author: Sowmya Venkatachalam

As it name suggest Raagi Idli (Finger Millet Idli) is made using Raagi. It's indeed very soft and healthy and a better alternate to Rice. We can make Raagi Idli using various different methods and one such method is to make using whole grains. Please refer the recipe below for making the Idly using whole grain. 

Print Recipe

Ingredients

• 1 Cup Ragi (Finger Millet)
• 1 Cup Idli Rice / Parboiled Rice
• 1/2 Cup Whole Urad Dal
• 1/4 tsp Fenugreek Seeds
• 1 tsp Salt Adjust to your taste
• Sesame Oil For Greasing Idli Plates

Instructions

Preparation of the Idli Batter (Dough)

• Take parboiled rice and raagi separately in a mixing bowl and rinse in water twice or thrice and then soak it in water. 
  
• Take urad dal and fenugreek seeds in another vessel and rinse it in water twice and add water to soak them. Leave the soaking rice and dal aside for atleast 4 hours. Add generous water to the dals and rice as the soaking process makes them double their size. 
  
• After 4 hours, drain the water from urad dal and add it to the grinder. Initially add 1/2 cup of water to the grinder and start the grinding process. Then slowly sprinkle water in regular intervals and grind the urad dal to a nice and thick batter. This process usually takes atleast 20 minutes. If the urad dal quality is good, then we would get more batter. 
• After 20 minutes, our urad dal batter is nice and smooth and if we take some batter and roll it in our hand it should roll like a soft ball. Also the moment we stop the grinding process, we could see small bubbles on top of the batter. This is the right stage to remove the urad dal batter from grinder
• Take the urad dal batter and keep it in a mixing bowl. Next, drain the water from the raagi and rice and add it to the grinder. Add water little by little and grind the raagi and rice to a nice, smooth and thick batter. 
  
• Add the raagi and rice batter to the mixing bowl which has already the urad dal batter. Add salt and mix both the batters well and keep it aside overnight for fermentation. The next day, we can see the batter has nicely fermented and doubled its quantity. The batter is absolutely fluffy. Give a good stir
  

Making Idli

• Grease gingelly oil in each idli mould of the idli plates. Pour 3/4th ladle of raagi idli batter to each mould. Steam cook in pressure cooker or idly vessel for about 10 minutes. After the steam is fully released, gently take out the idli plates and allow it to cool for sometime. Using a wet spoon, gently remove the idlis from each mould. Now our idlis are ready. Repeat this step for rest of the batter or depending upon number of idlis you need
  
• Serve the healthy and tasty Raagi Idli (Finger Millet Idli) with Sambar / Idli podi / Chutney and enjoy the healthy breakfast!
  

Video

Notes

1. We can use the same method and add any other millet
2. We can also add 1 cup Aval (Flattened Rice)  and soak it with rice. Aval makes the idli spongy

Nutritional Info

Nutrition Facts

Raagi Idli Recipe | Finger Millet Idli Recipe

Amount Per Serving (2 Idli)

Calories 55 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Total Carbohydrates 10g 3%

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with Step by Step Instructions:

• Take parboiled rice and raagi separately in a mixing bowl and rinse in water twice or thrice and then soak it in water.

• Take urad dal and fenugreek seeds in another vessel and rinse it in water twice and add water to soak them. Leave the soaking rice and dal aside for atleast 4 hours. Add generous water to the dals and rice as the soaking process makes them double their size. After 4 hours, drain the water from urad dal and add it to the grinder. Initially add 1/2 cup of water to the grinder and start the grinding process.  Then slowly sprinkle water in regular intervals and grind the urad dal to a nice and thick batter.
• This process usually takes atleast 20 minutes. If the urad dal quality is good, then we would get more batter. After 20 minutes, our urad dal batter is nice and smooth and if we take some batter and roll it in our hand it should roll like a soft ball. Also the moment we stop the grinding process, we could see small bubbles on top of the batter. This is the right stage to remove the urad dal batter from grinder

• Take the urad dal batter and keep it in a mixing bowl. Next, drain the water from the raagi and rice and add it to the grinder. Then add water little by little and grind the raagi and  rice to a nice, smooth and thick batter.

• Add the raagi and rice batter to the mixing bowl which has already the urad dal batter. Now we need to add salt and mix both the batters well and keep it aside overnight for fermentation. The next day, we can see the batter has nicely fermented and doubled its quantity. The batter is absolutely fluffy. Give a good stir

• Grease gingelly oil in each idli mould of the idli plates. Pour 3/4th ladle of raagi idli batter to each mould. Steam cook in pressure cooker or idly vessel for about 10 minutes. After the steam is fully released, gently take out the idli plates and allow it to cool for sometime. Using a wet spoon, gently remove the idlis from each mould. Now our idlis are ready. Repeat this step for rest of the batter or depending upon number of idlis you need

• Serve the healthy and tasty Raagi Idli (Finger Millet Idli) with Sambar / Idli podi / Chutney and enjoy the healthy breakfast!

Raagi Idli Recipe | Finger Millet Idli Recipe

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!