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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

Table of Contents

You can try other Idli Recipes:

Recipe Card

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 ½ 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 ¾th 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