Raagi Idli Recipe | Finger Millet Idli Recipe
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.
Prep Time20 mins
Cook Time10 mins
Fermentation Time6 hrs
Total Time30 mins
Servings: 5 people
- 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
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
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!
- We can use the same method and add any other millet
- We can also add 1 cup Aval (Flattened Rice) and soak it with rice. Aval makes the idli spongy
Serving: 2Idli | Calories: 55kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g