Ragi idly or finger millet idly with step by step instructions and photos.
Jump to RecipeAbout ragi idly recipe – We use whole ragi or finger millet and urad dal to make this idly. It is similar to regular idly we make, but it is way healthier than that. So, in India we use finger millet to make many dishes like ragi ball, ragi porridge, roti’s, ragi idly etc.
Finger millet has a low glycemic index. That means that it has lower levels of simple sugars and higher levels of complex carbohydrates, which take a longer time to digest. Foods with a low glycemic index can help prevent your blood glucose level.
Ragi is also an excellent source of Vitamin A and B, calcium, iron, niacin and antioxidants. Since it has many health benefits do include ragi in your diet.
Ragi idly – Batter preparation
1. Take whole ragi or finger millet into a bowl, wash them well and soak them. In another bowl take urad dal and 1 spoon of fenugreek or methi seeds, wash them and soak them.
2. Soak both ragi and urad dal for 6 to 8 hours or overnight. After 8 hours these will be well soaked.
3. Transfer ragi and urad dal into a jar and grind finely.
4. Pour it into a bowl and continue for an another batch if needed. Mix the batter nicely, cover it with a lid and leave it overnight to ferment.
5. The batter increases in the volume and becomes fluffy which means it is fermented well. We can now use this batter to make idly.
Ragi idly – Cooking
1. Take required batter into a bowl, add salt and cooking soda and mix it well.
2. If needed, add some water and mix it well, bring it to idly batter consistency.
3. Pour this batter into idly molds and steam it for 12 to 15 mins.
4. Healthy ragi idly is ready. Have it with your favorite curry.
Notes
- Ragi grains will have lots of dust and husk. So, mix and wash the grains well for at least 5 to 6 times.
- You can also include some flattened rice to make this idly. Half a cup would to enough for 2 cups of ragi.
- You can use this batter to make dosa, i made plain dosa and it turned out great.
Tried this recipe? Comment down below how it turned out!
more Ragi recipes – Ragi ladoo
Millet recipes – Palak millet khichdi, Millet pulav, Millet upma
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Ragi Idly | Finger millet idly
Ingredients
250 ml cup measure
- 2 cups whole ragi or finger millet
- 1 cup urad dal
- 1 tsp fenugreek or methi seeds
Instructions
Ragi idly – Batter preparation
- Take whole ragi or finger millet into a bowl, wash them well and soak them. In another bowl take urad dal and 1 spoon of fenugreek or methi seeds, wash them and soak them.
- Soak both ragi and urad dal for 6 to 8 hours or overnight. After 8 hours these will be well soaked.
- Transfer ragi and urad dal into a jar and grind finely.
- Pour it into a bowl and continue for an another batch if needed. Mix the batter nicely, cover it with a lid and leave it overnight to ferment.
- The batter increases in the volume and becomes fluffy which means it is fermented well. We can now use this batter to make idly.
Ragi idly – Cooking
- Take required batter into a bowl, add salt and cooking soda and mix it well.
- If needed, add some water and mix it well, bring it to idly batter consistency.
- Pour this batter into idly molds and steam it for 12 to 15 mins.
- Healthy ragi idly is ready. Have it with your favorite curry.
Notes
- Ragi grains will have lots of dust and husk. So, mix and wash the grains well for at least 5 to 6 times.
- You can also include some flattened rice to make this idly. Half a cup would to enough for 2 cups of ragi.
- You can use this batter to make dosa, i made plain dosa and it turned out great.
