September 15, 2015

Ragi idli recipe, finger millet idli

Finger millet or ragi idli recipe - For about a month I did not cook and click any special dishes. I have several recipes in draft and ragi idli is one of them. This idli is a very soft, fluffy, delicious and filling and above all its very healthy. I tried it a few times and it came out very well. So, I thought to share the recipe with you all.

This is quite an easy idli recipe which you can prepare with basic ingredients like finger millet and urad dal. Some yogurt also goes well with the batter, it adds an extra softness and taste to the idli. This is my version of making ragi idli, but you can adjust the ingredients as per your requirement and taste. It doesn't take much of an effort and the method of preparation is similar to rice urad dal idli.

Finger millet or ragi is packed with nutrients and energy. It is a healthy cereal that helps in reducing weight. The high level of  fibers in ragi helps in digestion and keeps the stomach full for a longer period and thus prevent from over eating and helps in losing weight. It is rich in calcium which helps to strengthening bones. 

The iron contents in the ragi is very beneficial for those who are suffering from anemia. It is rich sources of carbohydrates and provides energy to the body. Finger millet should be consumed on regular basis in various form such as ragi malt, ragi dosa, ragi barfi, ragi idli, ragi ladoo and ragi upma.

finger millet idli in serving plate

Ragi Idli-Finger Millet Idli


Prep time : 10 mins
Cook time : 25 mins    
Total time : 35 mins
Recipe type : Breakfast
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)

  • 1 heaped cup finger millet / nanchane / raagi
  • 3/4 cup split skinless black grams / urad dal
  • 1/4 cup yogurt / curd
  • 1 heaped tsp salt

For the tempering (optional)

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 2 green chillies, chopped

Method

  1. Hand-pick and wash the urad dal and finger millet separately. Wash and soak them separately in sufficient water for 6 - 7 hours. 
  2. Drain and put the finger millet in a mixer jar. Grind it to a slightly coarse paste with 2 -3 tbsp of water. Grind in batches.Transfer the paste into a large vessel. 
  3. Drain and put the urad dal in the same mixer jar and grind it to a smooth and light paste with a cup of water. Pour the paste on millet paste and mix well. Keep it aside for 6 - 7 hours. 
  4. While making the idli, add salt, yogurt and mix. Make a tempering with the ingredients mentioned under "for the tempering" and pour it on the batter. Mix well. 
  5. Grease the idli plate and pour the batter with a spoon.  Fix the idli plates and place it in a idli cooker. 
  6. Cook for 20 minutes on high flame and then 5 minutes on low flame. Remove the idli cooker from the flame and keep it aside for 5 minutes. 
  7. Then remove the idlis from the mould and serve the ragi idli hot with chutney and sambar.

Ragi idli recipe with step by step pictures


Hand-pick the finger millet and wash it thoroughly. Soak in sufficient water for  6 - 7 hours. Drain well.

soak the ragi

Hand-pick and wash the urad dal. Soak it in sufficient water for about 6 -7 hours.
Drain well.
soak the urad dal

Put the finger millet in a mixer jar. Grind it to a slightly coarse paste with 2 -3 tbsp of water. Grind in batches.
put the ragi in a mixer jar

 Transfer the paste into a large vessel.
ground ragi batter

Put the urad dal in the same mixer jar and grind it to a smooth and light paste with a cup of water.
urad dal in mixer jar

Pour the urad dal paste on millet paste.  Mix nicely and keep it aside  for 6 - 7 hours. 
ground urad dal batter

While making idli, add salt, yogurt and mix. Make a tempering with the ingredients mentioned under "for the tempering" and pour it on the batter.
pour tadka on batter

 Mix well till all the ingredients combine well.
mix the tadka with batter

Grease the idli plate and pour the batter with a spoon.
pour the batter in idli mould

Pour some water in the idli cooker. Fix the idli plates and place it in the idli cooker. Cook for 20 minutes on high flame and then 5 minutes on low flame. Remove the idli cooker from the flame and keep it aside for 5 minutes. 
cook the idli in  aidli cooker

Then remove the idlis from the mould and serve the ragi idli hot with chutney and sambar.
ragi idli ready to serve

4 comments:

  1. Anonymous19:05


    Excellent method about idli recipe and useful information on fingermillets. I was looking for best fingermillet recipe.Thank you for the recipe on raagi idli.

    Maya Nanda

    ReplyDelete
  2. Healthy idlis.... Well illustrated..... :)

    ReplyDelete
  3. wow..these looks perfect breakfast,yumm

    ReplyDelete
  4. healthy idilis..nice..

    ReplyDelete

Thank you very much for taking time to visit my blog. Your comments and suggestions are most welcome. Hope you enjoy my posts. Please keep visiting.