Ragi Idli is a very salubrious option for breakfast and it is prepared using the combination of ragi flour, urad dal and poha. The batter is fermented overnight and steam cooked to make into soft and fluffy Idli’s. Enjoy this with hot bowl of sambhar and fresh chutney for hearty meal!
Idli has been one of my most favourite breakfasts. Quick to make, super easy to serve, dunk a fluffy piece of Idli in fresh chutney and piping hot Sambhar and you are set to the enjoy the most humble yet ambrosial meal on earth!
This South Indian Ragi Idli Recipe is a delicious and even more healthier version of the regular idli. You can also try to make ragi dosa, uthappam and paniyaram using this batter.
Health Benefits of Ragi
Ragi known as Finger Millet or Nachni is a whole grain that is gluten-free and packed with calcium, good carbs, iron, fiber, amino acids and Vitamin D
Ragi has many health benefits and its excellent for kids as well as adults alike. AS a super-food, you can add the finger millet flour to our everyday rotis or chapatis or idli or dosa batter, just to boost the content of protein, calcium, fiber and other nutrients. Some of the healthy benefits are:
- It is rich in fiber that helps with weight loss.
- It is also gluten-free that helps in controlling diabetes.
- It is the best non-diary source of calcium that helps in healthy bone development.
- Ragi is an excellent source of natural iron that combats anemic.
- Ragi is also one of the very few natural sources of Vitamin D which is mostly derived from sunlight that helps in reverting skin ageing.
- Ragi work as natural relaxants.
What to serve with Ragi Idli?
Ragi Idli just like any other South Indian tiffin recipes, go well with Sambar and any of your favorite chutney.
Idli Powder mixed with some ghee or Gingelly Oil also goes well with this idli.
Tips to make soft,fluffy Ragi Idli:
Make sure that the batter is fermented and raised well before making idli’s.
A good quality urad dal is a key to get fluffy idli’s.
Fenugreek Seeds and Poha helps the batter to ferment well.
Serve it for breakfast to your family and you would see them smiling for sure. It also brings a nice change on the usual menu and everyone feels glad to savour something new and filling.
RAGI IDLI RECIPE:
1 1/2 cup ragi flour
1/2 cup urad dhal
1/2 tsp fenugreek seeds
1/2 cup red poha/thick poha
salt as required
- Wash ans soak the urad dal and fenugreek seeds in enough water for 3-4 hours.
- Soak the poha in another bowl for 1 hour.
- Drain the water from soaked urad dal and grind to a smooth and fluffy batter by adding little water. Transfer the batter to a mixing bowl.
- Grind the soaked poha to smooth paste and add the urad dal batter.
- Add ragi flour and salt into the batter and mix well. Batter should be thick in consistency so adjust the water accordingly.
- Place the mixture in a warm place for 8-10 hours or overnight to ferment.
- The mixture will be double in size after it is properly fermented. Give a quick mix to the batter.
- Grease idli plates and fill with the batter.
- Steam for 10-12 minutes. Serve hot with coconut or tomato chutney.
- You can use this batter to make ragi dosa, ragi uthappam and ragi paniyaram.
- You can also add salt after fermentation, but I used to add it while mixing the batter for fermentation.
- Idli batter should be thick in consistency,so donot add more while mixing the ragi flour to the batter.
- Fermentation duration depends on climatic conditions. If its cold then it will take more time to ferment.
- Adding fenugreek seeds an poha helps in fermentation.
- Store the remaining batter in a airtight conditioner for later use.
- Refrigerate and use the batter within a week.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara