Ragi Idli Recipe |Soft finger millet ,nachni idli| How to make Ragi Idli

Ragi Idli Recipe - The plain idli turned into a nutritious one with ragi flour.Its a healthy breakfast/Dinner recipe for diabetic & people who look for weight loss.

Ragi idli,dosa recipe using fermentation method was in my try list for long time.But this recipe is surely a welcome change as one can make soft idlis & crispy dosas as well..Do try this soft idli recipe.you will love it for sure.

These idlies came out so soft. Even made dosa by adding some more water to the batter, the dosa came out so crispy and delicious. I hope you will try this out and let me know how it turned out..

Source :yummytummyaarthi.com

Ingredients:

Rice - 1 1/2 cup ( I used idli rice)

Urad dal / Whole Ulundu Paruppu - 3/4  cup

Ragi Flour - 1.5 cup

Salt to taste

Water as needed

Baking Soda / Cooking Soda - 1/2 tsp

Oil for Greasing Idli Moulds

Method:

1. Wash and soak urad dal + fenugreek seeds for 4 hours. Wash and soak rice separately for 4-5 hours.
2. Grind urad dal adding water little at a time until smooth and fluffy. Remove and keep it in a vessel.
3. Grind rice adding water from time to time to a sightly coarse batter.
4. Now add the urad dal batter, ragi flour and salt to the rice batter and grind everything together until well mixed. The consistency of the batter should be similar to idli batter (neither too thick nor too thin).
5. Remove from the grinder and mix it well with your hands. Leave it to ferment overnight or for 7-8 hours. Use a big vessel to prevent it from over flowing as it will double while fermenting. Our Ragi Idli batter is ready.
6. Heat water in an idli vessel or steamer. Mix the fermented ragi idli batter well and pour a ladle of batter into the idli moulds and place it inside the steamer or cooker.
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9. Steam cook for 10-12 minutes or until a toothpick inserted in the center of the idli comes out clean. Once done sprinkle water and remove from the mould after 2-3 minutes.

Tips:

1)The batter should be thick, not thin or runny.

2)Dal and Rice should be grinded till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie.

3)Dont add too much baking soda than mentioned, or it will affect the colour, texture and taste of idlies.

4)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.

5)Dont steam the idli more than 15 mins, or it will dry up.

6) Ragi idli can be prepared with different methods.1st Method – Soak whole ragi grain – 1 cup, Idli Rice – 1 cup, Urad dhal – ½ cup, Fenugreek seeds – 2 teaspoons. Grind ragi and rice to a fine paste. Then grind urad dhal and fenugreek into smooth paste. Mix both these and add enough salt and make a batter. Keep it for atleast 8 hours for fermentation. Then make idli as usual.7) 2nd Method – Add a cup of ragj flour to the normal idli batter (about 2 cups of batter). Add a pinch of salt and ½ teaspoon “Fruit Salt” and mix it well and make idli.

8)With the same batter, we can make dosa also. Just add little water to the batter and make it slightly thinner than the idli batter. Heat Tawa and grease it. Pour a ladle of dosa batter and spread it to a thin circle. Pour a teaspoon of oil around the corners and cook for few seconds. Flip it over and cook other side also.

9) For variations,u can use whole ragi grains instead of flour.

10) If u want to try without rice,use 3: 1 ratio of ragi flour and urad dal.Add 2 tbsp of poha for softness.