Ragi idli | How to make Ragi idli

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By Tanuja G
Created on 9th Dec 2015
  • Ragi idli, How to make Ragi idli
Ragi idliby Tanuja G
  • Ragi idli | How to make Ragi idli (7 likes)

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    Rate It!
  • By Tanuja G
    Created on 9th Dec 2015

About Ragi idli

Idlis are commonly preprared in the entire Southern part of the subcontinent. Yet, the recipe varies from region to region and state to state. I am mentioning the recipe that is commonly prepared in AP and Telangana states.The main ingredients of idli are urad dal and mill parboiled rice. Parboiled rice is not used in AP/Telangana regions and instead the local grocers sell idli rava which is a very fine sooji made from rice. Irrespective of whether parboiled rice is used or idli rava, ragi idli preparation is the same. After rice and urad dal are ground to batter, we need to add 4-5 teaspoons of ragi flour to it and leave it overnight for fermentation.

Ragi idli is a delicious dish which is enjoyed by the people of every age group. The recipe by Tanuja G teaches how to make Ragi idli step by step in detail. This makes it easy to cook Ragi idli in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Ragi idli at home. This amazing and mouthwatering Ragi idli takes few minutes for the preparation and 15 minutes for cooking. The aroma of this Ragi idli is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Ragi idli is a good option for you. The flavour of Ragi idli is palatable and you will enjoy each and every bite of this. Try this Ragi idli and impress your family and friends.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People

Video for key ingredients

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  • How to make Idli/Dosa Batter

Ragi idli

Ingredients to make Ragi idli

  • Urad dal - 2 cups
  • Idli rava - 2 cups
  • Ragi flour - 4 teaspoons
  • Salt - to taste

How to make Ragi idli

  1. Soak urad dal, idli rava separately for 7-8 hours.
  2. Grind urad dal into a smooth batter. Using a electric stone grinder would be very helpful.
  3. In the meanwhile, drain water off the idli rava completely. Ensure that the rava is damp.
  4. After urad dal batter is prepared, mix these two in a big vessel. Add ragi flour too and salt at the same time and give it a nice mix with hand.
  5. Let it ferment overnight.
  6. The next morning, add batter in each of the sections of the idli plates.
  7. Steam it for 7-8 mins. Let cool.
  8. Serve with chutney or sambhar or idli podi or any chicken/mutton gravy.
My Tip: Ensure the vessel is big and wide enough so that the fermented batter doesn't overflow. These ragi idlis will not be as fluffy as the regular idlis but these taste delicious. It could be an acquired taste to many, but for someone like me, I would always prefer ragi idli to regular idli.

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