Ragi (Finger millet) Idly | How to make Ragi (Finger millet) Idly

By Muthulakshmi Madhavakrishnan  |  18th Dec 2016  |  
4.7 from 3 reviews Rate It!
  • Ragi (Finger millet) Idly, How to make Ragi (Finger millet) Idly
Ragi (Finger millet) Idlyby Muthulakshmi Madhavakrishnan
  • Prep Time

    24

    Hours
  • Cook Time

    15

    mins
  • Serves

    4

    People

28

3

About Ragi (Finger millet) Idly Recipe

A healthy breakfast recipe for diabetes. The idlies are soft and fluffy.

The delicious and mouthwatering Ragi (Finger millet) Idly is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Ragi (Finger millet) Idly is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Ragi (Finger millet) Idly. Muthulakshmi Madhavakrishnan shared Ragi (Finger millet) Idly recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Ragi (Finger millet) Idly. Try this delicious Ragi (Finger millet) Idly recipe at home and surprise your family and friends. You can connect with the Muthulakshmi Madhavakrishnan of Ragi (Finger millet) Idly by commenting on the page. In case you have any questions around the ingredients or cooking process. The Ragi (Finger millet) Idly can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Ragi (Finger millet) Idly with other users

Ragi (Finger millet) Idly

Ingredients to make Ragi (Finger millet) Idly

  • 1 cup ragi ( finger millet )
  • 1 cup idly rice
  • 1/2 cup Raw rice
  • 3/4 cup whole urid dal
  • 1 tsp fenugreek seeds
  • a handful of rock salt

How to make Ragi (Finger millet) Idly

  1. Take a big bowl and add the idly rice, ragi and raw rice. Add 6 to 9 cups of water and soak it for 8 to 10 hours.
  2. Soak urid dal and fenugreek in a separate bowl for 3 hours.
  3. After 8 hours, rinse the rice and ragi for 5 to 6 times and drain the water completely. Rinse the urid dal for 3 times and drain the water completely.
  4. Add the rice and ragi to the wet grinder. Add 1 cup of water and grind it smoothly. It will take around 30 to 40 minutes. During grinding check the water and use your hands or spatula to wipe the rice and ragi which stick to the sides of the drum.
  5. When the ragi rice batter was smooth, transfer it to the mixing bowl. Then add urid dal and grind it for some seconds. Then add 1/2 cup of water and grind. Allow it to grind for 20 to 25 seconds. Add required water during grinding the dal. When the batter is light and fluffy transfer the batter to the rice ragi mixture. Add 1/2 cup of water in the grinder and rinse it well. Add this water to the batter.
  6. Now add the salt to the batter and mix well with your hands. Mix it well and until you see small bubbles are forming on the top of the batter. Close it with a lid and keep it in a warm place. Allow it to ferment for 10 to 12 hours.
  7. Grease the idli plate with little oil and pour the batter. Steam the idlies for 7 to 9 minutes. When the idlies are done, remove from the idly plate and serve it hot with onion chutney.
  8. You can also use this batter for crispy ragi dosas.

Reviews for Ragi (Finger millet) Idly (3)

Zeen Amrin2 years ago

Can i use ragi floor in place of millets at the time of mixing?
Reply

aliza singh2 years ago

healthy and yummy!
Reply

Sukhmani Bedi2 years ago

Lovely
Reply

Cooked it ? Share your Photo