Step By Step Guide To Making Delicious Ragi Idli For Breakfast

Ragi Idli is a nutritious dish made with ragi flour, rice, and urad dal, fermented overnight for a soft and airy texture. The idlis are steamed in molds and served with coconut chutney or sambar. Rich in calcium, fiber, and iron, they support bone health and digestion. This gluten-free dish is ideal for breakfast or dinner. It’s a healthy twist on traditional South Indian idlis.

Ragi Idli is a South Indian dish combining ragi flour, rice, and urad dal to create soft and spongy idlis. The batter is prepared by soaking, grinding, and fermenting the ingredients overnight for an airy texture. The idlis are steamed in molds and served hot with coconut chutney or sambar. Ragi Idlis are gluten-free, rich in calcium, and high in dietary fiber, making them great for bone health and digestion. Easy to prepare, they are perfect for breakfast or a light dinner. A nutritious and delicious way to enjoy traditional flavors with added health benefits.

Ingredients

For the Batter:

• 1 cup ragi flour (finger millet flour)
• 1 cup idli rice or parboiled rice
• ½ cup urad dal (black gram lentils)
• 1 teaspoon fenugreek seeds (methi)
• Salt, as per taste
• Water, as needed

For Steaming:

• Ghee or oil (to grease idli plates)
• Coconut chutney or sambar (for serving)

Step By Step Recipe

1. Prepare the Rice and Dal Mixture:

• Wash the idli rice and urad dal separately under running water 2–3 times.
• Soak the rice in water for 4–6 hours.
• Soak the urad dal and fenugreek seeds together in water for 4 hours.

2. Grind the Batter:

• Drain the water from the soaked urad dal and grind it into a smooth and fluffy batter using a wet grinder or mixer. Add water gradually as needed.
• Similarly, grind the soaked rice into a slightly coarse batter.
• In a large mixing bowl, combine the ground rice, urad dal batter, and ragi flour. Mix well until smooth.
• Add salt and mix thoroughly. The consistency should be thick yet pourable.

3. Ferment the Batter:

• Cover the batter with a lid and leave it in a warm place to ferment overnight or for 8–10 hours.
• Once fermented, the batter will rise and appear airy. Stir gently before using.

4. Prepare the Idli Steamer:

• Grease the idli molds with a small amount of oil or ghee to prevent sticking.
• Pour a ladle of batter into each mold, filling it up to ¾ of its capacity.

5. Steam the Idlis:

• Heat water in an idli steamer or pressure cooker (without a whistle) and allow it to boil.
• Place the idli stand inside the steamer. Cover with a lid and steam for 12–15 minutes on medium heat.
• Check for doneness by inserting a toothpick or knife into an idli; if it comes out clean, the idlis are ready.

6. Serve the Ragi Idlis:

• Carefully remove the idlis from the molds using a spoon or knife.
• Serve hot with coconut chutney, sambar, or a drizzle of ghee for a delicious and healthy meal.

Pro Tips for Perfect Ragi Idlis:

• Ensure the batter ferments well by keeping it in a warm spot. In colder climates, you can place it inside an oven with the light on.
• Use fresh ragi flour for the best taste and texture.
• Do not overfill the idli molds to allow the batter to rise during steaming.

Nutritional Benefits of Ragi Idli:

Ragi idlis are packed with calcium, fiber, and iron, making them ideal for improving bone health, digestion, and overall wellness. They are also gluten-free and a great option for weight management.

Enjoy these wholesome and fluffy ragi idlis as a perfect start to your day.