Finger Millet Idli (Ragi Idli) Recipe
I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Ragi Idli (Finger Millet Idli)
Delicious and Healthy
A gluten-free whole grain, finger millet (ragi) is a rich source of fiber, calcium, good carbs, amino acids, and vitamin D. This grain is known to have a soothing effect on the gut, and it helps to cool the body in summer.
Though finger millet is not so tasty on its own, its incorporation into a spicy side dish makes it pleasant to eat. As these idlis are filling, only three or four are needed per person. Serve them for breakfast or dinner with a spicy coconut chutney or Indian sambar.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 15 min | 25 min | 4 servings |
Ingredients
- 1 cup ragi flour (finger millet flour)
- 1 cup semolina (rava)
- 1 1/2 cups thick curd or yogurt
- 1/2 teaspoon Eno fruit salt or cooking soda
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon oil or ghee, for greasing the idli mould
Instructions:
- In a large mixing bowl, add ragi flour, semolina, and salt. Mix well.
- Add yogurt or thick curd. Gently mix. Add water as needed to get the idli batter consistency. Cover and set aside for 5 minutes.
- Grease idli moulds with ghee or oil. Keep the cooker or steamer ready for making idlis.
- Mix the batter once again and add water if needed to get the right consistency. Mix well.
- Add Eno fruit salt or cooking soda. Gently mix it with the batter. You should see the batter increase in volume.
- Quickly add 2 or 3 tablespoons of batter into each idli mould. Arrange the idli stand and keep it inside the steamer or cooker. If you are using a pressure cooker, don't use the weight.
- Cook for 12-13 minutes over medium-high heat. Turn off the heat and allow it to rest for 2 minutes.
- Open the steamer lid and take out the idli stand. Spread the idli moulds to cool.
- After 5-6 minutes, run a spoon handle or knife around the idli moulds and take out the idlis.
- Store the idlis in a closed container. Serve ragi idli hot with Indian sambar or spicy coconut chutney.
- Enjoy for breakfast or dinner and reap the health benefits!
Photo Guide
Step one: Add ragi flour and semolina to a mixing bowl. Mix well.
Step two: Add thick curd or yogurt and salt. Mix well.
The batter.
Add water and mix well to get an idli batter consistency. Cover and allow it to rest for 5 minutes.
Step three: Prepare the steamer or cooker. Grease the idli moulds with ghee or oil. Add Eno fruit salt or cooking soda to the batter and gently mix.
The batter should increase in volume.
Step four: Add 2-3 tablespoons of the batter into each idli mould. Arrange the idli stand.
Place the stand inside the steamer or cooker. If using a pressure cooker, no need to place the weight.
Step five: Cook for 12 minutes over medium-high heat. Turn off the heat. Allow the steamer as is for 2 minutes.
Open the steamer lid and take out the idli stand. Allow it to cool for 5-6 minutes. Next, run a spoon handle or knife around the mould to take out the idlis from the mould. Store them in a closed container.
Ragi idlis (finger millet idlis)
Serve ragi idlis hot with an Indian sambar or spicy coconut chutney. Enjoy it for breakfast or dinner and reap the health benefits!
Ragi idli dipped in Indian sambar.
