Ragi Idli | Finger Millet Idli using Whole ragi grains

What is Ragi Idli?

Ragi Idli is a fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils. Served with Sambhar & chutney as Breakfast / Snack

Ragi in Indian Cooking, and the nutrition profile!

Ragi or Finger millet is a nutritious, calcium rich ingredient which is native to India. One of the oldest millets, it is either loved or hated entirely, mostly because of its acquired taste.  It is called Mandua in Uttarkhand, Nachni in Maharashtra / Gujrati, Kezhvaragu in Tamil, Ragi in Kannada / Telugu.

While diabetics can rarely enjoy idlis, this is a suitable recipe for diabetics as Ragi / finger millet is low GI (of course, moderation is recommended). Also, millets are Gluten free and vegan making it suitable for many of us.

While we make Ragi Mudde (a traditional Karnataka lunch menu) or Ragi sevai (Ragi String hoppers / Semiya Upma), Ragi is often disguised in our house in form of following for picky eaters:

• Ragi Rava Dosa
• Millet+ Ragi dosa
• Stuffed Mini Ragi Masala Dosa
• Mini Bundt Ragi Cake
• Instant ragi Dosa
• Ragi Besan Ladoo
• Ragi Chocolate Cake

I experimented with 2-3 versions of the Fermented Ragi Idli till I was satisfied with the following recipe. This is surely going to feature on our menu rotation plan. 

Idlis, as readers of this blog would know, is a staple in our breakfast, and this Ragi Idli is a nice addition to this list as is this ultra delish and soft Jowar Idli

FAQs to make soft, spongy Ragi Idli

How long should I ferment it ? Fermentation is key, so let it ferment for a good 8-10 hours in normal tropical climate.If the weather is very hot, fermentation time will come down

Tips to use Whole ragi in this recipe ? Wash the ragi several times before soaking it. Millets generally carry a lot of grit / mud that come unstuck only wafter repeated washing and rinsing.Buy a fresh batch of Whole grain Ragi to make these (the stored ones usually tend to go bitter after a while) 

Can I make Ragi Idli with Ragi Flour or Ragi Rava ? There are recipes using Idli Rava (cream of ricE) in place of Boiled Rice /  Idli Rice, I will give that a try too and update this recipe. Some Instant varieties of Ragi Idli use Ragi flour too, but a different method. I will post that recipe shortly sometime. 

Can I use the same batter for Ragi Idli and Ragi Dosa? If you want to use the same batter for both Idli and Dosa, grind the batter super smooth . The idlis won’t have that porous consistency that we love at home, so if that’s not an issue, you can have a common batter. 

How long do I need to steam the Idlis ? Do not over steam than the time indicated in the recipe below - the Ragi Idlis turn chewy and rubbery. When you place the idli stand filled with batter inside the steamer (for any idli or dhokla for that matter), the water in the steamer should already be hot and bubbly.  Wait for 2-3 mins before un moulding the Idlis, else they turn sticky and chewy

How can I ferment in the winter / chilly days ? If fermenting in winter. (And the climate is too chilly), wrap the batter bowl with a thick kitchen towel and place in a dark place for better fermentation  If you have an oven, preheat the oven on lowest, turn off heat and then place the batter in the oven, with the light on (but heating turned off)

I don't have an Idli Stand. Can I still make Idlis ? If you dont have Idli stand, grease stainless steel bowls / ramekins and steam individual idlis (a batch at a time depending on the size of the steamer). If making a larger batch of Idlis, steam the batter in a dhokla maker (the shape and steaming time will vary)

Can I freeze the Idlis? It should, for upto a week, I haven't tried, so unable to comment.  

What can I serve with Ragi Idli ? Any spicy chutney (click here or the image below for 21+ varieties of chutneys) /Tamilnadu style Tiffin Sambhar / Udupi style Sambhar will work best

Let’s see how to make this. Other fermented foods that we like usually are Muthia / Dhoklas/ Dosas etc and Poonam’s Barnyard Millet Idli which I have my eye to try next ! 

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Ragi Idli - A fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils.

Course - Breakfast / Snack ; Cuisine - South Indian

Prep time - 15 mins ; Soak + grinding + fermentation time - 12 hours Steaming / Cooking Time - 15 mins

Makes - 12 - 15 idlis

What you need to make Ragi Idli

• ½ cup Urad dal 
• ½ cup Idli Rice (or boiled rice)
• 1 teaspoon Fenugreek seeds (methi seeds)
• 1 teaspoon salt
• 1 cup Whole Finger Millet (Whole grain Ragi / Nachni)

How to make Ragi Idli 

1. Wash and soak Ragi separately. In another bowl, soak the Urad dal + Idli rice + methi - both bowls for 6 hours.
2. First grind the Urad dal + Idli rice to a smooth batter. 
3. Drain and grind the ragi along with this dal + rice mixture
4. Let the mixture be slightly coarse (not too smooth)
5. In a bow, add the ground batter. Add salt and whisk vigorously for 5mins
6. Transfer to a larger utensil (providing for fermentation) and let it ferment with lid covered.
7. The next day morning, lightly mix the batter (don’t beat it)
8. Grease idli moulds and ladle out the batter covering only 70% of the Idli mould. 
9. Steam for  10-11 mins
10. Cool for 3-4 mins before un moulding the idlis
11. Serve hot with Chutney / sambar / molgapodi. We served it with Mixed Veg Peel chutney and flaxseed molgapodi topped with sesame oil