Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Idli is a savoury rice cake that is a popular breakfast food of South India. Typically, idli is prepared with rice and a lentil like urad dal (split and skinned black gram).
In this recipe, however, we are replacing the rice with ragi, which is a very healthy finger millet. Ragi is a gluten-free grain; it is actually a seed from the grass family.
Although idli is typically a breakfast food, it can be also eaten for lunch or dinner. Try this variation to the popular rice idli and share your feedback.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
19 hours 30 min
- 1 cup ragi (finger millet), soaked in water for 6 hours
- 1/2 cup urad dal (split and skinned black gram), soaked in water for 6 hours
- 1 tsp salt
- oil as needed, for greasing the idli moulds
- water as needed, to make the batter and steaming the idli batter
- Strain out the soaked water from the urad dal and discard. Also, strain out the water from the ragi and save it for grinding.
- Grind the ragi, adding a little of the soaking water, to get a thick, flowing batter. Transfer the batter to a large pot. Now grind the dal, adding the same ragi soaking water, to make a thick, flowing batter. Add this batter to the ragi batter.
- Stir until the two batters combine nicely. Cover with a plate and leave it for 10-12 hours to ferment.
- Add the salt and water to adjust the consistency. Whisk in one direction only for about 5 minutes until the batter becomes soft and fluffy.
- Fill the idli steamer with water and keep it for boiling, on medium flame, while you grease the idli moulds with oil and pour a ladleful of the batter into each pit of the moulds.
- When the water comes to a boil, put in the idli batter-filled moulds in the steamer. Cover with the lid and raise the heat to high. Steam for 20-25 minutes or until the idlis are cooked.
- Demould the idlis and serve them with sambhar and coconut chutney.
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Ragi (Finger Millet) Idli Recipe
© 2021 Rajan Singh Jolly