Ragi Idli is a healthy and gluten-free breakfast for everyone. Ragi Idlis are an excellent way to include the healthy cereal ragi in kids diet.
Ragi is also know as finger millet is a gluten-free cereal packed with goodness like calcium, fiber, and iron. It is widely cultivated in Southern part of India and consumed in the form of porridge, idli and dosa. Because of its nutritious profile, it is highly recommended for the babies in India by pediatricians. It helps to build the strong bones in the growing young children.
Ragi Idli is a healthy and gluten-free breakfast for everyone. Ragi Idlis are an excellent way to include the healthy cereal ragi in kids diet.
Ragi Idli for Diabetic:
Ragi idli is not only an excellent food for kids but also for the diabetes patients.
The fiber in the ragi helps to control the blood sugar level and make us feel fuller for a long time. Adding ragi to the regular idlis helps to reduce the amount of rice intake with added flavor and health benefits.
Though I didn’t replace the whole amount of rice with ragi, this time I tried replacing the half a amount of rice with ragi. It turned out really good and my 4 year old son Aldy loved it too 🙂
I didn’t have any issues with fermentation as well. The batter fermented really good even in the winter as well and the idlis turned out super soft.
Ragi Idli Instant:
If you are running out of time for grinding and fermenting the batter, you can make instant ragi idli too. Personally, I liked the taste of fermented ragi idli than instant ragi idlis. However the instant ragi idli too taste good and works best on the busy weekdays.
Instant ragi idli recipe is just similar to this Instant Oats Idli recipe
Smart Cooking Tips:
- I used store bought ragi flour in this recipe; you can use ragi grains instead of powder. Just soak a cup of ragi in water and grind to a smooth texture.
- Keep the batter in the warm place that helps for proper fermentation. Nice fermented batter yields soft and spongy idlis.
- Mix the ragi flour, ground rice and urad dal batter with hand. The warmness from the hand helps to trigger the fermentation.
If you make idlis and dosas regularly buying a high power blender like Blendtec is a better idea. I grind idli batter at least twice a week using the Blendtec, it just grinds the rice and lentils in just a few minutes.
Also, I am satisfied with the end results, the idlis turn out soft and spongy and the dosas turn out crispy.
Ragi Idli Recipe with Whole Ragi:
Back at home in India, my mom used to make ragi idlis with whole ragi. Ragi is cultivated at my grandmom’s place, so we used to get organic whole ragi abudantly. She soak up the whole ragi along with idli rice for 5 – 6 hours, blend together and ferment the batter whole night. It tastes just similar to the ragi idli using the ragi flour.
Whole Ragi – 1 cup
Idli Rice – 1 cup
Whole Urad Dal – 0.50 cup
Fenugreek Seeds – 0.50 tsp
Wash and soak the idli rice, fenugreek seeds, and whole ragi together for 5 – 6 hours. Wash and soak the urad dal seperately.
Grind the idli rice, fenugreek seeds, and whole ragi until smooth by adding water little by little.
Grind the urad dal seperately until fluffy by adding water little by little.
Combine both the batter, add salt and mix well with a hand.
Set the batter in a warm place for 10 – 12 hours for fermentation and make idlis in the idli maker just like the regular idlis.
Ragi Dosa:
This ragi idli batter yields perfect dosa. If you are not a fan of idli, you can dosa with this batter.
Idli Maker:
I am using this stainless steel idli maker for almost 10 years now and still works best for me. I make idlies often at home not only for breakfast but for lunch and dinner too. We love to eat idli anytime with a nice spicy chutney and sambar.
Ragi Idli is a healthy and gluten-free breakfast for kids. Ragi Idlis are an excellent way to include the healthy cereal ragi in kids diet.
- 1 cup RAGI FLOUR
- 1 cup IDLI RICE
- 0.50 cup URAD DAL
- 0.50 tsp FENUGREEK SEEDS
- 1 tsp SALT TABLE
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Soak the urad dal separately in water for 3 hours. Soak the rice and fenugreek seeds together in water for 3 hours (I grind the batter using a Blendtec, if you grind with a grinder, soak the rice for at least 5 hours).
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After 3 hours, drain and discard the water from soaked rice and fenugreek seeds and grind to a smooth batter ( little coarse texture is fine) by adding water little by little.
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Drain and discard the water from soaked urad dal and grind to a smooth batter and fluffy batter by adding fresh water little by little.
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Combine the rice batter, ragi flour, salt and urad dal batter together with a hand. Cover the batter using a lid and allow to ferment for overnight.
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After fermentation, the batter becomes light, and the quantity of batter has risen. Mix well with a spoon once and add water if necessary to adjust the consistency (the batter should not be too thick or thin).
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Grease the idli molds with oil and pour a spoonful of batter and steam in an idli cooker for 10 - 12 minutes. Allow the idlis in the cooker for 5 minutes and remove the idlis from molds using a spoon and serve.
How to serve ragi idli?
Serve ragi idli with sambar and chutney.
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