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RAGI IDLI (FINGER MILLET) WITH RAGI FLOUR
Prep Time
10 hrs
Cook Time
15 mins
Total Time
10 hrs 15 mins
 

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.  

Course: Breakfast
Cuisine: Indian
Servings: 6
Author: Antonet Roajer
Ingredients
  • 1 cup RAGI FLOUR
  • 1 cup IDLI RICE
  • 0.50 cup URAD DAL
  • 0.50 tsp FENUGREEK SEEDS
  • 1 tsp SALT TABLE
Instructions
  1. 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).

  2. 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.

  3. 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.

  4. 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. 

  5. 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).

  6. 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.