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Ragi Idli using whole Ragi seeds (Vegan & Gluten-Free)

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Ragi Idli using whole Ragi are soft and healthy steamed breakfast or a meal from South of India and are made using nutritious whole Ragi seeds also known as Finger Millet or Nachni. 

5 Ragi Idlis presented in a cream serving plate, with green coriander chutney, Idli podi and sambar. Seen in the background are some flowers and a glass of water


Steamed food like Idlis and Dhoklas are one of my favorite breakfast, lunch box, or travel snack options. The reason being they are healthy, quick to make once you have the batter ready. They also go well as finger food. So while you are traveling or you have a super active kid who refuses to sit and eat, such food goes well.


I have been making Ragi Idli and Dosa using ragi seeds now for more than a year but was unable to post the recipe. So when Anu Kollon from Ente Thattukada announced the theme as Steamed Dishes for this month’s Shhhhh Cooking Secretly Challenge,


I thought of finally posting this recipe. Anu has come up with a delicious and healthy Kerala Style Steamed Rice Cakes – Vattayappam. Check out her recipe and pics, they are too tempting and definitely a must-try.


I asked my partner Swaty Malik who blogs at Food-Trials, If I can go ahead with this dish. She gave me Fenugreek seeds and Idli rice as the secret ingredient and Viola one healthy millet dish is added on the blog. I gave Swaty Oats Flour and Ajwain (Carom seeds) as the secret ingredient and she prepared this delicious Doodhi Muthiya and I liked her twist of adding oats flour to it.


As the co-admin, Mayuri Ji did from Mayuri Jikoni’s did not had any partner I gave her the secret ingredients. She made this interesting steamed as she did not had a partner. She made this Vegetarian Bao Buns & Sweet and Sour Sauce, a completely new dish to me. I am going to try this soon.


So what is Ragi? 

I have already detailed a lot about gluten free Ragi millet or Finger Millet or Nachni in my earlier post on Instant Ragi Dosa recipe.  Summarizing in Short Ragi is a gluten free millet and a good source of calcium and iron. One of the superfoods and it aids in weight loss too.


Today’s recipe uses the whole ragi seeds against ragi flour. Ragi seeds are tiny dark brown like small seeds that resemble mustard seeds.


Ragi Seeds or grains or Finger Millet or Nachni


My earlier recipes of Instant Ragi Idli, Instant Ragi Dosa were using Ragi Flour. This comes out handy when you do not have the time or have not prepared the batter well ahead of time. However, I like to use the whole ragi and ferment the batter as fermenting food is healthier than the instant ones. 


Why Fermentation?

Fermentation is a natural process where the carbs – sugar, and starches in food are broken down using naturally occurring yeast and bacteria. Fermented food becomes easier to digest and improves your gut health, Fermentation process creates a distinct sour flavor to different recipes. Fermentation is a common process followed worldwide.


Different types of vegetables are fermented. For example, we ferment and make a delicious drink using carrots, radish, vada (Fried urad dumplings)  just before summer. It is called Kanji.  It helps the body during the change in climate and is refreshing as well. Worldwide Sauerkraut, kimchi, kefir, etc. are fermented. My most recent experiment with fermented food is Spelt and Rye Breakfast Sourdough Bread. Once you start making sourdough bread, you will not buy the store-bought yeast bread.


Close up look of 5 Ragi Idlis


Ingredients Used in Fermented Ragi Idli

Whole Ragi Seeds, Urad Dal/ black gram/ split white lentil, Idli Rice, and fenugreek seeds are the ingredients used in the recipe. I make this recipe using Whole or split white urad dal. I have once made it using Black whole urad dal too. The texture of those Idlis was a bit too coarse and hence I switched it to the white one. 


Next, I use Idli rice, which is a short grain type of rice. One can use parboiled rice or any thick variety of rice too for idli, if not available. At times I even use Brown rice instead of idli rice. I have included the pic of both in brown rice and once soaked in normal Idli rice.


Fenugreek seeds are optional but it helps in digestion and hence I always add it to my idli dosa batter.


Texture of the Ragi Idli, Light and Soft


Soaking, Grinding & Fermenting of The Ragi Batter

I have soaked all the ingredients together. But one can soak them separately too. Soaking together helps in grinding all the ingredients to a smooth paste and hence I do so. I have tried soaking ragi separately and rice and dal separately, so that works too.


I do grind in a normal Mixer and Grinder. If you have the traditional mixer for grinding, I think the ragi would grind better.


Do not add too much water while grinding. We need a thick batter so that the batter ferments well and we get perfect idlis. For tips on how to grind the batter and ferment the batter in cold climate check out my detailed post on Fermenting Idli Dosa Batter in Cold Climate. Check out the below batter, which I have fermented in around 0-5 Deg C.


Can we prepare dosa using the same batter

Yes, of course, you can make dosa using the same batter.  One needs to adjust the consistency of the dosa batter. Also the more the batter is fermented the more good dosa is. So prepare idli on day 1 and make dosa the following day. 


Dosa from this Ragi batter comes out very crispy and I like to use ghee instead of oil for shallow frying this. Check out the below image on how crispy the dosa is.

Ragi Dosa using Fermented Batter from Whole Ragi Seeds presented along with sambhar


I have tried to explain and clear as many doubts as I can have but if you all still have some more let me know in the comments below and I would try to answer my best.


Here goes the recipe of Ragi Idli using whole Ragi seeds (Finger Millet or Nachni)

Fermented Ragi Idli are healthy, steamed vegan & gluten free breakfast/meal made using nutritious whole Ragi seeds also known as Finger Millet or Nachni.

Ragi Idli using whole Ragi seeds (Vegan & Gluten-Free)

Ragi Idli using whole Ragi are steamed vegan & gluten free breakfast/meal made using nutritious whole Ragi seeds also known as Finger Millet or Nachni.
5 from 18 votes
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Course: Breakfast, Dinner, Lunch
Cuisine: Indian, South Indian
Keyword: Fenugreek, Gluten Free, Idli, Millet, Ragi, Urad Dal, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking & Fermentation Time: 16 hours
Author: Renu Agrawal-Dongre

Ingredients

  • 1 Cup Whole Ragi
  • ½ Cup Idli Rice
  • ½ Cup Urad Dal (Split or Whole White)
  • 1 teaspoon Fenugreek Seeds (Methi Dana)
  • Oil for greasing the idli molds.

Instructions

Preparing the Batter:

  • In a bowl add all Ragi, Idli Rice, Urad dal, and Fenugreek Seeds.
    Whole Ragi seeds, Rice, Urad Dal and Fenugreek Seeds taken in a bowl
  • Clean and rinse it thoroughly using clean tap water 3-4 times.
  • Let this soak for a minimum of 3-4 hours.
    Ragi seeds, Rice, Urad Dal and Fenugreek Seeds soaked in water
  • Once soaked, drain the water and give it a quick rinse again.
    The Soaked Ragi, Rice, Urad Dal and Fenugreek Seeds
  • Now grind the batter into a smooth consistency.
    Ragi Idli Dosa Batter
  • For tips on how to grind the batter and ferment the batter in cold climate check out my detailed post on Fermenting Idli Dosa Batter in Cold Climate
  • Add salt and let the batter ferment overnight or for a minimum of 8-12 hours depending on climate.

Preparing The Idli’s

  • Check the consistency of the batter. For Idli, the batter should not be runny and be a bit thick. Like dropping consistency.
  • In a large pot or your idli steamer add 2-3 glasses of water.
  • Just enough that it would be able to boil for 10-15 minutes without completing evaporating or burning the vessel from the bottom.
  • Switch on the stove and allow the water to boil.
  • In the meantime, grease the idli mold with a bit of oil. A drop of oil per mold is sufficient.
  • Pour the batter into the molds. Around 2-3 tablespoons per mold. Do not overfill the mold.
    Ragi batter poured in Idli mold and ready to be steamed
  • Once the water is boiled we are ready to steam the idlis.
  • Put the Idli stand in the steamer and let the idli’s steam for a minimum of 15 minutes or until a knife or a toothpick inserted comes out clean.
  • After 15 minutes remove the idlis from the steamer.
    Ragi idli just out of the steamer
  • Let the idli’s cool for a minute or two before demolding. Do not rush or else it sticks on the mold. You would be able to remove the idlis nice and clean if you allow it to rest for 1-2 minutes.
  • Use a spoon to remove the idli
  • Serve it with Chutney, podi, and Sambar.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • If you do not have idli mold you can make it in small bowls or individual muffin cups.
  • The same batter can be used to make dosa.
  • Only you need to adjust the consistency of the batter. The dosa will taste best the next day, i.e. with 1 more day of fermented batter.
  • The batter will stay good in the fridge for 4-7 days depending on the climate.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu



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Fermented Ragi Idli are healthy, steamed vegan & gluten free breakfast/meal made using nutritious whole Ragi seeds also known as Finger Millet or Nachni.


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Recipe Rating




Priti

Friday 29th of January 2021

Loved the healthy batter recipe. The Idlis turned out airy and spongy! For Dosa batter, I did a trial and added 1/4 cup raw rice and 1/4 cup poha for crispy texture..

Renu Agrawal Dongre

Friday 29th of January 2021

That's good. I just use the same batter. I generally use ghee for Dosa, and do cook on Cast Iron pan. So it makes it crispier.

Shobana Vijay

Sunday 23rd of August 2020

Ragi Idlis are really appetizing and its best for all ages. One of the best breakfast and its very spongy and soft. Using whole ragi is damn nutritious and healthy.

NARMADHA

Saturday 22nd of August 2020

Ragi idli looks so soft and spongy. Power packed breakfast option with chutney and sambar. I too make in similar way and enjoy myself.

Priya Satheesh

Thursday 20th of August 2020

Such a healthy breakfast.. I usually add ragi flour to the batter before fermenting.. Addition of whole ragi is a healthy choice and nutritious too. I should try this sometime.

Seema Sriram

Thursday 20th of August 2020

Whole ragi idli looks so fluffy. There is no doubt this whole ragi idli recipe is one of the best breakfasts to get. I am so glad to see the tips to get the batter right in winter as well.