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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.

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.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu