Ragi Idli / Finger Millet Idli is a healthy twist to the usual variety that is made. It is ideal for breakfast. This is a fermented idli.
Everyday, it is a dilemma to choose a menu that is liked by all at home. More so, in the days when we are thinking of healthy eating. As we ring into the new year, I plan to bring in more healthy  recipes for you. .Today on the eve of new year, I bring to you all,Ragi idli or finger millet idli , a twist to the usual stuff.
Ragi is a  multi grain which is highly nutritive in value.It consists of amino acids such as iso leucene, leucene, methionine and phenylanine. It is rich in calcium and potassium.
My other kind of idli recipes can be read here :
Benefits of Ragi
It is a super food which is found to help to reduce diabetes  mellitus. With many people suffering from this disease, this diet is highly recommended. It helps in maintaining the insulin level..
It  helps in reducing cholestrol. It helps  in weight loss and controlling obesity. The food takes longer time to digest, hence the calories consumed are much lesser.
It has a cooling effect on the body. Thus, it is an ideal food during summer. Ragi malt is usually taken in the mornings during these months. Ragi halbai is a sweet that is not to to be missed. Ragi Thalipeeth is ideal for weekend lunch or breakfast.
Now, with so many benefits, let us take a look at the recipe of making Ragi Idli or Finger millet Idli. It is vegan and gluten free. It is ideal for breakfast. It can be served for dinner too.
Ragi Idli / Finger Millet Idli
Ingredients:
- Urad dal 1 cup
- Ragi flour 3 cups
- water for grinding and soaking
- salt to taste
Ragi Idli / Finger Millet Idli
Method:
Wash and soak urad dal in water for three hours. Grind it to a smooth batter by adding little  amount of water.
Renove the batter in a bowl. Mix the ragi flour and salt to it. Â Keep it in a warm place for eight hours to ferment. Ideally, it is good to keep overnight.
Next day, take the idli stand and wash the plates. Add a spoonful of batter in each mould. Heat the pressure cooker or the idli cooker and keep them to steam on a medium flame for fifteen to twenty minutes. Once done, remove from heat and serve  with coconut chutney.
Take a tip :
- Add water in small quantities.
- Sieve the ragi flour before using it.
About the event:
Sending this to Foodies_Redoing Old Post 27. This is an old post which I have updated with better pictures. Every fortnight, we edit an old post with better pictures and text.
Ingredients
Method
- Wash and soak urad dal in water for three hours. Grind it to a smooth batter by adding little  amount of water.
- Renove the batter in a bowl. Mix the ragi flour and salt to it. Â Keep it in a warm place for eight hours to ferment. Ideally, it is good to keep overnight.
- Next day, take the idli stand and wash the plates. Add a spoonful of batter in each mould. Heat the pressure cooker or the idli cooker and keep them to steam on a medium flame for fifteen to twenty minutes. Once done, remove from heat and serve  with coconut chutney.
Notes
Sieve the ragi flour before using it.
Thank you for being  a reader of this blog . Wishing You A Very Happy  New Year ! May the days ahead be filled with immense joy and prosperity!
Pin it for later:
If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.
Let’s be connected. Subscribe to get all updates and an e-book for free !
Very healthy and nutritious Idli..
I have been looking for ragi recipes of late. Will try it soon and let you know how they come out. Thanks for sharing.
Thankyou Vandana, do let me know how it was.
Ragi idlis with urid dal is something I have not tried as yet. Always wanted to try but never did like the recipe. I will definitely try this one. Bookmarking
Very healthy idlis. I also tried them out once.
The ragi idlis are so nutritious and yummy. Love this soft and fluffy idlis.
Bookmarking this recipe Jayashree. I always end up making instant idlis with ragi will love to try with dal too.
Do give a try, they come out well. Thank you for the visit.
Ragi idlis look very Soft and fluffy jaya ! I have not tried yet, yours is so perfect to follow and make some soon.
Thank you, I love using Ragi.
No rice-idly! This is fantastic and can’t wait to try this .. can I use sprouted ragi flour (huritru), in this recipe jayashree ?
I have not tried with huri hittu Kalyani. Thank you , glad you liked it.
I make ragi idly with the whole ragi, haven;t tried this flour and ground dal!! sounds easy! idlies have come out pretty good!
I have added ragi flour to regular idli batter but have never made it just with ragi. I need to give this recipe a try. Very healthy and great way to include whole grains.
I have some ragi flour and will be trying out ragi idli soon. I’m a big fan of ragi. Idli looks so fluffy and soft. My all time favorite food.
Such a healthy and nutritious breakfast this is. Love that you used ragi flour to make these – it is a little hard to get whole ragi where we live. Thanks for sharing.
Thanks for sharing this Jayashree. I am always looking for ragi recipes and these fluffy idlis look delicious!
Love ragi idlis but haven’t made any so far at home. Definitely going to try them soon. Like this recipe with dal as opposed to the instant one as I’m sure they come out much fluffier and softer.
I love ragi flour and ragi idlis too, but always made instant version.Healthy and delicious same time, they are fluffy and soft.
Ragi idli sounds quite intriguing. I will try it the next time I buy ragi flour.
The ragi idlies look super soft, Jayashree. The new images look so lovely in the soft light.
Never tried just ragi and urad dal…sounds like a superfood breakfast! Looks soft and delicious
Loved your version of ragi idlis with urad dal and ragi flour. The idlis look soft and fluffy.