Ragi Idli Recipe (Nachni Idli and Dosa)

Ragi idli is a nutritious and healthy variation of the traditional South Indian dish called idli. Idli is a popular steamed rice and lentil cake typically eaten for breakfast or as a snack. Ragi, also known as finger millet, is a grain widely cultivated in India and other parts of Asia. It is highly nutritious and rich in fiber, protein, calcium, and iron.

The homemade ragi idli batter is then fermented overnight, allowing it to rise and develop a slightly sour flavor. The fermented batter is then poured into idli molds or plates and steamed until cooked through. The resulting ragi idlis are soft and fluffy, and have a slightly earthy taste from the finger millet.

Ragi idlis are considered a healthy breakfast option as they are packed with nutrients. They are especially beneficial for people looking to increase their intake of whole grains and those who prefer gluten-free alternatives. Ragi idlis are often served with coconut chutney, sambar, or any other accompaniments commonly enjoyed with regular idlis.

Jump to:

• Why you will love this recipe?
• What is idli
• What is ragi idli?
• Ingredients
• Step-by-step instructions
• Making dosa with ragi idli batter
• Useful tips
• Storing cooked ragi idli
• Storing ragi idli dosa batter
• Serving Suggestion
• More millet recipes
• FAQs
• Recipe card
• Comments

What is idli

Idli is a soft and pillowy steamed savory cake made with fermented rice and black gram (urad dal) batter. This healthy dish is a breakfast staple in South India and is widely popular not just all over India, but also outside India. The rice used to make idli is called idli rava or idli rice. It is coarsely ground rice that has a texture similar to rava (suji/semolina).

Unlike dosa batter, the rice in idli is coarse which gives the idli a perfect texture when steamed. Idli is considered one of the healthiest breakfast dishes. Idli is made by soaking and grinding rice and dal, fermenting the batter, and then steaming the fermented batter.

What is ragi idli?

Ragi idli is made by replacing rice (idli rava) with whole grain ragi. This healthy and nutritious finger millet idli is made with fermented batter. The whole ragi is ground coarsely so that it can replicate the texture of the idli rava. This batter is made without rice but I use a small amount of poha to balance the ragi flavor.

Made with just four ingredients, this ragi idli-dosa batter is a great way to introduce millet to your diet. These idlis are soft, light, spongy, and pillowy. Read on for all the tips, tricks, and FAQs to make the best-tasting ragi idlis.

Ingredients

Ragi: I use the whole ragi to make the batter.

Urad dal: I use whole-skinned urad dal (black gram). Urad dal is the key ingredient for fermentation. While split urad dal also works, in my experience using whole urad dal helps in fermenting the batter well.

Poha: Poha helps balance the ragi and also adds softness to the idlis.

Methi: Methi or fenugreek seeds are an important ingredient that helps aid fermentation.

Step-by-step instructions

Step 6: The batter will rise after fermentation (image 7). A fully fermented batter will have lots of air bubbles underneath (image 8).

Step 7: Add salt to the ragi batter and mix gently (images 9 and 10). Lightly grease the idli plates with some oil. Spoon in the batter about ¾ of the mold (images 11 and 12).

Making dosa with ragi idli batter

This versatile batter can also be used to make crispy dosa too. Not just dosa, they can also be used to make uttapam and paniyaram too.

To make the dosa:

1. Heat a cast iron tawa or non-stick griddle.
2. Take a ladle full of batter and pour it into the center of the tawa. Using the ladle or a small bowl gently spread the batter in a circular motion.
3. Pour a teaspoon of oil or ghee onto the dosa.
4. Cook on medium flame until brown.
5. Fold the dosa as desired and remove it from the tawa.

Useful tips

The batter should have a thick consistency. So while grinding the dal, use less water. Watery or runny batter will result in flat idlis.

Grind the urad dal into a fine and thick batter. Add very little water for grinding.

Grind the ragi into a slightly coarse texture. The ground ragi should have the texture of idli rava. Take a small portion between your thumb and finger, and rub it. You should be able to feel a slight coarseness (see image below).

I add a small amount of poha to this recipe of ragi idli. This not only helps balance the ragi flavor but also helps with the fermentation.

Soak the ingredients in filtered water where possible. The chlorine in tap water inhibits the growth of bacteria. This is particularly important in cold regions and if you are making idli for the first time.

The batter must be fermented in complete darkness. Do not use transparent vessels for fermentation. For example, clear glass or plastic vessels will not give you a well-fermented batter.

The temperature at which this batter ferments best is quite high (around 100 F or 40 C). It may be difficult to maintain that temperature, particularly during winter. I put my oven in the keep-warm mode for exactly 5 minutes, then turn off the oven and once the oven cools down a bit, I place the batter inside the oven. The heat retained by the oven should keep the batter warm for a long time. Alternatively, you can turn the oven light during the entire fermentation process. If you have a yogurt maker or Instant Pot, place the batter in it for fermentation.

Fermenting the idli batter can highly depend on the season of the year due to the temperature. During summer, the batter ferments in lesser time when compared to winter.

Storing cooked ragi idli

Room temperature: If you plan to eat the ragi idlis within a few hours, you can store them at room temperature in an airtight container. You can also wrap them in a clean muslin cloth to keep them fresh.

Refrigerator: If you need to store the idlis for a few days, you can store them in the refrigerator for up to 5 days. To do this, cool the idlis completely and store them in an airtight container. You can reheat them by steaming or microwaving them before serving.

Freezer: Idlis can also be frozen for longer storage. To freeze idlis, wrap them individually in plastic wrap or aluminum foil and place them in an airtight container or freezer-safe bag. They can be stored in the freezer for up to one month. To reheat frozen idlis, simply steam them for a few minutes until heated through.

Storing ragi idli dosa batter

Ragi idli dosa batter can be conveniently stored in the refrigerator to preserve its freshness and quality for a few days. Follow these steps for proper storage:

1. After preparing the ragi idli batter, transfer it to a spacious, airtight container. Ensure the container has enough room for the batter to expand.
2. Secure the lid on the container.
3. Store it in the refrigerator. Ragi idli dosa batter typically stays fresh for up to 5 days when refrigerated.
4. Before using the refrigerated idli dosa batter, allow it to come to room temperature. Take out the required amount of batter and let it sit outside the refrigerator for about 30 minutes to an hour.

If you want to store ragi idli dosa batter for an extended period, freezing is a good option. Follow these steps to freeze the batter properly:

1. Transfer the prepared batter to a suitable container with a tight-fitting lid. Leave some headspace in the container to accommodate expansion during freezing.
2. Seal the container tightly to prevent freezer burn.
3. Label the container with the freezing date for future reference.
4. Place the container in the freezer. Use within one month.
5. When you want to use the frozen batter, remove it from the freezer and thaw it in the refrigerator overnight.
6. Once thawed, let the batter come to room temperature before using it to make idlis. Gently stir the batter to ensure it is well-mixed.

It is important to note that freezing may slightly affect the texture of the idli batter. The fermented batter may lose air bubbles, resulting in slightly denser idlis. However, the taste and nutritional value should remain intact.

Serving Suggestion

Spongy ragi idlis are usually served with ghee or butter, chutney/chutney powder, along with hot sambar.

Chutney: One of the most common chutneys associated with idli is the coconut chutney which is almost always served in all restaurants along with dosa and idli. It can also be served with peanut chutney, tomato chutney, Malabar spinach chutney, or dry chutney powder. Both lentil chutney powder and flax chutney powder taste delicious with idlis.

Sambar: Sambar is a South Indian style dal made with pigeon pea lentils (toor dal), vegetables, and spices. When served with idli, it adds more protein to the meal making it wholesome. It can also be served with horse gram sambar.

More millet recipes

FAQs

If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.

Recipe card