Ragi Idli (Nachni Idli and Dosa)

5 from 21 votes

Ragi idli is a variation of the traditional idli. It is made using finger millet and lentils, and the batter is fermented. What's more, this versatile batter can be used to make not just idlis but also crispy dosas. From preparing and fermenting the batter to perfecting the idli or dosa, I have included all the tips, tricks, and answers to frequently asked questions that will help you create the most delicious ragi idlis.

Prep Time15

Cook Time15

Fermentation Time8

Total Time8 30

Course: Breakfast

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Salt, Vegan, Vegetarian

Servings: to 35 idlis

Calories: 49kcal

Author: Shilpa Kerur

Equipment

Ingredients

1½ cups ragi finger millet
½ cup urad dal skinned black gram
1 teaspoon methi fenugreek seeds
¼ cup thick poha flattened rice

Instructions

Soaking:

Take ragi in a bowl and rinse it well (2-3 times). Add fresh water and let it soak for 4-5 hours.
In another bowl, take urad dal and methi, and rinse it well (2-3 times). Add fresh water and let it soak for 4-5 hours.
One hour before grinding, take poha in a bowl and rinse it well. Soak for one hour.

Grinding the batter:

Once everything is soaked, we can begin the grinding process. Drain all the water from dal, ragi, and poha.
Start with grinding the urad dal first. Add it to a mixie jar and add very little water. Grind into a very smooth batter.
The urad dal should be thick and frothy.
To this add poha and ragi. Grind into a slightly coarse batter with little water
Take a small portion between your thumb and finger, and rub it. You should be able to feel slight coarseness - like idli rava.

Fermenting the batter:

Pour the batter into a thick-bottom vessel making sure there is enough room for it to rise. Let it ferment for 8-10 hours.

Making ragi idli:

Pour water into the idli steamer and bring to a boil.
Lightly grease the idli plates with some oil. Spoon in the batter about ¾ of the mold.
Place in the steamer and steam for 15 minutes on low heat.
Turn off the heat and let it stand for one minute. Use a spoon to de-mold the idlis.
Serve hot with any chutney of your choice.

Notes

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 batter. This not only helps balance the ragi flavour, it 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.

Nutrition