A healthy, Vegan, gluten-free & delicious breakfast made from Ragi (Superfood Finger Millet).
- 1 Cup Ragi/Finger Millet
- 1 Cup Idli Rice or Any short grain rice or Parboiled Rice
- 1/2 Cup Whole Urad Dal
- 1/2 tsp Fenugreek Seeds
- 1/4 Cup Poha Flattened Rice
- 1 tsp Salt or as needed
- Water as needed
Soaking, Grinding & Fermenting:
Wash and soak Ragi, Rice and Whole Urad Dal separately or together for at least 8 hours. Soak Poha/Flattened Rice 1 to 2 hours before grinding.
Drain out the all the water. Add to the mixer jar and grind everything together adding required salt & water. I’m using a mixer grinder to grind, you can also use a traditional wet grinder.
Transfer batter to a large bowl and set it aside for 8hrs/overnight until it is well fermented & doubles up in volume.
Making Ragi Idli:
Heat water in a idli vessel or steamer. Mix the fermented Ragi idli batter well and pour a ladle of batter into the greased idli moulds and place it inside the steamer or idli cooker.
Steam cook for about 10 minutes or until a toothpick inserted in the centre of the idli comes out clean. Once done, cool down for 5 minutes. Sprinkle water and remove from the mould.
Serve hot with sambar, chutney or any side dish of your choice.
- Soak the grains (Rice, Ragi and Urad Dal) for longer (6 to 8 hours) or overnight for smooth idli batter, especially when using a mixer grinder.
- Make sure you keep the batter in a warm place for fermentation, covered & undisturbed.
- It is ideal to place a plate below the bowl or vessel as the fermented dough might spill and lead to wastage (as you can see in the step by step images in the post)
- You can avoid adding salt to the batter before fermentation if you live in a very warm place.
- In case you do not have Idli Rice, you can replace with any short grain rice variety like Sona Masuri or ponni rice. The result would be same.
- The batter stays fresh in the refrigerator for at least 4-5 days.