Step-by-Step Guide to Making Soft and Fluffy Ragi Idlis at Home

Ragi Idli is just type of normal white idli and rice replace with ragi. This recipe is vegan and gluten free and gut friendly. Ragi Idli is nutrition rich south indian dish is made with ragi flavor, rice and urad dal. It nutrition rich such as fiber, calcium, nutrients it is perfect dish of healthy and taste. Ragi helps for improve cholesterol and sugar level and ragi improves bone density and make bones strong. Ragi idli is perfect breakfast or snack option. It's soft texture and flavour, Ragi idli is great option for diabetics, weight watchers. It served hot idli with coconut chutney and sambar.

• Ingredients of Recipe

- 1 cup Ragi flavor

- 1 cup Idli Rice

- ½ cup Urad dal

- 1 tsp Fenugreek Seeds

- Salte to taste

- Water as required

• Instructions of Recipe

Step 1: Soak Ingredients

Soak idli rice, urad rice and fenugreek seed separately for 4-6 hours.

Step 2: Grind Batter

1. Grind urad dal to smooth, make fluffy paste using less water.

2. Grind idli rice and mix with urad dal paste.

Step 3: Add Ragi Flavor

Mix ragi flavor to batter, add more water to achieve thick pourable batter.

Step 4: Ferment Batter

Add salt, mix well and cover batter and ferment overnight 8-10 hours in warm place.

Step 5: Prepare Idli Steamer

Grease idli molds lightly with oil. Preheat idli steamer, adding water in steamer base.

Step 6: Steam Idlis

Pour batter into molds and steam 12-15 minutes on medium heat.

Step 7: Serve Idlis

Once cooked idli, remove idli from molds. Serve hot with coconut chutney and sambar.

• Nutrition Information of Recipe (per two idlis)

- Calories: 120 kcal

- Protein: 4g

- Carbs: 22g

- Fiber: 3g

- Fat: 1g

- Calcium: 150mg

- Iron: 2mg

• Time Management of Recipe

Preparation Time of Recipe: 20 minutes (excluding soaking and fermentation)

Cook Time of Recipe: 15 minutes

Total Time of Recipe: Approximately 10 hours (including soaking and fermentation)

• Tips and Tricks of Recipe

1. Proper Fermentation: Ensure batter ferments well in warm place. Store in preheated oven. (turned off) When batter not increased volume after fermentation then add ¼ teaspoon of baking soda and mix well. Processed for steaming idlis.

2. Consistent Batter: Mix ragi flavor properly for avoid lumps. Adjust water for maintain pourable consistency.

3. Soft idlis: Get soft idlis, urad dal must be ground fluffy to smooth paste.

4. Greasing mold: Always grease idli molds with oil for prevent sticking.

5. Steaming: Don't over steam idlis, check with toothpick.

• FAQs

Q1 Can I skip fermentation for ragi idli?

Ans: Fermentation makes soft idlis and increases nutrition value. Without fermentation, idli turns hard.

Q2 Ragi idli best for kids?

Ans: Yes, ragi idli is high nutrition values and best for growing childrens.

Q3 Can I use instant idli mix for this ragi idli recipe?

Ans: Instant mixes are easily available but freshly prepared batter offers best flavor and texture.

Q4 What pair perfect for ragi idli recipe?

Ans: Serve with Coconut or tomato chutney and vegetable sambar for perfect meal.

Q5 Can I store leftover ragi idli batter?

Ans: Yes, store batter in refrigerator for 2-3 days.

All the Best!