Ragi Idli

ragi idli

Ragi idli is delicious and nutritious. Ragi, also known as finger millet, is rich in calcium and potassium. The results of a research study says that, "Of all the cereals and millets, finger millet has the highest amount of calcium (344mg%) and potassium (408mg%).1" Ragi may, among others, lower blood glucose levels and cholesterol levels.  Ragi idli, which is one of the ragi recipes, preserves more nutrients, because it is steam-cooked.

ragi health benefits
Find out more about the ragi health benefits in the blog

Use the ragi idli recipe and make this idli, which gives more health benefits than the rice idlis, for breakfast or dinner.

As with the traditional rice idli, the taste of the ragi idli hinges on the quality of its batter. It in turn depends mainly on the quality of ragi.

To make this food more healthier and tastier, add chopped beans and capsicums and carrot gratings and peas to the ragi idli batter.

The ragi idli recipe has thick aval as one of its items. It enables to create softer idlis. Because aval is made from de-husked rice, and if you do not want a rice element in the idli, do not use aval.

Coconut chutney and green tomato chutney are two of the side dishes that have a good fit with this dish.

1Reference: www.ncbi.nlm.nih.gov/pubmed/23522794

how to make ragi ambli
Ragi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.

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Servings: About 45 idlis


1. Ragi flour 2-and-1/2 cups
2. Urad-whole / uddina kaalu or urad dal 1 cup
3. Thick aval / poha / avalakki / beaten rice 1 cup
4. Cooking soda 1 pinch (optional)
5. Salt to taste
6. Capsicum and beans, chopped
7. Peas
8. Carrot gratings

How to make Ragi Idli Batter?

1. Wash and soak urad whole in water.

Keep aside for 6-8 hours.

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2. Wash and soak aval in water.

Keep aside for 2-3 hours.

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3. Grind urad-whole to a fluffy paste with the water used for soaking.

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Do not grind the item continuously to prevent the paste from heating.

Add water intermittently.

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4. Add aval and grind the mixture to a paste.

Do not over grind.

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5. Add ragi flour to a utensil.

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Add water gradually and keep mixing the ragi flour to make a thick paste.

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6. Transfer the urad-aval paste to the utensil containing ragi paste.

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Mix thoroughly.

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7. Cover the utensil with a plate.

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Set aside for 8-10 hours for the paste to ferment.

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8. Add soda and salt to the fermented paste. Mix thoroughly.

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Add chopped vegetables. Mix.

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Ragi idli batter is ready.

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How to prepare Ragi Idli?

1. Coat each of the idli moulds with little oil.

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2. Boil two cups of water in an idli cooker.

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3. Fill the idli moulds with batter.

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4. Place the idli stand in the cooker, ensuring the water does not enter the moulds.
5. Set the stove to high. When the cooker starts whistling, set the stove to medium.

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Cook for 10-12 minutes.

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Test if the idlis are cooked:

Touch an idli gently with a wet finger.

If the idli does not stick to your finger, the idlis are cooked. Otherwise, steam for additional minutes and check again.
6. Switch off the stove.

Wait for few seconds.
7. Lift the idli stand from the cooker and keep the stand aside for 2-3 minutes.

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8. With a spoon, remove the ragi idlis from the moulds.

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9. Ragi idli is ready.

ragi idli final

Serve with green tomato chutney and coconut chutney.

TIPS Ragi Idli
1. Use sprouted ragi to make the flour for the batter, as sprouted ragi is said to have high iron content. In this case, the taste of the idlis will be somewhat different.