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Ragi Idli

deepaspgowda's picture
  Whole ragi grain 1 Cup (16 tbs)
  Idli rice 1 Cup (16 tbs) (parboiled)
  Whole skinned urad dal 3⁄4 Cup (12 tbs)
  Methi seed 1 Tablespoon
  Salt To Taste
  Oil 1⁄2 Teaspoon (to grease idli moulds)

washes at least 2 to5 times and soak the ragi for 3-4 hours longer than you soak the rice.
Soak rice, whole urad and methi seeds in separate containers for 4-6 hours or overnight.
In a wet grinder or a mixie /blender, grind the urad dal till light and fluffy.
A test for fluffiness is to keep a bowl ofwater and drop a tiny pinch of batter.
If it floats, it is light enough.
Then add and grind the Ragi grains and Methi and finally the rice.
Take care that the rice should not be ground too smooth. It should be of rice Rava consistency. Alternatively, you can use rice Rava instead.
Take the batter in a vessel, fold in some salt to taste and leave it to ferment.
Next morning, lightly stir the well-fermented batter. Grease Idli moulds and steam in a pressure cooker for 12-15 minutes till done.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 3.6 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 469 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 93.9 mg3.9%

Total Carbohydrates 95 g31.6%

Dietary Fiber 6.9 g27.4%

Sugars 0.7 g

Protein 16 g31.3%

Vitamin A 10.1% Vitamin C 0.15%

Calcium 18.9% Iron 15.5%

*Based on a 2000 Calorie diet


deepaspgowda's picture
my kids and husband loves ragi iddly and ragi dosa.i have to prepare weekly twice .i used to watch my mom doing.i learnt from her.
shantihhh's picture
I wondered what is ragl? "Choo Chee Prawn 1 lb. prawns, or scallops; or a combination of the two 1/2 lb. fresh mushrooms, cut in quarters, 1 cup coconut cream, (the thickest part on the top of a can of coconut milk) 4-8 Thai Dragon chiles or 5 red serrano peppers, chopped 3-10 dried red chillies, soaked to soften, then chopped 1 head garlic, or about 12-15 cloves, minced 6 shallots, chopped 2 tsp. "kapi" shrimp paste* 1 Tbs. peanut oil (for precooking fresh mushrooms) 2-3 Tbs. fish sauce (näm plah), or to taste 1-2 tsp. palm sugar, or to taste 10 small kaffir lime leaves, finely slivered A few sprigs of cilantro for garnish Adjust the amount of chiles to your taste *Kapi (shrimp paste) place the required amount on a double layer of tinfoil and place for a few minutes in your toaster oven to develop the flavours. This "frying" releases much of the fragrance. Shell the prawns, devein, and butterfly. Place them in a bowl and add a teaspoon of sea salt and a little ice water to cover. Mix well, massage the shrimp a bit with your finger tips as this allows the ice cold salt water to refresh the shrimps, and set aside 15-20 minutes. Rinse shrimp a few times with running water to wash off all the salt. Drain well. If you are using scallops, remove the "heel" which is the cartiledge that attaches the scallop to the shell and is tough. Rinse the scallops and drain well. Make a well-blended paste out of the ingredients; fresh red peppers, shrimp paste, garlic, shallots, dried chiles, ­ either by pounding ingredients with a mortar and pestle, or by processing them in a blender or food processor. Prepare the other ingredients as listed. Heat your wok over a medium-high heat, and add a tablespoon of peanut oil. Toss in the mushrooms and stir-fry over medium-high heat until they begin to change color. Splash with a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok. Spoon a cup of coconut cream from the top of a can of coconut milk into the wok and heat over high heat. Reduce the cream for a few minutes to thicken. Stir in the chile paste and fry until fragrant and until the oil has clearly separated from the cream. I usually oopen a kitcben window as the chile emit quit a lot of the capsicum. Season with fish sauce and date palm sugar. Reduce until the mixture is very thick before adding the prawns and/or scallops and slivered kaffir lime leaves, as you don't want to overcook the shellfish. Stir-fry over medium-high heat until the prawns and or scallops are nearly cooked. Add back in your previously cooked mushrooms and well drained canned straw mushrooms, if using stirring well to thoroughly heat and blend ingredients. Place in a shallow serving dish and garnish with a few sprigs of cilantro. Serve hot with steamed jasmine rice. Sometimes we serve this with steammed broken Jasmine (Hom Mali Thai or new crop jasmine rice). Variation: You can substitute the chiles, garlic, shallots, and shrimp paste with a can of Mae Sri Choo Chee Cury paste, but it really doesn't taste the same. Some curry pastes are great, but this is a not-as-good but, very easy substitute. " from wikipedia Shanti/Mary-Anne
srividya76's picture
In India, finger millet,African Millet or ragi is mostly grown and consumed in Karnataka and Andhra Pradesh.This crop provides high quality nutrition at a low price. Ragi flour is made into flatbreads, dosas and roti. Ragi grain is malted and flour from the malted grain is consumed after mixing with milk,boiled water or with yoghurt. In southern parts of India, pediatricians recommend ragi food for infants of six months and over because of its high nutritional content, especially calcium. A 100 gm of Ragi seed provides nearly 370 calorie,with 88 gm of carbohydrate, 7.6 gm of protein and 1.5 gm of fat. Ragi grain contains more protein, fat and carbohydrate than maize, rice and sorghum. Combined with its low cost, this makes ragi a highly affordable source of high-class nutrition for those doing hard work.The grain is also rich in important minerals like calcium, phosphorus and iron and in methionine, an essential amino acid that the body must have in the daily diet. Ragi is also a better cereal for diabetics than rice or maize.
deepaspgowda's picture
thx for ur message
Ragi Idli Recipe