Idli is a fermented Rice and Lentil cake commonly cooked in the South of India. It is primarily eaten as Breakfast along with various chutneys and Sambar (lentil stew).
I love South Indian food. Most mornings you would find me in my kitchen whipping up a batch of soft Fluffy idlis or making crisp dosas for my family. This has become a ritual for us. We enjoy light breakfasts, and Dosas and Idlis are glutenfree, vegan, gut healing options which are part of our everyday life.
I make various kinds of Idlis. From regular white Idlis to brown Rice Idlis, Rawa Idlis and Ragi Idlis. One of my most requested recipes has been that of Ragi Idlis. I’m delighted to finally share this beloved recipe.
Do tag me on Instagram @supaintsonplates #supaintsonplates if you make these Ragi Idlis. I would be delighted to hear from you.
You can also find the recipe of my Beetroot Rassam and Beetroot Sambar on my blog that pair beautifully with these Idlis.
- 3/4 Cup Ragi (Finger Millet)
- 1 Cup Brown Rice Sona Masuri
- 1/2 Cup Poha/ flatrice
- 1/2 Cup Urad Dal without skin
- 1 tsp Fenugreek Seeds
- Salt to taste
- Water as needed
- Wash the Ragi, Urad Dal and Rice. Soak in water for 5-6 hours
- Next morning wash well and add to a blender along with Poha, water and Salt. Blend to a very slightly coarse consistency
- Transfer to a large bowl. Cover with a plate and leave overnight in a warm place to ferment (I leave it in my oven which is switched off)
- The batter should have doubled in size. If not leave a little longer
- Once the batter is fermented mix well and refrigerate for two to three hours (this step is not necessary, however I find that if the batter gets enough time to rest in the refrigerator, the idlis are fluffier and the Dosa doesn't stick and comes out crispier)
- To make the idlis, brush the idli mould with oil, pour the idli batter and steam for about 20 minutes or until cooked
- You can add a little water and adjust the consistency of the batter to make crisp delicious Ragi Dosas