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RAGI IDLI

Surabhi Sehgal
Fermented rice, lentil and finger millet steamed cake. Nourishing, gut friendly and delicious South Indian breakfast.
Prep Time 8 hrs
Cook Time 35 mins
Total Time 8 hrs 35 mins
Course Breakfast, lunch
Cuisine Indian Cuisine, South Indian Cuisine
Servings 20 Idlis

Ingredients
  

  • 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

Instructions
 

  • 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
Keyword Idli, Ragi Idli