Ragi Idly

Ragi Idly

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Calcium rich ragi idli is healthier and more nutritious than the regular idli.

Ragi Idly recipe - How to make Ragi Idly

Preparation Time:    Cooking Time:    Total Time:     Makes 1 serving
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Ingredients
Method
    Method
  1. Soak urad dal for about 2 to 3 hrs.
  2. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4 cup of water.
  3. Soak the idli rava in water separately for an hour before mixing with urad dal batter.
  4. Squeeze out the water from the rice semolina and add to the ground urad dal batter. Add the ragi flour and mix. Mix well till well combined.
  5. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
  6. After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis.
  7. Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
  8. Serve with sambar or chutney of your choice.

Reviews

Ragi Idly
 on 24 Nov 20 12:45 PM
5

I had tired your recipe and it was just awesome to have ragi idli. I had one doubt, can we use normal rawa instead of idli rawa.
Tarla Dalal
24 Nov 20 07:57 PM
   This is a member contributed recipe and not Tarla Dalal recipe. But we suggest you use idli rawa only.
Ragi Idly
 on 24 Nov 20 12:44 PM
5

Ragi Idly
 on 08 Jan 17 12:22 AM
5

The batter is fermented so is it necessary to add soda bicarb? Soda bicarb would destroy all the vitamins created during the process of fermentation, isn''t it so?
Tarla Dalal
09 Jan 17 08:35 AM
   Hi Esji, This recipe is a member contributed recipe and not a Tarla Dalal recipe, so the member hopefully will answer to you shortly.