Ragi Idli

About Ragi Idli

Ingredients

• Finger millets (ragi / nachni) 2 cups
• Split skinless black gram (dhuli urad dal) ½ cup
• Salt to taste
• Oil or ghee to grease

How to Make Ragi Idli (Stepwise Photos)

Method

1. Soak split back grams and finger millets in 2 separate bowls for at least 3-4 hours.
2. Drain and put the black grams in a grinder jar and grind with a little water till fluffy. Transfer into a deep bowl.  
3. Drain and put the finger millets in the grinder jar and grind with a little water into a slightly coarse batter. Transfer into the same bowl as black gram. Add salt and mix well. Cover the bowl and keep it in a warm place to ferment overnight.
4. Heat sufficient water in a steamer. Grease an idli mould, and put the batter into each dent till ¾ full. Keep the idli mould in the steamer, put the lid on and steam for 10-15 minutes or till the idlis are cooked.
5. The batter can be stored in the refrigerator for 3-4 days.
6. Transfer the idlis on to individual serving plates and serve hot with chutney of your choice or with hot sambhar.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps