Ragi Idli | Finger Millet Idli | Kezhvaragu Idli-How to make-Step by step photos & Video

Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Tomato chutney or sambar | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Ingredients

• Whole ragi - 3 cups
• Rice -1 cup
• Whole Urad Dal - 3/4 cup
• Fenu greek seeds - 1 tbsp
• Salt to taste
• Water As Needed

Preparation

• Wash and Soak Ragi, rice, urad dal,& fenugreek seeds over night or 8 hours separately.
• Put all ingredients in a grinder, grind to smooth batter .
• Then add salt & mix well & leave it for fermentation (8 hours aprx).
• Grease idli paltes with sesame oil, pour batter, cover lid & steam it for 10 min.
• Serve hot with tomato, coconut or green chutney.

Tip

• Any boiled and sautéed vegetables topping can be done on Ragi idli.

How to make ragi idli video

How to make Ragi idli- Step by step [Simple, Easy]

Ragi idli ingredients

Soaked ragi

soaked rice

Soaked urad dal

soaked fenugreek seeds

Add soaked ragi

Add rice

Add fenugreek seeds

Add Urad dal

Add water, grind to smooth batter

Now its ready

Transfer ragi batter to a bowl

Add salt, mix well

Leave this ragi batter for fermentation[Apr 8 hours]

After fermentation

Grease idli plates with sesame oil

Pour batter

Place it in idli cooker, cover lid & steam it for 10 min

After steaming

Soft & spongy idli ready

Ragi idli

Finger millet idli ready, serve hot with tomato chutney