Ragi Idli Recipe / Nachini Flour Idli Recipe.

It is a well known fact that idli is one of the best breakfast item for all segments of people like old, young and even for those who are sick. Nowadays cooking various recipes by using millets is the latest trend. One such variety among millets is ragi, also known as finger millet or nachni in hindi. I have already posted a few ragi recipes such as ragi dosa, ragi mudde,and also ragi rotti. Ragi is rich in fiber and calcium and so we should strictly see to it that, as far as possible, we incorporate this ragi in our daily menu. Today I am posting one more addition to the breakfast recipes, that is, ragi idli. Here, in this recipe we mix ragi flour to our normal idli batter with a little variation in the ingredients.

How To Prepare Ragi Idli / Nachini Idli Recipe.

The time taken to prepare the ragi idlis is around 3 hours of soaking the lentils, 30 minutes of grinding, 8 hours of fermentation and 10 minutes of steaming the idlis. The quantity mentioned here is enough for 4 servings.

Ingredients For Ragi idli Recipe.

• Urad dal ( black gram dal ) - 1 / 2 cup.

• Idli rice ( Gundakki ) - 1 cup.

• Ragi flour - 1 cup.

• Salt - as required.

• Beaten rice ( poha )  - 1 / 4 cup.

• Fenugreek seeds ( methi seeds ) - 1 tsp.

• Oil - for greasing

Method To Make Ragi Idli.

• Soak Urad dal and methi seeds in a bowl for 3 hours.

• Soak idli rice separately for around 30 minutes.

• Now grind the urad dal, poha and methi seeds into a smooth batter adding water at regular intervals.

• Transfer it into a big bowl.

• Now grind rice into a coarse consistency adding a little water.

• Mix both the ground ingredients.

• Add the ragi flour and salt into the batter and close the vessel.

• Allow it to ferment for around 8 hours.

• After the stipulated time heat an idli cooker with a little water at the base.

• Grease all the idli moulds with little oil and fill the moulds.

• Steam the ragi idlis for around 8 - 10 minutes.

• Release the idlis from the moulds when cool.

Your healthy and nutritious Ragi idlis are ready to be served!!!!

KitchenMasti Points.

1. You can also add 1 / 2 tsp baking soda if you are grinding the batter in the mixer. I have used grinder for the batter.
2. If you have ample of time you could also use ragi millets instead of ragi flour. In that case, use 3 / 4 cup of ragi millets, soak it for 8 hours and then grind it along with urad dal.
3. Coconut chutney or onion chutney is an ideal combination for this ragi idlis.

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