Ragi Idli Recipe – Authentic Urad Dal & Rice Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Ragi Idli Recipe – Authentic Urad Dal & Rice Steamed Cakes

Hey everyone! If you’re anything like me, you love a good idli. Soft, fluffy, and incredibly versatile – it’s a breakfast staple in our house. But I’ve been trying to sneak in more goodness into our meals, and that’s where this Ragi Idli recipe comes in. It’s a fantastic twist on the classic, packed with nutrients, and honestly? Just as delicious! I first made this when I was looking for ways to introduce ragi (finger millet) into my kids’ diet, and it’s been a hit ever since.

Why You’ll Love This Recipe

This Ragi Idli recipe isn’t just about adding a healthy grain. It’s about enjoying a comforting, traditional South Indian breakfast with a boost! It’s a wonderful way to enjoy the benefits of ragi without compromising on the taste and texture you love. Plus, it’s naturally gluten-free and easily adaptable to vegan diets. What’s not to love?

Ingredients

Here’s what you’ll need to make these delightful Ragi Idlis:

• 1/2 cup Urad dal (split black lentils) – about 100g
• 1 cup Cream of rice (Idli rava) – about 180g
• 1 cup Ragi flour (finger millet flour) – about 100g
• 1/2 tsp Salt – about 3g
• Pinch of Cooking soda

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Urad Dal: Significance & Quality

Urad dal is the heart of any good idli or dosa batter. It’s what gives it that lovely fluffiness. Look for good quality, whole urad dal – it should be plump and creamy white.

Idli Rava (Cream of Rice): Types & Uses

Idli rava is parboiled rice that’s been coarsely ground. You can find different grades; a slightly coarser grind works best for idlis. Don’t confuse it with regular rice flour!

Ragi Flour: Nutritional Benefits & Regional Variations

Ragi is a powerhouse of nutrients – calcium, iron, and fiber, to name a few. It has a slightly earthy flavour that complements the urad dal beautifully. You can find ragi flour easily in most Indian grocery stores, or online. In some regions, they even add a little bit of quinoa flour for extra protein!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in plenty of water for 2-3 hours. This softens it up for grinding.
2. Drain the urad dal and grind it into a smooth paste using about 3/4 cup of water. It should be light and airy.
3. Now, soak the idli rava separately for about an hour. Then, squeeze out any excess water – you don’t want a soggy batter!
4. Mix the squeezed idli rava with the smooth urad dal paste. Give it a good stir.
5. Add the ragi flour to the mixture and combine everything thoroughly. Make sure there are no lumps!
6. Cover the batter and let it ferment overnight in a warm place. This is crucial for that light and fluffy texture. I usually keep it near the oven (when it’s off, of course!).
7. The next morning, you’ll notice the batter has risen. Give it a gentle mix, and add the salt and a pinch of cooking soda.
8. Grease your idli plates well. Pour the batter into the idli moulds, filling each cavity about ¾ full.
9. Steam for 10-12 minutes. A good test? Gently touch the surface of an idli – it shouldn’t feel sticky.
10. Let them cool slightly before carefully removing them from the plates.

Expert Tips

• Fermentation is Key: The warmer the environment, the faster the fermentation. In colder months, you might need longer.
• Batter Consistency: The batter should be thick enough to hold its shape but pourable. If it’s too thick, add a little water.
• Don’t Oversteam: Oversteaming will make the idlis hard.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Ragi Idli: This recipe is already pretty close! Just ensure your cooking soda is aluminum-free.
• Gluten-Free Ragi Idli: Naturally gluten-free, this recipe is perfect for those with sensitivities.
• Spice Level Adjustment: Add a finely chopped green chili or a pinch of red chili powder to the batter for a little kick. My husband loves this!
• Festival Adaptations (e.g., Ganesh Chaturthi): You can shape the idlis into small cones or pyramids for a festive touch during Ganesh Chaturthi.

Serving Suggestions

Ragi Idlis are best served warm. They’re amazing with:

• Tomato chutney (a classic!)
• Sambar (lentil-based vegetable stew)
• Coconut chutney
• A dollop of ghee (clarified butter) – my grandma’s secret!

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes, or microwave with a splash of water. You can also freeze them for longer storage.

FAQs

Let’s answer some common questions:

What is the ideal consistency of the idli batter?

It should be like a thick pancake batter – pourable, but not runny.

Can I use a different type of flour instead of ragi?

You can experiment with other millets like bajra (pearl millet) or jowar (sorghum), but the flavour and texture will change.

How do I know if the idli batter has fermented properly?

The batter will have risen and become light and airy. It will also have a slightly sour smell.

What if I don’t have an idli steamer?

You can use a regular steamer with a flat base, or even improvise with a large pot and a trivet.

Can I make this recipe in an Instant Pot?

Yes! Use the steam function and place a trivet inside the Instant Pot.

Enjoy making these Ragi Idlis! I hope they become a regular part of your breakfast routine, just like they are in mine. Let me know how they turn out in the comments below!