Ragi Idli Using Whole Ragi / Finger Millet Idli

 Rgi idli using whole ragi / finger millet idli recipe is given with step by step photos. Ragi idli is a steamed healthy breakfast and can be served with coconut chutney.

The following ingredients are needed to prepare Ragi Idli Using Whole Ragi / Finger Millet Idli.

Ingrediants-

Whole Ragi/ Finger millet.-1& 1/2 cup
Whole white Urad dal.       -1/2 cup
Fenugreek seeds/ Methi.    -1tsp
Idli rice.                              -1/2 cup
Thick Poha /Flattened rice.-1/2 cup
Water.                                 - as needed
Salt.                                    - to tast
Oil.                 -for greasing idli moulds

Instructions:-   

1). In a vessel soak together the whole ragi seeds (finger millet), whole white urad dal, fenugreek seeds (methi seeds) and idli rice adding enough water for 6 hours. After 6 hours discard the soaked water and rinse the soaked whole ragi , whole urad dal, fenugreek seeds 3 to 4 times with water until the water is clear. Keep aside.

2). Soak thick poha in water for 2 hours just before grinding and keep aside.

Method:-

1). In a mixer jar add soaked whole ragi, whole urad dal, fenugreek seeds, idli rice mixture ,soaked poha and grind all together to a smooth and thick batter adding required salt and little water. Transfer the ground batter to a vessel and mix well with your hand.

2). Keep aside the vessel to ferment the batter for 8 hours or overnight.

3). Boil sufficient water in a steamer. Grease the idli moulds with little oil. Mix the fermented ragi idli batter using a ladle. Pour a ladle of ragi idli batter in each greased idli mould. Place the idli moulds with ragi batter in the steamer.

4). Close the steamer with lid and cook the ragi idlis for 15 minutes on medium flame.Then switch off the flame.

5). Open the steamer lid. To check insert a knife point in the center of the steamed ragi idli and if it comes out clean then idli are well cooked. If it sticks cook it for a few more minutes.

6). Once done remove the idli moulds from the steamer and allow the cooked ragi idlis to cool for 2 minutes.

7). When cooled dip a spoon in water and remove the ragi idlis from idli moulds using the wet spoon and transfer the ragi idlis to a serving bowl.

8). For Coconut Chutney - Heat 1tsp coconut oil in a small pan and roast 2 dry red chillies in oil. In a small mixie jar grind 3/4 cup grated coconut along with roasted red chillies, a small pieces of tamarind and required salt to a smooth paste without adding water. Transfer the ground coconut chutney to a bowl. Add 1/2 tsp asafoetida/ hing powder into the ground coconut chutney and mix well. Add 1tsp water into the coconut chutney and mix well.

 Ragi Idli Using Whole Ragi / Finger Millet Idli is ready to serve with freshly ground Coconut Chutney.