Healthiest easiest breakfast of Ragi Idli with detailed video recipe. Make Ragi Idli & Ragi Dosa batter in blender with this fail-proof recipe.
Idli is a staple breakfast in our home and that’s probably true for any South Indian household. I always have a batch of Idli & Dosa batter in my fridge and that’s my savior every morning when I am pressed for time. I already have a fail-proof recipe for easily making idli and I also have Millet Idli recipe. This time, I got around making Ragi Idli. Ragi – known as Finger Millet is a superfood that has a ton of health benefits. I chose to make no rice Ragi Idli that uses whole Ragi/Finger Millet. It is similar to this Multigrain Dosa that my mother-in-law makes, only simpler.
In this recipe of Ragi Idli, I share how to make Idli batter in a mixie/blender. I usually follow the same proportions whether I make the batter in a wet grinder or in a mixie/blender. The problem with batter ground in blender is that it tends to get warm and therefore the idlis turn hard. So the best trick is to use ice cold water while grinding and always add salt to the batter while grinding – that way the batter stays good. If you have a powerful blender and if you can grind it in 20 secs or so, then that works well too! I used Balzano Nutri Blender and it was a breeze making this batch of Ragi Idli batter. Check out other Idli Recipes.
Check out this easy video recipe to make Ragi Idli –
How to make Ragi Idli | Finger Millet Idli –
Detailed step-wise picture recipe of making Ragi Idli | Finger Millet Idli –
- Wash and soak Ragi, Whole Urad Dal and Flattened Rice separately for 5-6 hours.
- First grind Urad Dal with very little water into a smooth batter.
- Next grind Ragi and Flattened Rice along with Rock Salt slightly coarse by adding water as need.
- Mix both the batters together and set it aside for 8hrs/overnight until it well fermented & doubled up.
- Mix it well and fill up the idli plates.
- Steam the idlis for 10 mins and remove from heat.
- Cool down for 5 mins before removing them.
- Serve hot with any chutney or side dish of your choice.
- You can avoid Flattened Rice/Poha and use 1 tsp Methi Seeds in their place.
- Use ice cold water if you feel that your batter is getting warmed up while grinding.
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