Ragi / Bhakri / Finger Millets Idli

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine:Indian

Idli is the most common and popular breakfast foods of South India. Its made of fermenting the lentil batter and steaming the batter in a specific idli pan. It is considered as the healthiest breakfast items of the world because of its properties of No Oil, No Fry, Vegan, Gluten free, Lentil & Rice based batter, cooked upon steaming.

Health Benefits of ‘Ragi / Finger Millets’:

There are many varieties of Idli(s) made with different batters, while the below recipe is with Ragi/ FingerMillets/ Bhakri / Nachni which is a whole grain that is gluten-free, rich in fiber that helps with weight loss and diabetes.

It’s packed with calcium, good carbs, amino acids and Vitamin D. And is easily digestible by infants and kids. (info from internet).

We had these idli(s) with Courgettes / Zucchini Chutney / Nethi-Beerakaya Pachchadi and Instant Coconut Chutney / Kobbari Pachchadi.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Chutney recipes collection here⇒  Chutney / Pachchadi / Dip

My Breakfast recipes collection here⇒ Breakfast / Tiffin

Related Posts:

• Whole Ragi Idli / Finger Millets Idli
• Instant Oats Idli / Oats Veg Idli
• Instant Rava Idli Mix (Storage Friendly)

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Ingredients:

• Ragi / FingerMillet / Bhakri / Nachni Flour – 1 cup
• Semolina / Upma Rava – 1 cup
• Homemade Curd / Plain Yogurt / Greek Yogurt – 1 cup
• Baking Soda / Cooking Soda / Eno – ¾ teaspoon
• Salt –  1½ teaspoons (or) as per taste 
• Water – ½ cup (or) as required

Special Ingredients:

• Baking Soda / Cooking Soda

Step wise pics Procedure for ‘Ragi / Bhakri /  Finger millets idli’:

• Firstly put a sauce pan / vessel on stove top under medium flame.
• Add the semolina/rava and dry roast, until the colour of semolina/rava slightly changes and you get a pleasant aroma (takes 2-3 mins). 
  

  
• Switch the flame off and let it cool down a bit.
  

  

• Add the ragi / finger millet / bhakri flour, salt and baking/cooking soda into the same vessel.
• Mix everything and then add the curd/yogurt to the same.
  

  

• Now, add water as required and mix everything thoroughly into a smooth batter. See pics below for the consistency.
• Apply oil to the idli pans and pour in the batter into them, up to ¾ level.
  

  

• Put the pans into an idli steamer or into a wide bottomed vessel filled with 2 cups of water.
• Close the lid, steam them on stove top under high flame for 10-12 mins, then switch the flame off and leave the vessel unopened for 3 more mins.  
  

  

• Gently take the idli(s) out of the idli pan with a wet spoon and serve!! Done!! 
  

  

FULL VIDEO FROM MY YOU TUBE CHANNEL:

Tips:

• Whatever might be the size of the cup the ratio of flour:rava:curd is 1:1:1
• Vegans can use a plant-based yogurt for this recipe. 
• Be careful while dry roasting the rava/semolina, so that you don’t burn.
• Don’t add too much water while making the batter.
• Adjust the salt as per your taste.
• You can ferment the batter for 20-30 mins, if you wish to. But I didn’t, I used it right away.
• If you do not have the idli steamer pan you can pour the batter in a round cake tin, steam it in a wide bottomed vessel and cut them into desired pieces.
• These, Ragi / Bhakri / Finger millets idli can be re-heated and served even when they are steamed a day before.
• The batter stays good up to 2 days when stored in fridge.

Result:

• The taste of these, Ragi / Bhakri / Finger millet idli is very much like the regular idli(s) but not 100% the same.
• In texture, yes they are very soft exactly the same as the regular ones.
• We had them with Instant Coconut Chutney / Kobbari Pachchadi and Zucchini Chutney / Nethi-Beerakaya Pachchadi

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Instant, Ragi / Finger Millets / Nachni Idli Recipe

VegCookBook by Praveena

South Indian style Protein, Iron rich, nutritious idli(s), mix & make, video recipe without any soaking, grinding and fermentation.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast, Dinner

Cuisine Indian, South Indian

Servings 12 count

Equipment

• Instant Pot or Electric Pressure Cooker
• Idli steamer / Wide bottomed vessel

Ingredients

  

• 1 cup Ragi / FingerMillet / Bhakri / Nachni Flour
• 1 cup Semolina / Upma Rava
• 1 cup Homemade Curd / Plain Yogurt
• ¾ teaspoon Baking Soda / Cooking Soda / Eno fruit salt
• 1½ teaspoons Salt (or as per taste)
• ½ cup Water (or as required)

Instructions

 

• Firstly put a frying pan on stove top under medium flame.

  Add the semolina/rava and dry roast, until the colour of semolina/rava slightly changes and you get a pleasant aroma (takes 3-4 mins). 
• Switch the flame off and let it cool down a bit.

  Add the ragi / finger millet / bhakri flour, salt and baking / cooking soda into the same bowl.
• Mix everything and then add the curd/yogurt to the bowl.

  Now, add water as required and mix everything thoroughly into a smooth batter.
• Apply oil to the idli pans and pour in the batter into them, up to ¾ level.

STEAMING ON STOVE TOP:

• Put the pans into an idli steamer or into a wide bottomed vessel filled with 2 cups of water.

  Close the lid, steam them under high flame for 10-12 mins, then switch the flame off and leave the vessel unopened for 3 more mins.

INSTANT POT FOR STEAMING:

• Fill the pot with 2 cups of water. Saute for 2 mins until the water boils.

  Put the idli stand in the pot, close the lid, put valve for VENTING.

  Select STEAM mode under HIGH pressure for 10 mins (use an external timer) and remove the lid only after 3 more mins.
• Gently take the idli(s) out of the idli pan with a wet spoon and serve!! Done!! 

Notes

Please see the MAIN POST for step wise pics, recipe TIPS & full VIDEO.

Keyword homemade south indian breakfast recipe, Idli in Instant Pot, instant finger millets idli recipe, instant mix & make quick idli, ragi idli

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