Recipe Cooked, Photographed and Written by Praveena
PrepTime:20 hrs CookTime:20 mins Cuisine:Indian
Whole Ragi / Finger Millets Idli is a South Indian breakfast recipe. Millets have become the talk of the town, kind of grains these days. Out of which these whole ragi / finger millets are popular for its low carbs, gluten free, weight loss, iron rich, calcium rich and diabetic friendly features.
I have already posted this Instant Ragi / Bhakri / Finger Millets Idli on my blog, and was waiting to post idli recipe using whole ragi which gives best health benefits than the former.
These idli(s) turned superbly awesome both in taste and texture. Finished the batter y’day and am already ready with the next batch of soaking the dals.
I served them with, Menthaku / Methi Leaves Chutney Powder and Instant Coconut Chutney / Kobbari Pachchadi as condiments. And a glass of hot of milk and banana pieces as an addition, to make the platter complete.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My other Breakfast recipes collection here⇒ Breakfast / Tiffin
Chutney recipes collection here⇒ Chutney / Pachchadi / Dip
- Ragi-Nuvvula Laddu / Millet-Sesame Sweet Balls / Bhakri-Til Laddoo
- Instant Ragi / Bhakri / Finger Millets Idli
- Rava Upma / Semolina Savoury Porridge
VIDEO FROM MY YOU TUBE CHANNEL:
- Whole Ragi / Nachni / Little Millets – 1½ cup
- Whole Urad Dal / Urad Gota / Minapa Gundlu – 1 cup
- Water – 3 cups (to soak)
- Salt – 3 teaspoons
- Grated Carrot – 2 tablespoons (optional)
- Cashew Nuts – 10 (optional)
- Whole Urad Dal / Gota / Minapa Gundlu
Step wise pics Procedure:
In a deep vessel, Take the whole ragi / ragulu / nachni / finger millets along with urad gota / minapa gundlu
Wash them thoroughly 2-3 times and soak them in water for about 5-6 hrs.
Take the soaked ragi & dal along with the soaked water and grind them in a grinder / blender / mixie.
Take the batter into a wide bowl, leave it for fermentation for about 8-9 hrs / overnight.
After fermentation, add salt and mix the batter thoroughly throughout the vessel, for about 2 mins.
Grease the idli moulds with cooking oil. Place little of grated carrot and a cashew nut on each.
Using a small ladle, pour the batter onto each mould.
Add 1½ cups of water to a
heavy bottomed wide vessel, stack the idli plates, close the lid & steam cook under high flame for 12-15 mins.
Switch the flame off and leave the vessel for 5-7 mins.
Cotton soft Ragi Idli(s) served with Instant Coconut Chutney and Methi Leaves Chutney Powder. Glass of hot milk and banana pieces as an addition.
- Use the same soaked water, even for grinding. I did not add any extra water.
- For fermentation, leave the vessel with batter, on kitchen platform, or in the non-switched oven or the non-switched microwave with closed door.
- I leave the batter on the kitchen platform , overnight from 9PM to 6AM, which works perfectly for me.
- You can store the batter in the fridge, for a week and use it immediately when you take it out.
- Freeze the batter for about a month, but thaw before you use.
- You can store the steamed idli(s) in fridge, re-heat before serving.
- The taste of these, Whole ragi / finger millets idli, is very much like the reagular idli(s) but not 100% the same.
- In texture, yes they are cotton soft and fluffly. You can see this in my video.
- The grated and cashew nuts gave an extra bit of taste.
- As condiments we had, Menthaku / Methi Leaves Chutney Powder and Instant Coconut Chutney / Kobbari Pachchadi
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