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Whole Ragi Idli / Finger Millets Idli

South Indian Breakfast recipe using Whole Ragi Seeds / Finger Millets but NO RICE! Both Instant Pot & Stove top methods given with step wise pics, tips & full video.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:20 hrs   CookTime:20 mins   Cuisine: Indian


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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 yesterday and am already ready with the next batch of soaking the dals. 

Whole ragi idli / finger millets idli. Whole Ragi Seeds Idli without rice. Diabetic Friendly, Vegan, Gluten free, Low Carbs breakfast recipe

How to serve, ‘Whole Ragi Idli / Finger Millets Idli’:

As shown in the picture above, 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.

Other suitable Chutney & Podi recipes from my blog:

Health Benefits of ‘Whole Ragi Idli / Nachni / Finger Millets Fermented Idli’:

Whole Ragi / Finger Millets: are popular for its low carbs, gluten free, weight loss, iron rich, calcium rich and diabetic friendly features.

Urad Dal / Black Lentils: are the richest sources of protein, iron, calcium, magnesium, potassium, folic acid. Very high in fibre. Its also full of fat and carbohydrates. It is a complete healthy, nutritious package of good food for people of any age.

To Conclude: This recipe is perfectly suitable for Vegetarian, Vegan, Gluten free, Plant Based, Diabetic Friendly, Weight Loss, Weight Watchers diets.

Whole ragi idli / finger millets idli. Whole Ragi Seeds Idli without rice. Diabetic Friendly, Vegan, Gluten free, Low Carbs breakfast recipe

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

Instant Pot recipes collection⇒  Electric Pressure Cooker / Instant Pot Recipes Collection

Other Breakfast recipes collection⇒  Breakfast / Tiffin

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Related Posts:

  1. Ragi-Nuvvula Laddu / Millet-Sesame Sweet Balls / Bhakri-Til Laddoo
  2. Instant Ragi / Bhakri / Finger Millets Idli
  3. Rava Upma / Semolina Savoury Porridge

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FULL VIDEO FROM MY YOU TUBE CHANNEL:

Ingredients:

  • Whole Ragi Seeds / Nachni / Whole Finger 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)

Special Ingredients:

  • Whole Urad Dal / Gota / Minapa Gundlu
Whole ragi idli / finger millets idli. Whole Ragi Seeds Idli without rice. Diabetic Friendly, Vegan, Gluten free, Low Carbs breakfast recipe

Step wise pics Procedure for ‘Whole Ragi No rice idli / Finger Millets Idli / Nachni idli‘:

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. Using a wet spoon gently scoop out each idli.
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.

Tips:

  • 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.
  • Storage: 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.

Result:

Whole ragi idli / finger millets idli. Whole Ragi Seeds Idli without rice. Diabetic Friendly, Vegan, Gluten free, Low Carbs breakfast recipe

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Whole Ragi Idli / Finger Millets Idli Recipe

VegCookBook by Praveena
South Indian Breakfast recipe using Whole Ragi Seeds / Finger Millets but NO RICE! Both Instant Pot & Stove top methods given with step wise pics, tips & full video.
Prep Time 20 hrs
Cook Time 20 mins
Total Time 20 hrs 20 mins
Course Breakfast
Cuisine Indian, South Indian
Servings 12 idli

Equipment

  • Blender/Grinder/Mixie. (to grind into batter)
  • Idli steamer / Idli stand with moulds
  • Idli Stand (for both stove top & instant pot methods)
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • cups Whole Ragi Seeds / Nachni / Whole Finger Millets
  • 1 cup Whole Urad Dal / Urad Gota / Minapa Gundlu
  • 3 cups Water (to soak)
  • 3 teaspoons Salt
  • 2 tablespoons Grated Carrot (optional)
  • 10 count Cashew Nuts (optional)

Instructions
 

SOAKING:

  • 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.

GRINDING:

  • Take the soaked ragi & dal along with the soaked water and grind them in a grinder / blender / mixie.
  • Add salt and mix the batter thoroughly throughout the vessel, for about 2 mins.

FERMENTATION:

  • Using Kitchen Platform: Take the batter into a wide bowl, leave it for fermentation for about 8-9 hrs / overnight. 
  • Using Oven / Room Temperature: Pre-heat the oven at MAX temperature, for 10 mins.
    Switch off and place the vessel inside, close the oven with just the lights ON.
    Leave it for 8 to 10 hrs.
  • Using Instant Pot: Transfer the batter into the POT. Close it with a LID (not the instant pot lid).
    Set to YOGURT MODE, for up to 8 hrs.

AFTER FERMENTATION:

  • 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.

STEAMING IDLI on STOVE TOP:

  • 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.
  • Using a wet spoon gently scoop out each idli. Serve. Done!!

STEAMING IDLI in an INSTANT POT PRESSURE COOKER:

  • Fill the pot with 2 cups of water. Select SAUTE mode for 2 mins until the water boils.
  • Cancel the SAUTE mode, Put the idli stand in the pot, close the lid, put valve to VENTING.
  • Select STEAM mode under HIGH pressure for 10 -12 mins.(you will have to use an external timer).
  • Press the CANCEL button, Switch OFF the gadget. But, remove the lid only after 3-5 mins.
  • Using a wet spoon, Gently scoop out each idli from its hole.
    Dip the spoon each time in water and repeat for all. Serve. Done!!

Notes

Please see the MAIN POST for recipe with step wise PICS, TIPS & FULL VIDEO!
Keyword diabetic friendly idli recipe, instant pot ragi idli recipe, no rice idli recipe, ragi idli fermented recipe without rice, whole ragi seeds idli recipe

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4 comments

  1. Idlis look awesome. Thanks for sharing. I tried once the same but mine didn’t come out soft. Do you add methi seeds when you soak them?

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