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Whole Ragi Idli / Finger Millets Idli

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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.

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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.

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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

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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Ingredients:

  • 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)

Special Ingredients:

  • Whole Urad Dal / Gota / Minapa Gundlu

Step wise pics Procedure:

whole ragi / finger millet idli

In a deep vessel, Take the whole ragi / ragulu / nachni / finger millets along with urad gota / minapa gundlu

whole ragi / finger millet idli

Wash them thoroughly 2-3 times and soak them in water for about 5-6 hrs.

whole ragi / finger millet idli

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. 

whole ragi / finger millet idli

After fermentation, add salt and mix the batter thoroughly throughout the vessel, for about 2 mins.

whole ragi / finger millet idli

Grease the idli moulds with cooking oil. Place little of grated carrot and a cashew nut on each.

whole ragi / finger millet idli

Using a small ladle, pour the batter onto each mould.

whole ragi / finger millet idli

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.

whole ragi / finger millet idli

Switch the flame off and leave the vessel for 5-7 mins.

whole ragi / finger millet 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.
  • 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:

You can Pinit here for later, Pinterest link:

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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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