Whole Ragi Idli / Finger Millets Idli Recipe / Fermented Batter for Ragi Idi with video
Fermented Ragi Idli is a 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.
Equipment
- 1 Blender/Grinder/Mixie. (to grind into batter)
- 1 Idli steamer / Idli stand with moulds
- 1 Idli Stand (for both stove top & instant pot methods)
- 1 Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 1½ 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!