Soft Ragi idli recipe is the must try recipe if you are looking to start your day healthy. There are many variations that can be done to the idli recipe. It is a pretty simple and easy recipe with rice batter and ragi mixed with right proportions.
In my current blog, I would like to share the recipe of the healthier version of idli which is the ragi idli. I would like to share with you the process of making the idli batter and also the ragi idli.
While we can also prepare ragi idli made by using idli rava and ragi flour. I prefer making ragi idli recipe using idli rice and ragi or finger millet. Let us know get started to know the step by step method from the scratch
How do i make Soft Ragi idli Recipe
Idli can be made with various combinations of millets. One of the most favorite healthy version of idli in many of the South Indian Households is Ragi idli which is also called as Finger Millet. The quality of the idli lies in the batter. I would share the easy recipe of the idli batter as well. This fermented batter makes our ragi idli so soft and spongy
Utensils and time required to prepare the Soft Ragi idli recipe
While the utensils needed are available in any Indian Households, it is very important to keep them ready so that there is no running around. This makes the process faster. While the idli preparation time is less, you must be aware of the time takes for the fermentation of the batter.
| UTENSILS NEEDED
Idli Steamer for making idlis Wet grinder to grind the batter 1 Bowl to transfer the idli batter 4 bowls to soak the batter ingredients |
| TOTAL PREPARATION TIME for Idli batter
BATTER RESTING TIME Over night – Rice Two hours of soaking – Urad (Black lentil) , Fenugreek Seeds and Flattened rice |
| TOTAL PREPARATION TIME for Ragi Idli
10 Minutes |
| IDLI COOKING TIME IN IDLI STEAMER
10 minutes in Idli steamer |
Ingredients needed to prepare the Soft Ragi idli Recipe
Ingredients are simple and easily available in the market. We need few ingredients to make the ragi idli. Once you prepare the idli batter, just mixing the ragi flour in right proportions will do all wonders.
| EXACT QUANTITY OF INGREDIENTS EXPLAINED FOR IDLI BATTER
Idli rice – 2 Cups Urad dal (Black lentils) – 1/2 cup Water – 2 Cups Flattened Rice – 1/4 cup Fenugreek seeds – 1/2 teaspoon Salt – According to taste Ragi flour – 1/2 cup |
Complete Procedure to make the Soft Ragi Idli Recipe
You can give the best ragi idli in the world if you make the idli batter right. I will take you through the step by step procedure in making the fermented batter. I will also be sharing the tips you always need to remember in making the idli batter. Once you master the art of making the idli batter, you can give as many variations as possible to the idlis, Let us get started on the ragi idli recipe.
Soak the rice in a small bowl over night
In a large bowl , add 2 cups of rice and add enough the quantity of water. Rinse the rice twice in the water and clean the rice. You should then soak the rice in a bowl. Make sure you soak the rice in enough quantity of water and rest it overnight.
Soak the Urad dal (Black lentil) for two hours
Though we call it Black lenthil, the outer black cover is removed and sold in the market. So the lentil looks white inside.
In a bowl ,rinse the urad dal ( Black lentil) twice or thrice and soak it in the water. You should make sure you use thrice the quantity of water to soak or two hours. Reason being, the lentils swell up double the size.
Soak Flattened rice in a separate bowls for two hours
Add required water in a another bowl and rinse the flattened twice. Soak it for two hours with enough water as this will also swell up double. This is another important ingredient to make the idli soft.
Soak the Fenugreek seeds for small cup for two hours
In a small cup , add 1/2 teaspoon of fenugreek seeds and soak in water.
Grind the Soaked Ingredients into a Batter
Set the timer to 30 minutes if its an automatic grinder. Other wise you can keep grinding the batter for 30 mins in the grinder.
Add each soaked ingredient one by one to the grinder and leave it for 30 minutes.
After 30 minutes, nice and smooth idli batter will be ready
Transfer the batter to the bowl and Set the Batter Aside for Fermentation
Now transfer the batter to a large bowl.
You should make sure the batter is only filled half of the bowl. Because after the fermentation, the batter rises to the top. If filled more than half, the batter might spill over.
Leave the idli batter covered overnight and fermented batter is ready. You will clearly see how much the batter swelled up in the bowl. That shows its the very well fermented batter. Add required amount to salt to the batter.
Add 1/2 cup of ragi flour to the fermented batter
Take half a cup of ragi flour and add to the bowl of fermented batter and mix well.
Add Salt to taste
Now you can add salt to taste. Make sure you dont add too much salt as the idli batter is already added with salt. Otherwise it makes the batter too salty
Mix it well with no lumps
Mix the batter well with a ladle or whisker so that there are no lumps formed. It is very important to not to have lumps in the batter.
Add water to adjust the consistency
You must now add water to adjust the consistency of the batter after you add the ragi flour. When you add the ragi flour, the batter becomes thicker and its important to bring it to the right consistency. With the thick batter the idli becomes hard.
Add water to the idli steamer
Take half cup of water and add it to the idli steamer. Its very important not to add too much water in the idli steamer. While cooking the water may be spill over the idlis and can make the idli soggy.
Grease the idli moulds
You must now grease the idli moulds. Please use ghee or any vegetable oil. Add few drops of oil in each idli mould and grease each of the moulds completely. In some traditional South indian house holds uses cloth to cover the moulds and batter is added on top of it.
Use a ladle to pour the ragi idli batter to the ldli moulds
Take the batter in the ladle and pout the batter to the idli moulds. You must now fill the idli moulds with idli batter. You must ensure not to fill the mould until the brim and the idli batter will rise when cooked.
Add the idli stand to the idli steamer
Place the idli stand to the idli steamer, close the lid and turn on the stove.
Cook the idli for ten mins
Place the idli steamer on the stove and cook for ten mins
Check if the idli is cooked well with a knife
You must cook the idli for ten mins minimum and check if the idli cooked well by using a knife or fork. Poke the idli with knife or fork. If the idli is cooked well, the knife would come out clean.
Remove the idli stand from the steamer and let it cool down
You must remove the idli stand from the ldli steamer and let it cool down on its own.
Remove the idlis and transfer to a bowl
Now its time to remove the idli and transfer it to the bowl or plate. Since you greased the moulds well, the idli will slide away from the moulds easily.
Serve the soft ragi idlis
The Soft and spongy ragi idlis are ready to be served. Serve it with hot Sambar which is one of the best accompaniment for idlis.
Essential Tips for Making Spongy and Soft Ragi idli Recipe
Best Rice idlis are soft and spongy. I follow the simple tips to ensure the idli is soft and also have good cooking experience. You must follow these simple tips to have soft idli while warm and also at room temperature.
1. Soak the ingredients for right amount of time
When the ingredients of the batter is soaked to the given amount of time. This will help you give the soft and spongy idlis
2. Use Flattened Rice
Flattened rice is very important ingredient to help you make soft idlis. It is not required to be soaked overnight, couple of hours would help.
3. Remove all lumps from batter
If your batter has turned out to be lumpy because of adding the ragi flour, make sure you remove all the lumps using a whisk. If you do not have a whisk, use a spoon or fork to remove the lumps.
4. Let the idli cool before removing off the moulds
Always wait for the idli to cool down on its own. This way it will slid off easily the moulds. Even if its greased with oil, ensure to allow the idli to cool down
5. Do not overfill the idli moulds
Make sure that you do not fill the idli mould to the brim. After steaming, the idlis will rise, so, make sure you leave a little space for them to rise. Ideally, you should fill a little over three fourth of the idli mould.
6. Use Idli Rice for batter
its very important to use the idli rice instead of the Regular rice. If you want the idli to remain soft even in room temperature, idli rice is a must
7. Add Fenugreek seeds for better fermentation
Fenugreek seeds helps to ferment well. Since the same batter can also be used for dosa, it helps in crispiness
I hope you enjoyed learning the most healthy recipe that can be used for all meals in a day. Please feel free to ask questions and add your comments in the section below. I will be more than happy to answer.