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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Ragi Idli (Steamed Finger Millet Cakes)

April 8, 2011

Ragi Idli (Steamed Finger Millet Cakes)

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Although I don’t believe in the past life and rebirth theories, if I ever had one, I probably was a farmer somewhere in North Karnataka 🙂 How else can you explain my love for cereals especially the Finger Millet? Ragi as it’s widely called across India, this humble millet is known as Nachni in Maharashtra and Nathno in Konkani. It is probably one of the earliest foods that most of us have had as babies are often weaned with the first semi solid food being the Ragi porridge.
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Did you know that Finger Millet is originally native to the Ethiopian Highlands and was introduced to India 4000 years back? There are numerous health benefits of Ragi. Besides being a good source of protein it aids bone development and weight loss just to name a few benefits. While the most popular way of eating the Ragi is either in the form of porridge or steamed balls called as Ragi Mudde in Karnataka, some people eat it in the form of rottis (dry flat bread) or even steamed and eaten in the form of Puttu (famous in Kerala). Try the Ragi Dosa & Carrot Garlic Chutney for a complete power packed breakfast. The Ragi Idli is a lovely variation to the regular rice idli. You can skip the rice if you wish in the below recipe, but it tastes very nice with the rice in it.
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Ragi Idli
(Printable Recipe)
Yield: 14-15 Idlis


Ingredients:

  • 1 cup finger millet flour (ragi flour)
  • 1/2 cup split black gram dal (udad dal)
  • 1/4 tsp fenugreek seeds (methi seeds)
  • 1/2 cup idli rice (parbpoiled rice called as Mutambo in Konkani, you can also use raw rice called as Kolam rice)
  • salt to taste

Method:
1. Soak udad dal, rice and fenugreek seeds separately for at least 2 hours. Soak the ragi flour for 10minutes before mixing the batter.
2. Grind the udad dal first until it turns fluffly. Grind the rice and methi seeds to an almost fine consistency – leave it a bit grainy (rawa consistency). In a deep pan mix the ground batters along with the soaked ragi flour adding a little water to arrive at a idli batter kind of consistency – should not be too runny nor too thick like cake batter
3. Leave it overnight for fermentation. Cover the mouth of the pan with a muslin cloth.
4. Place sufficient water in a cooker & bring it to a boil. Grease idli moulds with a little oil & pour batter into each mould. Place the mould into the cooker, cover the lid and steam without adding the weight (whistle) to the cooker for about 15-18 minutes. Alternatively if you own a Mangalorean style Tondor (steamer) and classic Sanna moulds (Ginduls) the same process can be followed.
5. Remove the moulds after 20minutes and allow them to cool a bit before gently turning them over to remove the idlis out.
6. Serve hot with Sambar or coconut chutney (recipes to follow)

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Adapted from: Mahanandi and Aayis Recipes

 

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Filed Under: All Posts, Breakfast Tagged With: Healthy Breakfast, Idli, Indian Breads and Pancakes, Ragi, Ragi Idli, South Indian

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Comments

  1. Priya says

    April 8, 2011 at 2:37 pm

    Healthy,nutritious and my fav idli…beautiful captures Shireen..

    Reply
  2. Shireen says

    April 8, 2011 at 3:17 pm

    Thanks Priya, i made it for the first time today, its my fav too now 🙂

    Reply
  3. sailaja says

    April 8, 2011 at 4:23 pm

    Am glad you liked the tomato salad. I added sugar to cut the tartness of tomatoes. Love the pics of ragi idli. Inspires me to bake over the weekend. 🙂

    Reply
  4. Shireen says

    April 8, 2011 at 5:01 pm

    Great! The idlis are yummy especially if you like to start the day with some healthy breakfast – it's an absolute treat! Yes, the tomato salad was a real treat cuz i've only eaten round slices of tomatoes which is the most popular form of a 'salad' lol! Thanks & i'll watch out for more lovely recipes from ur blog!

    Reply
  5. Aruna Manikandan says

    April 9, 2011 at 6:00 am

    wow…
    looks healthy and delicious dear…
    Gorgeous clicks 🙂
    Bookmarked it….

    Reply
  6. sailaja says

    April 9, 2011 at 6:25 am

    I meant to say 'inspires me to steam some ragi idlis over the weekend'. I guess I was drooling over the brownie pics that I had 'bake' on my mind while writing the comment..lol

    Reply
  7. Shireen says

    April 9, 2011 at 9:26 am

    @ Sailaja: lol! even I didnt realise the 'bake' cuz even I was looking for some cake recipes to be baked for today 🙂
    @ Aruna: Thanks so much 🙂 yes, they are nutritious too, even better if you can use sprouted ragi grains & then grind them – takes away the mild bitterness! enjoy!

    Reply
  8. Sneha Benny says

    April 11, 2011 at 7:18 am

    Healthy dish !!! Nice clicks !!!

    Reply
  9. Shireen says

    April 11, 2011 at 8:04 am

    Thanks Sneha 🙂

    Reply
  10. Sharmilee! :) says

    April 18, 2011 at 3:24 am

    First time here nice blog with beautiful pictures. Ragi idly sounds and looks healthy

    Reply
  11. Mommy TWICE says

    October 13, 2011 at 1:02 pm

    Sounds Healthy! Will definitely try. Love you pics

    Reply
  12. Mommy TWICE says

    October 13, 2011 at 1:04 pm

    Sounds healthy and looks yummy! will definitely try.Love you pics

    Reply
  13. Sujani says

    January 22, 2013 at 9:00 am

    Hi,
    I am just curious. They don't puff up as much as rice idlis, do they?

    Reply
  14. Shireen Sequeira says

    January 30, 2013 at 8:45 am

    @ Sujani: No they don't puff up a lot, they are more like flat idlis

    Reply
  15. lydia says

    August 23, 2016 at 3:44 am

    How to use whole Ravi. I am absolutely Sim about it. My mom always would make porridge and gv us,now that she is no more leaving ŕagi grains behind.please help me how to use them.

    Reply
  16. Shireen says

    August 23, 2016 at 2:48 pm

    @ Lydia: For this particular recipe you need to use ragi flour. You can use them up to make Ragi Manni, recipe is on the blog. It is a kind of a pudding. I will share other recipes using whole ragi soon!

    Reply
  17. Agnes says

    April 15, 2020 at 6:44 pm

    Tried them today, came out spongy and soft,tks

    Reply
    • Shireen Sequeira says

      April 16, 2020 at 9:11 am

      Hi Agnes,

      Thanks a lot for the feedback! So happy to hear that!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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