Ragi idli
Ragi idli, from above
VegVeganKarnataka

Ragi idli

Idli wearing Bengaluru's favourite colour: ragi brown.

40 minTime
11 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 40 minutes come after.
The brown idli3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
311kcalsame
11 gproteinsame
9 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Urad dal (split black gram)½ cup
Fenugreek seeds½ tsp
Rice½ cup idli rava (rice rava)
Ragi flour (finger millet flour)1 cup
Salt1½ tsp
Cooking oil (vegetable oil)to grease the plates

Method

5 steps
  1. 1Soak the urad dal with fenugreek for 4 hours. Rinse the idli rava and soak it separately for the last hour.
  2. 2Grind the urad dal with ice cold water, a spoon at a time, until light and fluffy.
  3. 3Squeeze the rava dry and mix it into the urad batter with the ragi flour and salt. Add water to make a thick batter. Cover loosely and ferment overnight.
  4. 4Grease the idli plates, stir the batter gently once and fill the moulds. Steam over boiling water.
  5. 5Rest the plates off the heat for 2 minutes, then scoop out the idlis with a wet spoon.
Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

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Make it a meal

What goes with Ragi idli: a bread or rice, a side, something to drink and something sweet.

On the side Huruli palya35 min
On the side Vegetable saagu35 min
A little snack Maddur vada40 min
To drink Ragi malt10 min
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