Soft & Fluffy Ragi Idli Recipe (Without Rice) | Healthy Millet Breakfast
Make soft and fluffy ragi idli without rice using ragi, urad dal, chana dal, and poha. A healthy, gluten-free breakfast recipe rich in fiber and protein.
Ingredients
- ½ cup Ragi Finger Millet
- ¼ cup Whole Urad Dal
- ¼ cup Chana Dal
- 1 tsp Methi Dana Fenugreek Seeds
- ¼ cup Red Poha
- ½ tsp Salt
Instructions
- Step 1: Soak the Ingredients
- In a bowl, combine:
- Ragi
- Whole urad dal
- Chana dal
- Methi dana
- Wash thoroughly 2-3 times.
- In another bowl, wash the red poha.
- Add enough water to both bowls and soak for 4-5 hours.
Step 2: Prepare the Batter
- Drain the soaked ingredients.
- Transfer the ragi and dal mixture to a blender jar and grind into a smooth paste.
- Add soaked red poha and a little water if needed.
- Blend again until a smooth batter is formed.
Step 3: Whisk the Batter
- Transfer the batter to a large bowl.
- Whisk for 4-5 minutes until slightly light and airy.
- The batter should have a medium consistency—not too thick and not too thin.
Step 4: Ferment
- Cover the bowl and keep it in a warm place for 8-10 hours or overnight.
- The batter will rise slightly after fermentation.
Step 5: Prepare the Idlis
- Mix the fermented batter gently.
- Add salt and mix well.
- Grease the idli moulds with a little oil.
- Pour the batter into the moulds.
Step 6: Steam
- Place the idli tray in a steamer.
- Steam on medium-high heat for 8-10 minutes.
- Turn off the heat and allow the idlis to rest for 5 minutes.
- Demould using a spoon.
Video
Notes
- Use fresh urad dal for better fermentation.
- Ferment the batter in a warm place.
- Avoid adding too much water while grinding.
- Whisking the batter helps produce softer idlis.
- Allow the idlis to cool slightly before demoulding.