Instant Ragi Rava Idli | Ragi Idli | Finger Millet Idli | How to make Ragi sooji idli | Recipe of Finger millet semolina idli recipe with step by step instructions

Instant Ragi Rava Idli | Ragi Idli | Finger Millet Idli is a popular South Indian protein rich breakfast made with ragi flour (finger millet flour) and idli rava (semolina).

The best way to incorporate ragi flour into your diet is to make this quick and instant no-soak and no-ferment ragi idli.

These idlis are generally served with sambar and coconut chutney.

Jackfruit idli

What is special about Instant Ragi Rava Idli | Ragi Idli | Finger Millet Idli –

1. As the name suggests can be made instantly

2. require no fermentation

3. Millet is a healthy alternative to regular rice idli

4. can be enjoyed for breakfast, lunch or dinner

So what is Ragi?

Ragi is finger millet flour which is gluten free, rich in protein, calcium and fiber according to Healthline.

Ragi is my favourite millet and some of my favorite ragi/finger millet recipes are –

Eggless Ragi Whole wheat chocolate cake

Ragi jaggery ladoo

Ragi almond cooler

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Instant Ragi Rava Idli | Ragi Idli | Finger Millet Idli

Instant Ragi Rava Idli | Ragi Idli | Finger Millet Idli is a popular South Indian protein rich breakfast made with ragi flour (finger millet flour) and idli rava (semolina).

Prep Time10 minutes mins

Cook Time12 minutes mins

Soaking time30 minutes mins

Course: Breakfast, Main course, Lunch, Snack

Cuisine: Indian

Keyword: instant ragi idli, Ragi idli

Servings: 12 Idli

Author: Lata Lala

Ingredients

• 1 cup Ragi Flour
• 1 cup Idli rava/Semolina
• 1 tsp Eno
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 Tbsp Lemon Juice
• 1 and 1/4 Cup thin Buttermilk to soak
• 1/2 Cup Thick Yogurt to make idli batter

Instructions

• Grease idli mold with oil.
• Meanwhile prepare your idli maker for steaming. Fill water and let it come to the rolling boil.
• In a wide mixing bowl add idli rava/semolina. To this add yogurt mixed with water (buttermilk) and let it soak for 30 minutes.
• Once idli rava/semolina soaks well and absorbs all the moisture from buttermilk add ragi flour, rest of yogurt, eno, salt, baking soda and salt.
• Finally mix lemon juice, mix everything quickly.
• The batter consistency should not to be very thick and should be of flowing consistency.
• Once eno is mixed well and batter is frothy, fill the cavities with idli batter of greased idli plates quickly.
• Very important tip to remember is not to rest the batter after adding eno and baking soda.
• Place the batter filled idli plates in to mold and steam for around 12-15 minutes or until its done.
• To check the doneness of idli insert the toothpick in the center. If it comes out clean then its the indication of doneness.
• Let the idlis cool for a while and then unmold with a sharp knife or with a edge of the spoon.

Notes

 

1.. You can add tempering of Mustard Seeds, Curry Leaves , Chana and Urad Dal to the batter before steaming the idlis.

2. You may add chopped green chilies, grated carrots, finely chopped onion, cilantro/coriander leaves and curry leaves (in small quantity) to the idli batter to make it more nutritious.

3. But do not overload the batter with lots of veggies as this may hamper the fluffiness of idli.

Step by step instructions and pictorial presentation to make Instant Ragi Rava Idli | Ragi Idli

Grease idli mold with oil.

Meanwhile prepare your idli maker for steaming. Fill water and let it come to the rolling boil.

In a wide mixing bowl add idli rava/ semolina. To this add yogurt mixed with water (buttermilk) and let it soak for 30 minutes.

Once rava/semolina soaks well and absorbs all the moisture from buttermilk add ragi flour, rest of yogurt, eno, salt, baking soda and salt.

Finally mix lemon juice, mix everything quickly.

The batter consistency should not to be very thick and should be of flowing consistency.

Once eno is mixed well and batter is frothy, fill the cavities with idli batter of greased idli plates quickly.

Very important tip to remember is not to rest the batter after adding eno and baking soda.

Place the batter filled idli plates in to mold and steam for around 12-15 minutes or until its done.

To check the doneness of idli insert the toothpick in the center. If it comes out clean then its the indication of doneness.

Let the idlis cool for a while and then unmold with a sharp knife or with a edge of the spoon.

How to store and re heat leftover idli :

Ragi Idli stays good for 2 to 3 days in the refrigerator. To reheat the idli, place them in a microwave safe bowl.

Sprinkle some water on the top, close the lid and microwave for a  minute. It’s ready to be consumed.

Notes

1. You can add tempering of Mustard Seeds, Curry Leaves , Chana and Urad Dal to the batter before steaming the idlis.

2. You may add chopped green chilies, grated carrots, finely chopped onion, cilantro/coriander leaves and curry leaves (in small quantity) to the idli batter to make it more nutritious.

3. But do not overload the batter with lots of veggies as this may hamper the fluffiness of idli.