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"Ragi idli - www.kitchenmai.com"
Kitchen Mai

Ragi idli (finger millet idli)

A healthy and a delicious alternative to just rice and urad dal idlis. This recipe is made using a pre-fermented idli batter and ragi flour
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 3 hours
Servings: 16 idlis
Course: Breakfast, Brunch, Snack
Cuisine: South Indian
Calories: 47
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups idli batter (ready to use)
  • 2 tbsp ragi flour
  • 2-3 tbsp ghee/oil

Equipment

  • Idli steamer/idli moulds

Method
 

  1. Mix the flour with the idli batter and let it rest for 2-3 hours, at room temperature
  2. Grease the idli moulds with ghee/oil. Add a ladle or two of the radi idli batter to each mould and steam for 13-15 minutes or until the idlis are fully cooked
  3. De-mould the idlis with a spoon dipped in water and them hot with chutney and sambar. Enjoy!
    "Ragi idli - www.kitchenmai.com"

Notes

  • You can make ragi dosas as well using the same batter 
  • 1 cup - 250 milliliters
  • tbsp - tablespoon