Saturday, March 21, 2009

Ragi idli / Finger millet idli / Kezhvaragu idli

Ragi (finger millet) is rich in protein and calcium. It is easily digestible and good for all ages. It is also called as ragee, African millet, coracan, corakan, kurakkan, eleusine coracana and keppai.


  • Ragi: 200 gm
  • Rice: 100 gm
  • Black gram (Urad dal / Ulundham paruppu): 100 gm
  • Fenugreek (Methi / Vendhayam): 2 tsp
  • Curd (yogurt): 50 gm
  • Salt to taste


  • Clean ragi thoroughly and soak overnight.
  • Also soak the black gram, rice and fenugreek overnight.
  • Grind them separately and mix them together.
  • Add salt, curd and keep for 5 to 6 hours for fermentation.
  • Grease (apply edible oil) idli plates and pour the ragi batter.
  • Cook in pressure cooker without using whistle or cook in idli cooker.
  • Remove idlies using a spoon. (Same as making common idli).
  • Serve hot with coconut chutney, Kuruma, puli kuzhambu or Kaara kuzhambu .

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