Nachni Idli | Ragi Idli | Finger Millet Idli | Healthy Ragi Breakfast
Soft, fluffy, and naturally nutritious, these nachni idlis bring the wholesome goodness of ragi (finger millet) to your plate. Packed with fiber, calcium, and essential nutrients, they offer a hearty yet light alternative to traditional idlis. Fermented to enhance flavor and digestion, these steamed delights pair perfectly with coconut chutney, spicy sambar, or a drizzle of ghee, making them a delicious and healthy way to start the day.
Preparation Time
15 minutes
Soaking Time
12 hours
Refrigeration Time
6 hours
Cooking Time
15 minutes
Makes
½ kg batter
INGREDIENTS
- ½ Cup Whole Ragi
- ¼ cup whole rice
- ¼ Cup Urad Dal
- ½ tsp Methi seeds
- 2 Cups Water
- 2 tbsp Curd
- ¼ Cup Poha
- Salt to taste
- 2 tbsp Oil
- ½ tsp Baking Soda
To add later
Other ingredients
METHOD
- Soak ragi, rice, urad dal and methi seeds in 2 Cups of Water overnight.
- Once soaked, transfer the mixture to a blender along with curd ,poha and salt to taste.
- Grind into a smooth grain free batter. You can add water to adjust the consistency as needed.
- Transfer the batter into a bowl, Cover and let this batter ferment for at least 5- 6 hours.
- Once fermented, add in baking soda and oil.
- Mix until well combined and now use the batter instantly to make idlis in a steamer.
- Serve hot with chutney and sambhar
