Ragi Podi Button Idli is our current favourite breakfast and snack recipe these days. Podi Ragi Idli or Masala Ragi Idli is vegan, gluten-free and wholesome. This will be a perfect lunch box recipe too. Do give this a try!
About This Recipe
Balancing between health, nutrition and taste is quite a task. However it is not so tough too when you come up with simple and easy recipes like ragi idli.
Ragi | Finger Millet is the staple food of the rural people in South India. Due to its abundant health benefits, ragi is gaining popularity in urban community too. You can find many authentic recipes with ragi in South Indian cuisine mostly in Karnataka and Rayalaseema regions.
I was introduced to ragi by my mom in law. She hails from Nellore and she makes a delicious Ragi Mudde which is often ate with spicy and tangy fish curry.
Health Benefits Of Ragi | Finger Millet
Ragi is a Whole Grain and also referred to as Wonder Grain, is a good source of natural iron. Apart from this raji is rich in fiber and reduces bad cholesterol. Due to low glycemic index, ragi maintains blood sugar levels by lessening food cravings and by maintaining a good digestive pace.
Finger Millet | Ragi is packed with amino acids and is low in carbs, high in protein, rich in minerals. Ragi prevents ageing and good source of calcium and vitamin D.
Mini Ragi Podi Idli
For making this mini ragi podi idli, I used this button idli plate. You can even use normal idli plates to make this recipe. I used flax seed-dry coconut podi (link in recipe card below) to flavour these Ragi Podi Button Idlis.
You can use any podi like karivepaku karam podi (curry leaf powder) or mango karam podi or endu kobbari karam to spice this up.
Main Ingredients In Making Ragi Podi Idli
Urad dal | Black Lentils: These lentils are good source of plant-protein. Apart from this, urad dal is also rich in iron, calcium, folic acid, magnesium, and potassium.
Idli Rawa | Rice Suji: Generally in Andhra and Telangana idli rawa is used in making idlis. If you want you can use idli rice too. Idlis made with idli rawa are soft, melt in mouth and slightly grainy in texture.
Fenugreek Seeds | Methi Seeds: Will bring viscosity in the batter and also helps the batter stay fresh for 2-3 days when refrigerated.
Ragi | Finger Millet Flour: Ragi | Nachni is a wonder grain and is is excellent source of iron, calcium, vitamin C and dietary fibre.
Podi: Karam podi is a aromatic and flavourful spice mix of south India. This is mainly served with idli, dosa, vada, etc as condiment.
More Millet Recipes
Ragi Podi Button Idli
Ragi Podi Button Idli is gluten free, vegan and wholesome recipe which make a delicious breakfast or brunch or an evening snack.
- ½ cup Urad dal/black lentils
- 1 cup Idli Rawa/Rice suji
- ¼ tbsp. Fenugreek seeds
- ½ cup Ragi/Finger Millet flour
- Salt to taste
- Oil for greasing
Tempering | Tadka
- 4 tbsp. Flax seed dry coconut karam podi
- ½ tbsp. Mustard seeds
- ½ tbsp. Cumin/Jeera
- 10 Curry leaves
- 1 tbsp. Oil
How to make Ragi Idli wtih Ragi Flour
- Combine urad dal and fenugreek seeds in a bowl. Wash thoroughly and soak in enough water for 5-6 hours.
- Wash idli rawa thoroughly and soak in enough water for 3-4 hours.
- First drain water from urad dal (+ fenugreek seeds) and idli rawa. Second grind urad dal to smooth paste by adding little water.
- Secondly start adding idli rawa and grind until the batter is smooth and frothy. (If required add little water and grind to medium tight consistency.)
- Remove the batter in a bowl and whisk in ragi flour. Cover and leave it to ferment overnight or for 6-9 hours in a warm place. After 6-9 hours, add salt in fermented batter and mix well.
- Add enough water to the idli cooker and grease the idli plates with oil and fill spoonful of the batter into the mould.
- Steam for 12-15 minutes on medium flame or till the toothpick or back of spoon comes out clean.
- Turn off the flame and leave it for 5 minutes. Carefully open the lid and using a sharp edge spoon or knife, scoop out the idlis. Spread them on a plate and leave them to cool.
How to make Ragi Podi Idli Recipe
- Heat oil in a kadai, add mustard seeds, cumin seeds and when they start to crackle add curry leaves and fry until they turn crisp. Reduce the flame and add above made idlis.
- Sprinkle flax seed-dry coconut podi and combine well. Cook for 2 minutes on low flame and turn off the flame.
- Serve hot with peanut chutney or tomato chutney or with your choice of pickle or you can serve just like that with some extra podi and warm ghee on top.
Lubna's Serving Suggestions:
Button Podi Idli made with Ragi Flour will be a healthy breakfast and quick snack recipe.
You do not need any accompaniment to go with these spicy idlis. But, you can serve this with nutty peanut chutney or coconut chutney or tomato chutney.
If I am making these in breakfast, I serve these with peanut chutney. If I am making for snack or lunch box, then I add little more karam podi.
Amount Per Serving: Calories: 559Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 377mgCarbohydrates: 81gFiber: 12gSugar: 10gProtein: 16g
Muslim Mummy says
Oh another one I haven’t heard of before. Looks interesting and healthy! Will try to get hold of the ingredients to give it a go.
Isshu Mittal says
Thank you for this wonderful blog. This is a great step by step, concise and easy to follow. Well explained. Can’t wait to try this