I came across an interesting find while searching for new foods to introduce to my baby beyond the usual rice cereal and apple puree – the Ragi Idli recipe on chef Sanjeev Kapoor’s site! Curiosity piqued as I read about the health benefits of ragi flour, something unfamiliar to both me and my family. Intrigued by its potential, I decided to give it a try for my son. With this being my first attempt at making ragi idlis, I made a few tweaks to the original recipe to make it more appealing to my little one’s taste. It’s an exciting journey of exploration as I venture into this world of nourishing options for my baby!

If you’d like to know if your baby is ready for millets, check out this post.

Ragi Idli Recipe

Ingredients:

• 1 cup 100% Organic Finger millet flour (Ragi Flour)
• 1/2 cup Split skinless black gram (dhuli urad dal)
• 1 cup Semolina(suji)
• Oil
• 1 tsp Mustard seeds
• 10-12 Curry leaves
• Salt to taste
• A pinch of Baking Soda(avoid for babies below one year old)

Method

1. Grind the black gram with a little water to a smooth paste. Add the semolina to the black gram paste and mix well.

2. Add the ragi flour to the semolina-black gram mixture and combine everything together. Cover the bowl and keep it in a warm place to ferment for 8 hours.

3. Heat oil in a non-stick pan, add mustard seeds and wait till they splutter. Add curry leaves and saute for a few seconds.

4. Add this tempering to the fermented batter along with salt and baking soda and mix well.

5. Heat sufficient water in a steamer. Grease idli moulds with some oil. Pour a ladleful of batter in each mould, place in the steamer, cover and steam for 12-13 minutes.

6. Wait for the idlis to cool before removing them from their moulds.

These idlis are really easy to make, but they need to be planned ahead, since you need to consider the time required for fermentation. They’re soft and yummy, and will go well with any dip of your choice. For a kiddie party, you can make regular idlis and ragi idlis in mini idli moulds and serve along side a variety of dips. These are perfect for breakfast, lunchboxes as well as an after school snack. Versatile and healthy – this is the perfect snack that keeps both Moms and kids happy!

Explore the wonderful realm of recipes at  My Little Moppet Store, where you’ll discover a treasure trove of delightful dishes specially created for your little darlings!

Author

Kanika has a Masters in computer science and is now a stay at home mom to a cute little boy, Onish. She loves to cook and tries new and yummy recipes to get her fussy toddler to eat healthy.

Ragi Idli Recipe

Ragi flour isn't as common as regular flour, but they make for a pleasant change! This Ragi Idli recipe is the perfect dish to try when you're bored of regular white idlis!

4.50 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Author: Kanika

Ingredients

• 1 cup Finger millet flour Ragi Flour
• 1/2 cup Split skinless black gram dhuli urad dal
• 1 cup Semolina suji
• Oil
• 1 tsp Mustard seeds
• 10-12 Curry leaves
• Salt to taste
• A pinch of Baking Soda avoid for babies below one year old

Instructions

• Grind the black gram with a little water to a smooth paste. Add the semolina to the black gram paste and mix well.
• Add the ragi flour to the semolina-black gram mixture and combine everything together. Cover the bowl and keep it in a warm place to ferment for 8 hours.
• Heat oil in a non-stick pan, add mustard seeds and wait till they splutter. Add curry leaves and saute for a few seconds.
• Add this tempering to the fermented batter along with salt and baking soda and mix well.
• Heat sufficient water in a steamer. Grease idli moulds with some oil. Pour a ladleful of batter in each mould, place in the steamer, cover and steam for 12-13 minutes.
• Wait for the idlis to cool before removing them from their moulds.