millets
Steamed Soft Ragi Idli (Naturally Fermented Calcium-Rich Tiffins)
Pillowy, soft, and dark chocolate-toned steamed idlis prepared with Finger Millet Flour (Ragi), whole urad dal, and fenugreek seeds. Fermented to perfection for maximum gut health and nutrient bioavailability.
Choose Your HealEx Millets For This Recipe
From mineral-rich Foxtail Millet (Korralu) for daily khichdi and pulao, to calcium-packed Finger Millet (Ragi) for traditional mudde, dosas, and healthy drinks, HealEx brings you farm-cleaned, unpolished native millets.
HealEx Foxtail Millet Whole Grain (Korralu)
Unpolished whole foxtail millet grains rich in slow-release complex carbs, dietary fibre, and copper. Ideal for khichdi, pulao, pongal, and curd rice.
HealEx Foxtail Millet Powder / Flour (Korralu)
Naturally gluten-free foxtail flour. Perfect for healthy rotis, instant dosas, idli batters, and porridge.
HealEx Finger Millet Whole Grain (Ragi)
100% natural, farm-cleaned whole ragi grains. Excellent for sprouting, making homemade ragi malt, and fermenting idli batters.
HealEx Finger Millet Powder (Ragi Flour)
Finely milled pure ragi flour packed with calcium and iron. The essential ingredient for authentic Karnataka Ragi Mudde, crispy dosas, and soft rotis.
HealEx Ragi Malt Powder
Traditional wholesome ragi malt mix. Just boil with milk/water and jaggery for kids, active adults, and elders.
Ingredients
6 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Finger Millet Powder / Flour (Ragi)200g (1.5 cups) Shop
- Whole White Urad Dal80g (0.4 cup)
- Fenugreek seeds (Methi)5g (1 tsp)
- Thick Poha or Cooked rice25g (2 tbsp)
- Water for grinding & mixingapprox 300ml
- Rock Salt8g (1 tsp)
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
Wash and soak urad dal with methi seeds in plenty of water for 4-5 hours.
- 2
Grind urad dal with cold water and poha in a wet grinder/blender until light, fluffy, and voluminous (like whipped cream).
- 3
In a separate bowl, mix 200g HealEx Ragi Flour with 150ml water into a thick lump-free paste.
- 4
Gently fold the ragi paste into the whipped urad dal batter. Add salt and mix well with clean hands.
- 5
Cover the bowl and allow it to ferment in a warm corner for 8-10 hours until aerated, light, and doubled in volume.
- 6
Grease idli plates with sesame oil or ghee. Gently pour ladlefuls of fermented batter into the cavities without over-stirring.
- 7
Steam on high flame for 10-12 minutes in an idli steamer. Let rest for 2 minutes before unmoulding with a wet spoon.
- 8
Serve hot with spicy coconut chutney, allam (ginger) chutney, and hot vegetable sambar.
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