Ragi Kambu Idli recipe with video. This is a no rice idli recipe and is made with just ragi (finger millet) and kambu (pearl millet or bajra). It is low carb, vegan and gluten free.
If you think that is it will come out hard as a hockey puck, then fear not because these idlis indeed turn out soft and spongy despite using millets and no rice.
These ragi kambu idli has become my go to dinner choice during the recent times as it is low carb, filling and does not give me a bloated feeling after eating dinner.
I have used sprouted flour for both ragi and bajra to increase the nutrient profile. But if you do not get it at your place, then using regular flours will suffice.
If you are looking for a healthy weight loss recipe, this one is for you as it is low carb, has no oil except for few drops required for greasing and steamed fully.
Can I use ragi & bajra grains instead of flours?
Yes, of course. But I personally prefer using flour
Otherwise I would have to clean them both properly and they would also require longer time to soak before grinding, sprout them which requires a lot of planning and execution.
For the quantity of batter that I make, using grains will take up a lot of time and effort.
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So, simply using flour is a huge time saver for me that gives me the same level of nutrients from both the ingredients.
If you prefer to use the actual grains and have the time for it, then by all means go ahead and use them.
Can I grind the idli batter in a mixie jar?
Yes, you can grind the same batter using a blender jar in a mixie.
It is my personal preference that I always use a wet grinder to grind batter especially to make idlis and vadas.
I feel that the batter gets aerated well and gives soft and spongy idlis consistently.
Moreover grinding batter in a wet grinder needs less supervision than when compared to grinding in mixie jar.
How long can I store this ragi kambu idli batter?
You can store the batter for 2 to 3 days in the refrigerator. Because of the fenugreek, the batter is likely to turn sour soon.
So after taking the required quantity, return the batter to the fridge immediately. But my suggestion would be to not grind in small quantities.
Since the batter does not have rice in it and made only with millets, the batter will become and overly thick and hard if you store it for longer periods.
Can I make dosas using the same batter?
Yes, you can. Take the required quantity of batter and add little more water to dilute it a bit to dosa batter consistency.
Heat the tawa and place a ladle full of batter. Spread it into a circle, drizzle 1/2 to 1 tsp oil all around and let it cook well.
When done, flip it for the other side to get cooked as well. Serve hot.
How to make it in large quantity?
You can make it in large quantity by easily doubling or tripling up all the ingredients. But even then, make sure to finish up the batter within 3 or 4 days even if you have stored the batter in the refrigerator.
What other ways can I use the batter?
You can make kuzhi paniyaram or uttapam using the same batter.
Just temper the batter with mustard seeds, urad dal, onion, curry leaves, grated carrots and add it to the batter before make either one.
You can also check out on how to make regular soft and spongy idlis.
Ragi Kambu Idli Video Tutorial:
Ragi Kambu Idli recipe with video below:
Ragi Kambu Idli – No Rice Low Carb Idli Recipe
- Urad dal – 1/2 cup
- Fenugreek seeds – 1/2 tsp
- Pearl millet or kambu or bajra flour – 3/4 cup
- Finger millet or ragi flour – 3/4 cup
- Salt – to taste
- Water – to grind
- Oil – few drops to grease
- Measure urad dal into a bowl. Rinse well, add 1-1/2 cups water.
- Add fenugreek seeds and soak for 4 hours.
Grinding and fermenting:
- Rinse the wet grinder well and add the soaked urad dal to the grinder.
- Grind well to a smooth consistency by adding enough water.
- Add pearl millet flour to the wet grinder and let it get mixed well while the batter is still grinding.
- Next add finger millet flour and add enough water to get mixed well and resemble thick idli batter consistency.
- Transfer the batter to a big enough bowl. Add salt and beat well to aerate.
- Let the batter ferment overnight or for 8 hours.
- The next day, the batter would have fermented well and risen. Mix gently using a ladle.
Make ragi kambu idlis:
- Heat 2 cups water in an idli or steamer pot and let it come to a rolling boil.
- Meanwhile, smear the idli plates with few drops of oil.
- Fill each indent with the batter to the brim. Place the plates into the idli pot & close with lid.
- Let the idlis steam for 5 mins over medium flame.
- Take the plates out and let it cool for few seconds.
- Take the idlis out by running a knife or spoon around the edges and place them in a hot pot if you are not going to serve immediately.
- Serve theses idlis hot with any chutney of your choice and sambar.