Ragi Idli is a wholesome and nutritious South Indian steamed breakfast made with ragi (finger millet), urad dal, and idli rice. Soft, fluffy, and mildly earthy in flavor, these idlis are a healthier alternative to regular rice idlis, packed with calcium, iron, and dietary fiber. They are light on the stomach, diabetic-friendly, and keep you full for a long time. Traditionally served with coconut chutney and sambar, Ragi Idli is both tasty and nourishing.
🥘 Ingredients
Ragi (finger millet) – 1 cup
Urad dal (split black gram) – ½ cup
Idli rice / rice rava – 1/2 cup
Fenugreek seeds – 1 tsp
Beaten rice – 1/2 cup
Salt – to taste
Water – as needed
Oil / ghee – for greasing the idli plates
👩🍳 Method
Step 1: Soaking
Wash and soak Ragi, Rice, urad dal + fenugreek seeds in water for 6 hours.
Soak Beaten rice only for 10 mins before grinding.
Step 2: Grinding
Grind the above to a fine paste.
Step 3: Fermentation
Mix well with your hand (helps fermentation).
Cover and keep in a warm place for 8–10 hours or overnight until it ferments and doubles.
Step 4: Steaming Idlis
Add salt to the fermented batter and mix gently.
Grease idli moulds with a few drops of oil/ghee.
Pour batter into moulds and steam for 10–12 minutes or until a toothpick comes out clean.
Allow to rest for 2 minutes before demoulding.
🍴 Serving Suggestion
Serve hot Ragi Idlis with:
Coconut chutney
Tomato chutney
Sambar
Or even a drizzle of ghee and podi (spiced lentil powder).