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Ragi Idli

Vanitha Bhat
900 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later


Idlis are one of the quintessential breakfast dishes of the south. Be it rava idli, rice idli, vermicelli idli, Mallige idli (from Mysore) or thatte idli from Bangalore, this steamed healthy dish, is almost always preferred as the traditional breakfast to start your day in a healthy way! The trend now is to use healthier ingredients and ragi idli (with healthy finger millet flour) is one such popular breakfast enjoyed by many at home!

Recipe Tags

  • Veg
  • Medium
  • Karnataka
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 1 cup urad dal (whole or split black gram lentils)
  2. 1 ½ cups idli rawa (rice sooji/suji)
  3. ¼ tsp methi seeds/fenugreek seeds
  4. ½ cup ragi flour/finger millet flour
  5. 1 tsp salt
  6. TO SERVE:
  7. Coconut chutney
  8. Sambar etc.


  1. SOAKING OF DRY INGREDIENTS: Wash and rinse dal until the water runs clear and soak in plenty of water (to allow the puffing up of the lentils) for a few hours (at least 4 to 5 hours). Soak fenugreek seeds in a little water in a small bowl.
  2. BLENDING OR GRINDING TO MAKE IDLI BATTER: After a minimum of 4 to 5 hours, drain urad dal. Keep the water used for soaking to grind the batter. Transfer the soaked urad dal and methi seeds into a blender and add a little water about ½ cup.
  3. Blend until the batter is smooth and fluffy. Add more water if needed. Transfer to a large bowl.
  4. Wash idli rawa in water, drain and add to the blended urad dal batter. Add salt to taste and mix well to form a homogenous mixture.
  5. Now, add ragi flour to this and mix again. If needed, add more water but the batter should be of a thick pouring consistency. Cover the bowl with a lid and ferment in a warm place for 8 hours or overnight.
  6. STEAMING RAGI IDLIS: Heat the cooker (without weight) or an idli steamer with some water. Grease idli stands lightly with oil.
  7. Pour batter into idli moulds and once the water comes to a boil, place the idli stand in the cooker/steamer. Steam idlis for 12 to 15 minutes or until a toothpick inserted in center of idli comes out clean.
  8. Remove stand and let cool over counter for a few minutes. Gently remove idlis from the idli moulds and transfer to a serving bowl. Serve healthy and delicious ragi idli with coconut chutney, sambar, pickles etc.
  9. Do you like to dip your idlis in sambar (or chutney) or soak them in hot and spicy sambar (my way of enjoying!)?
  10. Leftover batter can be used to make uttappams with onions and tomatoes or even paniyarams or appes/paniyarams

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