Ragi idli | How to make Ragi idli

By Tanuja G  |  9th Dec 2015  |  
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  • Photo of Ragi idli by Tanuja G at BetterButter
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Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

About Ragi idli Recipe

Idlis are commonly preprared in the entire Southern part of the subcontinent. Yet, the recipe varies from region to region and state to state. I am mentioning the recipe that is commonly prepared in AP and Telangana states.The main ingredients of idli are urad dal and mill parboiled rice. Parboiled rice is not used in AP/Telangana regions and instead the local grocers sell idli rava which is a very fine sooji made from rice. Irrespective of whether parboiled rice is used or idli rava, ragi idli preparation is the same. After rice and urad dal are ground to batter, we need to add 4-5 teaspoons of ragi flour to it and leave it overnight for fermentation.

Ragi idli

Ingredients to make Ragi idli

  • urad dal - 2 cups
  • Idli rava - 2 cups
  • Ragi flour - 4 teaspoons
  • salt - to taste

How to make Ragi idli

  1. Soak urad dal, idli rava separately for 7-8 hours.
  2. Grind urad dal into a smooth batter. Using a electric stone grinder would be very helpful.
  3. In the meanwhile, drain water off the idli rava completely. Ensure that the rava is damp.
  4. After urad dal batter is prepared, mix these two in a big vessel. Add ragi flour too and salt at the same time and give it a nice mix with hand.
  5. Let it ferment overnight.
  6. The next morning, add batter in each of the sections of the idli plates.
  7. Steam it for 7-8 mins. Let cool.
  8. Serve with chutney or sambhar or idli podi or any chicken/mutton gravy.

My Tip:

Ensure the vessel is big and wide enough so that the fermented batter doesn't overflow. These ragi idlis will not be as fluffy as the regular idlis but these taste delicious. It could be an acquired taste to many, but for someone like me, I would always prefer ragi idli to regular idli.

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