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    You are here: Home / Recent Posts / Ragi Idli Recipe

    Ragi Idli Recipe

    Last Updated On: May 25, 2024 by Sharmilee J

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    Ragi Idli is a nutritious and healthy South Indian main course that can be served for breakfast, dinner. Ragi Idli is a filling wholesome dietary breakfast that is vegan and gluten free. Learn to make perfect Ragi Idli Recipe with step by step pictures and video.

    ragi idli served in a plate with chutney

    Ragi Idli is a healthy option for breakfast. Ragi Idli is a great alternate to regular idli as ragi or finger millet is rich in iron, calcium and dietary fiber. I always look for healthier options for grinding idli dosa batter and this one is a staple at home as it is everyone’s favorite.

    Jump to:
    • About Ragi Idli
    • Ragi idli Video
    • Ragi Idli Ingredients
    • How to make Ragi Idli Step by Step
    • Ragi Idli with Ragi flour
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Ragi Idli

    Ragi Idli is rice-lentil cakes made using idli rice, whole urad dal, finger millet, fenugreek seeds, poha etc. A batter is prepared by grinding all these ingredients, mixed with salt, fermented and then made into idlis.

    Ragi Idli has become our family favorite as it is so soft and fluffy that you will not miss regular idli at all. Having known the health benefits of ragi, this idli becomes a nutritious choice to regular idli.

    The making of Ragi Idli is similar to that of making regular idli only the proportion differs. Ragi idli can be served with any South Indian accompaniment like chutney or sambar.

    Traditionally idli batter is made with rice and urad dal. Ragi idli is just a variation by replacing a portion of rice with whole ragi or ragi flour. This recipe is from my mother who makes the best ragi idlis. This batter yields consistent results every time and that is why I wanted to share the recipe here.

    I have tried different combinations of ragi idli batter with rice, without rice but this recipe comes out so soft and spongy that I am sticking to this for years now.

    ragi idli served in a plate with chutney

    Ragi idli Video

    Similar Recipes

    • Ragi porridge
    • Ragi roti
    • Instant ragi dosa
    • Ragi puttu
    • Ragi milkshake

    If you are looking for recipes to include millet in your diet then this is for you. Ragi grain is very nutritious and wholesome and no wonder it is one of the first foods introduced to babies.

    This ragi idli batter recipe works well for dosa, paniyaram too. For the first 2 days when the batter is fresh, you can use it for idli then thin the batter by adding little water and make crispy dosas.

    I have tried both the recipes using mixer and grinder and it comes out perfect. One batter you can make idli, dosa, oothapam, paniyaram etc. Serve it with chutney or sambar and relish it.

    ragi idli and dosa served in a plate with chutney

    Ragi Idli 2 ways

    I have shared 2 recipes of ragi idli one with the whole finger millet and other with finger millet flour. With both the recipes idli and dosa comes out great, you can try as per your convenience and availability.

    Ragi Idli Ingredients

    • Idli Rice – Choose good quality idli rice.
    • Urad Dal – Use whole white urad dal without skin for best results. If using urad dal with skin then the idli texture and color will change.
    • Finger millet – Choose fresh finger millet, check for speck, rinse it well then use it.
    • Flattened rice flakes – I used thick poha, you can use thin poha too. This makes soft and spongy idlis.
    • Fenugreek seeds – Fenugreek seeds helps to accelerate the fermentation process.
    • Salt – Salt should be added for the batter to ferment well.
    ingredients needed to make ragi idli

    How to make Ragi Idli Step by Step

    1.To a big bowl add 1 and 1/2 cups finger millet, 1/2 cup idli rice, 1/2 cup whole urad dal and 1 teaspoon fenugreek seeds. Rinse it well with water.

    wash the grains except poha

    2.Rinse at least 3-4 times until water is clear.

    rinse until water is clear

    3.After washing it for almost 4 times now water is clear.

    soak the grains in water after rinsing

    4.Soak it in water for 6 hours.

    soak for 6 hours

    5.Now add 1/2 cup flattened rice flakes. You can rinse it and add if it is not clean.

    add poha

    6.Mix it well and soak for 10 minutes.

    soak it well for 10 minutes

    7.Drain water and add it to mixer jar. Add it on batches along with little water.

    transfer to mixer jar

    8.Grind it to a smooth batter along with salt and rinsed water.

    grind it to a smooth batter, add salt

    9.Mix it well with your hands. The warmth in your hands while mixing ferments the batter well.

    mix it well

    10.Set aside, keep it covered for 8 hours.

    ferment for 8 hours

    11.This is after 8 hours. See how beautifully the batter has fermented.

    batter is fermented

    12.Give a quick mix after fermentation.

    ragi idli dosa batter fermented and ready

    13.Brush the idli plates with oil.

    brush idli plates with oil

    14.Boil water in the idli pot.

    boil water in idli pot

    15.Add the idli plates, add idli batter to the mold.

    add idli plates and add the batter

    16.Cook covered in medium flame for 10-12 minutes.

    cook covered for 10 minutes

    17. Idlis are done. You can check by inserting a spoon or knife to check if it sticks then cook for few more minutes, if it comes out clean then the idlis are done. Switch off.

    idlis are done

    18.Dip the spoon in water.

    dip ladle in water

    19.Sprinkle little water over the idlis leave it for 2 minutes then remove the idlis gently.

    remove idlis gently

    20. Ragi idli is ready!

    ragi idli is ready

    Ragi Idli Dosa Batter

    Take a portion of the batter and dilute with water to make dosa.

    add water and make batter ready

    Heat dosa tawa spread the batter thin like this in concentric circles. Drizzle oil.

    spread dosa in concentric circles

    Cook until crisp.

    cook until crisp

    Fold and serve.

    fold and serve

    Ragi Idli with Ragi flour

    This Ragi Idli Recipe is made using ragi flour , idli rice, urad dal, fenugreek seeds etc.

    ragi idli served with chutney

    Ingredients

    • 1 cup ragi flour
    • 1 cup idli rice
    • 1/2 cup urad dal
    • 1 teaspoon methi seeds
    • salt to taste
    • water as needed

    Step by Step

    1.To a mixing bowl take 1 cup idli rice, 1/2 cup urad dal and 1 teaspoon methi seeds. Rinse it well then soak it for 5 hours.

    soak rice and urad dal

    2.Rinse it well at least twice. Drain water and transfer to a mixer grinder and start grinding.

    add to grinder to grind

    3.Sprinkle water as and when the batter is dry. Grind it to a smooth fluffy batter like we grind for idli batter. Transfer the batter to a tall container.

    batter is ready

    4.Add 1 cup ragi flour to it.

    add ragi flour to it

    5.Mix this well first without any lumps. Then add required salt and mix well.

    add salt and mix well

    6.Keep covered and allow it to ferment for 8-10 hours. I left it overnight in a warm place in the kitchen. See the batter is fermented now. Mix really well. You can use this batter as such for idli.

    let it ferment for 8 hours

    7.Grease the idli plate with oil. Pour the batter in each hole. Before placing the idli plate pour water to the steamer then place the idli plate.

    add batter to idli plate and steam it

    8.Steam cook for 10 mins or until a tooth pick or the back of a spoon inserted comes out clean without sticking.If it sticks then cook for few more minutes. Dip a spoon in water then carefully remove the idli using it.

    idlis are done, remove gently

    Ragi Idli is ready to serve!

    Expert Tips

    • I have tried grinding the batter in mixer and grinder and it works perfect every time.
    • Make sure the batter rests at least for 8 hours for it to ferment. If the climate is cold then you can set it to ferment in oven with just the light on.
    • Choose a tall container so that its right enough for the batter to rise else it might overflow.
    • Refrigerate after use. Finish off the batter within 4 days.

    Serving & Storage

    Serve Ragi Idli hot with any type of chutney or sambar or idli podi as side dish! Drizzle ghee over the idli before serving to make it more appetizing. For later use, store the batter in refrigerator & make idli or dosa fresh when you need them. 

    FAQS

    1.Is ragi idli good for health?

    Yes ragi idli is healthy. Having known the health benefits of ragi which includes iron, calcium and dietary fiber this idli is also wholesome and healthy.

    2.What is ragi idli made of?

    Ragi Idli is made using idli rice, finger millet, urad dal, fenugreek seeds, salt and water.

    ragi idli served with chutney

    If you have any more questions about this Ragi Idli Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Ragi Idli Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Ragi Idli Recipe | Soft Finger Millet Idli Recipe

    Ragi Idli is a nutritious and healthy South Indian main course that can be served for breakfast, dinner. Ragi Idli is a filling wholesome dietary breakfast that is vegan and gluten free. Learn to make perfect Ragi Idli Recipe with step by step pictures and video.
    Prep Time10 hours hrs
    Cook Time15 minutes mins
    Total Time10 hours hrs 15 minutes mins
    Servings20 idlis
    AuthorSharmilee J

    Ingredients

    Ragi Idli with finger millet

    • 1 and 1/2 cups finger millet
    • 1/2 cup idli rice
    • 1/2 cup whole urad dal
    • 1/2 cup flattened rice flakes
    • 1 teaspoon fenugreek seeds
    • salt to taste
    • water as needed

    Ragi Idli with ragi / finger millet flour

    • 1 cup ragi flour
    • 1 cup idli rice
    • 1/2 cup urad dal
    • 1 teaspoon fenugreek seeds
    • salt to taste
    • water as needed

    Instructions

    Ragi Idli with Finger millet

    • To a big bowl add 1 and 1/2 cups finger millet, 1/2 cup idli rice, 1/2 cup whole urad dal and 1 teaspoon fenugreek seeds. Rinse it well with water.
    • Rinse at least 3-4 times until water is clear.
    • After washing it for almost 4 times now water is clear.
    • Soak it in water for 6 hours.
    • Now add 1/2 cup flattened rice flakes. You can rinse it and add if it is not clean.
    • Mix it well and soak for 10 minutes.
    • Drain water and add it to mixer jar. Add it on batches along with little water.
    • Grind it to a smooth batter along with salt and rinsed water.
    • Mix it well with your hands. The warmth in your hands while mixing ferments the batter well.
    • Set aside, keep it covered for 8 hours.
    • This is after 8 hours. See how beautifully the batter has fermented.
    • Give a quick mix after fermentation.
    • Brush the idli plates with oil.
    • Boil water in the idli pot.
    • Add the idli plates, add idli batter to the mold.
    • Cook covered in medium flame for 10-12 minutes.
    • Idlis are done. You can check by inserting a spoon or knife to check if it sticks then cook for few more minutes, if it comes out clean then the idlis are done. Switch off.
    • Dip the spoon in water.
    • Sprinkle little water over the idlis leave it for 2 minutes then remove the idlis gently.
    • Ragi idli is ready!

    Ragi Idli with Ragi flour

    • To a mixing bowl take 1 cup idli rice, 1/2 cup urad dal and 1 teaspoon methi seeds. Rinse it well then soak it for 5 hours.
    • Rinse it well at least twice. Drain water and transfer to a mixer grinder and start grinding.
    • Sprinkle water as and when the batter is dry. Grind it to a smooth fluffy batter like we grind for idli batter. Transfer the batter to a tall container.
    • Add 1 cup ragi flour to it.Mix this well first without any lumps. Then add required salt and mix well.
    • Keep covered and allow it to ferment for 8-10 hours. I left it overnight in a warm place in the kitchen. See the batter is fermented now. Mix really well. You can use this batter as such for idli.
    • Grease the idli plate with oil. Pour the batter in each hole. Before placing the idli plate pour water to the steamer then place the idli plate.
    • Steam cook for 10 mins or until a tooth pick or the back of a spoon inserted comes out clean without sticking.If it sticks then cook for few more minutes. Dip a spoon in water then carefully remove the idli using it.
    • Ragi Idli is ready to serve!

    Notes

    • I have tried grinding the batter in mixer and grinder and it works perfect every time.
    • Make sure the batter rests at least for 8 hours for it to ferment. If the climate is cold then you can set it to ferment in oven with just the light on.
    • Choose a tall container so that its right enough for the batter to rise else it might overflow.
    • Refrigerate after use. Finish off the batter within 4 days.
    Nutrition Facts
    Ragi Idli Recipe | Soft Finger Millet Idli Recipe
    Amount Per Serving (40 g)
    Calories 106 Calories from Fat 3
    % Daily Value*
    Fat 0.3g0%
    Saturated Fat 0.1g1%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.1g
    Sodium 2mg0%
    Potassium 64mg2%
    Carbohydrates 22g7%
    Fiber 1g4%
    Sugar 0.02g0%
    Protein 3g6%
    Vitamin A 0.3IU0%
    Vitamin C 0.2mg0%
    Calcium 49mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!


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    Filed Under: Breakfast Ideas, Idli Recipes, Ragi Recipes, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. Deepika

      September 21, 2018 at 11:11 am

      Can we make ragi Dosa with the same ratio.

      Reply
      • Sharmilee J

        September 27, 2018 at 5:02 pm

        yesyes

        Reply
        • Divya

          March 10, 2025 at 10:39 am

          Why does the ragi idli turn flat it’s not fuffy for me with the same proportion i didn’t add thin poha. But it was fermented well

          Reply
          • Sharmilee J

            March 18, 2025 at 7:09 am

            I am really not sure why it turned out flat. If the batter is not well fermented it may happens otherwise I am unable to tell the reason without seeing the batter.

            Reply
    2. Triveni

      April 22, 2019 at 1:42 pm

      Sharmi, try to prepare colourful idlies…

      Reply
    3. Keerthana

      July 01, 2019 at 5:45 pm

      Hi! Can we add ragi flour to the already fermented
      Idli batter to make the same?

      Reply
      • Sharmilee J

        July 03, 2019 at 6:19 am

        yes you can do that too but am not sure of proportions just try and see

        Reply
    4. kala

      July 17, 2020 at 10:03 pm

      hi Sharmilee, can i use sona masuree rice for ragi idlies.

      Reply
      • Sharmilee J

        March 04, 2021 at 7:23 am

        2 to 3

        Reply
        • Dharunya

          September 14, 2024 at 8:59 am

          Is there any substitute for flattened rice flakes .?

          Reply
          • Sharmilee J

            December 13, 2024 at 8:36 pm

            You can skip that

            Reply
    5. Usha

      September 16, 2020 at 5:09 pm

      I am going to try this… could u pass the recipe if the chutney u added in this post

      Reply
      • Sharmilee J

        September 18, 2020 at 7:52 am

        Sure will post it soon

        Reply
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