Ragi Idli

4.34 from 3 votes

These nutritious ragi idli or finger millet idli are super delicious and a great way to include superfood finger millet in your diet. Here is how to make these (vegan, gluten-free).

Here are some more South Indian recipes to relish for your breakfast – Healthy Instant Beetroot Oats Idli, Rava Upma, Rava Pongal, Egg Dosa, and Moong Dal Dosa

Ragi idli served on a plate.
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About This Recipe

Ragi Idli is a nutritious and delicious steamed cake made using finger millet flour (ragi or nachni), urad dal (husked and split black lentil), and idli rawa.

Idli is one of the most popular breakfast recipes, that is relished in most South Indian households for their breakfasts. This ragi idli has a twist of ragi flour, that makes this dish even more healthy and nutritious.

These ragi idlis are one of my favorite breakfasts, as I can prep for the batter beforehand and I only have to steam it while cooking. The batter lasts in the fridge for a good 3 to 5 days.

This Ragi Idli is,

  • Vegan
  • Gluten-free
  • Healthy
  • Tasty
  • Easy to make
  • Perfect for breakfast

Ingredients

Ragi idli ingredients.

To make this idli recipe, you just need 5 ingredients – Urad Dal, Idli Rawa, Ragi Flour, Salt, and Baking Soda. Idli rawa is different than regular rawa as it is made up of rice. You can buy it on amazon here.

These ingredients are easily available in any grocery store nearby or online.

How to make Ragi Idli?

Wash 1 cup white whole urad (husked black lentil) 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 3-4 hours in a medium-size mixing bowl.

Soaked whole urad.

Soak 1 and ½ cup of idli rawa in 3-4 cups of water in another medium size mixing bowl.

Soaked idli rawa.

Once the whole urad is soaked, drain the water and add the soaked lentil to the medium jar of a grinder. Add ¼ cup water and grind to make a smooth paste. Keep scraping the sides of the jar while grinding.

Urad added to a grinder.

Transfer the urad paste to a large mixing bowl.

Smooth paste made.

Drain the water from Idli rawa using a soup strainer and add it to the urad paste.

Soaked idli rawa added to teh urad paste.

Add 1 cup ragi flour to the bowl and mix well using a spoon.

Ragi flour added to the bowl.

Cover the bowl with a lid and keep it in a warm place for 8-10 hours to ferment. You can keep the bowl inside the oven if it is cold outside. The mixture will double in size after it is properly fermented.

Fermented batter.

Add 2 teaspoon salt and ¼ teaspoon cooking soda to the mixture and mix well.

salt and cooking soda added to the bowl.

Keep an idli steamer filled with water over high heat. Grease idli plates with oil and fill the cavities with the batter. 

Batter poured in idli molds.

Steam the idli for 10-12 minutes on high heat. Once done, take out the idlies from the plate by sliding a butter knife underneath them. Serve hot with sambar and chutney.

Ready ragi idli.

Frequently Asked Questions

How to make these with ENO?

You can also make this recipe by replacing cooking soda with ENO. ENO has cooking soda as one of its ingredients and it works perfectly when it comes to recipes like this.

How to make Instant ragi idli?

Instant ragi idli is just like rava idli. Semolina or sooji is soaked in yogurt and ragi flour is added to this mixture. There is no need for fermentation in this recipe and it can be made instantly.

To make it, dry roast 1 cup semolina or sooji until slightly browned. Remove on a plate and cool completely. Add roasted semolina, 1 cup ragi flour, salt to taste, and 1 cup yogurt in a bowl and mix well. Cover and keep the bowl aside for 15 minutes. Add some water to make an idli-like batter. Now make idli using this batter.

Can we make dosa with same batter?

Yes, you can thin out the same batter out by adding a little water. Adjust the consistency and make hot and crisp ragi dosas out of this batter. You can also make uttapam and paniyaram using the same batter.

Benefits of Ragi

Ragi or finger millet, is an enriching ingredient, as it is full of calcium and fiber.

It goes without saying that the consumption of ragi aids in weight loss, regulates the sugar level of blood, combats anemia, acts as a relaxant and reduces the chances for stroke.

Serving Suggestions

Ragi ki idli just like any other South Indian tiffin recipes, goes well with sambar and white coconut chutney.

You can even serve it with tomato pachadi or red chilli coconut chutney. Idli powder mixed with some ghee or gingelly oil.

Storage Suggestions

Make ragi idli fresh, as they taste the best when served right out of the steamer, but in case you have leftovers cover them in foil paper or keep them in an air-tight container and store them in the fridge for 3 to 4 days. Microwave them until nice and warm before serving.

You can also freeze these in airtight containers for upto 3 months.

I will recommend you to store the ragi idli batter instead and make fresh Idlis when you want to serve. The batter will last in the fridge for 3 to 5 days if stored properly in an air-tight container.

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These nutritious ragi idli or finger millet idli are super delicious and a great way to include superfood finger millet in your diet. Here is how to make these.
4.34 from 3 votes

Ragi Idli Recipe

These nutritious ragi idli or finger millet idli are super delicious and a great way to include superfood finger millet in your diet. Here is how to make these.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8 people

Ingredients 

  • 1 cup whole white urad (husked black lentil)
  • 1 and ½ cup idli rawa
  • 1 cup ragi flour
  • 2 teaspoon salt
  • ¼ teaspoon cooking soda
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Instructions 

  • Wash 1 cup white whole urad (husked black lentil) 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 3-4 hours in a medium-size mixing bowl.
  • Soak 1 and ½ cup of idli rawa in 3-4 cups of water in another medium-size mixing bowl.
  • Once the whole urad is soaked, drain the water and add the soaked lentil to the medium jar of a grinder. Add ¼ cup water and grind to make a smooth paste. Keep scraping the sides of the jar while grinding.
  • Transfer the urad paste to a large mixing bowl.
  • Drain the water from Idli rawa using a soup strainer and add it to the urad paste.
  • Add 1 cup ragi flour to the bowl and mix well using a spoon.
  • Cover the bowl with a lid and keep it in a warm place for 8-10 hours to ferment. You can keep the bowl inside the oven if it is cold outside. The mixture will double in size after it is properly fermented.
  • Add 2 teaspoon salt and ¼ teaspoon cooking soda to the mixture and mix well.
  • Keep an idli steamer filled with water over high heat. Grease idli plates with oil and fill the cavities with the batter. 
  • Steam the idli for 10-12 minutes on high heat. Once done, take out the idlies from the plate by sliding a butter knife underneath them. Serve hot with sambar and chutney.

Notes

Replace the whole urad with urad dal if you wish to.
You can also make this recipe by replacing cooking soda with ENO.
ENO has cooking soda as one of it’s ingredients and it works perfectly when it comes to recipes like this.

Nutrition

Calories: 245kcal, Carbohydrates: 46g, Protein: 12g, Fat: 1g, Saturated Fat: 1g, Sodium: 584mg, Potassium: 92mg, Fiber: 7g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 4mg
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12 Comments

  1. How to make ragi idlis with reg batter. I grind regularly. Also how much ragi flour to be used. Proportion.

  2. Thanks, I tried this ragi idli recipe and was satisfied. It came out soft and fluffy accompanied with carrot chutney.

  3. i am culinary student and just saw this amazing recipe of Ragi idli. This is going to benefit me lots in future. Thank you vey much.

    1. It’s a slightly thicker Sooji.You get it in most grocery stores. If not, just replace with normal sooji.