How to make Ragi Idli - The plain idli turned into a nutritious one with ragi flour.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Finger millet (ragi / nachni) flour, Split skinless black gram (dhuli urad dal)

Cuisine : Tamil Nadu, Kerala

Course : Snacks and Starters

Ragi Idli Recipe Card

Ragi Idli

You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

For more recipes related to Ragi Idli checkout Instant Ragi Uttapam, Ragi Biscuits. You can also find more Snacks and Starters recipes like Mac and Cheese Pops, Aloo Wadiyan With Garlic Honey Chilli Sauce, Paneer Steak with Red Wine Reduction, Oatmeal Cookies.

Prep Time : 3.30-4 hour

Cook time : 8-10 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ragi Idli Recipe

  • Finger millet (ragi / nachni) flour 1 cup

  • Split skinless black gram (dhuli urad dal) soaked for 4 hours and drained 1/2 cup

  • Idli rawa soaked 1 cup

  • Oil 1 tablespoon + for greasing

  • Mustard seeds 1 teaspoon

  • Curry leaves 10-12

  • Green chillies finely chopped 1 teaspoon

  • Salt to taste

  • Baking soda a pinch


Step 1

Grind black gram with a little water into a smooth paste.

Step 2

Drain idli rawa and place in a bowl. Add black gram paste and mix well.

Step 3

Add millet flour and mix well. Cover the bowl and keep it in a warm place to ferment for 8 hours.

Step 4

Heat oil in a non-stick pan, add mustard seeds and curry leaves and sauté for 1 minute. Add green chillies and sauté for ½ minute. Add this tempering to the fermented batter along with salt and baking soda and mix well.

Step 5

Heat sufficient water in a steamer. Grease idli moulds with some oil.

Step 6

Pour a ladleful of batter in each mould, place them in a steamer, cover and steam for 12-13 minutes.

Step 7

Remove idlis from the moulds and serve hot with your choice of chutney.