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.

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.