How to make Ragi Idli -

Ragi grains may be small but they have plenty of health benefits, therefore idlis made with ragi flour are ideal for growing children

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Finger millet flour (ragi atta), Yogurt (दही)

Cuisine : South Indian

Course : Snacks and Starters

Ragi Idli

Ragi Idli Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Ragi Idli Recipe

  • Finger millet flour (ragi atta) 1 cup

  • Yogurt 1/2 cup

  • Split skinless black gram flour (dhuli urad dal atta) 1 cup

  • Salt to taste

  • Green peas , shelled as required

  • Tomato , cut into small triangles as required

  • Carrot , cut into thin strips as required

  • Coconut chutney to serve

  • Sambhar to serve


Step 1

Take yogurt in a bowl, add ⅓ cup water and whisk well. Add ragi flour and whisk well. Add ½ cup water and whisk till a smooth batter is formed.

Step 2

Add split skinless black gram flour and whisk again. Add ¾ cup water and whisk till a lump free batter is formed. Cover and set aside to ferment for 8-10 hours.

Step 3

Heat sufficient water in a steamer.

Step 4

Add salt into the fermented batter and mix well.

Step 5

Take a non-stick idli mould and pour batter into each cavity upto ¾ full. Arrange some green peas, tomato triangles and carrot strips on top of the batter.

Step 6

Place the idli mould in the steamer, cover and steam for 10 minutes or till the idlis are completely done.

Step 7

Remove the idli mould and allow to cool slightly. De-mould the idlis and serve warm with coconut chutney and sambhar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.