Ragi Idli

A regular idli-sambhar breakfast is super healthy, but this one takes it a notch higher! Ragi flour makes it more nutritious and gives it a lovely earthy colour, taste and texture which are unmatched. You can also toss them with a tempering for an additional twist. This recipe is from FoodFood TV channel

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Ragi Idli
Main Ingredients Finger millet (ragi / nachni) flour, Split skinless black gram (dhuli urad dal)
Cuisine Tamil Nadu, Kerala, , ,
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Ragi Idli

  • 1 cup Finger millet (ragi / nachni) flour
  • ½ cup Split skinless black gram (dhuli urad dal) soaked for 4 hours and drained
  • 1 cup Idli rawa soaked
  • Oil 1 tablespoon + for greasing
  • 1 teaspoon Mustard seeds
  • 10-12 Curry leaves
  • 1 teaspoon Green chillies finely chopped
  • to taste Salt
  • a pinch Baking soda


  1. Grind black gram with a little water into a smooth paste.
  2. Drain idli rawa and place in a bowl. Add black gram paste and mix well.
  3. Add millet flour and mix well. Cover the bowl and keep it in a warm place to ferment for 8 hours.
  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.
  5. Heat sufficient water in a steamer. Grease idli moulds with some oil.
  6. Pour a ladleful of batter in each mould, place them in a steamer, cover and steam for 12-13 minutes.
  7. Remove idlis from the moulds and serve hot with your choice of chutney.

Nutrition Info

Calories 1742
Carbohydrates 318.4
Protein 56.7
Fat 26.9