How to make 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.

Sanjeev Kapoor

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

Ragi Idli Recipe Card


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 : 8-10 hour

Cook time : 11-15 minutes

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 ½ 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.

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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.