Ragi ( Fingermillet ) idli

Idli with sambar, chutney is the staple food of South India. Idli is made using rice, urud dhal and fenugreek . Idli is gluten free and makes a perfect wholesome meal for breakfast or dinner . Ragi is rich in calcium , protein , fiber and minerals. Ragi is good for weight loss, easy to digest and gluten free as well. Ragi idli is made by grinding whole ragi with rice ,urud dhal and fenugreek . Healthy ragi idli goes well with coconut chutney and sambar. My kids favourite is either mint or coriander chutney so, I made coriander chutney to match with it. Do try this ragi idli for your family and stay healthy!

⏲PREP TIME : 40 minutes

⏲COOK TIME : 10 minutes

🍜CUISINE : South Indian

🥘COURSE : Breakfast/ dinner

🍴YIELD : 35 to 40 idlis


Idli rice – 2 cups

Whole ragi – 1 cup

Urud dhal – 1/2 cup

Fenugreek seeds – 1 tsp

Rock salt – 1 tbsp


Soak rice, ragi , urud dhal together in a bowl and fenugreek seperately in water for 4 hours.

In a grinder, add fenugreek first followed by rice, ragi and urud dhal.

Add salt and enough water to the mixture.

Grind them finely.

When it is done, transfer the ground batter to a bowl.

Allow it to ferment for 8 hours.

Once it is fermented, mix the batter well.

Prepare the idli plates with wet cloth .

Fill in the idli plates with batter.

Steam cook idlis for 10 minutes.

When it is done, sprinkle water on the cloth along the sides of idlis .

Wait for a minute and gently scoop the idlis and transfer them to hot pack.

Relish them with sambar / chutney.


You can add any millet in place of ragi for variation.

Once the batter doubles and comes to the rim of the bowl , it indicates the fermentation is done.

Refrigerate the remaining batter after making idlis for later use.

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