Ragi Idli Recipe

Name: Ragi Idli Recipe | Finger Millet Idli Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 525 min
Ingredients: Rice - 1 1/2 cup (I used idli rice); Urad dal / Whole Ulundu Paruppu - 3/4 cup; Ragi Flour - 1.5 cup; Salt to taste; Water as needed; Baking Soda / Cooking Soda - 1/2 tsp; Oil for Greasing Idli Moulds

September 13, 2022 By Aarthi 39 Comments

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Ragi Idli Recipe with step by step pictures. Soft Finger Millet Idli Recipe made with ragi, urad dal and fenugreek seeds. Healthy and wholesome idli.

TABLE OF CONTENTS

1. About Ragi Idli Recipe

2. Ragi Idli Recipe | Finger Millet Idli Recipe

3. Ragi Idli Recipe Step by Step Pictures

4. Tips & Tricks

Ragi Idli Recipe

Adding millets in your diet is really good. But how to add it, we cannot just eat it as it is, or make the boring kanji and have it again and again. Then how, i got the answers, lets make them into our favorite idlies and dosas. this way they taste so good and your kids and family will never find these amazing stuffs are inside these. You have to check my Thinai Dosa & Thinai Idly.

About Ragi Idli Recipe

These ragi idli are so easy to make. The main thing about making a batter is time, because you have to soak it for 4 to 6 hours, then grind it, then ferment it..But this is half that time, specially if you follow my secret trick, which i have mentioned in the notes section. You can soak and grind the batter in just 40 to 45 mins. You cannot skip on the fermenting process, because that what makes this idlies so soft.

These idli came out so soft, i even made dosa by adding some more water to the batter, the dosa came out so crispy and delicious. I will do a separate post for that, or else this post will get so big..I hope you will try this out and let me know how it turned out.

Ingredients for Making Ragi idli Recipe

Rice - 1 ½ cup ( I used idli rice)
Urad dal / Whole Ulundu Paruppu - ¾ cup
Ragi Flour - 1.5 cup
Salt to taste
Water as needed
Baking Soda / Cooking Soda - ½ tsp
Oil for Greasing Idli Moulds

How to Make Soft Ragi Idli

Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours. CHECK NOTES.
Once they are soaked, grind them separately by adding little water at a time to a smooth paste. Transfer them to a large container.
Now add in ragi flour and salt. Mix well. Cover and let it ferment overnight.
The next morning, the batter would be risen, fold it well. Add in baking soda and mix well.
Now grease idli moulds and pour ladleful of batter into each mould and place it in a steamer. Steam it for 8 to 10 mins till it is done. Insert a skewer to check.
Remove it and leave it cool for 5 mins, take a spoon, dip it in some water, slide it under the idli, they will just pop out.
Place these idli in hot case and serve hot with tomato chutney.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Ragi Idli Recipe Step by Step Pictures

Measure rice, urad dal and ragi flour

Soak urad dal and rice..
CHECK NOTES FOR THE SECRET TRICK TO MAKE SOAKING FASTER

Urad dal is soaked

rice too

First take dal in a blender

grind them little

add some water

make it into a fine puree

transfer that to a container

Now in the same blender, take rice

grind it a little

add water

make it into a smooth paste

pour that into the dal mix

add ragi flour

some salt

mix well

done

cover and let it ferment

now it is fermented

add some baking soda

mix well

grease a idli mould well

pour the ragi batter in each mould

done

time to steam

place it in a steamer

cover and steam

once done, remove it

use a skewer to check whether the idlies are done

dip a spoon in some water

run the sides of the idli

it will slide easily this way

tada

store it in hot case

serve with tomato chutney

It was so soft and fluffy

Tips & Tricks

1)This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.

2)The batter should be thick, not thin or runny.

3)Dal and Rice should be ground till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie.

4)Dont add too much baking soda than mentioned, or it will affect the colour, texture and taste of idli.

5)Use a large container when you are fermenting, because my batter risen too much and a little over flowed.

6)Dont steam the idli more than 15 mins, or it will dry up.

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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Comments

Nazreen

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U have a nice steamer

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vidhya

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Looks yummy, trying it today itself.. thanks a lot

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Catherine

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This is so interesting and intriguing. I never had anything like this and think it is wonderful.
Blessings, Catherine

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Anonymous

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Should v add fenugreek while soaking urad dhal?

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Aarthi

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@AnonymousThis recipe dont need fenugreek seeds in this recipe, if you want to add just add it with urad dal when soaking.

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Aarthi

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@AnonymousThis recipe dont need fenugreek seeds in this recipe, if you want to add just add it with urad dal when soaking.

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- deepa
  
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  I lke ur recipes a lot .. d best way of cooking u teach step by step .. n ragi idli is my fav .. thnkz a ton to share d recipe
  
  Reply
Kamala Kirthika

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Is it necessary to add baking soda?

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Aarthi

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@Kamala KirthikaIt makes idlies more softer

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- sudha
  
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  The main idea about fermenting and the resultant rising of the batter is to create holes in the idli( due to release of carbon di oxide formed during fermentation process) while steaming. Only if the batter hasn't risen well, it is necessary to add baking soda.
  
  Reply
Anu

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First wan to say thnx in lots for all des recipes.
Hv tried many recipes n came out wid good results

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Anupama Hiremath

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Instead of fenugreek seeds can v add poha

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Aarthi

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@Anupama Hiremathno it will affect the texture i hope. i haven't tried it so far

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Anupama Hiremath

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@Aarthi
Hey thnx Aarathi
D above comment is also mine as Anu

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Anonymous

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Can I add ragi to already fermented batter and follow the remaining process?
Wilk it make any difference.

Thanks
Gayathri

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Aarthi

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@Anonymousyes u can do like that too.

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Anonymous

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Thank you for this recipe. Can I use split urad daal instead of the whole urad? How much of a difference will that make?

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Aarthi

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@Anonymousu can use split, it will not turn that fluffy. but still it will work.

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Anonymous

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Hi. Would like to know if 1.5 means one and a half in your recipe. Was a little confused with the measurements.

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Aarthi

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@Anonymousyes 1.5 measns 1 and a half cup

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Muni Raja

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Thank you so much your article representation so good for easily understanding and navigation. Thanks and regards sarkari result

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Pia

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thanks for the amazing recipe. i really want to try it for the weekend, however I had a question - can I use basmati or brown rice instead of the idly rice? thanks alot. pia

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Aarthi

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@Piayes u can use any rice

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Sandya Kumari

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Thanks for giving Sarkari Result Great article you write.

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shifny

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Can i use whole ragi seeds rather than powder

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- Aarthi
  
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  u have to grind it along with rice then
  
  Reply
Aarthi

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@shifnyyes u can use

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sindhukk

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Awesome information to me because I'm looking for this article thank you so much Regards: Sarkari Result

Reply
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i love food nice info about food.
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Your blog is very informative. Nice post.
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very healthy food.
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sindhukk

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Thanking you so much for this great information. You did wonderful work.SarkariResults

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edli with samber is good combination.
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Gnaneshwar N

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Tamil special edli.
creative template

Reply
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Pallavi Vivekanandan

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Hello ma'am, came across your ragi idly recipe , it's looking very tasty and healthy. I've just one doubt... Can I add ragi flour to existing idly batter ??? Or should I start the process from the first ?? Tia

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Ambily Manoj

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Hi Aarthi,
Liked your posts. Iam from Kerala. I have a doubt on what you mentioned about " parippu ". Is that kadalaparippu or normal parippu which we use in sambar ?
And if we avoid that ingredient will it affect the texture ?

Reply
- Aarthi
  
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  It is urad dal. The dal which we use for dosa and idli batter
  
  Reply
Deepha

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OMG!! Tried this recipe today....came out really well...so soft and fluffy idlis...Thanks to you Aarthi for this wonderful recipe!

Reply