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    Home

    Ragi Idli Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

    82
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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.

     

    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.

    Table of Contents

    • About Ragi Idli Recipe
    • 📖 Recipe Card
    • Ragi Idli Recipe | Finger Millet Idli Recipe
    • Ragi Idli Recipe Step by Step Pictures
    • Tips & Tricks

    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

     
    1. Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours. CHECK NOTES.
    2. Once they are soaked, grind them separately by adding little water at a time to a smooth paste. Transfer them to a large container.
    3. Now add in ragi flour and salt. Mix well. Cover and let it ferment overnight.
    4. The next morning, the batter would be risen, fold it well. Add in baking soda and mix well.
    5. 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.
    6. 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.
    7. 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.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe Card

    Ragi Idli Recipe | Finger Millet Idli Recipe

    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.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Fermenting Time: 8 hours hours
    Total Time: 8 hours hours 45 minutes minutes
    Servings: 6 servings

    Ingredients

    • 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

    Instructions

    • 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 idlies in hot case and serve hot with tomato chutney.

    Notes

    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.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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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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    82
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    Aarthi

    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!

    Reader Interactions

    Comments

    1. Nazreen

      at

      U have a nice steamer

      Reply
    2. vidhya

      at

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

      Reply
    3. Catherine

      at

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

      Reply
    4. Anonymous

      at

      Should v add fenugreek while soaking urad dhal?

      Reply
    5. Aarthi

      at

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

      Reply
    6. Aarthi

      at

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

      Reply
      • deepa

        at

        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
    7. Kamala Kirthika

      at

      Is it necessary to add baking soda?

      Reply
    8. Aarthi

      at

      @Kamala KirthikaIt makes idlies more softer

      Reply
      • sudha

        at

        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
    9. Anu

      at

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

      Reply
    10. Anupama Hiremath

      at

      Instead of fenugreek seeds can v add poha

      Reply
    11. Aarthi

      at

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

      Reply
    12. Anupama Hiremath

      at

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

      Reply
    13. Anonymous

      at

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

      Thanks
      Gayathri

      Reply
    14. Aarthi

      at

      @Anonymousyes u can do like that too.

      Reply
    15. Anonymous

      at

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

      Reply
    16. Aarthi

      at

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

      Reply
    17. Anonymous

      at

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

      Reply
    18. Aarthi

      at

      @Anonymousyes 1.5 measns 1 and a half cup

      Reply
    19. Muni Raja

      at

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

      Reply
    20. Pia

      at

      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

      Reply
    21. Aarthi

      at

      @Piayes u can use any rice

      Reply
    22. Sandya Kumari

      at

      Thanks for giving Sarkari Result Great article you write.

      Reply
    23. shifny

      at

      Can i use whole ragi seeds rather than powder

      Reply
      • Aarthi

        at

        u have to grind it along with rice then

        Reply
    24. Aarthi

      at

      @shifnyyes u can use

      Reply
    25. sindhukk

      at

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

      Reply
    26. lodha bellezza

      at

      i love food nice info about food.
      Lodha bellezza Hyderabad

      Reply
    27. Brigade Buena Vista

      at

      Your blog is very informative. Nice post.
      Brigade Buena Vista

      Reply
    28. onlysupermarket Hyderabad

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      very healthy food.
      online Grocery Shopping Hyderabad

      Reply
    29. sindhukk

      at

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

      Reply
    30. EliteLinkinsofts solutions

      at

      edli with samber is good combination.
      Web Designing Company in Hyderabad

      Reply
    31. Gnaneshwar N

      at

      Tamil special edli.
      creative template

      Reply
    32. Swastik Loans

      at

      nice blog.thanks for sharing with us for financial services in hyderabad click Swastik Financial Services

      Reply
    33. Pallavi Vivekanandan

      at

      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

      Reply
    34. Ambily Manoj

      at

      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

        at

        It is urad dal. The dal which we use for dosa and idli batter

        Reply
    35. Deepha

      at

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

      Reply
    5 from 2 votes (2 ratings without comment)

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