Ragi Idli is a healthy variation of the traditional South Indian idli, made by combining ragi flour (finger millet) with fermented rice-urad dal batter. Soft, fluffy, and nutrient-rich, it’s a perfect breakfast for weight management and overall wellness.
Ragi (finger millet) is a super grain, packed with calcium, iron, and dietary fibre. Incorporating it into everyday meals helps improve bone strength, regulate blood sugar, and boost satiety. Ragi Idli is a wholesome twist to the classic idli, retaining the same fluffy texture while being healthier and more nutrient-dense.
The recipe uses fermented batter made with rice and urad dal, into which ragi flour is mixed just before steaming. This ensures the idlis are light and airy. They are best paired with coconut chutney, sambar, or podi (spiced lentil powder).
Naturally gluten-free, low in fat, and high in complex carbs, Ragi Idlis are excellent for diabetic-friendly, weight-loss, and heart-healthy diets.
Soak & grind
Soak rice and fenugreek seeds together for 5–6 hours. Soak urad dal separately for 4 hours. Grind dal into a fluffy batter and rice into a smooth paste. Mix both.
Ferment batter
Cover and leave in a warm place for 8–10 hours until fermented and doubled in volume.
Add ragi flour
Stir 1 cup ragi flour into the fermented batter with a little water to get idli batter consistency. Add salt.
Steam idlis
Grease idli moulds. Pour batter and steam for 12–15 minutes until a toothpick comes out clean.
Serve
Serve hot with coconut chutney, sambar, or podi.
Yes, mix ragi flour with semolina, yogurt, and eno (fruit salt) for an instant version.
Yes, soak whole ragi, grind with rice and dal, then ferment.
Yes, they are calcium-rich and great for bone development.
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