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Thursday, January 29, 2015

Ragi Idli Recipe-Soft Finger Millet Idli Recipe

Idli is one of my favorite breakfast. I make idli, dosa with all varieties of millet and rice. I alternate between rice idli, dosa and millet idli, dosa, so that no one at home will complain that I am making idli and dosa with millets alone. I love to prepare ragi dishes as no other grain has so much calcium as ragi and it is also an excellent source of iron. It helps maintain bone health and prevents osteoporosis. Ragi (known as kezhvaragu in Tamil) is an excellent food for those with low hemoglobin levels. It a good source of dietary fiber and is also gluten free. Ragi idli is a very healthy breakfast and is suitable for kids and older people. These idlis are soft, spongy and nutritious and very easy to prepare. Learn how to make Soft ragi idlis using ragi flour following this easy and healthy recipe.

Ragi Idli-Finger millet idli

Ragi Idli Recipe-Finger Millet Idli Recipe

Ragi Idli

 Prep Time : 60 mins (fermenting time not included)
 Cook Time : 20 mins 
 Serves: 4
 Recipe CategoryBreakfast-Ragi
 Recipe CuisineSouth Indian

   Ingredients needed

   Idli Rice (Idli pulungal arisi) -1 cup
   Ragi flour/finger millet flour -2 cups
   Whole Urad dal (without skin) - 1 cup
   Fenugreek/vendhayam -1/2 tsp
   Salt as needed


Wash and soak urad dal + fenugreek seeds for 4 hours. Wash and soak rice separately for 4-5 hours.

Grind urad dal adding water little at a time until smooth and fluffy. Remove and keep it in a vessel.

Grind rice adding water from time to time to a sightly coarse batter.

Now add the urad dal batter, ragi flour and salt to the rice batter and grind everything together until well mixed. The consistency of the batter should be similar to idli batter (neither too thick nor too thin).

Remove from the wet grinder and mix it well with your hands. Leave it to ferment overnight or for 7-8 hours. Use a big vessel to prevent it from over flowing as it will double while fermenting. Our Ragi Idli batter is ready.


Heat water in an idli vessel or steamer. Mix the fermented ragi idli batter well and pour a ladle of batter into the idli molds and place it inside the steamer or idli cooker.

Steam cook for 10-15 minutes or until a toothpick inserted in the center of the idli comes out clean. Once done sprinkle water and remove from the mold after 2-3 minutes.

Serve hot with sambar or chutney of your choice.

Note - The idlis were super soft and delicious without any baking soda or cooking soda. I suggest using the wet grinder to grind the batter.

You can make delicious ragi dosa also with the same batter.

More Idli Recipes

Rava Idli Recipe 

Instant Oats Idli 

Soft Idlis (regular white rice idli recipe)

Brown Rice Idli 

Foxtail Millet Idli 

Kanchipuram Idli 

Raw Rice Idli 

Vegetable Idli 

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  1. Could you please share the recipe of the lovely red chutney with the ragi idlis.


  2. Can you pl share a recipe for making instant ragi idli like adding store bought ragi flour with already made idli batter?

  3. The secret for soft idly lies in grinding the rice n ragi flour together or we can mix it later with regular batter ? If we can, pls share the ratio of regular idly batter + ragi flour


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