📝  Ragi Idli Recipe

Ragi Idli is a steamed savory cake made using ragi flour (finger millet), often combined with semolina (rava) and curd, or added to the traditional rice-urad dal idli batter. Finger millet is a superfood loaded with calcium, fiber, iron, and amino acids.

These idlis are:

• Gluten-free

• Rich in calcium and iron

• Low glycemic index

• Light and easy to digest

Make Soft and Healthy Ragi Idli at Home – Step-by-Step Recipe (with Nutrition Facts)

When health meets taste, you get Ragi Idli — a nutritious twist on South India’s most beloved breakfast. Also known as Finger Millet Idli, this wholesome, fiber-rich dish is perfect for diabetics, weight watchers, and anyone looking for a gluten-free, protein-packed start to the day.

In this post, you’ll learn how to make soft, fluffy, and healthy ragi idlis at home with a simple recipe, step-by-step process, and nutrition details — without compromising on traditional taste!

⭐ Ingredients You Will Need

Option 1: Instant Ragi Rava Idli (No Fermentation)

• 1 cup ragi flour

• ½ cup semolina (rava/sooji)

• 1 cup curd (slightly sour)

• ¾ tsp Eno fruit salt or ½ tsp baking soda

• Salt to taste

• ¾ cup water (adjust consistency)

Optional Tempering:

• 1 tsp mustard seeds

• 1 tsp urad dal

• 1 tsp chana dal

• 1 green chili (finely chopped)

• 5-6 curry leaves

• 1 tbsp oil

🧑‍🍳 Step-by-Step Instructions to Make Ragi Idli

🔹 Step 1: Prepare the Batter

1. In a large mixing bowl, add 1 cup ragi flour, ½ cup semolina, and salt.

2. Mix in 1 cup curd and ¾ cup water to form a thick, lump-free batter.

3. Let it rest for 10–15 minutes so semolina softens.

Note: If you’re skipping semolina, use ½ cup ground urad dal paste for fermentation-based idli.

🔹 Step 2: (Optional) Prepare the Tempering

1. Heat 1 tbsp oil in a small pan.

2. Add mustard seeds, let them splutter.

3. Add urad dal, chana dal, green chili, and curry leaves. Fry until golden.

4. Add this tempering to the rested batter and mix well.

This adds a lovely aroma and crunch to the idli.

🔹 Step 3: Add Fruit Salt and Mix

1. Just before steaming, add ¾ tsp Eno (fruit salt) or ½ tsp baking soda.

2. Mix quickly and lightly in one direction. The batter will rise and become frothy.

Do not over-mix once the leavening agent is added.

🔹 Step 4: Steam the Idlis

1. Grease idli molds with a few drops of oil.

2. Pour the batter into each mold up to ¾ full.

3. Steam in a pre-heated idli steamer or pressure cooker (without weight) for 10–12 minutes on medium flame.

4. Check doneness with a toothpick — it should come out clean.

🔹 Step 5: Cool & Serve

1. Allow to cool slightly for 2–3 minutes before unmolding.

2. Serve warm with coconut chutney, sambar, or tomato chutney.

🥗 Nutrition Facts (Per 2 Medium Idlis)

These values are approximate and depend on portion size and accompaniments.

💡 Tips for Perfect Ragi Idlis

1. Don’t skip the curd – It provides acidity for leavening and adds softness.

2. Use sour curd for better taste and fermentation action.

3. If making fermented version, combine:

   • 1 cup idli rice

   • ½ cup urad dal

   • ½ cup ragi flour (add after fermentation)

4. Grease the idli plates well to avoid sticking.

5. Let the batter rest only for the time needed — once Eno is added, steam immediately.

📌 Interesting facts

Ragi Idli is the perfect balance between health and tradition. Packed with calcium, iron, and plant protein, it’s ideal for children, elders, diabetics, and fitness-conscious individuals. Whether you serve it as a breakfast, lunch, or light dinner, it’s a wholesome and filling meal you’ll feel great about.

Now that you know how to make ragi idli the easy way — soft, fluffy, and full of flavor — it’s time to put your steamer to work!