Karnataka · Breakfast
Ragi Idli
ರಾಗಿ ಇಡ್ಲಿ
Ragi idli is a steamed cake made with finger millet flour and fermented rice and urad batter. Unlike instant rava idli, it develops its lift during overnight fermentation. Grind soaked rice and urad, mix in ragi flour, ferment until aerated, then steam in greased moulds until the centres are set.
- vegetarian
- vegan
- gluten-free
Ingredients
- 120 g (approximately 2/3 cup)Idli rice Organic Mandya
- 80 g (approximately 1/2 cup)Whole skinless urad dal Organic Mandya
- 120 g (approximately 1 cup)Ragi flour Organic Mandya
- 1 g (approximately 1/4 tsp)Fenugreek seeds
- 450 ml (approximately 1 3/4 cups)WaterFor grinding and mixing; add extra water separately below the steamer.
- 4.5 g (approximately 3/4 tsp)Fine salt
- 5 ml (approximately 1 tsp)Cold-pressed groundnut oil Organic MandyaFor moulds.
Method
Soak rice and urad
Soak rinsed rice, urad and fenugreek in extra water for 4 hours.
⏱ 4 hGrind grains
Grind the drained grains with 250 ml water for 5 minutes, until smooth and aerated.
⏱ 5 minMix ragi
Whisk ragi flour, salt and remaining 200 ml water into the ground batter.
Ferment batter
Ferment loosely covered around 25–30°C for 8 hours, until bubbly and risen.
⏱ 8 hPrepare steamer
Bring 750 ml (3 cups) additional water to a steady boil below the idli stand, about 5 minutes.
⏱ 5 minFill moulds
Fill sixteen lightly oiled medium moulds three-quarters full with the fermented batter.
Steam idlis
Steam over medium heat for 12–15 minutes, until a skewer comes out clean; use no pressure regulator.
⏱ 15 minRest idlis
Rest the stand outside the steamer for 5 minutes before unmoulding.
⏱ 5 min
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Preparation includes soaking and fermentation.
- Use a stand holding sixteen moulds or steam in two batches.
Serving
Serve warm with coconut chutney and sambar.
Storage
Refrigerate cooked idlis within 2 hours and use within 24 hours; steam to reheat.
Variations
- Replace 40 g idli rice with 40 g (approximately 1/4 cup) additional ragi flour for a stronger ragi flavour.
- Serve small idlis in sambar instead of chutney.
Nutrition per serving
| Energy | 289 kcal |
|---|---|
| Protein | 9.4 g |
| Carbohydrates | 57.5 g |
| Fat | 2.1 g |
| Fibre | 7.6 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
Is ragi idli made only with ragi flour?
This version includes rice and urad as well as ragi flour. Urad helps the fermented batter hold air, while rice contributes to the steamed texture. A flour-only instant idli needs a different formula and should not use these same soaking and fermentation steps.
Why are my ragi idlis heavy?
Insufficient fermentation, a very thick batter or rough mixing after fermentation can produce heavy idlis. Look for bubbles and a slight rise before steaming. Keep the batter thickly pourable and handle it gently once aerated, rather than beating out the trapped air.
Can I use whole ragi in fermented idli?
Whole ragi can be used in a separately adjusted batter, but it needs soaking and fine grinding. It also brings additional absorbed water. This recipe measures dry flour stirred into the ground rice and urad, so a direct wet-grain substitution changes the consistency.
Do ragi idlis need baking soda?
Properly fermented ragi idli batter does not need baking soda in this version. The rice and urad mixture develops bubbles during its overnight rest. If fermentation is slow, improve the warmth and allow more time rather than automatically adding an unmeasured raising agent.
Can I freeze cooked ragi idli?
Cool cooked idlis promptly, pack them in a sealed freezer container and freeze for up to one month. Steam from frozen until hot all the way through. Freeze individual portions so you can reheat what is needed without repeatedly warming the rest.
Photo: Organic Mandya · © Organic Mandya
