Ragi Idly


5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 9 cookbooks   This recipe has been viewed 11395 times

Calcium rich ragi idli is healthier and more nutritious than the regular idli.

Add your private note

Ragi Idly recipe - How to make Ragi Idly

Preparation Time:    Cooking Time:    Total Time:     Makes 1 serving
Show me for serving

  1. Soak urad dal for about 2 to 3 hrs.
  2. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4 cup of water.
  3. Soak the idli rava in water separately for an hour before mixing with urad dal batter.
  4. Squeeze out the water from the rice semolina and add to the ground urad dal batter. Add the ragi flour and mix. Mix well till well combined.
  5. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
  6. After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis.
  7. Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
  8. Serve with sambar or chutney of your choice.

Member Photo
This recipe was contributed by shalinivenkatesh on 24 Nov 2020

Know more about this member, Click Here
Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Low Calorie Snacks

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Ragi Idly
 on 24 Nov 20 12:45 PM

I had tired your recipe and it was just awesome to have ragi idli. I had one doubt, can we use normal rawa instead of idli rawa.
| Hide Replies
Tarla Dalal    This is a member contributed recipe and not Tarla Dalal recipe. But we suggest you use idli rawa only.
24 Nov 20 07:57 PM
Ragi Idly
 on 24 Nov 20 12:44 PM

Ragi Idly
 on 08 Jan 17 12:22 AM

The batter is fermented so is it necessary to add soda bicarb? Soda bicarb would destroy all the vitamins created during the process of fermentation, isn''t it so?
| Hide Replies
Tarla Dalal    Hi Esji, This recipe is a member contributed recipe and not a Tarla Dalal recipe, so the member hopefully will answer to you shortly.
09 Jan 17 08:35 AM