Ragi Idli Recipe

ragi idli recipe

Ragi Idli Recipe: Idli is a popular breakfast recipe that is enjoyed in most South Indian households for breakfast. This ragi idli has a ragi flour twist that makes it even more healthy and nutritious.These nutrient-dense ragi idli, also known as finger millet idli, are a delicious way to incorporate the superfood finger millet into your diet. Here’s how you can make them (vegan, gluten-free).

Ragi idli is a type of steamed cake made from finger milets and urad dal. Idli is traditionally made with urad dal and idli rice. Ragi idlis are simply variations on basic idlis in which rice is replaced with ragi. There are numerous ways to make these. Most south Indian households that are trying to eat healthier may have their own recipe for ragi idlis.

Ragi is currently causing quite a stir in the world of health and nutrition. The gluten-free superfood is high in iron, calcium, and protein and is an essential part of the Indian diet. Indians ate a variety of grains, pulses, and legumes long before wheat and maida became dominant in our diets. Ragi (or Nachni) is a course-flavored millet that is still popular in some parts of the country, and its versatility has long piqued the interest of foodies. 

Any Idli, as such, is very healthy because it is steamed and filling. Idli made from the superfood Ragi is extremely nutritious. Ragi is high in fibre and low in fat, making it the most recommended food by dietitians. It’s an excellent diabetic-friendly dish. It is also a weight watchers’ dream. It fills you up nicely and is low in calories.

If you are concerned that these idlis will become hard due to the use of ragi, trust me and give them a try!! These fluffy, soft, spongy, and light Ragi Idlis are made with rice flour. The addition of methi seeds and a fistful of poha will make a huge difference. The same batter can be used to make dosas and paniyaram.

Ragi Idli Recipe Essentially, this is a steamed idli recipe made with finger millet. Finger millet idli goes well with coconut chutney and sambar.

Ragi is a staple food in Karnataka and the state’s largest crop, accounting for approximately 58 percent of total production. Raagi is also known as ragi, finger millet, and kezhvaragu. This idli is made with only three ingredients: semolina, raagi, and curd. Don’t forget to add baking soda to make the idli extra fluffy and soft. Furthermore, you can make ragi idli more nutritious by combining ragi flour with prepared idli batter and fermenting overnight.

In addition, I’d like to highlight some key suggestions for the perfect soft and spongy ragi idli. To begin, soak rava and ragi flour in sour curd. Second, make sure to thoroughly toast the rava, or else the idli will become sticky and hard. Finally, just before steaming, add the baking soda. Idlis will not be spongy if this is not done. Finally, you can make idlis by adding tempering to the batter. While tempering, you can add mustard seeds, green chilies, ginger, and carrot to the idli batter.

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Ragi Idli Recipe Card:

ragi idli recipe

Ragi Idli Recipe

Ragi idli is a nutritious and tasty idli made with finger millet flour (nachni or ragi flour). Ragi is a millet grain that has numerous health benefits. As a superfood, it is beneficial to both children and adults.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Breakfast
Cuisine South Indian
Servings 16 idlis


  • 1 cup  semolina / bombay rava / sooji
  • 1 cup  ragi flour / finger millet / kezhvaragu
  • salt to taste
  • 1 cup curd / yogurt  (sour)
  • 1 cup water  (add as required)
  • 1/4 tsp  baking soda / cooking soda


  • First, dry roast the rava for 2-3 minutes on medium heat.
  • Allow them to cool completely before preparing the idli.
  • Place the dry roasted rava in a large mixing bowl.
  • Ragi flour can also be added.
  • Add salt and curd to taste.
  • Depending on the thickness of the curd, add water as needed.
  • Allow to soak for 30 minutes after a thorough mixing.
  • After 30 minutes, thoroughly combine the ingredients and, if necessary, add more water. to the consistency of idli batter
  • Just before steaming, add a pinch of baking soda and whisk until frothy.
  • Brush the plates with oil and immediately pour the batter into the idli plate. The batter should not be rested.
  • As with other idlis, steam it for 8-10 minutes on medium heat.
  • Allow it to rest for 5 minutes before unmoulding.
  • Finally, serve with coconut chutney and sambar while still hot.
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  • First and foremost, always add baking soda / eno fruit salt just before steaming.
  • In addition, if you are preparing a large quantity, you can add baking soda in batches and steam them.
  • Furthermore, you can prepare the batter ahead of time and store it in the refrigerator. Remember to add baking soda just before steaming.
  • Finally, steam the idlis on medium heat until they are soft.


Is Ragi Idli nutritious?

Aside from rice, people make idli with rava, ragi flour, and other healthy ingredients. Ragi or finger millet, in particular, is an excellent weight-loss cereal. This whole grain is high in fibre and gluten-free, making it an excellent choice for people with lactose intolerance.

What are Ragi’s health benefits?

  • Ragi Health Advantages: A Holistic Breakfast Food
  • Essential Amino Acids are supplied.
  • Helps with a Gluten-Free Diet.
  • Increases bone density.
  • Controls blood sugar levels.
  • It is used to treat anaemia.
  • Improves Nervous System Function
  • Improves heart health.

Who should not consume Ragi?

It is not recommended for people who have kidney problems. Higher ragi consumption raises oxalic acidity in the body. As a result, patients suffering from kidney stones and unary issues should try to avoid eating this type of food.

Is ragi bad for your kidneys?

Myth: Ragi Malt is beneficial to one’s health and regulates body temperature. Yes, ragi malt does help regulate body heat. It is an excellent beverage for combating rising temperatures. Malt is high in potassium and should not be consumed on a daily basis if you have ESRD.

Does Ragi cause weight gain?

The best part about incorporating ragi into your daily diet is that it is gluten-free. Gluten is a major contributor to weight gain. Gluten-free foods, particularly those high in fibre, can help you lose weight faster. It is an excellent source of nutrition for people with celiac disease.

Can I eat Ragi on a daily basis?

According to some research, ragi may have a lower impact on blood sugar levels than other refined grains due to its higher fibre content. Consuming more dietary fibre helps to stabilise blood sugar levels and may even help to prevent diabetes.

Is Ragi harmful to the thyroid?

Avoid foods that disrupt your thyroid – Ragi, red radish, pears, strawberries, canola oil, and other foods have been found to contain goitrogenic compounds. As a result, it is best to avoid these foods as well.

Can I eat Ragi at night to lose weight?

Ragi can be consumed at any time of day or night, promoting good sleep and resulting in rest and weight loss. Ragi, in fact, is a good source of iron. A simple ragi porridge made with ragi flour is an easy way to consume ragi. This is quite tasty and can also be enjoyed by children.

Is Ragi hard to digest?

Ragi contains a lot of iron, so it’s good for people who have low haemoglobin levels. It is beneficial to the stomach and digestion. Ragi is low in fat and gluten free, making it easy to digest. As a result, it is given to babies as their first food in the form of ragi porridge.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

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