Breakfast/ Kids Special

Soft Ragi Idli recipe (without using rice)

Ragi idli with sambar chutney and tea

Learn how to make soft ragi idli-A popular South Indian breakfast dish.

Soft Ragi Idli

Nutritious and protein packed idli made using finger millet/ragi
Cook Time 15 mins
Soaking time 5 hrs
Servings 4


  • 1 and 1/2 cups Ragi/Finger millet
  • 1/2 cup Urad dal
  • 1/3 cup Poha/Aval
  • 1/2 tsp Fenugreek seeds
  • Salt to taste
  • Water as required


  • Wash and soak ragi,urad dal and fenugreek seeds together in plenty of water for about 4 to 5 hours.After the soaking time give a quick rinse and set aside.Meanwhile soak the poha for about 20 to 30 minutes.
    In a blender add the drained ragi,urad dal ,fenugreek seeds and poha with just enough water to grind to form a smooth and thick batter.Transfer the batter into a large bowl.Add salt and mix well until combined.Allow this batter to ferment for about 12 to 14 hours depenting on room temperature.
  • Once the batter is fermented,pour the batter into greased idli molds .
  • Cover and steam for about 15 minutes .Allow to cool for 1 or 2 minutes before removing the idlis from the molds.
    Serve with chutney,sambar.


  • 1 cup=250 ml
  • This batter can also be used to prepare dosas.In that case add more water to attain a pouring consistency.
  • The leftover batter can be refrigerated for upto 3 days.

Serve ragi idli with coriander chutney, chutney powder  ,sambar, or coconut chuntney

ragi idli with tea sambar and chutney

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