Ragi(Finger Millet) Idly

I haven’t got requests for a recipe like how I did for this one. Since when this went on my Instagram feed, I have been getting requests to share the recipe. I’m feeling so excited about it!

I used to make only dosas and porridge using Ragi or Finger Millet. My mum said she made idlis for a change and everyone liked it at home. She asked me to give it a try too. We are having a week of holidays for Ramadan and what’s the best time to try new recipes than holidays?  Working day breakfasts are had (read as gulped/stuffed) in minutes while running for the cab. Only during holidays we get to have hot and elaborate breakfast without any rush and finish off with a coffee or tea. Writing down that statement itself gives me happiness ! 🙂

Okay now, the recipe. We are not adding any rice to the batter, it will be a good breakfast or dinner for people who are looking for less carb food. They are nutritious and filling that will keep you going till the next meal.

What you need

  • Ragi or Finger Millet – 1 cup
  • Urad dhal – 1/4 cup
  • Fenugreek seeds – 1 or 2 spoons
  • Salt

How to

  • Wash ragi 2-3 times in running water to discard any dust or stones.
  • Soak it for a minimum of 4 hours.
  • Soak urad dhal and fenugreek seeds together in a separate bowl for the same amount of time.
  • Grind them in a mixie adding required water to dosa batter consistency.
  • Let it ferment overnight.
  • Add required salt and make idlis in an idli pot.
  • Serve hot with any chutney of your choice. Coconut chutney or sambar would be best to had with.
Ragi Idli with coconut chutney


  • Above mentioned measurements serves 8-12 idlis. Multiply the quantity accordingly.
  • Idlis are best when served hot. Store it in a thermal casserole if serving later.
  • Don’t grind urad dhal very fine. Let it be a little coarse so that idlis come out soft and fluffy.

Let me know how you liked the Ragi idlis in the comments below.

10 thoughts on “Ragi(Finger Millet) Idly

  1. Ragi Idli is one thing I do want to try more! I have made them just once and looking forward to try it again. Yours look wonderful! 😊 I haven’t yet tried making without the regular rice. Your pics make me a bit more more bold. It’s a relatively easier way to have some millets I agree! 🙂


    1. Prepare the idly batter in way you usually do, mix with readymade ragi flour (1 cup batter, 1 cup ragi flour) and allow to ferment. Then make into idlis.


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