Ragi idli
Ragi idli

Smita Joshi



Prep Time

: 30

Cooking Time

: 15



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 4.3 g
Sat Fat 0.671 g
Salt 178.0 mg
Sugars 0.671 g
  • Other Items
  1. Rice – 1 1/2 cup
  2. Urad Dal – 3/4 cup
  3. Ragi Flour – 1.5 cup
  4. Salt to taste
  5. Water 1 cup
  6. Baking Soda – 1/2 tsp
  7. Oil 2 tbsp
  1. Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours.
  2. Once they are soaked, grind them separately by adding little water at a time to a smooth paste. Transfer them to a large container.
  3. Now add in ragi flour and salt. Mix well. Cover and let it ferment overnight.
  4. The next morning, the batter would be risen, fold it well. Add in baking soda and mix well.
  5. Now grease idli moulds and pour ladleful of batter into each mould and place it in a steamer. Steam it for 8 to 10 mins till it is done. Insert a skewer to check.
  6. Remove it and leave it to cool for 5 mins, take a spoon, dip it in some water, slide it under the idli, they wil just pop out.
  7. Place these idlies in hot case and serve hot with tomato chutney.