Ragi Idli


1 cup ragi / finger millet
1/2 cup urad dal
1/2 cup raw rice / pachari
1/2 tsp fenugreek seeds
1/2 cup aval (rice flakes / beaten rice)
salt to taste


  1. In a bowl, add ragi, urad dal, raw rice and fenugreek seeds and wash well and soak for 2-3 hours.
  2. Then drain the water ( can use the same water for grinding) and keep it aside.
  3. Soak the aval / beaten rice in little water for 10-15 minutes.
  4. In a blender, add the drained ragi mix and soaked aval and grind well adding about 3/4 cup of water till smooth.
  5. Pour the batter into a bowl and add salt and keep it for fermentation for 8 hours or overnight.
  6. In an idli cooker/ steamer , take enough water and allow to boil.
  7. Grease the idli moulds with little oil  and pour the batter in the moulds.
  8. Place them in the steamer, close with a tight lid and steam cook on medium flame for about 15-18 minutes or until idlis get cooked well.
  9. Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar/ chutney…

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