Looking for a healthy ragi idli recipe that’s soft, fluffy, and perfect for breakfast? Learn how to make fermented finger millet idlis with urad dal and poha — a nutritious South Indian staple packed with calcium, iron, and fiber. This soft ragi idli is a great alternative to regular rice idlis — it’s gluten-free, high in calcium, and rich in fiber, keeping you full and energized throughout the day. Unlike instant recipes, this version is...
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In a large bowl, add ragi, idli rice, and methi seeds. Rinse thoroughly and soak with enough water for 5–6 hours.
In another bowl, add urad dal, rinse well, and soak for 5–6 hours.
In a separate bowl, add thick poha, rinse, and soak for 30 minutes before grinding.
Drain water from soaked urad dal and poha.
In a wet grinder or blender, add urad dal and poha with a little water. Grind until smooth and fluffy. Transfer to a large bowl.
In the same jar, grind soaked ragi and rice mixture until smooth, adding water as needed.
Combine both batters and mix well with clean hands to help natural fermentation.
Cover the bowl and place it in a warm or dark spot for 8 hours or overnight.
The batter should rise and turn slightly airy. Once fermented, add salt and mix gently.
Grease idli plates with butter or ghee to prevent sticking.
Pour fermented batter into the moulds.
In a steamer, add water and bring to a boil. Place idli stand inside, cover, and steam for 10–12 minutes on medium heat.
Let it rest for 2 minutes after steaming. Carefully unmould the soft ragi idlis using a spoon.
Serve hot ragi idlis with coconut chutney, tomato chutney, or sambar for a complete meal.
Use whole urad dal for fluffier texture.
Always mix the batter with your hand before fermenting to boost yeast action.
Ferment in a warm, dark place for best results.
If the batter looks too thick, add 2–3 tbsp water before steaming.
To make instant ragi idli, use curd and eno instead of fermentation.
Can I make ragi idli without rice?
Yes! Simply skip the idli rice and increase ragi to 2 cups. The texture will be slightly denser but still healthy and delicious.
Can I skip fermentation?
You can make instant ragi idli by adding 1 cup curd and ½ tsp eno just before steaming.
How to store leftover ragi idli batter?
Keep the batter in an airtight container in the refrigerator for up to 3 days. Stir gently before use.
Why is my ragi idli hard?
Hard idlis usually mean the batter wasn’t fermented enough or was too thick. Always ferment in a warm place and keep the consistency medium-thick.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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