Tuesday, October 19, 2010

Ragi Idli

I first tried these Idlis using a ready-made pack of Ragi Idli mix. It turned out so good that I wanted to try making it from scratch. It wasnt really difficult the recipe is just like our normal idlis except you subsitute rice with Ragi. The Udad daal-Ragi combo is so healthy and filling, I am thinking of making it more often.


1 cup udad daal and 1 tsp Methi soaked together in water for 2 hours
2 cups ragi flour
For seasoning:
1 tbs Jeera, 3 Red chilies broken into smaller pieces, 1 tsp channa dal and oil.


1. Grind daal to a smooth consistency and add water only to help with the grinding process.
2. Add the ragi flour to the ground daal
3. Heat oil in a small pan and roast the seasoning ingredients, pour this on top of the batter
4. Add salt to the batter, mix well and leave it to ferment overnight
5. Once its fermented steam them and serve it with chutney of your choice.


  1. Great idea to use ragi,keep up the good work.Nice blog,shall visit often.

  2. is it soft and fluffy as the normal idly?