Sailu's Network:
Indian recipes food blog with a focus on Andhra cooking
Indian Recipes food blog of Indian food, Andhra recipes, Indian vegetarian recipes and non vegetarian recipes, You will also find Indian snacks, bakes, Indo Chinese recipes, tiffin and dinner recipes.
"It is wise to be open to the counsel and suggestions of those who have more experience, even if you don't like their presentation. What they've learned through the years of trial and error can save you a lot of time and trouble."

Ragi Idli

Print version of Ragi Idli

Ragi Idli

ragi idli
Ragi Idli with Tomato Chutney

Last week, I prepared Ragi Idli for our morning breakfast and served it with Tomato Pachadi. I cannot emphasis enough the nutritional value of Ragi and it makes sense to include this humble grain (finger millet) in our daily diet. There are many Indian recipes using ragi flour include Ragi dosa, Ragi Malt, Ragi Roti and Ragi Mudde to name a few. In rural India, this poor man’s grain is extensively cultivated and consumed by the rural folks because of its nutritional value (high protein with low glycemic index) and affordability.

Today’s Ragi Idli recipe is a tasty alternative to the traditional South Indian breakfast, Idli. A healthy Indian breakfast that is full of fiber, low carb, filling and tasty. Could you ask for more? :)

ragi idli recipe
Healthy Indian breakfast dish prepared using Ragi flour

Ragi Idli Recipe

Prep time: 15 min
Cook time: 15 min
Yield: 5
Main Ingredients: ragi


  • Urad dal - 1/2 cup, soak in water for 2 to 3 hours
  • Cream of rice - 1 cup (Idli rava)
  • Ragi flour - 1 cup
  • Salt - 1/2 tsp
  • Cooking soda - pinch


  1. Soak urad dal for about 2 to 3 hrs. Soak the idli rava in water separately for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4 cup of water.
  2. Squeeze out the water from the cream of rice and add to the ground urad dal batter. Add the ragi flour and mix. Mix well till well combined.
  3. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
  4. After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis.
  5. Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
  6. Serve with sambar or chutney of your choice.


  • Similar to Rava Idli, you can add tempering to the ragi idli batter. Heat 2 tsps oil, add 1/2 tsp mustard seeds and allow to splutter. Add a tsp of urad dal, a tsp of chana dal and allow the dal to turn red. Add a tsp of grated ginger,2 chopped green chilies and few curry leaves. Saute for few seconds and turn off heat. Add to the fermented ragi idli batter and prepare idli.
  • To check if the idlis are done, wet finger and touch the surface of the steamed idli. If it does not stick to your finger, the idlis are done.

Kickstart your day with a healthy Indian breakfast dish, Ragi Idli with Tomato pachadi. Learn how to make nutritional ragi flour recipes for breakfast

All images and content on Sailu's Kitchen are copyright protected | Please Ask First
Tagged as: ,
Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email
Enter your email address:
Follow me on Google Plus by visiting my profile

By • Apr 3rd, 2013 • Category: All Recipes, Indian Breakfast Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, South Indian Recipes

  • shakilha

    Can you please, share the recipe for the tomato pachadi that i see in the picture??? It looks DEEEElicious and i love those… Please & THNQ

  • lavanya

    What is crea of rice? can you more specific?

    • Sailu | Indian Food

      It goes by the name rice rava, idli sooji or cream of rice. Its a very fine granular form of ground rice. Please do not mistake it for biyyam rava.

    • Charu

      It is also called idli rava in tamil nadu..

    • Eks

      I think cream of rice is nothing but broken rice (just a fancy name created by marketers to charge fancy prices in foreign countries). It is called “arisi rava” in Tamil. It consists of coarsely broken rice sold as such, and used for rice idly, etc. You can take some dry rice and break it into coarse bits in your mixer to turn it into arisi rava.

      • Sailu | Indian Food

        Arisi Rava is not as fine as cream of rice. Arisi Rava is different from Idli Rava.

      • Vanaja Parsha

        Can we use idly rice instead of cream of rice?

  • saritha

    Sailu, your presentation is lovely! Your photo, with the chutney and curry leaves, made the brown idli look more appealing.

  • mahi

    Can we use whole grain ragi instead of flour. What about sprouted ragi..will it give the same taste.

    • Eks

      You can’t use the whole ragi grains as such, but you can certainly grind it into ragi flour and then use the flour. That is what we used to do once upon a time, with wheat, red chillies, etc: take it to the mill and grind it ourselves. We can be sure of better quality and no adulteration, but more work is involved. But nowadays such flour mills have disappeared. You can try to dry grind it finely in your mixer at home, but it is much more convenient to simply buy the flour.

  • nithi

    what is cream of rice .is it the rava we use for uppma