Ragi Idli | Finger Millet Idli | Kezhvaragu Idli

Ragi Idli By

Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Tomato chutney or sambar | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes


  • Whole ragi - 3 cups
  • Whole Urad Dal - 3/4 cup
  • Fenu greek seeds - 1 tbsp
  • Salt to taste
  • Water As Needed


  • Wash and Soak urad dal, fenugreek seeds & ragi over night separately.
  • Grind to nice batter then add salt & mix well and allow it for fermentation (8 hours aprx).
  • Make idli as usual.
  • Serve hot with tomato, coconut or green chutney.


  • Don’t use rice. Rice might make the idli harden.


  • Any boiled and sautéed vegetables topping can be done on Ragi idli.

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