Ragi Idli | Finger Millet Idli | Kezhvaragu Idli-How to make-Step by step photos & Video

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


  • Wash and Soak Ragi, rice, urad dal,& fenugreek seeds over night or 8 hours separately.
  • Put all ingredients in a grinder, grind to smooth batter .
  • Then add salt & mix well & leave it for fermentation (8 hours aprx).
  • Grease idli paltes with sesame oil, pour batter, cover lid & steam it for 10 min.
  • Serve hot with tomato, coconut or green chutney.


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

How to make ragi idli video

How to make Ragi idli- Step by step [Simple, Easy]

Ragi idli ingredientsRagi idli ingredients

Soaked ragiSoaked ragi

soaked ricesoaked rice

Soaked urad dalSoaked urad dal

soaked fenugreek seedssoaked

Add soaked ragi Add soaked ragi

Add riceAdd rice

Add fenugreek seedsAdd fenugreek seeds

Add Urad dalAdd Urad dal

Add water, grind to smooth batterAdd water, grind to smooth batter

Now its readyNow its ready

Transfer ragi batter to a bowlTransfer ragi batter to a bowl

Add salt, mix wellAdd salt, mix well

Leave this ragi batter for fermentation[Apr 8 hours]Leave this ragi batter for fermentation[Apr 8 hours]

After fermentationAfter fermentation

Grease idli plates with sesame oilGrease idli plates with sesame oil

Pour batterPour batter

Place it in idli cooker, cover lid & steam it for 10 minPlace it in idli cooker, cover lid & steam it for 10 min

After steamingAfter steaming

Soft & spongy idli readySoft & spongy idli ready

Ragi idliRagi idli

Finger millet idli ready, serve hot with tomato chutneyFinger millet idli ready, serve hot with tomato chutney

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