By Garima Johar
July 24, 2026
Traditionally, idlis are made with a rice and dal-based batter. However, if you are shifting to a millet-forward diet, you can make your South Indian plate healthier by making ragi idlis in just 5 simple steps.
½ cup urad dal ¼ teaspoon fenugreek seeds 1 cup ragi flour Salt to taste Water for soaking and grinding
Rinse and soak urad dal and fenugreek seeds. Grind them to make a smooth batter.
In a separate grinder, blend the ragi flour with a little water to make a thick paste.
Mix the urad dal batter and ragi paste with water. Let it ferment overnight.
Grease the idli moulds, pour the batter, and steam for about 15 minutes.
Take the ragi idlis out and serve with coconut chutney and sambar.