By Akshara
May 5, 2026
Ragi (Finger Millet) is a sustainable superfood packed with calcium and iron, making it a brilliant alternative to rice-heavy breakfasts. To ensure your Ragi Idlis aren't dense, the secret is the ratio of Urad Dal and the fermentation time. When done right, these idlis are earthy, chocolatey in colour, and incredibly pillowy, a perfect gut-friendly start to your morning.
1 cup Ragi flour 1 cup Idli rice or Idli rava 1/2 cup Urad dal 1/2 tsp Fenugreek seeds (Methi) Salt to taste
Soak the urad dal and fenugreek seeds for 4 hours. Soak the rice separately.
Grind the dal into a fluffy, aerated paste. If using rice, grind it coarsely. Mix the ragi flour into the ground paste, adding water to get a thick pouring consistency.
Add salt and let the batter ferment in a warm spot for 8–10 hours. It should double in volume and look porou
Pour the batter into greased idli moulds. Steam for 10–12 minutes on medium-high heat. Let them rest for a minute before scooping them out. Serve with a spicy tomato-garlic chutney.