By Garima Johar
March 10, 2026
Have you been eating the same kind of idlis? Give the South Indian staple a healthier spin by swapping the rice with ragi flour. You’ll then get smooth and fluffy gluten-free ragi idlis for a healthy meal.
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.