By Garima Johar
June 5, 2025
The South Indian favourite idlis can be given a gluten-free spin by using protein-rich ragi flour. The millet flour is packed with essential nutrients and also adds a smooth texture and flavour to the regular idlis.
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 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.