By Garima Johar
July 1, 2026
Idlis are traditionally made by fermenting a rice and dal-based batter. To make them healthier, what’s better than using the ancient grains and whipping up millet idlis? Here’s a quick recipe to make ragi 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 till you get a smooth consistency.
Blend the ragi flour with a little water separately 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 fermented batter, and steam for about 15 minutes.
Take out the ragi idlis and serve with nariyal chutney and sambar.