By Shreya Sarpal
April 11, 2026
Soft, slightly nutty ragi idlis bring a twist to your regular breakfast, combining fermented goodness with millet richness for a light, fluffy bite that feels both homely and nourishing.
1 cup ragi flour 1 cup idli rice ½ cup urad dal ½ tsp fenugreek seeds Salt to taste Water as needed
Soak idli rice, urad dal, and fenugreek seeds separately for 6 hours, then grind into a smooth batter and mix with ragi flour.
Add water as needed to achieve a thick pouring consistency and mix well until lump-free.
Cover and ferment the batter overnight or for 8-10 hours until it rises slightly.
Add salt, mix gently, and pour the batter into greased idli moulds.
Steam for 10-12 minutes, then cool slightly before removing and serving hot.