How to make Ragi Idlis?


  • 1/4 cup ragi flour
  • 1/4 cup semolina (suji)
  • 1/4 cup water
  • Salt to taste
  • 2 teaspoons oil
  • 1/2 teaspoon urad dal (split black gram)
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • 1 green chili, finely chopped
  • 1/2 inch ginger, grated
  • 4-5 curry leaves
  • 1 teaspoon Eno fruit salt
  • 1 medium-sized onion, sliced
  • 1/2 capsicum, sliced
  • 1 tablespoon sambar masala
  • Salt to taste
  • Lemon juice, as needed


  1. In a mixing bowl, combine ragi flour, semolina, water, and salt. Mix well to form a smooth batter. Set aside.
  2. Heat oil in a small pan. Add urad dal, cumin seeds, and mustard seeds. Let them splutter.
  3. Add asafoetida, green chili, ginger, and curry leaves to the tempering. Saute for a minute and then remove from heat.
  4. Pour the tempering into the ragi batter and mix well. Cover the batter and let it rest for 15 minutes. If the batter thickens, adjust the consistency by adding water as needed.
  5. Meanwhile, grease idli plates with oil. Boil water in a steamer.
  6. Just before steaming, add Eno fruit salt to the ragi batter and mix gently.
  7. Pour the prepared batter into the idli molds. Place the molds in the steamer and steam for 10-12 minutes on high heat.
  8. Once done, switch off the heat and let it sit for 5 minutes before opening the steamer lid.
  9. After 5 minutes, remove the lid and let the idlis cool slightly. Using a wet spoon, scoop out the idlis from the molds.
  10. In a separate pan, heat a little oil. Add sliced onion and capsicum. Saute for a few minutes until they are slightly softened.
  11. Add sambar masala, salt, and lemon juice to the sauteed veggies. Mix well.
  12. Serve the hot ragi idlis with the sauteed veggies on top.

One serving of ragi idli approximately contains:

  • Calories: 170Kcal
  • Protein: 4g
  • Carbohydrates: 21g
  • Fat: 7g

For more recipes: Click hereHow to make healthy ragi Upma

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