Ragi Idli


Parboiled idli rice - 2 cups

Ragi millet (whole) - 1/2 cup

Dehusked black gram - 1/2 cup

Cooked rice - 2 Tbs

Rice flakes - 2 Tbs

Salt - 2 tsp


Wash and soak parboiled idli rice, rice flakes and ragi millet in a large bowl with enough water.

Wash and soak dehusked black gram in a small bowl with enough water.

Soaking time can vary anywhere from 3 hrs -12 hrs.


Grind the dehusked black gram in a wet grinder. Reserve the water in which it was soaked to thin out the batter to a nice fluffy consistency while it is being ground. Scoop the batter into a large pot.

Next, grind the soaked parboiled rice, ragi millet and rice flakes to a nice smooth consistency. Add this to the black gram batter. Add salt and combine well.

Cover and let ferment for 12-24 hours.

Steaming the idlis:

Grease idli plates with oil. 

Heat a pressure cooker with 2-3 cups of water.

Mix the fermented batter well. Using a ladle pour enough batter into each idli mould.

Steam for 15 minutes.

Remove idli plates and let rest for 5 minutes.

Scoop idlis out with a spoon dipped in water.

Serve hot with your favourite chutney or sambar.