February 20, 2012

Ragi Idly

I was always a fan of Ragi. I used to like the "Ragi kuzhu"(Ragi porridge) which my mother used to make during "aadi" month. "Ragi kuzhu" + "thandu keerai kuzhambu", with curd and onions, a healthy and filling combination. This recipe is an easy way of including Ragi in everyday food if not at least once in a while. Originally got this recipe from a friend for Ragi dosa, then I tried idly too, which also came out quite nice.


Ragi flour (Millet flour) - 1 cup

Unfermented idly batter - 2 cups


Mix the idly batter after grinding with the ragi flour. You can add little water. The consistency should be slightly thicker than the usually batter. It should not be too thick.

Allow it to ferment overnight in a warm place.

Next day, add salt as required and mix it. Pour the batter in the greased idly plates and steam it for 10 - 12 minutes.

Serve it hot with any chutney. I served it with peanut chutney.

In the same batter you can make dosa too which is also yummy.

  • For first time, you can try this recipe with a small amount of idly batter. 
  • Adjust the amount of ragi flour as required. Usually half a cup of ragi should be correct for 1 cup of idly batter. You can try adding the flour little by little. If more ragi, the idlies may become little hard.
  • My mixing the ragi flour before fermentation, it gets mixed nicely and it tastes good.
I am submitting this recipe to OnGoing Event:Show Me Your HITS~Healthy Delights happening in Spicy Treats.. 


  1. Such a fantastic way of using ragi! I never had an idea that idlis could be drawn out of them. :)

  2. very healthy n yummy idly....nice way to use ragi...never tried idly with ragi flour...thanks for linking to the event..
    Spicy Treats
    OnGoing Event:Show Me Your HITS~Healthy Delights


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