Fluffy South Indian Ragi Idli Recipe

About this recipe

Fluffy South Indian Ragi Idli combines the wholesome goodness of ragi (finger millet) with the traditional flavor of fermented batter to create a light and nutritious breakfast option. Perfectly steamed to retain its soft texture and mildly tangy taste, these idlis are packed with fiber and nutrients, making them ideal for a healthy lifestyle. Served with coconut chutney or sambar, this dish is a comforting way to start the day while staying true to South Indian culinary traditions.

Ingredients

• 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
• 1 kg Idli Rice
• 500 g Urad Dal
• 200 g Fenugreek Seeds
• 1 box Baking Soda
• 200 ml Mustard Oil
• 100 g Salt

Instructions

1. 1. Wash and soak the idli rice, urad dal, and fenugreek seeds in separate bowls with water for 4-6 hours.
2. 2. Grind the urad dal and fenugreek seeds into a smooth paste using minimal water; transfer to a large mixing bowl.
3. 3. Grind the idli rice into a slightly coarse batter and combine with the urad dal paste.
4. 4. Add the ragi flour to the batter, mix well to ensure no lumps, and adjust consistency to a thick pouring texture.
5. 5. Cover the bowl and let the batter ferment overnight or for 8-10 hours in a warm place until it doubles in size.
6. 6. After fermentation, add salt and baking soda to the batter, mixing gently to retain the air bubbles.
7. 7. Grease idli molds with oil, pour the batter into each mold, and steam in an idli steamer for 12-15 minutes until soft and cooked through.
8. 8. Let the idlis cool for a couple of minutes before removing them from the molds; serve warm with coconut chutney or sambar.