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40 Comments

  1. One of the best recipes that I have come across in a long time is this Ragi Idli. It is wholesome, tasty as well as yummy.5 stars

  2. Wonderful idly Dassana. Very clear instructions given. Dassana, can I use ½ cup of finger millet instead of 1 cup?
    Thank you Dassana.5 stars

  3. Hi Dassana , thank you so much for the recipe. Superb soft ragi idli were made and loved it, as I have started becoming vegan and gluten free.5 stars

  4. Hi Dasana,

    Do you have recipe for any instant ragi idli like instant rava idli?

    Thank you,
    Garima

  5. H..I tried this ragi idli recipe, i must tell you it was perfect, soft and fluffy.
    Great recipe.5 stars

  6. Hi, I’m not Indian so not familiar with idlis. Can this batter or mixture be used to make pancakes as well?

    1. yes you can use this batter. in fact we make dosa with idli batter. dosa is not exactly a pancake but more like a crepe. but you can use the ragi idli batter to make pancakes.

  7. Thank you so much for this recipe.I tried it,n it came out super soft n fluffy Ragi idli.Yummy n healthy too.5 stars

  8. Hi I already have fermented idly batter. How much of it should I use to mix with the ragi flour and water mixture? Thanks.

    1. you can add 1 cup ragi flour to 2 cups of idli batter. adding ragi directly will make the batter very thick & lumpy and you won’t be able to mix well. so i suggest to mix ragi in some water and then add this ragi solution to the idli batter. the mixing will be easier.

  9. Madam ur recipes are so simple and easy to follow. I once detested cooking but now I love ur blog. Thanks so much5 stars

  10. Hi dear .. I tried your ragi idli recipe.. It came out really well. I added Lil jaggery to it.Thank you for the recipe.5 stars

    1. you can add jaggery. but add after the batter is fermented, just before steaming idlis. keep the batter slightly on the thicker side as after adding jaggery, the batter becomes a bit thin.

  11. Hi healthy recipe!
    I have a question, I have ragi seeds instead of flour. So how to use ragi seed in ragi idli batter?

    1. you will need to soak the ragi seeds in water for at least 5 to 6 hours. use about 1/4 to 1/3 cup of ragi seeds. then grind them with enough water till they are smooth. later grind the urad dal and rice. mix all the three batters well and allow to ferment overnight.

  12. nice recipe. I have one doubt like we need to prepare ragi idlis in short period of time. idli batter is ready. Now i mix ragi flour in luke warm water and then add to idli batter and let it set for couple of hours. So can i used the batter after couple of hours?4 stars

    1. animesh, when you mention idli batter is ready, it means idli batter is fermented or freshly ground? if the batter is already fermeneted, then just mix the ragi+warm water solution in the batter and keep only for 30 minutes. then you can start making the idlis. if not, then add the ragi solution and atleast keep the batter to ferment for 6 to 7 hours.

  13. Hi,

    I just add ragi flour in the idli batter just an hour before preparoing idlis and it really comes out very soft ,colorful n tasty too…..

  14. Hi,the ragi idli looks very healthy! I have a small clarification.
    I already have fermented idli batter and ragi flour separately. Can I mix both these and make idlis?