Ragi Idli Recipe – Easy Finger Millet & Semolina Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Ragi Idli Recipe – Easy Finger Millet & Semolina Steamed Cakes

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your family’s meals. And honestly, these Ragi Idlis are a total game-changer. They’re fluffy, delicious, and packed with nutrients – a win-win, right? I first made these when I was trying to increase the millets in my kids’ diet, and they’ve been a hit ever since! Let’s get cooking.

Why You’ll Love This Recipe

These aren’t your average idlis. We’re combining the goodness of ragi (finger millet) with semolina for a delightful texture and a boost of health benefits. They’re super easy to make, perfect for a quick breakfast, and a fantastic way to introduce millets to your family. Plus, they’re naturally gluten-free and easily adaptable to vegan diets!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ¾ cup ragi flour (finger millet flour) – about 90g
• ¾ cup unroasted rava/suji (semolina) – about 100g
• 1.5 cups curd (yogurt) – about 360ml
• ¼ tsp baking soda
• Salt to taste
• Water, as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ragi Flour (Finger Millet Flour) – Health Benefits & Selection

Ragi is a nutritional powerhouse! It’s rich in calcium, iron, and fiber. When buying ragi flour, look for a good quality, finely ground flour. It should have a slightly earthy aroma. You can find it at most Indian grocery stores or online.

Rava/Suji (Semolina) – Using Roasted vs. Unroasted

I prefer using unroasted rava (suji) for this recipe. It gives the idlis a softer texture. Roasted rava will work in a pinch, but the idlis might be slightly coarser.

Curd (Yogurt) – Full Fat vs. Low Fat & Regional Variations

Full-fat curd gives the best results for soft idlis, but you can use low-fat curd if you prefer. Just be aware that the texture might be slightly different. In South India, you’ll often find people using slightly sour curd, which adds a lovely tang. Feel free to experiment!

The Role of Baking Soda in Idli Making

Baking soda helps to give the idlis a nice, fluffy texture. Don’t skip it! It reacts with the curd to create air bubbles, making the idlis light and airy.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the ragi flour, semolina, salt, and curd. Mix everything well until it’s nicely combined.
2. Now, gradually add water, a little at a time, while stirring. You want to achieve a batter consistency that’s similar to idli batter – thick but pourable.
3. Once you’re happy with the consistency, stir in the baking soda. Give it a gentle mix.
4. Let the batter rest for 5-10 minutes. This allows the baking soda to activate and the flavors to meld.
5. While the batter rests, boil water in your idli steamer pot. Grease the idli plates generously with oil or ghee – this is super important to prevent sticking!
6. Gently pour the batter into the idli molds. Don’t overfill them, as the idlis will rise.
7. Steam for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Turn off the heat and let the idlis cool for about 2 minutes in the steamer. Then, gently remove them using a spoon.

Expert Tips

A few little things that can take your Ragi Idlis to the next level:

• Don’t overmix the batter: Overmixing can develop the gluten in the semolina, resulting in denser idlis.
• Use warm water: Using slightly warm water can help activate the baking soda more effectively.
• Grease well: Seriously, don’t skimp on the oil or ghee for the idli plates!

Achieving the Perfect Idli Texture

The key to fluffy idlis is the right batter consistency and allowing the baking soda to work its magic. The batter should be thick enough to hold its shape but pourable.

Troubleshooting Common Idli Issues (e.g., dense idlis)

• Dense Idlis: This usually happens due to overmixing the batter or not enough baking soda.
• Idlis Sticking to the Plates: Make sure you grease the plates very well.
• Idlis Not Cooking Through: Ensure your steamer has enough water and the heat is on medium-high.

Fermentation – Does Ragi Idli Batter Need Fermentation?

Unlike traditional rice idli batter, ragi idli batter doesn’t need fermentation. The baking soda provides the necessary lift. However, if you want a slightly tangy flavor, you can let the batter ferment for 6-8 hours in a warm place.

Variations

Let’s get creative!

• Vegan Ragi Idli: Substitute the curd with plant-based yogurt (like almond or soy yogurt).
• Gluten-Free Ragi Idli (Confirmation): This recipe is naturally gluten-free as long as you use certified gluten-free semolina.
• Spice Level – Adding Green Chilies or Black Pepper: My friend loves adding a finely chopped green chili or a pinch of black pepper to the batter for a little kick.
• Festival Adaptations – Navratri/Vrat Friendly Ragi Idli: Skip the baking soda during Navratri/Vrat fasting and use rock salt (sendha namak) instead.

Serving Suggestions

Ragi Idlis are delicious with:

• Tomato chutney
• Coconut chutney
• Sambar
• A dollop of ghee

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage.

FAQs

Let’s answer some common questions!

What is Ragi and why is it good for me?

Ragi, also known as finger millet, is an ancient grain that’s incredibly nutritious. It’s a great source of calcium, iron, fiber, and antioxidants. It’s also gluten-free and has a low glycemic index, making it a good choice for people with diabetes.

Can I make Ragi Idli without curd? What can I substitute?

While curd adds to the softness, you can try substituting it with beaten rice paste (soaked and ground rice) or even mashed banana. The texture might vary slightly.

How do I prevent the idlis from sticking to the plates?

Greasing the idli plates generously with oil or ghee is the key! You can also lightly dust the plates with rice flour after greasing.

Can I make the batter ahead of time? How long will it keep?

You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. However, the baking soda might lose some of its potency, so the idlis might not be as fluffy.

What is the best chutney to serve with Ragi Idli?

Honestly, any chutney you like! But a classic tomato chutney or a fresh coconut chutney are always a good choice.