Instant Ragi Idli

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Instant Ragi Idli

Instant Ragi Idli is a delectable and nutritious steamed cake made from ragi (finger millet), roasted semolina, and yogurt.

Idli is a beloved breakfast recipe enjoyed by many Indian families. There are numerous traditional and instant variations of this wholesome and satisfying South Indian dish. My instant Ragi Idli recipe requires only five ingredients and is both healthy and quick to prepare.

Serve this idli with chutney, podi, or sambar for a complete meal.

Ragi, also known as Nachni in Marathi, Madua in Bengali, and Kezhvaragu in Tamil, is a type of finger millet rich in essential nutrients and health benefits. It aids in weight loss, improves digestion, lowers the risk of heart disease, decelerates aging, and helps manage various diseases.

With its vital nutrients, ragi is regarded as a comprehensive food, making this idli recipe an ideal way to start your day healthily.

Other recipes you might like to try are Rice Idli,

Idli (Rice Rava),

Hyderabadi Spot Idli,

Tatte Idli,

Fried Idli/ Masala Fry,

Sambar,

Paruppu Rasam/Toor Da Rasam,

Coconut Chutney and

Tomato Onion Chutney.

Ingredients

1 cup ragi flour
½ cup fine roasted semolina
1 cup plain yoghurt
Salt to taste
1 teaspoon baking soda

Directions

Step-1

Mix together ragi flour, semolina, yoghurt and ½ cup of water until well combined.

Let the batter rest for 10 minutes.

Step-2

After 10 minutes, add salt and baking soda. Check for the batter consistency and add some water if needed. The batter should be similar to idli batter. Slightly thick, but pourable.

Step-3

Put some water in an Idli vessel and put it on medium heat. Oil the Idli plate and gently fill the rounds with the batter. Put it inside the Idli vessel and let it steam for 8-10 minutes.

Serve hot with your favourite chutney and sambar.

Tips & Variations

You can add finely chopped vegetables like carrot, cabbage, zucchini and French beans to the batter.
You can also add green chilli ginger paste to enhance the taste of the Idli.
Should the idli batter become slightly thin, incorporate 1 or 2 teaspoons of ragi flour to achieve the desired consistency.
Baking soda can be substituted with Eno or soda bicarbonate.
Gradually add water to achieve a thick, pourable consistency.
Allow the idlis to cool for 1-2 minutes before removing them from the plates/moulds to prevent breaking. If time is short, gently pour a little water on the back of the idli plate and use a sharp spoon to ease them out of the mould.