Instant Ragi Idli | Soft And Spongy Ragi Idli | Finger Millet Flour Idli | How To Make Ragi Idli

Instant ragi idli is a healthy and nutritious breakfast where idlis are made with ragi flour, also known as finger millet flour. Idlis are popular South Indian breakfast served with coconut chutney and sambhar. Instant ragi idli is easy and quick to make at home.

Instant ragi idli is made with 3 basic ingredients, ragi flour, semolina, and curd. I tempered it with lentils, curry leaves, and onion to enhance the flavors. This is a great way to make idlis without fermentation. I used soda to make fluffy idlis, eno fruit salt can also be used in place of soda. Make sure to add soda or eno fruit salt just before pouring the batter in idli molds.

You may also like other similar recipes

Ragi Rava Dosa
Nachni Barfi or Ragi Burfi
Nachni Pizza Paratha
Ragi dhokla
Breakfast Recipes

Ragi is very good for health, rich in calcium, proteins and many vital nutrients. I have made ragi rava dosa, nachni pizza paratha, ragi dhokla with the ragi or finger millet flour.

To make instant idlis I first soaked ragi and semolina in curd for 10 minutes. Then added water and tempering mixed well. Added soda just before pouring it to idli molds and steamed for 12 minutes. So let see how to make instant ragi idlis from scratch at home.

Instant Ragi Idli | How To Make Ragi Idli

Ingredients                                                    16-18 Idlis

½ Cup semolina
½ Cup ragi flour (nachni flour or finger millet flour)
Salt as per taste
1 Cup curd
1 Cup water
½ Tsp soda or eno fruit salt

For Tempering
1 Tblsp oil
1 Tsp urad dal (split lentil)
One sprig of curry leaves
2 Tsp chana dal (Bengal gram)
½ Tsp mustard seeds
¼ Cup chopped onion

Method

1. First of all, take a mixing bowl and add semolina and ragi flour. Add curd to this and mix well. Keep it for 10 minutes. Meanwhile, prepare for tempering.
2. In a frying pan heat oil on the medium-low flame. Add mustard seeds, curry leaves, urad dal, chana dal and cook for one minute.
3. After a minute add chopped onion and cook for 2-3 minutes only. No need to cook till brown color.
4. After 10 minutes stir the batter and add water. Mix well and finally add the tempering. Add extra water if required to get the idli batter consistency.
5. Grease the idli plates and keep ready the idli cooker.
6. Add soda or eno fruit salt just before steaming. Stir nicely and pour the batter in idli plates. Steam for 10 minutes on medium-low flame.
7. After 10 minutes switch off the flame and allow idlis to sit for few minutes. Unmold them after that, it is easy to remove them.
8. Serve these instant ragi idlis with coconut chutney and sambhar. Enjoy this south Indian breakfast recipe.

Note

1. Always add soda just before steaming, the batter should not sit over the counter after adding soda.
2. You can keep this batter in the fridge without adding soda or eno fruit salt.

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Instant Ragi Idli | Soft And Spongy Ragi Idli | Finger Millet Flour Idli | How To Make Ragi Idli

Instant ragi idli is a healthy and nutritious breakfast where idlis are made with ragi flour, also known as finger millet flour. Idlis are popular South Indian breakfast served with coconut chutney and sambhar. Instant ragi idli is easy and quick to make at home.

5 from 3 votes

Print Pin Rate

Course: Breakfast, Main Course, Snack

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 15 minutes

Resting Time: 10 minutes

Total Time: 35 minutes

Author: Bhawana

Ingredients

• ▢ ½ Cup semolina
• ▢ ½ Cup ragi flour (nachni flour or finger millet flour)
• ▢ Salt as per taste
• ▢ 1 Cup curd
• ▢ 1 Cup water
• ▢ ½ Tsp soda or eno fruit salt

For Tempering

• ▢ 1 Tblsp oil
• ▢ 1 Tsp urad dal (split lentil)
• ▢ One sprig of curry leaves
• ▢ 2 Tsp chana dal (Bengal gram)
• ▢ ½ Tsp mustard seeds
• ▢ ¼ Cup chopped onion

Instructions

• First of all, take a mixing bowl and add semolina and ragi flour. Add curd to this and mix well. Keep it for 10 minutes. Meanwhile, prepare for tempering.
• In a frying pan heat oil on the medium-low flame. Add mustard seeds, curry leaves, urad dal, chana dal and cook for one minute.
• After a minute add chopped onion and cook for 2-3 minutes only. No need to cook till brown color.
• After 10 minutes stir the batter and add water. Mix well and finally add the tempering. Add extra water if required to get the idli batter consistency.
• Grease the idli plates and keep ready the idli cooker.
• Add soda or eno fruit salt just before steaming. Stir nicely and pour the batter in idli plates. Steam for 10 minutes on medium-low flame.
• After 10 minutes switch off the flame and allow idlis to sit for few minutes. Unmold them after that, it is easy to remove them.
• Serve these instant ragi idlis with coconut chutney and sambhar. Enjoy this south Indian breakfast recipe.

Notes

1. Always add soda just before steaming, the batter should not sit over the counter after adding soda.
2. You can keep this batter in the fridge without adding soda or eno fruit salt.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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