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Instant Ragi Idli
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Instant Ragi Idli

Instant Ragi Idli - A nutritious and healthy breakfast made with ragi flour , curds and semolina.
Course Breakfast
Cuisine Indian, South India
Keyword Bachelor's Cooking, Breakfast_Ideas, Diet, Healthy
Prep Time 8 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 4 person
Calories 164kcal
Author Muktha H S


  • Flat Pan
  • Idli moulds
  • Pressure Cooker Or Steamer


  • ½ cup Ragi Flour / Finger Millet flour
  • ½ cup Regular Rava / semolina
  • ¾ cup Curds
  • ½ cup Water
  • 1 teaspoon Salt
  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Jeera/Cumin Seeds
  • 1 tablespoon Chana Dal
  • 1 tablespoon Urad Dal
  • 1 tablespoon Cashew halves , optional
  • 1 teaspoon Green Chili , finely chopped
  • 1 sprig Curry leaves , chopped
  • ¼ teaspoon Coriander leaves
  • Cup Carrot , grated
  • teaspoon Baking Soda


  • Heat 1 tablespoon of oil in a flat pan.
  • Add mustard seeds and cumin seeds , once it starts to splutter add cashews
  • Add Chana Dal and urad dal and saute till cashews and dals turns light golden brown.
  • Now add in chopped green chilly and curry leaves and mix .
  • To this add regular rava / semolina and fry on a medium heat for 2 minutes.
  • Add ragi flour and continue to roast on a medium heat for 3-4 minutes.
  • Turn off the heat / stove. Remove pan from the stove and set aside for the mixture to cool down.
  • After cooling , add in salt , coriander leaves and grated carrot.
  • Mix well everything .
  • Add curds and water , stir and mix well , so that there are no lumps.
  • Keep it covered aside for minimum 10 minutes or more to rest .
  • Whilst , keep water for boiling to steam idlis . Also grease idli plates with oil and set aside.
  • After 10-15 minutes, ragi and rava would have absorbed water and batter would be very tight.
  • Add ¼- ⅓ cup of curds and 1 - 2 tablespoon of water if needed and mix well everything to a Idli batter consistency.
  • Place ladle full of idli batter on each section of greased idli plates/ molds , tap the molds to level the batter.
  • Now place the stacked idli plates into a steamer and steam for 10 -12 minutes only. Give standing time of minimum 5 minutes before remove idli's from plates. Alternatively you can cook idli in a pressure cooker without closing pressure (weight) .
  • Remove Idli plate from steamer , wet the base of idli plate with cold water and remove idli's. Serve Idli hot with Tomato Chutney or Bombay Saagu.



Calories: 164kcal