Instant Ragi idli for healthy breakfast

About This Recipe

Enjoy a hearty and healthy start to your day with this Instant Ragi Idli recipe — a perfect blend of taste, nutrition, and convenience. Made using ragi flour (finger millet) and semolina, this dish is packed with essential nutrients like calcium, iron, and fiber, making it ideal for growing kids, fitness enthusiasts, diabetics, and anyone seeking a wholesome meal.

Unlike traditional idlis that require overnight fermentation, this instant version is quick and easy to prepare — just mix, steam, and serve! The result is soft, fluffy idlis with a mild nutty flavor and earthy aroma, keeping you full and energized for hours.

Pair it with fresh coconut chutney, spicy sambar, or idli podi for a delicious South Indian breakfast that’s both satisfying and nourishing.

Ingredients

1 cup Ragi Flour (Finger Millet Flour)
1 cup Suji / Semolina
½ cup Curd (Yogurt)
1 tsp Salt
¼ tsp Eno (Fruit Salt) or Baking Soda
¾ cup Water (for batter)
1 tbsp Water (to activate Eno)
2 tbsp Oil (for greasing and mixing)
1 bowl Sambar (for serving)

Instructions

Step 1

In a mixing bowl, add the ragi flour and semolina.Mix it and then add curd, salt, and water and mix again without any lumps. Let it rest for 10 to 15 minutes.

Step 2

When the batter is resting, you can parallelly do this task.
Grease the idli plates with oil.
Also put the steamer on the gas adding sufficient water in it. Now add the eno/baking soda, salt and oil to the ragi idli batter. Add two more tbsps of water and mix thoroughly.

Step 3

Pour a ladle full of batter into each mold in the idli tray. Stack the idli trays and place them inside the idli cooker or steamer.Close the idli cooker and steam the idlis over medium heat for 10 minutes. After 10 minutes, turn off the heat and let it sit for 5 minutes.

Step 4

Then open the idli cooker and take out the idli trays. Wait for a couple of minutes and slowly remove the idlis from the tray with a wet spoon or knife.

Step 5

Serve Instant ragi idli warm with chutney, idli podi or with sambar. Here I have served it with hot sambar. Enjoy!!!

References-courtesy cooking pad