Instant Ragi Idli – Idli made with ragi flour (finger millet flour) and suji (semolina).
It’s a popular South Indian breakfast which is served with peanut chutney or coconut chutney.
I love cooking with ragi and some of my favorite ragi recipes are Ragi Dosa, Ragi Roti and Ragi Mudde.
These Ragi Rava Idlis
- require no fermentation
- can be made instantly
- can be enjoyed for breakfast or lunch
- a great alternative to regular idli
How to make Instant Ragi Idli ?
1 & 2 – In a large bowl combine ragi flour, semolina, salt, curd and water. Mix it well and rest the batter for 20 – 30 minutes.
3 – While the batter is resting do the tempering. Heat a small pan add oil and add urad dal and cumin seeds. Fry till dal turns light brown. Add cashew, ginger, finely chopped green chili and curry leaves. Fry for a minute and add a pinch of asafoetida and turn off the stove.
4 – After 20 minutes add this tempering to the ragi-rava mixture. Mix it well. Check for the batter consistency and add some water if needed. The batter should be similar to idli batter. Slightly thick, but pourable.
Add eno and little water on top of the eno to activate it. Mix it.
Grease your idli plates with oil/ghee/cooking spray.
After the eno is added, you will almost immediately see bubbles in the batter.
Immediately pour a ladle full of batter in to idli moulds and steam them.
Steaming the Idli –
If using idli steamer– steam them on high for 10 – 11minutes. Remove once the pressure releases naturally.
If using instant pot – add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli stand and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 minutes. Once the timer is done, turn off the instant pot and remove the idli after 5 minutes.
If using traditional pressure cooker- do not place the whistle and steam them for 10 minutes.
To check if the idli is done, if you stick a knife into the idli and it should come out clean. After you remove the idli mold from the steamer, let rest for 2-3 minutes before removing the idli.
SERVING SUGGESTIONS:
Ragi Idli tastes best with peanut chutney or ginger chutney.
STORING & REHEATING:
Ragi Idli stays fresh for 3 days in the refrigerator. To reheat the idli, place them in a microwave safe bowl. sprinkle litlle water on the top, close the lid and microwave for 2 -3 minutes.
Frequently Asked Questions –
What can I replace Eno with?
You can use ¼ teaspoon baking soda
Can I skip yogurt?
No. Yogurt is very important to use as we are not fermenting the batter.
What can I replace Ragi with?
Jowar flour or Oats flour.
More Idli Recipes –
If you tried this Ragi Idli, do share your feedback in the comment section below. For more recipes, follow me on Facebook, Pinterest and Instagram
Instant Ragi Idli | Ragi Rava Idli
Ingredients
- ½ cup ragi flour
- ½ cup suji (semolina)
- ½ cup plain yogurt
- ½ cup water or as needed
- 1 teaspoon salt or as per taste
- ½ teaspoon eno
Tempering Ingredients –
- 2 teaspoon oil
- ½ teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 tablespoon chopped cashew
- 1 spring curry leaves
- 2 green chili, finely chopped
- 1 teaspoon ginger, finely chopped
- 1 pinch asafoetida (optional)
Instructions
- In a large bowl combine ragi flour, semolina, salt, curd and water. Mix it well and rest the batter for 20 – 30 minutes.
- While the batter is resting do the tempering. Heat oil and urad dal and cumin seeds and fry till dal turns light brown. Add cashew, ginger, finely chopped green chili and curry leaves. Fry for a minute and add a pinch of asafoetida and turn off the stove.
- After 20 minutes add this tempering to the ragi-rava mixture. Mix it well. Check for the batter consistency and add some water if needed. The batter should be similar to idli batter. Slightly thick, but pourable.
- Add eno and little water on top of the eno to activate it. Mix it.
- Grease your idli plates with oil/ghee/cooking spray. After the eno is added, you will almost immediately see bubbles in the batter. Immediately pour a ladle full of batter in to idli molds and steam them for 10 – 11 minutes.
Steaming in the instant pot –
- Add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli mold and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 minutes. Once the timer is done, turn off the instant pot and remove the idli after 5 minutes.
If using Idli Steamer –
- Steam the idli on high for 10 minutes. Remove once the pressure releases naturally.
If using traditional pressure cooker –
- do not place the whistle and steam them for 10 minutes.
- To check if the idli is done, if you stick a knife into the idli and it should come out clean. After you remove the idli mold from the steamer, let rest for 2-3 minutes before removing the idli.
Notes
Pavithra
What shall I use Instead of Eno ?
Madhavi
You can use baking soda.
Anagha
Is the tempering necessary in this recipe? I am wondering if I can skip the tempering part.
Madhavi
You can skip the tempering. Add the green chili and ginger directly to the batter.
Sunita
Made idli with your recipe in instapot turned out perfect added finely chopped pepper and grated carrot. Thanks for sharing the recipe as I wanted to reduce the carbs.
Madhavi
Thank you Sunita for sharing your feedback! Pepper and carrot are a great addition to the Idli.