Name: Instant Ragi Rava Idli Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cups Ragi Flour / Finger Millet Flour; 1/2 cup Semolina / Sooji; 1/2 cup Yogurt; 1/4 tsp Baking Soda; 1/4 - 1/2 cup Water or as needed; Salt to taste

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Ragi Idli Recipe – Soft, quick and nutritious Ragi idli or Instant Finger Millet Idli Recipe with full video. Idli is a traditional South Indian steamed lentil cake and staple breakfast in Indian homes. There are many traditional idli variations and instant versions to make this healthy and filling Soth Indian breakfast dish. Today’s recipe is a healthy, quick, instant and no grind ragi idli recipe.

This idli can be served along with chutney, podi or sambar.

Few More Millet Recipes on the blog:

How to Make Ragi Rava Idli Recipe Video below:

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5 from 1 vote

Instant Ragi Rava Idli Recipe

Soft, healthy, quick and delicious South Indian Ragi Idli made with finger millet flour, semolina and yogurt.

Prep Time5 mins

Cook Time10 mins

Resting Time15 mins

Total Time15 mins

Course: Breakfast

Cuisine: Indian, South Indian

Servings: Idlis

Calories: 76kcal

Author: Hari Chandana Ponnaluri

Ingredients

1/2 cups Ragi Flour / Finger Millet Flour
1/2 cup Semolina / Sooji
1/2 cup Yogurt
1/4 tsp Baking Soda
1/4 - 1/2 cup Water or as needed
Salt to taste

Instructions

Combine the ragi flour, semolina and salt in a mixing bowl. Mix until well combined.
Add the yogurt to the flour mixture and mix.
Add water little by little and make a batter.
Let the batter sit for about 15 -30 minutes.
Mix the batter once and add water if needed. The batter consistency should be like a normal idli batter consistency.
Finally, add baking soda and mix until well combined.
Immediately fill the greased idli plates with the prepared batter and steam cook for 8-10 minutes over a high flame.

Video

Notes

Add baking soda only before you steam the idlis.

Nutrition

Instant Ragi Idli Recipe with Step by Step Photos:

Combine the ragi flour, semolina and salt in a mixing bowl. Mix until well combined. Do not add the baking soda at this stage.

Add fresh or little sour yogurt to the flour mixture and combine.

Add required water little by little and make a batter. The water quantity depends on the yogurt. If you are using very thick yogurt, you will need more water to get the medium thick consistency.
Let the batter sit for about 15 -30 minutes.

After 15-30 minutes, mix the batter once and add little water to get the medium thick consistency if needed.
Just before steaming the idlis, add baking soda to the batter and mix until well combined.

Refer the above image or video for the right consistency.
Grease the idli plates with little oil or ghee and fill them with the prepared batter.
Immediately steam cook them for about 8-10 minutes over a high flame.

When they are done, remove the idlis from the plates and serve with chutney and sambar.