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Ragi Idly

Recipe

Ragi Idly

About Recipe
ENERGY: 45kcal
CARBS: 9g
PROTEIN: 1.1 g
FAT: 1g
FIBER: 1g

01. ABOUT RECIPES

Ragi idly is a wholesome variation of the traditional South Indian idly, made by combining Ragi flour (finger millet) with parboiled rice and urad dal. Ragi, known as a “super grain,” is naturally gluten-free, rich in calcium, and a great source of fiber. When fermented and steamed into idlies, it becomes a soft, fluffy, and highly nutritious meal option. This dish is especially popular among health-conscious individuals and those seeking to include more millet in their diet.

02.INGREDIENTS

  • Ragi flour – 15 g
  • Parboiled rice – 9 g
  • Urad dal (skinned black gram) – 5 g



  • Fenugreek seeds – 0.1 g (optional, for fermentation aid)
  • Water – as required for soaking and grinding
  • Salt – 0.2 g (a pinch)

03.HEALTH BENEFITS:

High in Calcium & Bone Strengthening :

Ragi is one of the richest plant-based sources of calcium, supporting bone health and preventing osteoporosis.

Rich in Dietary Fiber :

Helps in digestion, prevents constipation, and promotes satiety, making it beneficial for weight management.

Diabetes-Friendly :

Ragi has a low glycaemic index and helps regulate blood sugar levels.

Good Source of Protein & Iron :

Urad dal adds protein, while Ragi contributes iron, reducing fatigue and supporting haemoglobin levels.






Craving something light, nutritious, and easy to digest? Moong Dal Bottle Gourd Chilla brings together traditional ingredients with modern wellness goals. It’s more than just a healthy dish, it’s a smart choice for those who want to eat clean without sacrificing flavor.

Gut-Healthy & Light :

Fermentation increases bioavailability of nutrients and introduces probiotics that support digestion.

Heart-Friendly :

Low in fat, cholesterol-free, and nutrient-dense, making it suitable for maintaining cardiovascular health.

04. INSTRUCTIONS:

  • Wash and soak the rice and urad dal separately.
  • Add fenugreek seeds to the urad dal while soaking.
  • Soak for 4–6 hours.
  • Grind urad dal first into a smooth, fluffy batter.
  • Grind rice to a slightly coarse texture.
  • Mix both batters together with salt.
  • Cover and let the batter ferment in a warm place for 8–12 hours, until it doubles in volume and turns slightly airy.
  • Lightly grease the idly mould.
  • Pour enough batter to make one idly (~35 g cooked).
  • Steam in an idly steamer for 10–12 minutes or until a toothpick comes out clean.
  • Remove from mould and serve hot with chutney, Sambar, or Podi.

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