gluten free, oil free and made with finger millet flour

Ragi Idly / Finger Millet Idli

A popular Indian Breakfast made with goodness of finger millet.
Course Breakfast
Cuisine Indian
Servings 4
Author Priya Shiva


  • Parboiled rice/puzhungal arisi – 1 cup
  • Urad Dal/White Lentil – 1 cup
  • Ragi Flour/Finger Millet Flour - 2 cups
  • Fenugreek seeds – 1 tbsp
  • Salt to taste


  1. Clean and soak the rice and white lentil along with fenugreek seeds in some water for 4 hours.
  2. Now grind the soaked rice mix in your food processor with enough water to make a smooth batter.
  3. Transfer the content in a pan, add ragi flour and salt to taste and mix it well. If you feel the batter is too thick, add some more water and keep it outside overnight or for 6 hours for fermentation.
  4. Grease the idli plate with oil and fill idli plate with the batter and steam it for 7-8 minutes.
  5. Sprinkle little water on the back of the plate and carefully take out idlis from the sides.

Recipe Notes

Do not make the batter too thin. It should be of flowing consistency , not runny. You can use idli rice in place of parboiled rice.