Ragi Urad Idli | No rice idli

Click on the image to save the recipe on Pinterest

I have already posted Instant Ragi idlis that I make always. Even though it comes out soft, it has Eno fruit salt as an ingredient and I like to use it as less as possible. So those Idlis are kept for days when I forget to soak for idlis and dosas but still need to make a healthy breakfast for the family.

Ragi Urad Idlis are the ones I make always and it turns out soft and fluffy naturally without the need of Eno or soda. In fact the batter ferments so well that I am always scared if it will overflow and take great care to keep it in a very wide bowl with a plate underneath.

My kids love these Idlis very much and call it “chocolate” Idlis. The day I make them, they ask for it and eat it the whole day. So I steam and keep the whole batch for their idli demands. It remains soft even after 12 hours of steaming them. Such is the magic of naturally fermented foods.

Sharing the recipe which I have been following for years. Hope you all try and love it too. Happy and healthy cooking!


Ingredients: { Makes about 26 Idlis }

4 Cups Ragi flour/ finger millet flour/ nachni ka atta

1 Cup Urad dal

1/2 Cup thick or thin Poha/ flattened rice

1 tsp Methi / Fenugreek seeds

Salt to taste

Step by step recipe:

1. Wash well and soak urad dal with methi for 3 to 4 hours.

2. Drain the water and add the soaked urad dal and methi along with Poha and grind to a smooth batter. Pour into a large bowl.

3. Add Ragi flour and salt. Whisk well or mix with hands to remove lumps.

4. Keep this batter to ferment overnight or for atleast 8 hours.

Love how much this batter rises. More than thrice. So do keep it in a large bowl. Else batter might overflow outside the vessel.

5. Add in idli moulds. Steam for 20 mins or till done.


* When you add the ragi flour, make sure to whisk really well and the batter consistency should be slightly thicker than dosa batter consistency. So don’t add much water.

* Please remember that this batter rises very well. Atleast thrice its size. So keep it to ferment in a large bowl. Also keep a plate underneath to catch any overflow just in case.

* These Idlis taste the best with Peanut Onion Chutney.

* Dishes with Ragi that I make always:

Instant Ragi Idlis

Instant Ragi Rava Dosa

Ragi Set Dosas

Ragi Jaggery ladoos

Ragi Ela Ada

Ragi Butter cookies

Eggless Ragi Chocolate Cake

Ragi Malpua

* All my idli varieties: Variety Idli Collection

Click on the image to save the recipe on Pinterest


18 thoughts on “Ragi Urad Idli | No rice idli”

      1. Hi
        Thanks for this. Could you advise what is the difference in adding more flour or less. What is the minimum flour to daal ratio I could go please


      2. Actually I have always used 4 cups ragi powder for 1 cups Urad dal except one time when I had less quantity of powder. Yet it came out well. If you have powder at home, then I would suggest to use 4 cups itself.

        Just want to know why you are wanting to use less flour. It does not make much difference in the taste if that is the reason. This ratio is perfect. So use that if you have flour with you.


  1. Hi, i see that you soak and ferment in a metal pot. Any reason for that? Is glass ok? Also, does it make a difference if you use iodized salt or Himalayan salt? As well, when you add the salt? Thank you.


    1. Hello, yes steel is best when it comes to fermenting batters. They ferment best in steel vessels but glass is also okay if you don’t have steel. I use iodized salt. Never used himalayan salt in my cooking. I add salt while grinding the batter as it gives good fermentation. Hope this is helpful for you. Do let me know if you have any more doubts.


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