Instant Ragi Idli | Steamed Savory Ragi Cakes

Instant Ragi Idli is a healthy breakfast or lunch, which has the goodness of Ragi and can be done in as quickly as 25 mins.

Course Breakfast, Lunch
Cuisine Indian
Keyword Carrot, Finger Food, Idli, Instant, Kid's Delight, Ragi, Semolina, Steamed, Toddler Food, Travel Food
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 20 Idli's


  • 1 Cup Ragi Flour
  • 1 Cup Rava (Semolina)
  • 1 Cup Dahi/Yogurt
  • 3-4 tsp oil for Tadka and for greasing Idli moulds
  • 1/2 tsp mustard seeds
  • 8-10 Curry Leaves
  • 1 inch ginger grated
  • 1 tsp Eno (Fruit Salt)
  • Salt to taste
  • Water
  • 1/2 Cup Grated Carrots (One can use any other vegetable or skip this completely)
  • a pinch of Hing (Asafoetida)


  1. In a bowl, add the ragi, rava and mix well.
  2. Add in the curd and just enough water if at all to combine the dry and the wet.
  3. Let this rest for 10-12 minutes, for the flours to hydrate.
  4. In the meantime, in a pan add a teaspoon of oil.
  5. Once hot, add in the mustard seeds.
  6. Once it splutters, add the curry leaves, carrot and hing.
  7. Let it cook on high for a 1-2 minutes. We do not want to cook the carrots here, just stir fry.
  8. Add this in the batter. Add the ginger and mix.
  9. After 10-12 minutes, mix everything and make the a semi thick batter of dropping consistency without lumps.
  10. Grease an idli mould and add enough water in the Idli Steamer for boiling.
  11. Once the water has started boiling, add a teaspoon of fruit salt in the batter and add about 2 tablespoon of batter in each idli moulds (or as per size)
  12. Steam the idli's for 10-12 minutes until done. (A toothpick or a knife inserted in one of the idli's should come out clean)
  13. Remove and let it rest for atleast 1-2 mins.
  14. De-mould using a spoon and serve it with chutney of your choice or with a dollop of butter and Podi.