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Ragi Idli being served with Chana Dal Chutney

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.
5 from 1 vote
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Course: Breakfast, Lunch
Cuisine: Indian
Keyword: Carrot, Finger Food, Idli, Instant, Kids Food, Millet, 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
Author: Renu Agrawal-Dongre


  • 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)


  • In a bowl, add the ragi, rava and mix well.
  • Add in the curd and just enough water if at all to combine the dry and the wet.
  • Let this rest for 10-12 minutes, for the flours to hydrate.
  • In the meantime, in a pan add a teaspoon of oil.
  • Once hot, add in the mustard seeds.
  • Once it splutters, add the curry leaves, carrot and hing.
  • Let it cook on high for a 1-2 minutes. We do not want to cook the carrots here, just stir fry.
  • Add this in the batter. Add the ginger and mix.
  • After 10-12 minutes, mix everything and make the a semi thick batter of dropping consistency without lumps.
  • Grease an idli mould and add enough water in the Idli Steamer for boiling.
  • 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)
  • 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)
  • Remove and let it rest for atleast 1-2 mins.
  • De-mould using a spoon and serve it with chutney of your choice or with a dollop of butter and Podi.
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