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Instant Ragi Idli – Protein-Rich, Low-Carb Breakfast Recipe

Instant Ragi Idli – Protein-Rich, Low-Carb Breakfast Recipe

Pillowy-Soft, healthy, quick & easy breakfast recipe – Instant Ragi Idli. No overnight soaking or fermenting is needed to make this delicious South Indian delicacy. For a quick breakfast, pair it with some South Indian Chutneys, and to enjoy it over lunch or dinner, I think you will need some steaming hot Sambar too. So Make It, Dip It, or Dunk It!

You must try our other South Indian recipes too – Instant Masala Dosa, Ragi Dosa, Oats Idli, Spinach and Beetroot Idli, Oats Appe, and Tawa Masala Idli.

Story Time

You know how much I enjoy trying recipes using different kinds of ingredients. I do not just think about including different natural ingredients in our diet but also think about making them look appetizing. And last but not least, I try and see how I can make them quick and easy. Because believe it or not, even though I enjoy cooking, there are certain recipes in which I want to cheat a little 😀

That’s why, I decided to make ragi idli using ragi rava and not whole ragi. Using Rava makes the job easier and quicker in comparison to using whole ragi grains. You don’t need to soak overnight and then grind the next day. It saves a lot of time and pressure too. So, try this instant ragi idli using ragi rava. You are surely going to love it. I do not have any doubts about it.

What is Ragi?

Ragi is an extremely nutritious millet that is widely available in India. It is called Finger Millet in English. It comes in different forms – whole grains, rava, and flour. These tiny pearls are highly rich in proteins which makes it a perfect food for the vegetarians and vegans. Not just that, it has low-fat content, it is gluten-free, and rich in fibres too.

Ragi is also good for the health of bones and teeth since it is rich in calcium and phosphorous. So, don’t think much and make this gem of the ingredients a part of your regular diet.

By the way, it resembles a lot like brown mustard seeds.

Photo Credits

What are Millets?

Millets are the first grains cultivated by humankind, around 500 to 1000 years back. Despite being highly nutritious tiny small grains, these are not very popular majorly because of the lack of awareness. It is a generic term for a group of different kinds of grains that include the following:

  1. Finger Millet (Ragi)
  2. Foxtail Millet (Kangni)
  3. Pearl Millet (Bajra)
  4. Proso Millet (Chena)
  5. Kodo Millet (Kodo)
  6. Amaranth (Rajgira)
  7. Barnyard Millet (Sanva)
  8. Buckwheat (Kuttu)
  9. Little Millet (Sama)
  10. Sorghum (Jowar)

Millets are rich in vitamins, minerals, calcium, and fibers. They are gluten-free and are good to control blood sugar. These contain complex carbohydrates. Millets are extremely healthy and good for the body. So, make it a part of your regular diet.

Tips to make it right

  1. Batter Consistency: You need to have the right consistency of the batter. It should be thick but easily pourable. If it is thin, the texture of the idli doesn’t come right.
  2. Resting Time: You need to let the batter rest for at least 30 minutes. Ragi & Sooji rava will absorb the liquid and become softer. After resting time, adjust the consistency of the batter as needed. Just make sure that the consistency is on the thicker side. Thick but easily pourable.
  3. Baking Soda: Add baking soda 5 minutes before you start making the idlis. Do not add it while making the batter because it loses all the bubble formation and you won’t get nice fluffy idlis. Avoid adding too much baking soda because that also ruins the taste and the texture of idlis. Make sure that the baking soda is not expired. Test it before use (refer to FAQs below).

What can ruin your Idli?

Two things that can really ruin your idli-making experience are Curd and Baking Soda.

If your curd or yogurt is sitting in the fridge for a long time, chances are that your idlis will not get the right texture – fluffy and soft. It happens. They might become soggy from the inside or maybe come out hard and tough. So, use fresh curd or yogurt. Why take chances while making such a delicious recipe 🙂

Also, if the baking soda has expired, you won’t get a light, airy batter. The texture of idli also changes because of that. But you can check the quality of baking soda. Just add a little bit of lemon juice to it. If it forms bubbles, it means your baking soda is just perfect. If not, it is time to buy a new pack.

How to serve Ragi Idli?

Ragi Idli can be served with the following for ultimate pleasure:

  1. Sambar
  2. South Indian Chutneys
  3. Raw mango Dal Rasam
  4. Filter Coffee or Indian Chai

To have the best experience, serve it hot.

Tools and equipment needed

  1. Idli Stand
  2. Large Deep Saucepan with lid

Instead of using two different things, you can even buy an Idli Maker.

Is this recipe vegan?

I am afraid to say that this recipe is not vegan since I used a dairy curd. But if you want to make it vegan, I would suggest you making it with plant-based or vegan curd. You can use coconut curd, soy curd or any curd of your choice. I have a vegan idli recipe. You can check that out for reference.

Easy Swaps

  1. Curd or Yogurt: Use any plant-based curd instead like coconut curd, soy curd, or any other plant-based curd of choice.

More Millets Recipes – just as good

  1. Bajre ke Ladoo (Pearl Millet Sweet Balls)
  2. Amaranth or Rajgira Energy Bars
  3. Savory Buckwheat Pancakes (Kuttu Ke Cheele)
  4. Bajre Ki Khichri

Now grab all the ingredients because you are ready to make a quick and easy Indian breakfast at home. The best thing about instant Rava Idli is that you can make it anytime. It is perfect for breakfast, lunch, or dinner. You don’t need to soak anything or wait for the batter to ferment. Just whip up the ingredients and it’s ready.

If you make this recipe and like it too, please share the photo of your dish on Instagram and tag us too @thefearlesscooking. We love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us


Instant Ragi Idli – Protein-Rich, Low-Carb Breakfast Recipe

Heathy. Nutritious. Wholesome.

Looking for a Protein-Rich, Low-Carb, and Delicious Indian breakfast recipe? 

Don't think much, just click and check out this gorgeous Ragi Idli. No overnight soaking. No fermentation. Absolutely Quick & Easy. What else do you need? :)



10 min

Prep Time

15 min

Cook Time

25 min

Total Time



  1. In a large bowl, add ragi rava, sooji, curd, 1/2 Cup water, and salt to taste. Mix everything well. Cover and set it aside for at least 30 minutes. 
  2. Ragi rava and sooji need to absorb water and become soft.
  3. After 30 minutes, check the batter's consistency. Add more water (around 1/4 cup) to adjust the consistency. It should be thick but easily pourable. 
  4. Add more water, if needed.
  5. Also, add baking soda when you are ready to cook. Mix well. 
  6. In a deep saucepan, add some water (around 1 cm level) and let it steam. Meanwhile, Prepare the idli stand. Brush some oil on each mould of the stand. 
  7. Pour the batter into each mould. Stack the mould together and put the idli stand in the saucepan. Close the lid and let it cook on medium-low flame for around 10 - 15 minutes or until a toothpick comes out clean.
  8. Do not overfill the moulds. Idlis rise while cooking.
  9. Once done, take them out and let them rest for a couple of minutes. 
  10. Take out each idli from the mould using a spoon. Serve hot with sambar and chutneys. Enjoy :)
  11. For removing the idlis cleanly, dip the sharp-edged spoon in water and then scoop out the idlis. You get nice edges.


What are Idlis made of?

Idli is a traditional South Indian cuisine. Traditionally, it is made with urad dal and rice. They are soaked and then ground to make a batter which is then fermented for a few hours. But if you want to make it instantly, you can make idlis with sooji (or suji), Rava, oats, or any millets Rava/flour. It is a quick, healthy, nutritious and delicious breakfast.

Why my idlis are dense and not soft?

It could be because of the following reasons:

a) Batter consistency is not right – The batter should neither be runny nor thick. It should be of medium consistency and easily pourable.

b) Baking Soda – Check if the baking soda is not expired. Add lemon juice and if it forms bubbles, it is good to use. Add baking soda when you are ready to make idlis. Letting it sit will kill the effect of baking soda and your idlis won’t rise and become dense.

c) Ingredients – If any of the ingredients (suji, curd, baking soda) are old, chances are that idlis won’t come out nice and soft.

Can we use baking powder instead of Eno in Idli?

Yes. To make idli, you can either use baking powder or baking soda instead of Eno.

How long does cooked idli last?

You can easily store idlis for up to 2-3 days in the refrigerator. Make sure to cover them well else they will dry out.

How to check if baking soda is not expired?

You can check the quality of baking soda just bu adding a little bit of lemon juice to it. If it forms bubbles, it means your baking soda is just perfect to use. If not, it is time to buy a new pack. Your baking soda has expired. Also, if you use expired baking soda, you won’t get a light, airy batter. The texture of idli also changes because of that. It becomes dense and hard instead of light, soft, and fluffy.

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