GHEE TEMPERED RAGI IDLIS -రాగి ఇడ్లీలు
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For extra flavor, use homemade ghee while tempering. Let the sautéed vegetables cool completely before mixing them into the batter to keep the idlis soft and fluffy. Always use fresh, thick ragi idli batter for best texture. Avoid over-steaming or opening the lid too early while cooking. Grease idli plates well to prevent sticking. Serve hot with fresh coconut chutney or roasted peanut chutney for a perfect meal.
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Step-by-Step Recipe : Ghee Tempered Ragi Idlis
Preparation Time : 20 min Cooking Time : 20 min Total Time : 40 min Servings : 10-12 Idlis
PERSONAL NOTE
I still remember the fragrant sizzle of ghee mixed with mustard, jeera, and curry leaves—that’s when the idli batter knew something special was coming. These ragi idlis—with their nutty finger millet base, crunchy peas, cashews, and a drizzle of ghee—always felt like home. Simple, hearty, and wholesome, they became my go-to on relaxed mornings or busy evenings. Each fluffy bite is a small celebration of tradition and comfort.
INGREDIENTS
- 1 ½ cups ragi idli batter
- 1 tbsp ghee (plus 2 tbsp for topping)
- ½ tsp mustard seeds
- ½ tsp cumin seeds (jeera)
- 1 handful chopped cashews
- 2 chopped green chillies
- 1 handful chopped curry leaves
- 4 tbsp green peas
- 3 tbsp grated carrot
- Salt to taste
- Ghee/oil for greasing idli plates
PREPARATION STEPS
- Heat 1 tbsp ghee in a pan. Add mustard seeds and jeera. Let them splutter.
- Add chopped cashews and fry until golden brown.
- Add green chillies and curry leaves, sauté for a minute.
- Add green peas, sauté for a minute. Add grated carrot and cook until dry. Let it cool.
- Mix this sautéed mixture into the ragi idli batter. Add salt to taste.
- Grease idli plates with ghee or oil. Pour the batter into each mould.
- Steam for 18–20 minutes or until done.
- Drizzle 2 tbsp ghee on the hot idlis and serve with peanut or coconut chutney.
PREPARATION STEPS
- 🌾 Ragi Idli Batter Recipe
- Ingredients:
- 1 cup finger millet (ragi)
- 2 cups whole white urad dal (without skin)
- Water as needed
- Preparation:
-
Soak:
Rinse 1 cup ragi and 2 cups urad dal separately. Soak both in plenty of water for 8 hours. -
Grind:
Drain the soaked grains. First grind urad dal into a fluffy, smooth paste using minimal water. Then grind the soaked ragi into a fine paste. Mix both batters well. -
Ferment:
Transfer the batter to a deep container. Cover loosely and allow it to ferment for 12 hours or overnight at room temperature until light and airy. -
Ready to Use:
Once fermented, the batter is ready to make soft and healthy ragi idlis.
Yes, you can. Just proceed directly to tempering the spices and veggies, then fold them into the batter before steaming.
Absolutely—just allow the sautéed mixture to cool before mixing it into the batter, and grease the idli plates well. These steps help maintain their fluffiness and softness.
Steam them for about 18–20 minutes, and check by inserting a toothpick or knife—if it comes out clean, the idlis are done.
The recipe suggests green peas and grated carrot, which blend beautifully with the ragi base. Feel free to experiment with finely chopped bell peppers or corn—but avoid overloading with moist vegetables.
Yes! Since the batter is made with ragi (finger millet) and tempered with ghee and spices (no wheat or gluten), it’s naturally gluten-free.
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