Sprouted Ragi Idli:

We all know, Ragi is extremely healthy plant-based grain, which is fibre rich, calcium rich and what not? It is a new age “Super food” which was earlier considered as a staple, poor man’s food, or farmer’s diet.

Ragi also known as finger millet or Nachni. Interesting part is, when we sprout the ragi, its nutritional benefits increases 10 folds.

Soaking and sprouting ragi is easy to digest, high in calcium, protein, low in glycaemic index as well as high in vitamin B12, which is a boon to vegetarians. Ragi has the natural property to balance sugar levels in our body, hence it is an extremely  good option for all the age groups, including diabetics.

 Some people do not like ragi for varied reasons, it may be due to its bland taste or something else. If that is the case, one can try to sneak in Ragi in various forms, combining with the other grains in cooking or while baking.

Here, I have tried to make sprouted Ragi idli with mixing rice. When it is combined with sambar or chutney it tastes delicious and my family likes it a lot.

Preparation goes like this-


Whole Ragi -1 cup

Idli rice – 2 cups ( you can use normal rice as well)

Urad dal – 1 cup

Poha – 1 cup (loosely packed)



-Wash Ragi, soak overnight, drain and keep aside to sprout, In Bangalore weather it takes almost a day or day and a half. After sprouting it swells and becomes 1 ½ cup.

-Next day, wash , soak  Idli rice in one vessel. In another vessel, Urad dal and poha. Soak for 3 to 4 hrs.

-According to your weather, opt the timing to grind. Ragi batter ferments little quick, compared to normal idli batter. SO, keep that in mind as well.

-I normally opt for a wet grinder to make idli or dosa batter.

-While grinding, first grind urad dal into fine batter, then add sprouted ragi, it takes little longer to grind. While halfway through add soaked idli rice, salt and grind the batter into small rava consistency.

-Remove from the wet grinder, adjust the consistency of the batter, mix nicely, and keep aside to ferment.

-Next day morning, steam idlies like a Regular idli and enjoy with little hot coconut chutney or any vegetable sambar.

7 thoughts on “Sprouted Ragi Idli:

  1. Rashmi Reply

    Hello SriKripa,
    It’s wonderful to see so many innovative recipes.

    In this recipe, can I use the already sprouted and powdered ragi flour ?
    I stay in Europe and during winters sprouting is very difficult.


    1. Shrikripa U Reply

      Hi Rashmi, thank you so much for your kind words. If you are using ragi flour, please make sure to grind rice into small rava consistency, add ragi flour , mix and keep it for fermentation. It should work.

  2. Sushma khandige kakunje Reply

    Hi Shri kripa,
    I had asked my mom to try out this recipe first… We loved it… Its a thumbs up.. Wil try this with semage too.. Thank u..

    1. Shrikripa U Reply

      Hi Sushma, glad to hear your feedback. Thank you so much for your trying and letting me know the result. Semage would taste great, I have tried with Ragi flour and rice.

  3. Vishali pramod Reply

    Tried it
    Came out very well
    Thank you for d wonderful recepi. 😍

    1. Shrikripa U Reply

      Thank you so much for your feedback Vishali.Glad to hear from you.

    2. Shrikripa U Reply

      Thank you so much for trying and glad to hear from you Vishali

Leave a Reply

Your email address will not be published. Required fields are marked *