Ragi Idli (Finger Millet Idli)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and fluffy steamed cakes made from finger millet flour, rice, and urad dal. An Indian breakfast staple that is naturally vegan and gluten-free, requiring long fermentation and steaming.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup idli rice (- 200 grams)
- ½ cup urad dal (- 100 to 120 grams (split or whole))
- ¼ cup thick poha (- 20 to 25 grams (flattened rice))
- ¼ teaspoon fenugreek seeds ((methi seeds))
- 1 cup finger millet flour (- 120 grams (nachni or ragi flour))
- ⅓ to ½ cup water (for grinding urad dal or add as required)
- ¾ cup water (for grinding rice or add as required)
- ½ cup water (to be added later while mixing ragi flour or add as needed)
- 1 teaspoon rock salt ((edible and food grade) or add as per taste)
At a glance
PER SERVING · TIME 570M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 9h
- Cook
- 30m
- Sodium
- 602mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 64mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 540M
- SODIUM
- 602MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.