Go Back

Instant Ragi Thatte Idli

Soft, healthy and easy-to-make thatte-style idlis using ragi flour, semolina and curd — great for a quick nutritious breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 idlis
Course: Breakfast, Snack
Cuisine: Indian, South Indian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup ragi flour (finger millet flour)
  • 1 cup semolina / rava (sooji)
  • 1 cup curd (yogurt), slightly thick
  • 1 tsp salt or to taste
  • ¾ to 1 cup water adjust to get thick idli batter consistency
  • 1 tsp fruit salt / baking soda (or Eno) to make idlis soft and fluffy

Equipment

  • Idli steamer or pressure-cooker with idli plate

Method
 

  1. In a large bowl, mix ragi flour, semolina and curd thoroughly until there are no lumps.
  2. Add salt and then gradually add water to get a thick idli-batter consistency (thicker than dosa batter). Stir well.
  3. Let the batter rest for 10–15 minutes so semolina softens and mixture settles.
  4. Just before steaming, add fruit salt / baking soda and mix gently but quickly so batter becomes frothy.
  5. Grease your idli plates or thatte-style plates lightly with oil.
  6. Pour batter into the plates, filling about ¾ of each mould.
  7. Steam in a steamer / pressure-cooker (without whistle) for about 15 minutes, or until a toothpick inserted into centre comes out clean.
  8. Switch off heat and let idlis rest for 2–3 minutes. Then gently remove using a wet spoon. Serve hot with chutney or sambar.

Notes

Ensure batter is not too thin or too thick — just thick enough to drop in ladle helps get soft idlis. Serve hot for best texture. Leftover batter can be refrigerated up to 1 day and used for dosa or paniyaram.