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idli made with ragi and kambu

Ragi Kambu Idli - No Rice Low Carb Idli Recipe

Ragi Kambu idli that has no rice making it a healthy, low carb breakfast or dinner option. This idli is made with millets like ragi (finger millet) and Kambu (bajra or pearl millet) but still turn out spongy and not hard. Check out the video tutorial for the entire process.
Prep Time 4 hrs 15 mins
Cook Time 5 mins
Fermentation Time 8 hrs
Course Breakfast or Dinner
Cuisine Indian
Servings 30 Idlis


  • Urad dal - 1/2 cup
  • Fenugreek seeds - 1/2 tsp
  • Pearl millet or kambu or bajra flour - 3/4 cup
  • Finger millet or ragi flour - 3/4 cup
  • Salt - to taste
  • Water - to grind
  • Oil - few drops to grease



  • Measure urad dal into a bowl. Rinse well, add 1-1/2 cups water.
  • Add fenugreek seeds and soak for 4 hours.

Grinding and fermenting:

  • Rinse the wet grinder well and add the soaked urad dal to the grinder.
  • Grind well to a smooth consistency by adding enough water.
  • Add pearl millet flour to the wet grinder and let it get mixed well while the batter is still grinding.
  • Next add finger millet flour and add enough water to get mixed well and resemble thick idli batter consistency.
  • Transfer the batter to a big enough bowl. Add salt and beat well to aerate.
  • Let the batter ferment overnight or for 8 hours.
  • The next day, the batter would have fermented well and risen. Mix gently using a ladle.

Make ragi kambu idlis:

  • Heat 2 cups water in an idli or steamer pot and let it come to a rolling boil.
  • Meanwhile, smear the idli plates with few drops of oil.
  • Fill each indent with the batter to the brim. Place the plates into the idli pot & close with lid.
  • Let the idlis steam for 5 mins over medium flame.
  • Take the plates out and let it cool for few seconds.
  • Take the idlis out by running a knife or spoon around the edges and place them in a hot pot if you are not going to serve immediately.
  • Serve theses idlis hot with any chutney of your choice and sambar.