Ragi & Kale Idli

Ragi and kale idli is a healthy Indian breakfast recipe. Learn to make these steamed cakes with this nutritious finger millet flour, kale, lentils and no rice.
Course: Breakfast, Snack
Cuisine: Asian, Indian, South Indian
Prep Time: 15 minutes
Cook Time: 12 minutes
Ferment time: 8 hours
Total Time: 27 minutes
Author: Priya Lakshminarayan


  • 1 cup urad dal
  • 1/4 cup poha
  • 4-5 methi seeds
  • 2 cups ragi/finger millet flour
  • 7-8 kale leaves
  • salt as required
  • cooking spray for greasing


  • First, soak urad dal, poha/flattened rice and methi/fenugreek seeds in water for 2 hours minimum. Drain the water and grind this to a smooth batter consistency. Add little water to help the grinding. In a mixing bowl, add ragi flour and then add this lentil batter. Give it a good mix, add little water if required to get that thick batter consistency.
  • Mix and cover it with a lid. Leave it in a warm place like a switched off oven for 8 hours. This will ferment the batter and rise it. Then add salt and steamed kale leaves to it. Grease idli molds and fill each mold with a spoonful of batter. Steam them in an idli cooker for 10-12 minutes. Allow it to cool down completely before taking them out. Serve these idli with any chutney and/or sambhar.
Add more veggies to the batter as you wish.