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Chef Ranveer Brar shares his easy recipe for fluffy ragi idli
Add a healthy twist to your breakfast: Try Chef Ranveer Brar's recipe for fluffy ragi idli, sambar with secret paste
Add a healthy twist to your breakfast: Try Chef Ranveer Brar's recipe for fluffy ragi idli, sambar with secret paste
Chef Ranveer Brar shares a healthy twist on the classic idli and sambar, with his ragi idli recipe, perfect for breakfast, lunch, or dinner.
Updated on: Apr 27, 2026 10:12 AM IST By Krishna Pallavi Priya Share via Copy link Idli sambar combines two of South India's most beloved staples. The refreshing, flavourful, and filling dish is enjoyed all over the country. Moreover, its versatility makes it a great staple for breakfast, lunch, dinner, and vegetarians looking for a good protein source. Chef Ranveer Brar shares his ragi idli and sambar recipe. Also Read | Chef Kunal Kapoor shares his recipe for soft, spongy thatte idlis with ghee podi: Here's how to make the dish While idlis are easy to make and a hearty meal, some avoid them because of their calorie content. So if you are looking for a healthy twist to this favourite dish, we have a ragi version for you to try this summer. On April 14, chef Ranveer Brar shared his recipe for ragi idlis and sambar, giving it a nutritious and tasty twist. Moreover, it is super easy to make at home.Chef Ranveer Brar's ragi idlis and sambar recipe
Ingredients
⦿ For toasting
One cup ragi flour⦿ For Ragi Idli Mixture
Toasted ragi flour One cup of semolina Salt to taste One cup curd (beaten) ½ cup water One inch of ginger (peeled and grated) Two to three green chillies (less spicy and finely chopped) Salt to taste One tbsp tender coriander stems (finely chopped) Prepared tadka ½ tsp baking soda One tsp oil⦿ For Wet Sambar Masala
Two to three tbsp ghee One heaped tbsp chana dal One tbsp gota urad dal One heaped tbsp coriander seeds One tsp cumin seeds ¼ tsp asafoetida ½ tsp small mustard seeds ¼ tsp fenugreek seeds Eight to nine dry Kashmiri red chillies One tsp black peppercorns One inch of ginger (peeled and crushed) One green chilli (less spicy and roughly chopped)⦿ For Sambar
1-2 tbsp ghee ½ medium pumpkin (peeled and roughly diced) Two drumsticks (peeled and cut into one-inch pieces) Salt to taste Two to three cups of water ½ tsp turmeric powder ¼ tsp degi red chilli powder Salt to taste 2 cups toor dal (soaked for 30 minutes) Two to three cups of water Salt to taste Two to three heaped tbsp tamarind pulp ⅓ cup prepared wet sambar masala One ½ cup of water Prepared tadka One ½ tsp lemon juice ¼ cup fresh coriander leaves (finely chopped)⦿ For Ragi Idli Tadka
One to two tbsp ghee ½ tsp small mustard seeds One to two sprigs of curry leaves (chopped)⦿ For Sambar Tadka
One to two tbsp ghee Four to five fenugreek seeds ½ tsp small mustard seeds Four to five button chillies Two sprigs of curry leaves⦿ Other Ingredients
Ghee (for greasing)⦿ For Garnish
Coriander sprigMethod
⦿ For toasting
In a pan, add the ragi flour and roast for two to three minutes over medium heat. Transfer it into the bowl and keep it aside for further use.⦿ For ragi idli mixture
In a bowl, add toasted ragi flour, semolina, salt, curd, water, and give it a good mix. Leave it aside for a while. Add ginger, green chillies, salt, tender coriander stems, prepared tadka, baking soda, oil, and mix everything well. Take a greased idli mould, pour a ladleful of ragi idli mixture into it, place the mould in a steamer, and cook for 12-15 minutes or until cooked. Demold the idlis and transfer them to the serving dish. Serve hot with prepared sambar. ⦿ For wet samabar masala In a pan, add ghee. Once it’s hot, add chana dal and gota urad dal, and sauté for a minute. Add coriander seeds, cumin seeds, asafoetida, small mustard seeds, fenugreek seeds, dry Kashmiri red chillies, and black peppercorns, and cook for 2-3 minutes, until aromatic. Add ginger and green chilli, and cook for a minute. Transfer it to the bowl and leave it to cool. Transfer the mixture to the mixer grinder jar and grind to a smooth, fine paste. Keep it aside for further use.⦿ For sambar
In a pressure cooker, add ghee. Once it’s hot, add the pumpkin and drumsticks, and sauté for 2-3 minutes. Add salt, water, turmeric powder, and degi red chilli powder, and bring to a quick boil. Add salt, soaked toor dal, and water. Cover with a lid and cook for two to three whistles until it’s cooked. Open the lid, add tamarind pulp and wet sambar masala, then add water and let it simmer for another 4-5 minutes. Finish it with the prepared tadka, lemon juice, and fresh coriander leaves, and give it a good mix. Transfer it into the serving dish and garnish it with a coriander sprig. Serve hot with prepared ragi idlis.⦿ For ragi idli tadka
In a pan, add ghee. Once it’s hot, add small mustard seeds, curry leaves, and splutter well. Keep it aside for further use.⦿ For sambar tadka
In a pan, add ghee. Once it’s hot, add fenugreek seeds, small mustard seeds, button chillies, and curry leaves, and let it splutter well. Keep it aside for further use. Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them. ABOUT THE AUTHOR Krishna Pallavi Priya Krishna Priya Pallavi is a journalist with over 9 years of experience, covering health, fashion, pop culture, travel, wellness, entertainment, festivals, mental health, art, decor, fitness, and sex and relationships. She is an alumna of the Indian Institute of Mass Communication (IIMC), Dhenkanal, and holds an undergraduate degree in Journalism and Mass Communication from Guru Gobind Singh Indraprastha University, Delhi. Her strong academic foundation informs her analytical and detail-oriented approach to storytelling, helping her uncover stories where none seem to exist. Before joining Hindustan Times, Pallavi worked with some of India’s leading media organisations. She spent close to three years at India Today, where she honed her newsroom skills and developed a sharp editorial sensibility. She also worked for over a year and a half at Vagabomb, ScoopWhoop’s feminist digital platform, where she explored stories through a gender-sensitive, socially aware lens. Pallavi has a deep interest in global fashion trends and international fashion seasons, and enjoys interviewing celebrities and tracking pop culture movements—interests that frequently translate into engaging, reader-friendly stories. Alongside lifestyle and entertainment, she has a keen eye for impactful health and wellness journalism, regularly interacting with doctors, designers, and digital content creators to bring nuance and credibility to her work. Born and raised in Haryana, Pallavi remains deeply connected to her ancestral roots in Odisha. Her ability to spot fresh angles brings curiosity and depth to stories she pursues. When not chasing deadlines, she enjoys spending time with her dog, planning her next vacation, reading, running new trails, and discovering new destinations.Read More Ranveer Brar Recipes Catch every big hit, every wicket with Crick-it, a one stop destination for Live Scores, Match Stats, Quizzes, Polls & much more. Explore now!.Catch your daily dose of Fashion, Taylor Swift, Health, Festivals, Travel, Relationship, Recipe and all the other Latest Lifestyle News on Hindustan Times Website and APPs. News/Lifestyle/Recipe/Add A Healthy Twist To Your Breakfast: Try Chef Ranveer Brar's Recipe For Fluffy Ragi Idli, Sambar With Secret Paste See Less
Idli sambar combines two of South India's most beloved staples. The refreshing, flavourful, and filling dish is enjoyed all over the country. Moreover, its versatility makes it a great staple for breakfast, lunch, dinner, and vegetarians looking for a good protein source.
Also Read | Chef Kunal Kapoor shares his recipe for soft, spongy thatte idlis with ghee podi: Here's how to make the dish
While idlis are easy to make and a hearty meal, some avoid them because of their calorie content. So if you are looking for a healthy twist to this favourite dish, we have a ragi version for you to try this summer. On April 14, chef Ranveer Brar shared his recipe for ragi idlis and sambar, giving it a nutritious and tasty twist. Moreover, it is super easy to make at home.
One cup of semolina
Salt to taste
One cup curd (beaten)
½ cup water
One inch of ginger (peeled and grated)
Two to three green chillies (less spicy and finely chopped)
Salt to taste
One tbsp tender coriander stems (finely chopped)
Prepared tadka
½ tsp baking soda
One tsp oil
One heaped tbsp chana dal
One tbsp gota urad dal
One heaped tbsp coriander seeds
One tsp cumin seeds
¼ tsp asafoetida
½ tsp small mustard seeds
¼ tsp fenugreek seeds
Eight to nine dry Kashmiri red chillies
One tsp black peppercorns
One inch of ginger (peeled and crushed)
One green chilli (less spicy and roughly chopped)
½ medium pumpkin (peeled and roughly diced)
Two drumsticks (peeled and cut into one-inch pieces)
Salt to taste
Two to three cups of water
½ tsp turmeric powder
¼ tsp degi red chilli powder
Salt to taste
2 cups toor dal (soaked for 30 minutes)
Two to three cups of water
Salt to taste
Two to three heaped tbsp tamarind pulp
⅓ cup prepared wet sambar masala
One ½ cup of water
Prepared tadka
One ½ tsp lemon juice
¼ cup fresh coriander leaves (finely chopped)
½ tsp small mustard seeds
One to two sprigs of curry leaves (chopped)
Four to five fenugreek seeds
½ tsp small mustard seeds
Four to five button chillies
Two sprigs of curry leaves
Source: HindustanTimes
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