This is the single biggest mistake behind dense ragi idlis. Ragi flour on its own simply doesn’t have the structure to trap air the way rice does, which is exactly why it collapses into something heavy once steamed. Combine ragi with idli rice, rava (semolina), or poha instead, a roughly equal mix of ragi and rice, or ragi paired with rava and a bit of poha, gives the batter something to hold its shape around while still staying light. Poha in particular is excellent at holding air pockets, which translates directly into a softer, spongier final idli.
Easy tips to get soft, light and perfectly steamed idlis every time
