Ragi Rava Idli, How to make Instant Ragi Idli
A soft, wholesome idli recipe made with ragi flour and rava — no fermentation needed! This small batch is perfect for quick breakfasts or light dinners, ready in under 30 minutes.
Why should pancakes always be sweet? Let’s flip that idea — literally.
I’ve always wondered — who made the rule that pancakes had to be sweet?
On rushed mornings or those slow ones when you crave something warm, filling, and wholesome, a sugary stack with syrup just doesn’t hit the spot. So I flipped the idea — and the pancake — into this savory zucchini breakfast pancake, made with besan (gram flour), rice flour, and a dash of everyday spice to keep it comforting and familiar.
All content on this page — including the Zucchini pancake/ Savory Pancake or Gluten free pancake story, wording, presentation, and styling — is original and exclusively created for Sandyathome. Copying, rewriting, paraphrasing, or reposting any part of this content is strictly not allowed under any circumstances.
No soaking. No fermentation. No waiting. Just a quick stir-and-pour gluten-free batter that hits the tawa and crisps up beautifully.
It isn’t a uthappam. It’s not quite a puda either.
It’s just breakfast reimagined — warm, golden, and savory to the core. I am sure you guys will love it!!
Savory pancakes have existed across cultures long before zucchini entered Indian kitchens.
From adai and thalipeeth in India to hobak jeon in Korea and zucchini fritters in Italy, the idea of mixing vegetables with flour and pan-cooking them is timeless.
This recipe? A modern tiffin with old-soul roots.
| Ingredient | Role in the Recipe |
|---|---|
| Zucchini (grated) | Adds moisture, mild flavor, and soft texture. It’s the main veggie body of the pancake. |
| Besan (Kadalai Maavu) | The base flour — rich in protein and helps bind the batter. Gives a nutty, earthy flavor when toasted. |
| Rice Flour | Adds crispiness to the edges and keeps the pancake from being too dense. |
| Onion | Adds sharpness, sweetness, and texture contrast. Gives a tiny bite in every pancake. |
| Green Chili | Provides gentle heat and a burst of freshness. Optional if making for kids. |
| Cumin Powder | Brings warmth and depth. Helps digestion and complements the besan flavor. |
| Salt | Enhances all the other flavors. Essential for balance. |
| Water | OPTIONAL: Helps adjust the batter consistency. Enough to make it spreadable, not runny. |
| Oil (for cooking) | Used for roasting the pancake till golden. Adds flavor and prevents sticking. |
A: Yes! This recipe is naturally eggless and doesn’t need any rising agent. The besan and rice flour combo creates a fluffy yet crisp texture without extras.
A: Lightly squeeze grated zucchini before adding to the batter. Also, avoid covering the pan while cooking — it traps steam and softens the pancake.
A: They’re best fresh off the tawa, but you can prep the batter and refrigerate for up to 6 hours. Stir well before using, as zucchini may release more water.
A: Absolutely! Make them slightly thicker so they stay soft even after cooling. Pack with a side of thick curd or chutney.
A: Yes, it’s naturally gluten-free as it uses besan (gram flour) and rice flour — no wheat or maida.
A soft, wholesome idli recipe made with ragi flour and rava — no fermentation needed! This small batch is perfect for quick breakfasts or light dinners, ready in under 30 minutes.
This crispy Millet Rava Dosa is an instant, no-fermentation South Indian recipe made with foxtail millet rava, rice flour, and spices. Light, lacy, and wholesome, it’s perfect for a quick breakfast or tiffin, and a delicious way to bring millets back to your plate.
Revive the taste of real millets with this crispy Kezhvaragu Adai made without rice or flour. Whole ragi, barnyard millet, and lentils come together in this soulful South Indian crepe, perfect for breakfast or light dinner.
This Coconut Milk Idli recipe revives a forgotten South Indian temple-style tradition. With just a touch of fresh coconut milk, the idlis turn extra soft and flavorful—perfect for a soulful breakfast or festive offering.
Paneer Kothu Parotta is a delicious South Indian street food made with flaky parottas, crumbled paneer, and bold spices. This vegetarian version is easy to make at home and pairs perfectly with raita.
Ragi poori, a crispy and earthy millet poori, is packed with calcium and cooling benefits — a perfect breakfast, brunch, or dinner for hot summer days.
Broccoli Mozzarella Quiche with Bread Crust — Quick Dump Recipe
Make the softest, healthiest no rice jowar dosa at home! This gluten-free cholam dosa recipe is easy, delicious, and perfect for breakfast or dinner. Learn the tips for flawless fermentation and texture.
Veg Kari Dosa is a local favorite from Tamil Nadu’s…
“Sometimes the simplest things are the most comforting—and the most…
Mushroom butter masala/ Mushroom makhani is a rich, creamy and…
Japan Chicken is an Erode special trending recipe. Erode special…
Tomato basil pasta is a rich creamy, spicy and delicious…
Stovetop Eggless banana bread is a moist, spongy and delicious…
Semiya Rava kichadi/ Semiya rava bath is a rich and…
Wheat Idiyappam or Godhumai Idiyappam is a delicious and healthy…
Egg mayo sandwich/ Mayo egg sandwich is a quick and very…
Cholam/ Sorghum/ Jowar adai is a delicious savory lentil pancake. This…
This banana leaf–baked Chenna Poda is a soulful take on Odisha’s traditional burnt cheesecake. Made…
This golden beetroot poriyal is a no-fuss South Indian stir-fry made Amma style — no…
Inspired by the foil-plate chaats of Pondicherry and the sacred roots of millets, this Ragi…
A soft, golden halwa made with yellow pumpkin, thick coconut milk, and organic cane sugar…
A forgotten summer raita from Telugu/ Tamil homes, made with chopped nungu (ice apple), curd,…
A forgotten rasam made with wild kodukkapuli pods — light, tangy, and comforting. Inspired by…
This website uses cookies.