Ragi Idli

Wash and soak black gram and fenugreek seeds in water for 5 to 6 hrs.

Wash and soak raw rice in water for 5-6 hrs.

Grind the urad dal and fenugreek together with water to make a very fine batter.

Grind the raw rice separately and add to the above batter.

Mix the ragi in 1/2 cup water and keep aside for 10 minutes. Add this to the above batter.

Grind the cooked rice and add to the above batter.

Close with a lid and keep aside for 8-10 hrs for fermentation.

After fermentation, add salt and stir the batter well.

The batter is now ready to make idlis. This batter can be used to prepare ragi dosas too.

Tips: 1)While grinding, use the same water that was used to soak urad dal. This will make the idlis more soft and dosas more crispy.

Adding cooked rice to batter improves softness.