Ragi Idli

Methods

• Soak split back grams and finger millets in 2 separate bowls for at least 3-4 hours.
• Drain and put the black grams in a grinder jar and grind with a little water till fluffy. Transfer into a deep bowl.  
• Drain and put the finger millets in the grinder jar and grind with a little water into a slightly coarse batter. Transfer into the same bowl as black gram. Add salt and mix well. Cover the bowl and keep it in a warm place to ferment overnight.
• Heat sufficient water in a steamer. Grease an idli mould, and put the batter into each dent till ¾ full. Keep the idli mould in the steamer, put the lid on and steam for 10-15 minutes or till the idlis are cooked.
• The batter can be stored in the refrigerator for 3-4 days.
• Transfer the idlis on to individual serving plates and serve hot with chutney of your choice or with hot sambhar.