Ragi Idli

Ingredients

• 1 cup finger millet flour (ragi atta) 
• ½ cup yogurt
• 1 cup spit skinless black gram flour (urad dal atta) 
• Salt to taste
• Shelled green peas as required
• Small tomato triangles as required
• Carrot strips as required
• Coconut chutney to serve
• Sambhar to serve

Method

1. Take yogurt in a bowl. Add ⅓ cup water and mix well. Add ragi flour and whisk well. Add ½ cup water and whisk till a smooth batter is formed. 
2. Add split skinless black gram flour and whisk again. Add ¾ cup water and whisk till a lump free batter is formed. Cover and set aside to ferment for 8-10 hours. 
3. Heat sufficient water in a steamer.
4. Add salt into the fermented batter and mix well. 
5. Take a non-stick idli mould and pour a portion of the batter into each cavity. Arrange some green peas, tomato triangles, and carrot strips on top of each idli. 
6. Place the idli mould into the steamer and steam for 10 minutes or till the idlis are done completely. 
7. Remove the idli mould and allow to cool slightly. De-mould the idlis and serve warm with coconut chutney and sambhar.