Ragi Idli

Urad Dal – 3/4 cups
Ragi Flour – 2 cups.

Soak Dal for 11/2 – 2 hours and grind to a smooth frothy paste. Mix ragi flour that is readily available in the stores and required salt. Allow the batter to ferment for 8-10 hours. Pour in greased idli moulds and make delicious idli.

This idli goes well with onion chutney/pickle, green chilly chutney/pickle or bell pepper chutney.