|Whole ragi grain||1 Cup (16 tbs)|
|Idli rice||1 Cup (16 tbs) (parboiled)|
|Whole skinned urad dal||3⁄4 Cup (12 tbs)|
|Methi seed||1 Tablespoon|
|Oil||1⁄2 Teaspoon (to grease idli moulds)|
washes at least 2 to5 times and soak the ragi for 3-4 hours longer than you soak the rice.
Soak rice, whole urad and methi seeds in separate containers for 4-6 hours or overnight.
In a wet grinder or a mixie /blender, grind the urad dal till light and fluffy.
A test for fluffiness is to keep a bowl ofwater and drop a tiny pinch of batter.
If it floats, it is light enough.
Then add and grind the Ragi grains and Methi and finally the rice.
Take care that the rice should not be ground too smooth. It should be of rice Rava consistency. Alternatively, you can use rice Rava instead.
Take the batter in a vessel, fold in some salt to taste and leave it to ferment.
Next morning, lightly stir the well-fermented batter. Grease Idli moulds and steam in a pressure cooker for 12-15 minutes till done.