Ragi Idlis (3 idlis) with Sambar
Sambar made from 100g vegetables and 15g Toor dal
Ragi Idli (makes 6-7 idli- can make multiple batches for multiple days):
50 g idli rice
25 g urad dal
5 g thick poha
pinch methi seeds
30 g ragi flour
water for grinding/mixing
1. Rinse, cover and soak urad dal with methi seeds
2. Soak rice seperately, and poha seperately for 4-5 hours.
3. Grind urad dal and methi until smooth.
4. Then, add the rice and poha to the same grinder and grind with water until desired consistency. Then, add ragi flour and about 1/8 cup water. Mix well, let ferment overnight. Add salt before steaming, use non-stick spray in idli mold.