• Ragi                     : 1 cup
• Idli rie                  : 1 cup
• Urad dal               : 1 cup
• Fenugreek seeds  : 1 tsp
• Avil (poha)          : 2 tbsp
• Salt to taste

Method:

• Wash ragi,rice & urad dal together. Soak it in water adding fenugreek seeds for about 3 hours.
• After 3 hours drain it and grind it to a smooth batter. Mix it with  salt. Keep it overnight for fermenting.

• Next day morning mix it well and the batter is ready for making idlis.

• Pour this batter in idli mould and steam it for 10 to 12 mins. If you insert a tooth pick in the centre of Idli it will come out clean.  That means the idli is cooked properly. 

• Serve these idlis with chutney or sambhar or any preferred side dish. 

Method:

 

•  Pour in small cups and place it in a steamer.

Ingredients:

• Chamai                                  : 1 cup
• Urad dal                                 : 1/4 cup
• Flattened rice(Aval/Poha)      : 1/4 cup(optional)
• Salt to taste

Method:

• Soak urad dal and rice seperately  for one hour.  If using poha soak it just 10 mins before  grinding.  
• Grind  it and keep it for six hours for fermentation.  We can grind it previous night and make idli next day morning for breakfast.
• Poha is using for making idlies softer.  But without poha also the idli was soft.

• Next day morning mix the batter well and pour it in idli mould and steam it. When cooked remove from the mould and have it with chutney or sambhar.