Ragi Idli

Ragi (finger millet) a excellent source of proteins, good for diabetic peoples..pediatricians recommend ragi food for infants of six months and over because of its high nutritional content, especially calcium.Finger millet can be ground and cooked into cakes, puddings or porridge..My mom used to prepare them as idlies n they tastes awesome, i never tried them here..tried sterday for dinner n its turns soo good..wish to share with u all..awesome chocolate colour idlies really tastes too good with coconut chutney as well as Kaarakuzhambu..Am sending to JFI-Ragi hosted by Madhuram..

1cup Urad dal
3Cups Ragi Flour
Salt

Soak urad dal for 4 hours...grind them in a grinder until they turns soft....mix the ragi flour with water n turn them as thick paste without any lumps with enough salt...take off the urad batter from the grinder n add them to the ragi batter, mix well with ur fingers n keep aside for fermentation... can prepare immediately r keep them in fridge n prepare them any time as idlies..

Grease the idli plates n pour the ragi batter n cook them in pressure cooker r idli cooker as usual as we do for cooking idlies...once they r well cooked, remove carefully with a spoon...

Serve hot with Coconut Chutney.. a perfect side for this idlies.