Soak urad dal for about 4 hours and grind to a smooth paste.
Add the ragi flour.
Mix well, add salt and keep it overnight to ferment.
Consistency should be that of a normal idli batter.
Grease the idli moulds with oil and pour the batter in them.
Steam for about 20 minutes.
Serve warm with chutney or milagai podi.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.