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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.