Dry roast rice flour for 2 minutes. Then add ragi flour and roast for another minute. Turn off the heat.
Add rest of the ingredients.
Sprinkle water (about 1/4 cup) little by little and wet the mixture.
It should look crumbly and you should be able to roll into balls.
Be very careful when adding water.
Steam the balls in idli plate for 8 minutes.
Recipe Courtesy: Indian Vegetarian Kitchen
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.