Wash and soak urad dal and idli rava separately for couple of hours.
Drain and grind the dal adding enough water to a smooth paste and add it to a seperate bowl.
Squeeze out water from the soaked idli rava and add it to the bowl of urad paste.
Mix the ragi flour adjust it's consistency to thick yet pouring by adding water if necessary.
Ferment the batter for 6 to 8 hours until doubled in volume.
Once fermented, Add baking soda and salt. Mix well.
Grease the idli moulds pour the batter into the moulds and steam for 12 to 15 minutes until tooth pick inserted comes out clean.
Serve steaming Ragi idli with coconut chutney or sambhar.
Yummy and nutritious breakfast for your day.
