Step-by-Step Instructions

1. 1.Roast Rava

   Heat 1 tsp of oil in a pan on a low flame. Add 1/2 cup of upma rava and roast it for 3 minutes until it becomes slightly sandy in texture and lightly fragrant.

2. 2.Add Ragi Flour and Mix

   Add 1/2 cup of ragi flour to the roasted rava in the pan. Mix it with the rava for 1 minute on a low flame, allowing it to warm through.

3. 3.Prepare Idli Batter Base

   Transfer the roasted rava and ragi flour mixture to a mixing bowl and let it cool completely. Once cooled, add 1/2 tsp of salt and 1/2 cup of fresh curd. Mix well until combined.

4. 4.Add Water and Rest Batter

   Add 1/2 cup of water to the batter and mix thoroughly. Cover the bowl and let the batter rest for 20 minutes to allow the rava to soak and swell.

5. 5.Sauté Chutney Ingredients

   While the idli batter rests, prepare the chutney. Heat 2 tbsp of oil in a pan. Add 2 tbsp of channa dal and roast on a low flame until it turns light golden. Then add the sambar onions, 5 garlic cloves, and 1 small piece of ginger. Sauté for about 1 minute until slightly softened. Add 5 dry red chillies and 3 Kashmiri chillies (if using for color) and sauté until the chillies change color slightly.

6. 6.Cook Tomatoes for Chutney

   Add 2 chopped big tomatoes and 1/2 tsp of salt to the pan. Cook on a medium flame, stirring occasionally, until the tomatoes soften completely and their skins begin to peel. This should take about 5-7 minutes. Turn off the heat and let the mixture cool down.

7. 7.Grind Chutney

   Once the chutney ingredients are completely cooled, transfer them to a mixer grinder. Grind to a smooth paste. Transfer the ground chutney to a serving bowl.

8. 8.Temper the Chutney

   For tempering, heat 2 tsp of oil in a small pan. Add 1/2 tsp of mustard seeds and let them splutter. Add 1/2 tsp of urad dal and fry until golden brown. Finally, add a few curry leaves and let them crisp up. Pour the hot tempering over the prepared tomato chutney.

9. 9.Finalize Idli Batter

   After 20 minutes, check the idli batter. It will be thick. Add 1/4 tsp of ENO fruit salt. Pour the remaining 1/4 cup of water over the ENO to activate it. Gently mix the batter until it reaches an idli batter consistency. Do not overmix.

10. 10.Steam the Idlis

    Grease the idli plates with oil. Pour the ragi idli batter into the molds, filling them about three-quarters full. Place the idli plates into a preheated idli steamer with boiling water. Steam on a low flame for 12-15 minutes, or until a toothpick inserted into an idli comes out clean.

11. 11.Serve Instant Ragi Idli

    Once cooked, carefully remove the idlis from the molds using a spoon or knife. Serve the hot and soft instant ragi idlis with the delicious tomato chutney. Enjoy!