Step-by-Step Instructions

1. 1.Prepare the Idli Batter

   In a mixing bowl, combine 1 cup of Ragi Atta (finger millet flour), 1 cup of Sooji (semolina), and 1 cup of Dahi (curd/yogurt). Mix well to form a smooth batter. Add water as needed to achieve a good idli batter consistency. Let the batter rest for 15-20 minutes.

2. 2.Prepare the Green Chutney

   Add chopped Dhaniya (coriander leaves), Pudina (mint leaves), Onion, and 1-2 Green Chilies to a blender jar. Add 1/4 cup of Peanuts, 1/4 cup of Cashews, Salt to taste, and 1 tsp of Sirka (vinegar). Grind all ingredients into a smooth paste.

3. 3.Temper the Green Chutney

   Heat 1 tbsp of Ghee in a small pan. Add a few Curry leaves and 1 tsp of Rai (mustard seeds). Once the mustard seeds splutter, add the ground green chutney to the pan. Mix well and cook for 1-2 minutes until fragrant. The green chutney is now ready.

4. 4.Temper the Idli Batter

   After the idli batter has rested for 15-20 minutes, prepare a tadka for it. Heat 1 tbsp of Ghee in a small pan. Add a few Curry leaves and 1 tsp of Rai (mustard seeds). Once the mustard seeds splutter, pour this tadka into the idli batter. Mix the tadka thoroughly into the batter.

5. 5.Steam the Ragi Idlis

   Grease the idli molds with Ghee. Pour the prepared Ragi Idli batter into each mold. Sprinkle white sesame seeds on top of each idli for added flavor and texture. Stack the idli molds in a steamer and steam for 15-20 minutes until the idlis are cooked through and fluffy.

6. 6.Serve the Ragi Idlis

   Once cooked, carefully remove the Ragi Idlis from the steamer. Use a spatula to gently demold the idlis. Serve the warm Ragi Idlis immediately with the freshly prepared green chutney.