Step-by-Step Instructions

1. 1.Prepare Ragi Semiya

   Transfer 180g of ragi semiya (finger millet vermicelli) into a mixing bowl.

2. 2.Prepare Warm Water

   In a saucepan, add 1 big tumbler (approx. 300 ml) of water and less than 1/2 teaspoon (approx. 1/4 tsp) of salt. Mix well and heat the water until it is lukewarm, not boiling.

3. 3.Soak Ragi Semiya

   Gradually add the lukewarm water to the ragi semiya, mixing well with a spoon to ensure all the vermicelli is evenly coated. Cover the bowl and let it soak for 10 minutes.

4. 4.Flip and Re-soak

   After the first 5 minutes of soaking, open the lid, gently flip and stir the semiya from bottom to top to ensure even soaking. Cover again and let it soak for another 5 minutes.

5. 5.Add Flavorings

   After the full 10 minutes of soaking, open the lid and stir the semiya once more. Add 1/2 bowl (approx. 4-5 tbsp) of grated coconut, 1 large (or 2 small) chopped banana, 2 tablespoons of country sugar (or grated jaggery), and 1/2 teaspoon of cardamom powder. Mix all the ingredients thoroughly until well combined.

6. 6.Prepare for Steaming

   Grease the cavities of an idli maker plate with ghee. Take a small bowl or cup, grease its interior with ghee, and then fill it with the prepared ragi semiya mixture, pressing it down firmly. Invert the filled bowl onto each idli plate cavity and gently tap to release the mixture, forming neat domes. Repeat for all cavities.

7. 7.Steam the Ragi Semiya

   Place the idli plate into an idli maker or steamer. Cover and steam for 10 minutes until the ragi semiya is cooked through and soft.

8. 8.Serve

   After 10 minutes, carefully remove the steamed ragi semiya from the idli maker. Transfer the individual portions onto a serving plate. Serve hot, optionally drizzling with coconut milk for an enhanced flavor.