Ragi Idli with Veg Sambhar

Ingredients

• 50 g ragi flour
• 50 g rava/suji
• 50 g curd
• water as needed
• salt to taste
• 1 tsp eno or fruit salt
• oil for greasing
• veg sambhar (serve)
• chutney (serve)

Preparation

1. Mix ragi flour, rava, curd, salt and water into a thick batter; rest 15–20 min.
2. Fold in eno gently just before steaming.
3. Grease idli moulds lightly with oil and pour batter.
4. Steam 10–12 min until cooked through; cool slightly then unmould.
5. Warm vegetable sambhar separately.
6. Serve hot idlis with sambhar and chutney.