1. Combine the ragi flour, salt and oil in a wide bowl.
2. Add required boiling water to make a soft dough. The dough should be soft and smooth.
3. Grease the idli plates with oil and set aside. Fill the sev press with the ragi dough and press it onto greased idli plates. Steam it for 10 - 12 minutes.
4. Heat oil in pan for tempering. Add the mustard seeds, chana dal, peanuts and urad dal and let them splutter.
5. Add the broken red chillies, split green chillies, hing and curry leaves and fry for a minute.
6. Now add the finely grated coconut and turmeric to it and fry for 2 minutes.
7. Then add the steamed ragi sevai and mix well.
8. Adjust the salt and switch off the flame.
9. Serve as a breakfast or snack.

Recipe and image courtesy: Indian cuisine