1. Soak urad dal for about 4 hours and grind to a smooth paste.
2. Add the ragi flour.
3. Mix well, add salt and keep it overnight to ferment.
4. Consistency should be that of a normal idli batter.
5. Grease the idli moulds with oil and pour the batter in them.
6. Steam for about 20 minutes.
7. Serve warm with chutney or milagai podi.

Click here for more ragi recipes | breakfast recipes