Ragi 1 cup
Idli rice 1 cup
Urad dal 1/2 cup
Methi seeds 1 tsp
Rock salt 1 tbsp
Wash rice and ragi separately and soak together for 5 hrs. Wash urad dal and methi seeds and soak together for 5 hrs.
Grind (rice, ragi) and (urad dal, methi) separately. Add salt and mix well.
Ferment for 8 - 10 hrs and steam idlis as usual.
Note: Ragi idli goes well with tomato gojju or coconut chutney. The idlies will be super soft in this method. There is no difference in taste as compared to ordinary idlis.