The plain idli turned into a nutritious one with ragi flourRAGI IDLIIngredients1 cup finger millet (ragi) flour½ cup split skinless black gram (dhuli urad dal), soaked for 4 hours and drained1 cup idli rawa, soaked1 tbsp oil + for greasing1 tsp mustard seeds10-12 curry leaves1 tsp finely chopped green chilliesSalt to tasteA pinch baking sodaMethod1. Grind black gram with a little water into a smooth paste.2. Drain idli rawa and place in a bowl. Add black gram paste and mix well.3. Add millet flour and mix well. Cover the bowl and keep it in a warm place to ferment for 8 hours.4. Heat oil in a non-stick pan, add mustard seeds and curry leaves and sauté for 1 minute. Add green chillies and sauté for ½ minute. Add this tempering to the fermented batter along with salt and baking soda and mix well.5. Heat sufficient water in a steamer. Grease idli moulds with some oil.6. Pour a ladleful of batter in each mould, place them in a steamer, cover and steam for 12-13 minutes.7. Remove idlis from the moulds and serve hot with your choice of chutney.Click to Subscribe: http://bit.ly/SanjeevKapoor_KhazanaBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqWonderchef Kitchenware: https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor