Ingredients:

• 1 and 1/2 cup whole ragi ( finger millet / nachni)

• 1/2 cup urad dal

• 1/2 cup white or brown rice

• 1 tsp methi seeds ( fenugreek seeds )

• 1/2 cup white or brown poha

• salt as per taste

Method:

1. Add all the above ingredients together leaving out the poha and salt. Wash with water several times till the water is clean. Soak for 3-4 hours.

2. Drain out all the water . Wash the poha and keep aside. In a grinder add the soaked ingredients along with the poha and grind to a fine paste by adding a little water.

3. Remove the batter in a vessel and mix well. Cover and allow it to ferment overnight or for 7-8 hours.

4. In an idli vessel boil some water. Grease or brush the idli moulds with oil

5. Once the batter is fermented add the salt and mix well. If required add water . Pour a little of the batter in each mould and then place it in the idli vessel. Cover and steam for 15 minutes. Check with a knife or toothpick. If it is clean the idlis are done otherwise cook for 5 more minutes.

6. Remove from the vessel and let it cool . With the help of a spoon remove all the idlis from the moulds.

7. Place it in a serving dish and serve with sambar and coconut chutney.

Enjoy this tasty and healthy idlis for breakfast.

Note: To get soft and spongy idlis the batter has to ferment well. Alternatively one teaspoon ENO can also be added to the batter just before pouring in the moulds.