Ragi Idli

Wash Urad dal and Fenugreek seeds thoroughly. Soak them together in 200 grams of Water for 4 to 6 hours.

Drain the soaked Urad dal and Fenugreek seeds, reserving the soaking water. Grind them into a very smooth and fluffy batter using a wet grinder or a powerful blender, adding small amounts of the reserved Water as needed to achieve a fine consistency. The batter should be light and airy.

In a large mixing bowl, combine the ground Urad dal batter with Ragi flour and Salt. Gradually add the remaining Water (or more if needed) and mix well to form a thick, pourable idli batter. Ensure there are no lumps.