Ragi Idli (finger millet)

Ingredients

• 0.5 cup Finger millet flour
• 0.5 cup Rava
• 1 cup Curd
• 1 unit Carrot
• 1 teaspoon Mustard seeds
• 1 teaspoon Chana dal
• 1 teaspoon Split urad dal
• 1 sprig Curry leaves
• 1 sprig Coriander leaves
• 9 units Cashews
• 3 tablespoons Sunflower oil
• 0.5 teaspoon Eno
• 0.5 cup Water

Instructions

1. 1In a bowl, combine the finger millet flour, curd, and rava. Gradually add half a cup of water and mix until smooth. Set aside.
2. 2In a pan, heat the sunflower oil. Add mustard seeds, chana dal, and split urad dal. Sauté until the dals are golden. Add chopped curry leaves, coriander leaves, and grated carrot. Sauté well and add this mixture to the batter. Mix thoroughly. Add Eno and mix again.
3. 3Roast the cashew nuts and place one on each idli mould. Pour the batter into the moulds and steam for 10 minutes until cooked through.