Ragi, rice, and urad dal idli is a healthy and nutritious South Indian dish that combines the goodness of ragi (finger millet), rice, and urad dal (black gram) to create soft and spongy idlis. Here's a step-by-step recipe to make ragi idli:

Ingredients:

For the Idli Batter:

1 cup ragi flour (finger millet flour)

1 cup idli rice or regular rice

1/2 cup urad dal (black gram dal)

1/4 teaspoon fenugreek seeds (methi seeds)

Water for soaking

Salt to taste

For Making Idlis:

Idli molds or trays

Oil or ghee for greasing the molds

Instructions:

Preparing the Batter:

1.       Wash the idli rice and urad dal separately in cold water until the water runs clear.

2.       Soak the rice and fenugreek seeds together in one container, and soak the urad dal in a separate container. Use enough water to cover them, and let them soak for at least 6 hours or overnight.

3.       After soaking, drain the water from the urad dal and grind it in a blender or wet grinder with a little water to form a smooth, thick batter. The consistency should be similar to pancake batter.

4.       Drain the water from the rice and fenugreek seeds, and grind them separately into a smooth batter. You may need to add a little water to achieve the right consistency.

5.       Mix the urad dal batter and the rice batter together in a large bowl. Add salt to taste and mix well. The batter should be thick but still of pouring consistency.

6.       Add the ragi flour to the batter and mix thoroughly. Ensure that the ragi flour is evenly incorporated into the batter.

7.       Allow the batter to ferment for at least 8 hours or overnight. During fermentation, the batter will rise, so use a large enough container to accommodate it.

Making Idlis:

1.       Grease the idli molds or trays with a little oil or ghee to prevent sticking.

2.       Fill each mold with a ladleful of the idli batter.

3.       Steam the idlis in a steamer for about 10-12 minutes or until a toothpick inserted into the center of an idli comes out clean.

4.       Once cooked, let the idlis cool for a few minutes, then remove them from the molds using a butter knife.

5.       Serve the ragi idlis hot with coconut chutney, sambar, or any other accompaniment of your choice.

Ragi, rice, and urad dal idlis are not only delicious but also packed with the goodness of ragi, making them a nutritious breakfast or snack option. Enjoy your homemade ragi idlis!