Ingredients:
- 200g Jain & Iyer Ragi Idli Mix
- 1 cup room temperature curd
- 120ml (½ cup) water
- Oil (for greasing)
Method:
In a bowl, combine the Ragi Idli Mix, curd, and water. Mix well to form a smooth batter.
Let the batter rest for 5 minutes.
Grease the idli moulds with a little oil and pour the batter into them.
Steam for 10–12 minutes or until the idlis are cooked through.
Serve hot with chutney or sambar.