Ragi Idli

PREPARATION

1. In a pan, add 125 grams semolina and dry roast for 4-5 minutes.
2. In a mixing bowl, add roasted semolina, 125 grams finger millet flour, 100 grams curd, 1 teaspoon salt and 200 milliliters water.
3. Whisk properly and rest the batter for 10 minutes.
4. Now add 1 teaspoon fruit salt, 1 tablespoon water and mix well.
5. Pour the batter into the idli moulder and place it in a pot filled with boiling water.
6. Cover it with lid and steam for 12-15 minutes.
7. Remove it from heat and keep aside.
8. In a pan, add 2 tablespoons spilt bengal gram and dry roast for 4-5 minutes.
9. In a bowl, add 80 grams grated coconut, roasted spilt bengal gram, 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon tamarind, 1/2 teaspoon salt and 2 tablespoons water.
10. Transfer it in blender and blend it into smooth paste. Keep aside.
11. In a pan, 2 teaspoons oil, 2 dry red chili, 1/2 teaspoon white lentil, 1/2 teaspoon mustard seeds and stir well.
12. Then, add  1 tablespoon curry leaves and cook for 3-4 minutes.
13. Now, pour it over the blended coconut chutney and mix well.
14. Serve idli with prepared coconut chutney.