Preparation

Start by cleaning both the Ragi and Idli Rice to remove any impurities or stones.
Soak the Ragi and Idli Rice in separate bowls for about 6 hours or overnight.
Soak the Urad Dal in a different bowl for 1 hour.
In another bowl, soak the Flattened Rice (Poha) for 10 minutes, ensuring it becomes soft but not overly mushy. Grind in a mixer grinder with very little water.

Grinding

First, drain the soaked Urad Dal.
Grind the Urad Dal in a grinder or mixer until smooth. Add water as necessary to facilitate grinding and achieve a fluffy texture.
Drain the Ragi and Idli Rice mixture and add it to the grinder. Grind until the consistency is smooth with a slight graininess. Add ground Poha paste.

Fermentation

Transfer the ground batter to a large bowl. Mix in salt according to your preference.
Cover the bowl with a lid or cloth. Set it in a warm place for fermentation, which could range from 8 to 12 hours depending on the climate. The batter should rise and become airy.

Making the Idlis

Gently mix the fermented batter.
Fill the base of the idli steamer with water and grease the idli moulds with oil or ghee.
Pour the batter into each mould.
Steam the idlis on medium-high heat for 10-15 minutes. The idlis are ready when a toothpick inserted comes out clean.
Let them cool slightly before removing them from the moulds.

Serving

Serve the Ragi Idlis hot. They pair wonderfully with coconut chutney, sambar, or any side dish of your liking.

Enjoy your wholesome Ragi Idlis!