Dry roast ragi on slow flame for 7-8 minutes.

Once cool grind it into flour.

Add semolina and sour curd to it. Rest it for 2-3 hours.

Grind moong sprouts coarsely with chilli garlic.

Add salt, turmeric, green paste to ragi mix. Mix it nicely in one direction.

Add fruit salt and mix it nicely.

In a greased dish pour dhokla mixture and sprinkle moong sprouts on it.

Steam it for 15-20 minutes until cooked. erve.

Serve it with coconut peanut chutney.

Enjoy hot ragi sprouts dhokla..