RAGI IDLI Firstly, dry roast the rava on medium flame for 2-3 minutes.

Further, cool them completely before preparing idli.

Now transfer the dry roasted rava to a large mixing bowl.

Also add ragi flour to it.Further more add salt and curd.

Add water as required depending on curd thickness.

Give a good mix and allow to soak for 30 minutes.

After 30 minutes, mix well and add water if required get to idli batter consistency.

Brush the plates with oil and pour the batter immediately into the idli plate. Do not rest the batter.

Also as other idlis you have to steam it for 8-10 mins on medium flame.

Further more, allow it to rest for 5 mins then unmould.

Finally, serve hot with coconut chutney or sambar.

RAGI MALT Boil water in a pan.

On other side add 4 tbsp of flour in a glass of water and mix well without lumps.

Once water is boiled add this mixture by stiring it continuously not to form lumps.

Boil till it turns into smooth consistency.

Off the stove and let it cool completely.

Once it is cooled add salt and buttermilk and milk well.

Take it into serving glass and have it.