Finger millet idli recipe

Firstly, dry roast the sooji on a medium flame for 2-3 minutes, further, cool them completely before preparing idli. Now transfer the dry roasted sooji to a large mixing bowl also add ragi flour, 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 an idli batter consistency. Just before steaming add a pinch of baking soda and mix well till it turns frothy (optional)

Scoop the batter into an idli plate. Place in steamer and steam for 10-12 minutes on medium flame or till a toothpick inserted comes out clean. Furthermore, allow it to rest for 5 mins then unmould.

Finally, serve hot with coconut chutney and sambar.