Thoroughly Wash and Soak idli rice and dal in seperate bowls, Soak each of them in water separately for 5-6 hours.

Once the rice and dal is soaked, grind them in a mixer grinder one by one by adding little water at a time to form a smooth batter.

Transfer them to a single large container together after grinding and mix both.

Now add 1.5 cup of ragi flour and salt to taste. Mix everything together. Cover this bowl with a lid and let it ferment overnight.

The next morning, the batter would be risen and almost doubled in volume, fold it well.

Now grease idli plates and pour this ragi idli batter into each depression in the idli plates.

Steam it for 8 to 10 mins till it is done. Insert a skewer to check.

take it off the heat but let it remain cover and leave it to cool for 5 mins, and scoop out these soft steamed idlies with help of a wet spoon.

Serve these ragi idlies hot immediately with sambhar and coconut chutney or you can store them in casserole for sometime. That keeps them moist and warm.