Ragi Idli

1. Dry roast the semolina for 2-3 minutes.
2. Once lukewarm, transfer to a bowl and combine with the millet flour, yogurt, and salt.
3. Add water and whisk everything to a smooth batter.
4. Let it rest for 30 minutes.
5. In the meantime, bring the water in the steamer to a boil and grease the idli molds.
6. Add the baking soda/powder to the batter.
7. Fill the molds and steam for 8-10 minutes. Cooking time might vary, depending on your equipment.
8. To check if idli is cooked, stick a toothpick into one and if it comes out clean, idli is ready.
9. Switch off the flame.
10. Keep the idli for another 5 minutes in the mold.
11. Serve with sambar, a good onion or coconut-based chutney, or with a sauce of your choice.

In case you do not have an idli tray for steaming, you could use an egg poacher, muffin tray, small bowl (preferably metal) or ramekin. A water-filled wok with a lid is also an excellent alternative. You might have to adjust the steaming time. Serve warm from an insulated casserole.