Soak ragi and split black gram lentils separately for about 2 hours, then rinse well and drain.

Take drained split black gram lentils in a mixer and grind it to a fine puree. Add water as needed while grinding. Transfer it to a wide vessel. Next add soaked ragi in to the same mixer and grind that as well to fine puree.

Transfer ragi batter to the same vessel that contains black gram lentils batter. Combine both of them together. Ensure the consistency of this batter is thick like the normal idli batter.

Keep it covered for about 8 hours or overnight in a warm place for fermentation. After fermentation the batter would have doubled in volume. Using curved ladle pour it in to oil greased idli molds and steam cook for about 15 minutes or till done.

I have used pressure cooker to steam cook the idli. Insert a toothpick or spoon to check whether idlis are cooked or not. If toothpick comes out clean, then they are cooked well.

Soft and fluffy ragi idli is ready to serve as breakfast along with coconut chutney and tiffin sambar.

You need to soak the lentils for 2 hours at least, otherwise it will not be fluffy and light after grinding.

To increase health benefit of this ragi idli, you can sprout these ragi seeds and then grind to batter.

Nicely fermented ragi idli batter would yield very soft and fluffy idlis. So ensure the batter is fermented well.

I have used pressure cooker to steam the idli where as you can use idli steamer to cook them too.