Super Soft Ragi Idli

Steps

1. 1
   Add ragi and idli rice to a large bowl, wash with water by changing the water repeatedly until the water runs relatively clear. In a separate bowl, wash the urad gota and fenugreek seeds in the same manner.
2. 2
   Cover both bowls with plenty of water and soak for 6–8 hours or overnight.
3. 3
   After soaking, rinse the poha in a sieve under running water, drain well, and let it rest in the sieve for 10 minutes.
4. 4
   Discard the soaking water from the ragi and rice, transfer to a blender with ice-cold water up to the level of the grains, and grind using pulse mode until fine but slightly coarse, resembling fine semolina when rubbed between fingers.
5. 5
   Transfer the ragi-rice batter to a large vessel. Discard the soaking water from the urad dal, add it to the blender with the soaked poha and less ice-cold water than used for the rice mixture, and grind until very fine, light, and fluffy.
6. 6
   Add the urad batter to the ragi-rice batter and whisk vigorously for 2–3 minutes to incorporate air.
7. 7
   Clean the sides of the vessel with a spatula, loosely cover with a lid, and allow to ferment overnight or until it rises and becomes airy (8–10 hours in summer, 12–15 hours in winter).
8. 8
   Once fermented, gently stir the batter with a spatula to release excess air, add salt, and mix lightly. The batter is now ready for cooking.
9. 9
   Set a steamer on high heat with sufficient water, cover, and allow steam to build. Grease the idli moulds generously with oil.
10. 10
    Pour the batter into the moulds, filling each about ¾ full, as the idlis will puff up during steaming.
11. 11
    Place the trays in the steamer, cover, and steam for 12–15 minutes.
12. 12
    To check doneness, insert a toothpick into the center of an idli; it should come out clean. If not, cook a bit longer.
13. 13
    Remove the trays carefully and allow to cool slightly before unmoulding by gently pushing each idli out with the back of a spoon.