To begin making the Ragi Rava Idli Recipe, into a mixing bowl, combine the ragi flour, sooji, yogurt, enos fruit salt, oil and salt into a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1-1/2 cups). Allow the mixture to rest for 10 to 15 minutes. The mixture will thicken as it rests.

While it is resting, make the tadka. Add oil into a preheated pan over medium heat. Add mustard seeds and urad dal and allow it to crackle and the dal to turn golden brown and crisp.

Once the dal is brown and crisp, add the chopped curry leaves, ginger and green chillies and saute for a few seconds and turn off the heat. Allow the seasoning to cool.

Add it to the idli batter once the resting period is over.

Grease the idli mold with a little oil. Spoon the ragi batter into the molds. Ensure you only half fill. Place inside a steamed filled with water and steam on high heat for about 10 minutes until done.

When you insert a knife inside, it should come out clean. Allow the idli to rest for 3 to 4 minutes before removing it from the pan.

Dip a spoon with water and slide the idli out of the mold & serve. 

Serve the Ragi Rava Idli Recipe along with with Tomato Chutney and Idli Milagai Podi for a high protein south Indian breakfast and a Indian diabetic breakfast or a snack.