Ragi Idli

For the Idli - in a bowl add Urad Dal and in another one Rice and in another one fenugreek seeds. Soak for 24 hours.

Blend all together and make a batter. Add Ragi Flour, salt and stir.

In the Idli tray grease and add with a ladle to all the bowls in Idli Tray. Steam for 5-6 mins. Set aside.

For the Chutney - blend the tomatoes, red chilli, Kashmiri red chilli powder, salt until smooth.

In a wok heat oil, add fenugreek seeds, asafoetida, mustard seeds, curry leaves, sambhar powder and add the tomato paste. Cook for 2 mins.

Plate and enjoy.