In a large bowl, add ragi, idli rice, and methi seeds. Rinse thoroughly and soak with enough water for 5–6 hours.

In another bowl, add urad dal, rinse well, and soak for 5–6 hours.

In a separate bowl, add thick poha, rinse, and soak for 30 minutes before grinding.

Drain water from soaked urad dal and poha.

In a wet grinder or blender, add urad dal and poha with a little water. Grind until smooth and fluffy. Transfer to a large bowl.

In the same jar, grind soaked ragi and rice mixture until smooth, adding water as needed.

Combine both batters and mix well with clean hands to help natural fermentation.

Cover the bowl and place it in a warm or dark spot for 8 hours or overnight.

The batter should rise and turn slightly airy. Once fermented, add salt and mix gently.

Grease idli plates with butter or ghee to prevent sticking.

Pour fermented batter into the moulds.

In a steamer, add water and bring to a boil. Place idli stand inside, cover, and steam for 10–12 minutes on medium heat.

Let it rest for 2 minutes after steaming. Carefully unmould the soft ragi idlis using a spoon.

Serve hot ragi idlis with coconut chutney, tomato chutney, or sambar for a complete meal.