Ragi, Rava, Salt, Bengal gram dhal, Cashew nut, Curry leaves, Raising agent E (500ii) and Acidity regulator (E 330).
Heat Idly cooker with water and grease the idly moulds with oil.
Take 200g (1 cup) of the Aachi Ragi Idly Mix and 340g (1 cup) of curd and mix well without any lumps and allow it to stand for 2 min.
Pour this mix into idly moulds and steam for 8-10 min (till done).
Serve the ragi idly hot with tomato or coconut chutney.