- Ragi flour – 2 cups
- Milk – 1 cup
- Jaggery Powder – 3/4 to 1 cup
- Fresh coconut gratings – 1 cup
- Cashew Nuts – 10 Nos
- Raisin – 1 tablespoon
- Cardamon powder – ½ teaspoon
- Ghee – 2 teaspoons
Put jaggery in a bowl and add 1/4 cup water and stir well till the jaggery powder completely dissolved in water. Strain the jaggery water so that any mud and dust will be removed.
Put ragi flour, milk, coconut gratings, cardamom powder in a bowl. Add jaggery water and mix well and make a thick batter. If necessary add little milk to make the batter like idli batter.
In a kadai put the ghee and fry cashew nuts and raisins and pour over the batter. Stir well.
Grease the idli plates with ghee and pour the batter and steam it in idli cooker for ten to twelve minutes.
Can be eaten as it is or serve with fresh butter