Soak ragi, rice, moong dal and methi dana for 4 hours or overnight

Soak the poha half an hour before adding to the above ingredients.

Grind into a batter by adding water as required.

Keep the batter aside for 6 hours or until fermented

Add grated vegetables, curds & salt to taste

Grease the idli maker and add the batter to it

Cook it in the idli maker for 20 minutes

Enjoy with green chutney