Soak urad dal for 2 hrs. In a mixer, grind green chilli first coarsely.
Add soaked, drained urad dal. Just give it a run to grind it coarsely.
Optional step: The ragi we get here is really pale and quick cooking by itself. May be a processed flour.If your ragi is dark in colour, it may need an extra step of dry roasting until just steam rises.
In a heavy bottomed kadai, heat oil. Temper with mustard, curry leaves and asafoetida.
Add 1 cup water, required salt. Bring to boil, add ground urad dal, grated coconut and asafoetida.
Once again bring to boil, add ragi flour to it. Stir briskly.
Immediately, it will for thick mass. Cook for a minute and it will become a dough.
Cool down until warm, covered. Once warm enough to handle, knead it with few drops of oil greased in your hand. It should be a shiny, non sticky dough.
Divide into equal sized balls. Shape it to oblong cylinders with your finger’s impression in it.
Arrange in a grease idli plate(or steamer). Steam cook for 10 mins. It will be soft to handle if you take immediately, so give 2 mins standing time and then take out from the plate.