Monday, 24 November 2014

Ragi Idli with Whole Ragi

Am trying to use millets in my food in all possible ways. This one particular millet Ragi – finger millet is rich in calcium.
Health benefits of Ragi :
·         Helps weight loss
·         Good for bones
·         Diabetes
·         Rich in Iron
I have mentioned only few.  Source: Internet
Ragi idli is similar to our usual idli. For our normal idli the rice:urad dal ratio is 4:1. I replace 2 cups of rice with 2 cups of ragi. Simple right ? Not complicated at all. So weekly once, instead of making normal idli replace it with ragi idli.
·         Ragi – 2 cups
·         Par boiled rice – 2 cups
·         Whole Urad dal – 1 cup
·         Fenugreek seeds – 2 tsp ( for softness, can skip too)
·         Salt to taste
Soak rice, ragi, fenugreek seeds, urad dal at least for 4 hours.
Grind them like our usual idli batter for 20- 25 mins. Add salt to taste.
You can also soak ural dal separately and mix finally. This will yield more quantity. Since I had only one cup of urad dal, the quantity was too low to grind separately.
The important process is fermentation. You have to leave the batter over night for fermentation to get soft idlis.
While making idli, grease the idli plates with little oil, pour the batter in the plates and steam it for 10 mins. The time taken is same like our usual idlis.
Serve it hot with hot Sambar (highly recommended)  or spicy chutney.
Note: You can also make dosa with the same batter. It will be unbelievably soft and tasty.
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