Monday, October 22, 2012

Ragi 'N Rice Idli

I love dosas any day, but the days I feel like having a healthier alternative, I go for Idli. On top of that, when I want some more nutrition in my diet, yet don't want any compromise on the  taste of  the original Idli,  I  go for these. Ragi or finger millet is a rich source of iron and calcium.In Kerala, where I am from, this is one of the first solid foods (Porridge) that a baby is fed. But other than using as a baby food, this isn't used much. But knowing its nutritional value I am on a venture to include this more and more into our regular diet. If you are also on such a mission you may also try my Ragi dosa .
1  cup Ragi flour/ finger millet
1 cup Idli rice/ idli rawa
1 cup Urad dal / black lentil
1/2 tsp Fenugreek seeds
Salt as required
Soak the rice,fenugreek and  urad dal for about 4 to 6 hours.If using idli rawa soak it 30 minutes before you plan to make the batter.Drain and grind the rice/rawa, fenugreek  urad dal to a smooth paste adding enough water .Add in the ragi flour  and mix well. The final consistency should be that of  a pancake batter. Allow it to ferment over night or for 8 hours or till the batter doubles.If its a cold day or night for fermenting keep it in the oven with the lights on.Before making idli add salt and  mix.  Pour the batter into greased  idli plates and steam like normal idlies for about 11 minutes. Once cooked and cooled remove carefully with a spoon. Serve hot with sambar and chutney of your choice.


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