Ragi Idli
Ragi is a millet grain which has many health benefits. As a superfood, its excellent for kids as well as adults alike.Finger millets or ragi is another highly nutritiious food recommended for people suffering from diabetes and anaemia. Rich in Vitamin D, calcium, iron, phosphorus, it also contains more essential amino acids than any other cereal. It is also a gluten-free grain. Daily consumption of ragi can improve your skin and bone health. Ragi increases satiety and keeps you fuller for a longer time. Along with this, it is also rich in dietary fiber and has a low fat content.
If you want, you can also prepare ragi idli the first day and make ragi dosa the next day. The batter can be easily refrigerated for a couple of days. The proportion of the rice, urad dal and ragi in this recipe,gives Soft Ragi idli as well as crisp dosas.This batter gives soft & fluffy ragi idli made with fermented finger millets rice & urad dal batter. These are best served hot with chutney or sambar.
Ragi Idli Recipe
1.Ragi-1 cup
Raw Rice-1/2 cup
Urad Dal-1/2 cup
Fenugreek seeds-1 tsp
Put all the above ingredients into a vessel and clean and wash 3-4 times till the water is clear.Soak this for 5-6 hours. I used white rice today.U can use brown/Matta rice too.
After 5-6 hours,grind this together adding soaked water as required to make a thick batter.
2.Cooked Rice-1/2 cup
Salt to taste
Add the salt ,cooked rice and water if required to make a thick idli batter.Set this batter aside to ferment for 7-8 hours or overnight.
Once the batter is fermented,pour a ladle of batter into oiled idli moulds and steam for 5-7 minutes or until the idlies are cooked.Serve with coconut chutney 🥥 or sambar.
To make Ragi Dosas
Add 1/4 cup of water to the 1 cup ragi idli batter and stir in .Your Ragi Dosa Batter is ready.Make dosas by pouring 2 ladles of batter and spreading it in a circular motion to make thin crispy dosas.Drizzle a tsp of ghee or oil and cook till browned and crispy.
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