Monday, 25 January 2016

Ragi Idli n Dosa / Finger Millet Idli n Dosa !

 
Millets are the first word that comes to my mind when you say healthy food, these days. Because they are not only healthy but tasty too. Millets are so versatile that you can make anything and everything with them and bring the same flavours what you make with rice. I use millets for pulaos, idli, dosa and many more. 
You can check the Millets and Healthy Page to find more Healthy recipes with Millets.
Ragi, known as Finger Millet is the most famous among millets and available easily when compared to other millets. A number of recipes are made out of Ragi and my favorite being the Ragi Mudde (also known as Kali) and the Koozh (porridge made of ragi and rice). 
So nowadays after using all other millets for idlis / dosas I started using Ragi too. The looks of Ragi Idli may not be so inviting and appealing but it is so healthy. 
I didn't use any baking soda in this, which is usually added to make the ragi idlis super soft. My idli batter was fermented well and idlis turned out pretty good. 


INGREDIENTS
  • 2 cups Ragi Flour
  • 1 cup Idli Rice
  • 3/4 cup Whole urad dal (skinless)
  • 1 tsp Fenugreek Seeds
  • salt as needed
  • a pinch of cooking soda (optional) ( I didnt use)



STEPS

  • Soak rice and (urad dal + fenugreek seeds) separately for 4 - 5 hours.


  • Grind urad dal adding little water at a time to a smooth batter. 


  • Then grind the rice too to a nice batter and mix with the ground urad dal.
  • Add ragi flour to that , add salt and mix well. Add little water if needed to bring to idli batter consistency.


  • Mix well, if needed with hands and allow it to ferment at a warm place ( I kept near heater).


  • After 10 - 12 hours the batter should be well fermented as you can see in the pic, it is airy and foamy.
  • Now mix the batter well and then pour in greased idli moulds.


  • Steam for 10 - 12 minutes. Then let it sit for 5 minutes before you scoop them out.
  • Or if you need dosa, mix some water to make the batter slightly thinner and make dosas on a hot greased tawa.

NOTES

  • I didn't have store bought Ragi flour. So I ground whole ragi in mixer, sieved it and used. 
  • You can add a small pinch of baking soda to the idli batter to get super soft idlis. I didnt add as I had to feed idlis to my toddler.
  • Couldn't figure out why but ragi idlis doesnt turn out very soft like Normal Idlis unless baking soda is added. But yes if you have wet grinder , then you can get super soft idlis without any baking soda. 
  • You can also do some tempering with oil, mustard, urad dal, etc to the batter like we do in Rava Idli. This will increase the taste and give nice flavor to the idli.
  • Serve with chutney of your choice and preferably serve them hot.



With Love,

4 comments:

  1. Healthy one!! An excellent way to include ragi in kids diet.

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  2. Hi Pavi.. Say I have a fermented idly batter.. Can I just add ragi flour to it and make instant ragi idly or the batted should be fermented only after adding ragi flour..

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  3. Hi Lakshman, You can do that but oly a little amount of ragi flour u can add. Otherwise i dont think idli / dosa will come out well. like for 1 cup batter i used to add 1/4 cup ragi.. and manage to make dosas.

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