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Thursday, January 18, 2018

Ragi idli

When it comes to new year resolutions, I have finally realized that it is better I do not make any. Until a few years back, the first of January would see me ready to go to the gym or do yoga or some such thing. This enthusiasm would last, at best for about a week to ten days, after which it would fizzle out gradually. This year, I have no resolutions as such, but I do hope to include more millets, whole grains and natural foods in our diet. Blog wise too, I hope to do certain things, which you will read about in the course of the next three days when I will doing the Blogging Marathon under the theme New Year Challenge.
Ragi or finger millet is one of the millet varieties that I am most familiar with, given that it is the first solid food that I introduced my child to. Rich in nutrients, this millet is consumed in various forms - as a drink (ragi kanji/ragi malt), flatbread (ragi roti), dosa and idli. The recipe that I will be sharing today is an easy one for ragi idli.


What you need:
Urad dal - 1 cup
Methi seeds - 1 tsp
Idli rice - 3 cups
Ragi flour - 1 cup
Salt - to taste

Wash well and soak the rice and dal separately in plenty of water. Soak the methi seeds along with the dal. In a grinder, first grind the urad dal, adding water, a little at a time, until the dal turns light and fluffy(approximately 25-30 minutes). Add the rice to it and grind again until the grains are well ground and the batter is smooth. Add water, as necessary, to give the batter a thick, pourable consistency. Add salt and ragi flour. Grind for a few minutes so that everything gets mixed together well.
Pour into a large bowl, making sure that there is plenty of place for the batter to ferment and rise in the bowl. Cover and leave in a warm place to ferment overnight.

To make idlis:
Grease idli plates. Heat water in the idli steamer. Pour the batter into the idli plates and steam for 8-10 minutes. Let cool for a minute or two and then remove the idlis from the idli plate.
Serve hot with chutney and sambar.

Do check out what my fellow marathoners have cooked today for BM# 84.

13 comments:

Srivalli said...

I am also not too big on New Year resolution. However, its good to have something on food..that's a good choice to make Jay!

Sandhiya said...

Yeah, you're right, i'm also trying to include millet regularly and this ragi sounds so great. They turned out very soft.

Usha Rao said...

I don't make any resolutions but this year I did, specially blog related. Eating healthy is a good resolution to start with. Ragi idli looks soft and fluffy.

Harini R said...

Ragi idli looks so soft and fluffy. I agree that the new year resolution business is over rated :)

Priya Suresh said...

Thats seriously a fabulous New year resolution yaar. And this ragi idli rocks. One of my all time favourite dish.

Priya Kumar said...

Ragi idlis are taking over to rice idlis at my home these days. A great nutritional item.

vaishali sabnani said...

Ragi idli looks nice and spongy..a great healthy variation.

Archana Potdar said...

Glad to have one more person who does not make new year resolutions. Love the idli will definitely try it on my family.

Suja Ram said...

Ragi Idli looks so nice and spongy.

Sapana Behl said...

Ragi idli sounds very healthy and they look so soft and fluffy.

Sandhya Ramakrishnan said...

I love using whole grains in our regular meals and ragi is a easiest one to begin with. Love the texture of the idli!

Amina Creations said...

ragi idlis look perfect.. soft and delicious...

I Camp in my Kitchen said...

Healthy idly, i make with whole ragi, never trid idly with flour. best breakfast ever!