Ragi (also called Finger Millet or Nachni) is very rich in proteins and is the best food for weight control. It also lowers Cholesterol levels in the body and helps in diabetic control. So, any dish made using Ragi is bound to be a very healthy dish.
We will see how to make use of Ragi in making tasty Idlis. The traditional way of making the dough for Ragi Idli is to soak Rice, Ragi and Urad Dal in water, then grind them and ferment the batter for 7 to 8 hours and then use it. I shall explain the method at a later time. At present, we will see how to make the Instant Idli which does not require fermentation.
Ingredients:
Ragi (Finger Millet) flour – 1 cup
Semolina (Fine Rawa / Sooji) – 1 cup
Sour Yogurt (Curd) – 1 cup
Water – 1 cup (adjust as required)
Carrots – 1 grated
Green chillies- 2 chopped
Mustard seeds – 1 tbsp
Cilantro – 1 tbsp
Eno Fruit Salt – ¾ tsp
Salt – to suit taste
Baking (Cooking) Soda – ½ tsp
Method:
Dry roast the Sooji for 2 to 3 minutes in medium flame.
Transfer to a bowl and allow it to cool.
Combine the Roasted Sooji, Ragi Flour and Salt. Mix well.
Whisk the Yogurt (Curd) smooth. Add the above mixture and mix well.
Add water little by little and mix well to make an Idli batter. Allow resting for 20 to 30 minutes. Mix well once again. Add water, if the batter is too thick, to get the Idli batter consistency.
Add grated carrots and chopped cilantro.
In a separate pan, heat oil. When hot, add mustard seeds and chopped green chilies.
Add this to the batter.
Mix well.
Grease the Idli plates and keep them ready. Add Eno Salt to the batter and mix well till it turns frothy.
Pour the batter to the cavities in the Idli plate.
Steam cook for 12 minutes in medium fo high flame.
Remove the Idlis from the Idli plate and transfer to a serving bowl or plate.
Serve hot with Chutney, Sambar etc.
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