March 25, 2010

Raagi Idly using whole raagi grains

Mercury in my area is been touching new levels before its officially summer. Cases of sun burn is reported on a daily basis and is something unheard of previously. Days are warmer. Even early morning is not so pleasant. I usually finish my cooking by 7 before husband leaves for office. That is to say I don't have to be in the kitchen when the day warms up. But even during the early morning hours,Iam sweating profusely. I prefer breakfast which gets done quickly. Idlis are great saviors since it gets done in a batch. Other than the normal idlies, I make idly with rava, wheat rava and semiya too. It was then I thought of trying raagi idli. Raagi is supposed to have the cooling effect on the body and its ideal for the summer heat. I followed the usual idli recipe where in 2 cups of rice was replaced with ragi grains. It turned out soft and taste of ragi was mild too.





You need

Parboiled rice/idli rice - 2 cups

Whole ragi grains- 2 cups

Urad dal -1 cup

Methi seeds - 1 tspn

Salt to taste


Method


Wash and soak rice,ragi urad dal and methi seeds separately for 6 hours or overnight. First grind urad dal till light and fluffy. While grinding urad dal, don't be tempted to add more water. Add enough water to keep the batter moist. This will ensure fluffy batter. Next grind rice and ragi together till it is smooth. Add the soaked methi seeds also while grinding rice and ragi together.  Add salt and mix the ground dal and rice-ragi mixture . Give a thorough mix with a ladle or better use your hand which aids in fermentation. Leave the batter to ferment for 6 hours.  Make idlis the usual way.




I am planning to increase the quantity of ragi to 3 cups and reduce rice. I think it should turn out well.  I am sending this to JIHVA for breakfast hosted by Suma, an event started by Indira




17 comments:

  1. I agree Jayasree the temp is really soaring high and there are 3 months to go like that :-(
    Very nice version, I love using ragi, will try this. Thanks.

    ReplyDelete
  2. I have never had anything wirh ragi flour, idlies look really healthy .

    ReplyDelete
  3. Never made Idli with millet flour..looks great!!

    ReplyDelete
  4. Thats a wholesome breakfast, looks fantastic..

    ReplyDelete
  5. Dear,
    My mom makes this often. A very filling one and must be consumed hot.

    ReplyDelete
  6. Idly looks delicious. great. pls visit vidhya-ravikumar.blogspot.com

    ReplyDelete
  7. The idli came out fluffy! Great healthy breakfast!

    ReplyDelete
  8. It's hot over here too.....atleast you'll get a respite in June once the rains start.

    ReplyDelete
  9. Looks and sounds good,never thought this way,always make dosa or adai...

    ReplyDelete
  10. using grains sounds really yumm and healthy...i usually make this with the ragi flour..

    ReplyDelete
  11. Healthy and delicious idli..Perfect breakfast dear...

    ReplyDelete
  12. This is looking nice and healthy

    ReplyDelete
  13. wow..such a healthy recipe. Looks wonderful.

    ReplyDelete
  14. Right now I am yearning for that kind of weather. We are still freezing and are in single digits.
    I too was worried about the ragi flavor seeping into idlis when tried them for the first time. As you mentioned, we almost don't feel it and the addition of ragi makes idlis more healthier.
    Thanks for the lovely entry.

    ReplyDelete
  15. That one looks very nice, thanks for the recipe!!, good for the weather you said, as raagi makes the body temp to cool down, so they say!!, should say a very healthy recipe

    ReplyDelete

Thank you for your interest on my blog.Appreciate your feedback. Leave your suggestions/comments which will help me improve my blog.