RAGI IDLI/ DOSA

Name: Ragi Idli/ Dosa
Prep time: 1440 min
Cook time: 10 min
Ingredients: 3 Cup Ragi; 1 Cup Idli Rice; ¾ Cup Urad Dal; ½ tsp Fenugreek; Salt

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Ragi Idli/ Dosa

Ragi/ Finger millet, a humble grain or superfood is a very popular grain cultivated and used regularly in ancient times. With rice and wheat gaining importance, millets lost their race and took a backseat for a very long time. But with all research reports and scientific findings proving the health benefits of ancient grains, it started gaining back its importance. In fact it is the high rated weaning recipe used by most mothers as it's packed with essential nutrients needed for babies.

It is a rich source of minerals, proteins, calcium, potassium and iron. Ragi has higher dietary fiber compared to rice, wheat and grains. It slows down digestion, thereby keeping blood sugar in check. Also fiber keeps the stomach full, helping in weight loss. Ragi also helps in maintaining bone health, treats anaemia, controls blood cholesterol and prevents premature ageing.

A very healthy grain and lots of recipes can be made out of it. Be it porridge, idli, dosa, malt, upma, puttu, soup etc..

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Prep Time 1 d

Cook Time 10 mins

Course Breakfast

Servings 20

Ingredients

3 Cup Ragi
1 Cup Idli Rice
¾ Cup Urad Dal
½ tsp Fenugreek
Salt

Instructions

Wash and soak ragi overnight.
wash and soak idli rice and urad dal separately for 2 hrs.
Grind ragi to a smooth texture by adding only required water. It should be in dosa batter consistency.
In the same manner grind urad dal and idli rice separately by adding required water. Make sure not to add too much water.
Mix all the batter together (Ragi, urad dal, idli rice), add salt and let it ferment overnight.
After it ferments, mix the batter, add water if required and ragi dosa batter is ready.
For making idli, the batter should be of thicker consistency. Boil water in idli pan, pour batter in idli mould and steam it for 10 min.
Fluffy Ragi Idli is ready
Use the same batter for making dosa.
Serve it with chutney and sambar.

Notes

If using Ragi flour, start from step 2 and mix ragi flour to grinded urad dal, rice mix.

Tags: Dosa, Idli, Ragi

PEARL MILLET PORRIDGE

RADISH CHAPATHI

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,