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Monday, September 1, 2008

Ragi Idli

Ragi (finger millet) a excellent source of proteins, good for diabetic peoples..pediatricians recommend ragi food for infants of six months and over because of its high nutritional content, especially calcium.Finger millet can be ground and cooked into cakes, puddings or porridge..My mom used to prepare them as idlies n they tastes awesome, i never tried them here..tried sterday for dinner n its turns soo good..wish to share with u all..awesome chocolate colour idlies really tastes too good with coconut chutney as well as Kaarakuzhambu..Am sending to JFI-Ragi hosted by Madhuram..



1cup Urad dal
3Cups Ragi Flour
Salt

Soak urad dal for 4 hours...grind them in a grinder until they turns soft....mix the ragi flour with water n turn them as thick paste without any lumps with enough salt...take off the urad batter from the grinder n add them to the ragi batter, mix well with ur fingers n keep aside for fermentation... can prepare immediately r keep them in fridge n prepare them any time as idlies..

Grease the idli plates n pour the ragi batter n cook them in pressure cooker r idli cooker as usual as we do for cooking idlies...once they r well cooked, remove carefully with a spoon...

Serve hot with Coconut Chutney.. a perfect side for this idlies.
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11 comments:

  1. AnonymousSeptember 2, 2008 at 7:04 AM

    My best wishes priya.Keep going... viji

    ReplyDelete
  2. Priya SureshSeptember 2, 2008 at 8:53 AM

    Thanks a lot viji..

    ReplyDelete
  3. Aparna BalasubramanianOctober 4, 2008 at 3:39 AM

    Never knew Ragi could be made into idlis, Priya. I shall definitely try this out.
    Thanks for sending these into WBB.
    Sorry for leaving them out, I have added your entry to the round-up.

    ReplyDelete
  4. Priya SureshOctober 4, 2008 at 10:07 AM

    Thanks a lot aparna for stopping by..

    ReplyDelete
  5. Mahimaa's kitchenNovember 10, 2008 at 6:01 PM

    hey priya.. nice idea. i would like to try this. how long shud we ferment the batter? does it come out soft if we prepare right after grinding?

    ReplyDelete
  6. Mahimaa's kitchenNovember 10, 2008 at 6:02 PM

    please send me a mail or reply in my blog regarding this.

    ReplyDelete
  7. AnonymousJuly 2, 2009 at 9:44 PM

    Ragi idli was awesome . It is not only nutritious but very yummy . Ragi idli filled up stomach and i did not feel hungry all day . Thank you for this awesome recipe . We love it .

    ReplyDelete
  8. MadhuramJanuary 8, 2010 at 3:04 AM

    Idhu ragi idli illa. Khusbu idli madhiri irukku. Thanks Priya.

    ReplyDelete
  9. UnknownOctober 30, 2010 at 3:07 AM

    is there varieties in raagi flour? some more coarse and some more fine? which one should we use?

    ReplyDelete
  10. Priya SureshOctober 31, 2010 at 2:26 AM

    Hi Ramya, i used the fine ragi flour..

    ReplyDelete
  11. JayaNovember 20, 2010 at 7:13 PM

    Just found our blog and I am amazed to see so many awesome recipes here in the veg category. Ragi idli sounds healthy and delicious. Thank you!

    ReplyDelete

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