Jan 6, 2010

Ragi Idli!!

Schools have re opened . My son started going to a small nearby playgroup. It was me who was more excited and nervous at the same time when he stepped into the tiny colourful classroom yesterday. I could see the happiness in his face when he saw the numerous toys and colourful pictures everywhere. He got lost in his own world along with the other kids and then suddenly amidst all the noise and excitement he looked at me and said " I like this place". I am still a bit nervous until he settles down soon in the new environment.
So coming to the recipe for today, which is a healthy, filling and easy to make breakfast. I got introduced to this ragi / finger millet /nachni when I was pregnant and the haemoglobin levels had dropped. My doctor advised me to have food which contained lots of iron and protein and ragi happened to be one of them. That time, I just used to add the ragi flour in idli and dosa batter. But that was so boring!!! Later on, I browsed the net to find a lot of yummy recipes with ragi. So now ragi has become an essential part of our diets. Idlis with ragi is one of them.
ragi idliIngredients-
Ragi flour- 2 cups
Udid dal- 1 cup
Salt to taste
Oil- 1tsp

Soak udid dal for about 4 hours and grind it to a smooth paste. Add the ragi flour. Mix well, add salt and keep it overnight to ferment. Consistency should be that of a normal idli batter.
Grease the idli moulds with oil and pour the batter in them. Steam for about 20 minutes.
Serve warm with chutney or milagai podi.

Madhuram is hosting the JFI event and the ingredient is ragi. So this one goes to her event.

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