In India, finger millet (locally called by various name including ragi, kezhvaragu and nachani) is mostly grown and consumed in South India, Finger millet can be ground and cooked into cakes,puddings or porridge. Ragi flour is made into Idli(Steamed Cake) & flatbreads, including thin, leavened dosa and thicker, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt.
Finger Millet is Diabetic friendly non starchy glutten free, which makes It a very healthy alternative, Finger millet is very high in calcium, rich in iron and fibre, and has a better energy content than other cereals. These characteristics make it ideal for feeding to infants and the elderly.For children, ragi is also fed with milk and sugar (malt).
Finger Millet/ Ragi Idli for Breakfast can be served with any dippings such as Chutney or Sambhar
Ingredients Needed:
Urad daal( deskined Black gram): 1 cup
Idli/ dosa Rice: 2 cups
Millet (Ragi)flour: 1 cup
Method of preparation:
Soak Urad daal & rice in water for 3-4 hrs
Grind both in a blender to a fine paste with 1 cup water
Then remove in a dish & add Finger millet(Ragi) flour
Mix everything & leave it to ferment for 6 hrs or Overnite
Once fermented add salt to taste & mix well
Grease Idli Mould with Oil & pour batter in each section
Keep the steamer Ready by adding water to the bottom & keep it on heat
Then place the Idli stand in the steamer & cook Idli on steam for 20 min
Remove the stand from steamer after 5 min then Take a spatula & dip it in water then Remove idli this way it will come out Clean
Serve it with Sambhar or chutney
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