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..here we go..
Finger millet Idli/Kezhvaragu Idli
|1 cup||Urad dal|
|3 cup||Ragi flour|
|Salt as per need|
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…If u have problem for fermentation(in winter days r ppls living in cold countries), just preheat ur oven for 400F n put off the oven..keep the batter inside the oven closed with a lid, dont disturb them..the next day morning u may see the batter would have definitely double their volume, 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 idli…can also serve with Kaara kuzhambu..