I first made Nachni Idli when i was pregnant with inara because i was told to be away from rice and sugar because of the crazy diabetes. Then last week i read SaffronTrails post about Foxtail Millet Idli. I had got a pack of Ragi and i made this using her recipe with some modifications. I love her blog and how most of her recipes are guilt free and easy. The basic idea of this blog is to ensure Inara does not have difficulty in cooking once she is away from or rather while shes cooking this blog should make he feel like i am with her and guiding her. Although i secretly hope and wish all the time that will be a path breaker , a something new and big in the culinary world. I know that this is my way of seeing myself in her or rather something that i wanted to do myself. (Selfish , i know) .
Well i am also on another goal to become fit, thin by October by the time my Brother -in -law gets married, And this time around im going to do it, no matter what. Just the thought of getting fit and being able to wear all those lovely new clothes makes me jump with Joy,
I love Idli and can stay away from them. These are simply good for breakfasts and Inara loves them for her School Tiffin.
We had this with Peanut and Coriander Chutney,
how to make ragi idli
soaking and grinding
whole ragi-1 and 1/4th cup
split urad dal-1 cup
idli rice/sona masoori rice-1 cup
1.soak rice and urad dal together and ragi in a separate bowl.
2. soak this for about 6 hours . i usually soak in the morning at about 8:00 am and grind by 4:00 pm
3. grind the ragi using little water to a fine paste and transfer to a big bowl
4 . now grind the urad dal and rice to a fine paste and transfer to the same bowl.
5. add required salt and cover this until morning.i make breakfast by 6 hence i grind a little ahead of time,
6. you will see the next morning that the batter has nicely fermented,
7, i refrain from mixing the batter at this stage .
8. i simply scoop from the sides and pour in greased idli moulds.
9. steam for 15 minutes in a cooker /steamer.