Tag: idli

Ragi Idlis (Finger Millet Idlis)

Breakfast

Ragi/Finger millet is a power house of minerals like iron, calcium and protein. In rural India, this grain is consumed by rural folks because of its high protein, low glycemic index and affordability.

A good alternative to the rice idlis that we all make, these ragi idlis are very soft, porous and very fluffy.

Ingredients:

Urad Dal – 1/2 cup

Idli Rice – 1 cup

Whole grain ragi – 1 cup

Fenugreek seeds – 1 tsp

Salt – to taste

Water – 1 cup for grinding

Preparation:

Wash and rinse the ragi and rice. Soak it together with 4 cups of water for 4-5 hours. Also, wash the udad dal and soak it with 1 1/2 cups of water for 4 -5 hours.

Drain the water and in a mixie or wet grinder, grind the ragi and rice together to a fine paste, adding 1/2 cup of water. Next , add the udad dal and grind it to a smooth paste. Add enough water (around 1/2 cup) to the batter while grinding. As udad dal grinds, it will turn fluffy and soft. Remove from the grinder/mixer and transfer to a vessel.

In a wide tall vessel, combine both the rice and the udad dal batter and mix it together with clean hands. The vessel should be tall and slightly wide as the batter may rise while fermenting. I always add salt to the batter before fermenting it.

Cover it with a lid and ferment overnight or for 8 hours.

Once fermented and risen, mix very gently to combine. Pour into greased idli moulds and steam it for 12 minutes for soft and spongy idlis. After the idlis have cooled down a bit, using a wet spoon, remove the idlis from the mould.

Serve with any chutney of your choice.

Instant Wheat Idlis

Breakfast

Another one from the idli repertoire is the wheat idlis. Idli for a South Indian is like pasta for an Italian. These instant idlis are nutritious and delicious. Also, serves as an alternative breakfast food for people with diabetes as it does not contain rice. Quick and prepared in a jiffy, there is no soaking and fermentation process involved like the regular idlis.

Makes 16-20 idlis.

Ingredients:

Wheat flour – 1 cup

Semolina – 1/2 cup

Curds/Yogurt- 1/2 cup

Chopped green chillies -2

Coriander leaves – 1 sprig

Groundnuts roasted and deskinned -1/4 cup

Salt to taste

Turmeric powder – 1/4 tsp

Eno fruit salt – 1 tbsp 

Grated carrrot – 1/4 cup

Boiled peas – 1/4 cup

Capsicum- 1/2 piece chopped fine

Water – 1/2 cup

For Seasoning:

Ghee/Oil – 1 tbsp

Mustard seeds – 1tsp

Urad dal – 1tbsp

Curry leaves – 5 to 6

Preparation:

Slightly mash the boiled peas and keep it aside. (I have used frozen peas).

Heat a pan. Add wheat flour to it and roast it on a low flame for 2 -3 minutes. Take it off the heat and cool it. The texture of the wheat flour after roasting should be slighlty coarse (like that of rice flour). Roasting the wheat flour well is the key procedure for this idli but do not roast it until it turns brown in colour as the idlis may turn bitter. Remove the wheat flour and set it aside.

Heat the same pan. Add the semolina and dry roast it well. Keep it aside.

In a mixing bowl, add the wheat flour and semolina. Next add the boiled and slightly mashed peas, grated carrots, fried groundnuts, turmeric powder, salt, curry leaves, coriander leaves, water and yogurt. Adjust the water according to the consistency of the batter. Combine all the ingredients with a whisk. Keep the batter aside for 10 minnutes.

Meanwhile, in a pan, pour oil. When it becomes hot, add mustard. When it splutters, add udad dal and curry leaves. When the dal becomes brown, remove and add this to the batter.

Grease the idli moulds. Before pouring the batter into the moulds, add the eno to the batter. It will start frothing up . Mix well once and pour half ladle into the moulds and steam for 15-17 minutes.

Note: Add the eno just before pouring the batter into the moulds. You cannot store the batter once eno is added, therefore take only the required amount of batter and add eno. If you need more batter to make idlis, add eno again, pour it into moulds and steam.