Wednesday, December 5, 2018

Posted by Mala at 12:00:00 AM No comments
Ragi Rava Idli......a very healthy tiffin variety, with the nutrient-rich Finger millet aka ragi/nachni combined with the power house Cracked wheat & Semolina.
Please check my Ragi Rava dosa 
And the other dosa varieties and also tiffin varieties, wherein you can find the other idlis
A very healthy, soft idli, should be eaten hot.



Ingredients
Ragi flour - 1/2 cup
Samba rava - 1/4 cup
Semolina/sooji - 1/4 cup
 Carrot - 1, small, grated
Curds/yogurt - 3/4 cup
Fresh lemon juice - 1 tsp
Water - 1/2 cup, roughly
Eno's fruit salt - 1/2 tsp
Coriander, finely chopped - 2 tbsps
Salt to taste

To season
Cooking oil - 2 tsps
Ghee - 1 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp
Ginger - a small piece, finely chopped
Green chillies - 2-3, finely chopped


Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 10 mts; Cooking time: 25 mts

Yields 9 Idlis


A non stick pan heated, cooking oil and ghee heated up and the above mentioned seasonings done


Ginger and green chilli pieces added


Now, both the ravas added, flames on the lowest, and nicely roasted till a good aroma comes out


Now, ragi flour also added


Grated carrots and salt to taste added, all roasted well


Switched off now


Transferred to a bowl, fresh coriander leaves added


Curds whisked in a bowl


Curds added to the ragi rava mixture, which would have cooled down by now


Lemon juice also added


All mixed well, and let aside for 15 mts


It would have become thick by now, add enough water (roughly 1/2 cup) to bring the batter to the right consistency


Now, before adding Eno's fruit salt, keep the Pressure cooker with enough water and set it to boil, keep the idli plates greased and ready, then only fruit salt should be added.


Pour a teaspoon of water on the fruit salt, it will start frothing, and immediately mix it gently,and....


pour into the greased idli plates, and steam for 15 minutes


done!!


Remove and keep on a plate


Served here with sambar. You can serve with any chutney or Molagappodi too



This post first appeared in www.malpatskitchen.com




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