HEALTHY IDLI CHAAT, how to make a healthy Idli chaat with Ragi-red rice idlis

My so far posted chaat items
I saw these Idli chaat on Tarla dalal's website. But I have made them healthier...she has deep fried them, I have just toasted them...She has made  idlis with our regular batter, , and I have made it even more healthier with
Ragi-red rice idlis
And for this summer, they were most welcome! So good, and with whatever is at home, we can easily make this

Please check my curd idlis

Ingredients

Idlis - 30-40, made and refrigerated over night.

Curds - 4 cups, to which sugar and salt to taste have been added

Chilli , Jeera and Chaat masala powders - 1 tsp each, all mixed together

Green chutney - as needed

Sweet chutney - as needed

Coriander leaves - chopped

Pomegranate arils

Sev for final garnishing

Recipe cuisine: Indian; Category: Chaat /snacks/starters

Prep time: 15-20 mts; Assembling time: 5-7 mts per plate

Yields 4 plates

Curds, fresh, whisked well with salt and sugar

The idlis taken out from the fridge

2 tsps ghee brushed on a non stick tava, which is kept in low flames

Idlis placed one by one

Roasted on both sides to light golden color

Taken in a bowl

Few idlis placed in a plate, and the chilli-jeera-chat mixed powder strewn on top of each idli

Curds poured liberally

Green and sweet chutneys drizzled

Then the chaat-jeera-chilli powders......then,  coriander leaves, pomegranate and finally sev. Serve this wonderful chaat and make others happy

This post first appeared in www.malpatskitchen.com

* mini idlis can be made with regular  idli batter too

RAGI-RED RICE DOSAS, IDLIS How to make dosas and idlis out of Finger millet and red rice

RAGI aka FINGER MILLET..............
Is a Power House of health benefits.....
* acts as a treatment for Osteoporosis, Anemia and Diabetis.
*a natural relaxant to relieve stress and induce good sleep.
*Its high rate of fiber keeps you with a full feeling for a long time, and thus curbs unwanted munching.
*very high in Calcium, good for bones
*reduces cholesterol and increases heart-health
*abundant in anti oxidants
*good source of protein and amino acids
*helps digestion, prevents constipation
improves hemoglobin levels, good for lactating mothers
*helps in maintaining vitality of the skin

KULLAKKAR RED RICE
This is an ancient rice variety, grown in India, and it possesses
*anti oxidant properties
*high zinc and iron
*contains complex carbohydrates good for health
*regulates blood pressure
*prevents skin diseases
*prevents skin ageing
 So, with these 2 rich ingredients and adding some more, these dosas and idlis are prepared!

Ingredients

Kullakkar red rice - 1 cup/any boiled matta red rice variety

Ragi/finger millet - 1 cup

Boiled rice + Idli rice - 1 cup

Whole urad - 1 cup

Methi seeds - 1 tsp

Salt to taste

Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/dinner

Soaking time: 6-7 hours; Cooking time: 3-4 minutes for each dosa

           Whole urad and methi taken in a vessel, washed and soaked. I normally soak them over night, and grind in the early morning, so that the batter is ready by dinner time. If you want, you can soak in the morning, grind in the evening and leave it over night for fermenting

Ragi, red rice, and boiled + idli rice taken in a bowl, washed and soaked in boiling hot water

Urad and methi first ground, then the rice-ragi batter ground, all mixed well with salt to taste

See how well it has fermented!!!

Spread it like a regular dosa, and drizzle some oil around it really comes out very thin and crisp

Flip it over

Serve with sambar or chutney

You can also add fvery finely chopped veggies of your choice, add some molagappodi also, and make yummy Oothappams

                                               Idlis also came out very well, soft and fluffy

This post first appeared in www.malpatskitchen.com

RAGI RAVA IDLI, how to make Finger millet-semolina-cracked wheat idlis

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 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

RAGI-POHA DOSA, how to make finger millet-flat rice crepes

Benefits of this millet RAGI aka Fingermillet are ineffable, it is loaded with Calcium, protein, minerals and vitamins.
*A specific amino acid, present in Ragi helps in weight loss.
*Increases bone strength.
*Controls diabetes.
*Reduces cholesterol.
*Aids relaxation.
*Treats anemia.
*Increases lactation, helps digestion.
*Is a very effective anti-aging millet.
Please check out my other Ragi recipes:
Ragi muddhe, Ragi rava dosa and Ragi-whole wheat dosa
Now, here is a variation of Dosa, with this millet, ground urad and poha. It was very good, crisp and yum!!

Ingredients

Ragi flour - 1 1/2 cups

Whole urad dhal - 3/4 cup

Poha- 1/4 cup

Methi/fenugreek seeds - 1 tsp

Salt to taste

Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner

Soaking time: 2 hrs;  Prep time: 15 mts;  Fermenting time: 8-9 hrs;

  Cooking time: 3 mts for each dosa

Yields 10 dosas

Urad dhal, poha and methi seeds taken in a bowl

and soaked for 2 hours

After soaking

Take ragi flour in a vessel, add salt to taste

Add 1/2 - 3/4 cup water and whisk it without lumps, leave it aside.

The soaked urad, poha and methi ground to a fine paste

then, added to the ragi batter

and mixed well, and left for fermenting., If you want to make for dinner, grind around 8 in the morning, let it ferment during day time. If you want to make for breakfast, grind in the evening and allow to ferment over night

Heat a tava, pour the batter in the center (like the regular dosa) and spread to the sides. Keep on medium flames, drizzle some oil around.

Dosa flipped over, and the bottom side is getting roasted.

Serve with coconut-coriander chutney, molagappodi and Radish sambar

This post first appeared in www.malpatskitchen.com