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RAGI IDLI
by
Gita Jaishankar
Calificación: 4.0
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.%20These%20are%20whole%20grains%20too%20hence%20very%20ideal%20for%20people%20who%20are%20watching%20their%20carbs%20or%20calorie%20intake.%20I%20make%20ragi%20idlis%20when%20we%20are%20in%20the%20mood%20for%20something%20different%20than%20our%20regular%20idlis%20and%20dosas.%20These%20idlis%20turn%20very%20soft%20and%20fluffy%20with%20a%20good%20earthy%20taste%20but%20the%20batter%20has%20to%20be%20fresh%20each%20time.%20The%20idlis%20do%20not%20turn%20out%20that%20soft%20when%20left%20even%20for%20a%20day%20in%20the%20fridge.%20Usually%20I%20prepare%20the%20idli%20batter%20with%20only%20one%20cup%20of%20flour%20at%20a%20time.%20One%20cup%20of%20flour%20gives%20around%2012%20small-size%20idlis.%3C/p%3E%3Cp%3EINGREDIENTS:%3C/p%3E%3Cp%3E1.%20Ragi%20or%20millet%20flour,%202%20cups.%3C/p%3E%3Cp%3E2.%20Urad%20dhal,%201%20cup.%3C/p%3E%3Cp%3E3.%20Fenugreek%20seeds,%201%20tsp.%3C/p%3E%3Cp%3E4.%20Salt%20as%20per%20taste.%3C/p%3E%3Cp%3EPREPARATION:%3C/p%3E%3Cp%3EWash%20the%20urad%20dhal%20well%20and%20soak%20it%20for%20half-an-hour%20along%20with%20the%20fenugreek%20seeds.%20Grind%20the%20dhal%20into%20smooth%20paste%20with%20a%20blender%20or%20grinder.%20When%20the%20dhal%20is%20well%20done,%20add%20the%20millet%20flour%20and%20blend%20everything%20together%20to%20a%20smooth%20paste%20until%20the%20batter%20is%20fluffy.%20Add%20salt%20to%20the%20batter%20and%20mix%20everything%20well.%20Let%20it%20sit%20overnight%20or%206-7%20hours%20to%20allow%20fermentation%20to%20take%20place.%20When%20the%20batter%20has%20risen%20to%201/3rd%20of%20its%20size,%20they%20are%20ready%20to%20be%20steamed.%20Pour%20them%20into%20idli%20moulds%20and%20let%20it%20steam%20for%205-7%20minutes.%20Remove%20the%20hot%20idlis%20from%20the%20moulds%20and%20serve%20the%20idlis%20with%20chutney%20or%20sambar.%3C/p%3E){kind=link}