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Kelvaragu/Ragi/Finger Millet Idly


This is a very simple,healthy breakfast which is easy to make with a slight variation from regular Idly.It's my grand mother's recipe and used to grind the whole soaked ragi grain,as I don't get the whole ragi grain here,mixed the ragi powder along with the rice and urad dhal.

Today is the 1st day of Blogging Marathon#15 under the theme Fermented Foods and follows the recipe for the healthy Idly.......

Ingredients

IngredientQuantity
Idly rice/Pulungal arisi 11/2cups
Rice flakes/aval(optional)1/4cup
Finger Millet/Ragi Powder1cup
Urad Dhal1cup
Fenugreek seeds/vendhayam 1/2tsp
Saltto taste




Method
  • Soak the rice,rice flakes for atleast 4-5 hours separately and soak the urad dhal and fenugreek seeds for an hour.
  • Grind the urad dhal fluffy with water as needed then grind the rice little bit coarsely(fine rava like).
  • Mix well the ground Urad dhal,rice and ragi powder along with salt.
  • Allow it to ferment for 8-10 hours or overnight.
  • Grease the idly plate with oil and pour the fermented batter in the greased idly plate.
  • Steam in the  cooker or Idly cooker for 10-12 minutes or until done.
  • Soft and spongy ragi idlis are ready. 
  • Serve it with spicy chutney or chutney of your choice.
    Enjoy................

    • Adding the rice flakes is purely optional,it gives a soft texture to the idly.
    • Grinding the rice to fine rava like consistency is very important otherwise the idly will turn out sticky.
    • Spicy chutney is the best accompaniment for this idly.
    Check out the marathoners in Blogging Marathon#15 here.

      Sumber http://www.naliniscooking.com
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