Friday, August 23, 2013

sprouted ragi idli -powerhouse breakfast

I love working with whole grains a lot ,and Ragi or finger millet is one of them .Did you know?(well,I didn't) that sprouting ragi (finger millet )increases the bioavailability of it's iron to 88% comparable only to mother's milk and 8 times higher than cow's milk, visit this page I found while googling for sprouted ragi benefits:International research journal of pharmacy .Since knowing this information I'm making sure to sprout this wonder grain every time I use it in a recipe .These idlis are soft and supple and go great with tomato base gravy's or just enjoy with chutney powder .If you don't want to sprout the grain then just soak it as long as the other ingredients.
whole ragi: 1 cup
idli rice :1 cup
urad dal: 1/2 cup
fenugreek seed:1/2 tsp
salt as per taste
Method :
  • wash and rinse ragi thoroughly to remove impurities  .
  • soak overnight (if not sprouting, then grind this to make a batter.)
  • drain the water and transfer to a clean kitchen towel  over a strainer,cover and keep in a warm place for the germination to take place .This may take anywhere between eight to sixteen hours depending on the climatic conditions where you live in.
  • once sprouts appear ,wash,rinse and soak the rice and urad+fenugreek seeds separately for four hours.
  • now grind one by one the urad,then the ragi sprouts and finally the rice using a little bit of water at a time
  • bring everything together,add salt and transfer to a  bigger vessel with enough room for the batter to rise
  • let ferment for 8 hours or overnight ,if you enjoy a warm climate ,the fermentation may take place earlier than the above mentioned time frame
  • next grease the idli molds and pour the batter ,steam cook for 8 to 12 minutes
  • serve with your favorite chutney or idli podi .
Here is a quick video tutorial:

thank you for visiting !

1 comment:

  1. Hi Eshwari

    Love your blog. Your keep your recipes simple and easy to understand. Like the fact that you don't use any complicated techniques or equipment and make even difficult recipes seem so simple. This is why we readers love to try out your recipes. I tried out your vada recipe once and the result was amazing. Then I became confident and made almost 50 vadas (yes you read it right, I can't believe it myself) for guests at home. It was a success. Owe it to you Eswari!!!! Now I am gonna try the idli and ragi idli recipe for my kids. Although I have been making idlis I have never added cooked rice and have never tried ragi idli. I am sure this too will be a hit. Am a south indian too and try to encourage my kids to have ragi kanji. But they dislike the taste. So am gonna try the ragi idli. Hope they start liking it. Take care and keep up your good work. God bless u and your family.