Raagi Idli

 Its seems like there is a fad going on in my family circle recently...everything Raagi. My extended family has been experimenting with Raagi batter making different foods with it. I made Raagi dosa, my cousin made Raagi idli. So, now it was my turn and here it is.

They were pretty yummy...especially with the Carrot Coconut Chutney I made. If you do not like coconut, here is just Carrot Cutney

Raagi Idli (Steamed cakes made of Millet and Lentils)

Raagi Idli

Ingredients:

1. 1 cup Raagi flour
2. 1/2 cup Urad Dal Flour
3. 1/2 cup Rice flour
4. 1/2-3/4 teaspoon salt
5. 1/2 teaspoon baking soda

Mix all the ingredients of the batter except Baking soda with 1-2 cups of water. The batter should be thicker than pancake batter. Set it in a warm place over night. (As this is winter in the North American continent...I leave it in the oven with the light on)

In the morning mix the batter and check for consistency. Add the baking soda and mix well. Add the batter to the idli molds and steam for 17 minutes. Let it rest for 10 more minutes. Enjoy with Chutney

Raagi Dosa

I know the lock down has made all of us innovative cooks. What else can we do, if we have to cook meal after meal after meal at home, every single day!!!

There are only so many recipes you can make with wheat flour and the plain all purpose flour. On one of my trips to the Indian store, I picked up different kinds of flours. One of them was Raagi flour. 

First off..what is Raagi or Ragi. It is called Finger Millets in English .Here is a very good resource to know more about Super Millet- Raagi

Raagi Dosa (Crepes made with Finger Millet and Black gram flour)

Ingredients:

1. 11/2 cup Raagi flour
2. 1/2 cup urad dal/ Black gram flour
3. 1 cup plain yogurt beaten
4. 1 cup water
5. 1/2 teaspoon baking soda
6. 1/2-1 teaspoon salt
7. Oil for frying

To Garnish:

1. Finely chopped onions
2. finely chopped ginger
3. cumin

Sift the raagi and urad dal flour along with the salt and mix the yogurt and water. Set aside for 20-30 minutes. Add the baking soda and mix well.

Heat a griddle. Add a ladle of batter to the center of the griddle and with a light hand spread the batter outward in circular motions. Add oil to the edges of the dosa. Garnish with onions, ginger and cumin and if desired finely chopped green chillies. Fry for 3 minutes and when the edges start to raise a bit, flip the dosa and gently press so that the onions stick to the dosa. Fry for 2-3 more minutes. Flip it and fold it into half and serve with any chutney or ketchup