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

CornMeal idli

I have been really busy lately and haven' been blogging here. But today I made a point that I will make a dish and blog it.

I was searching for Indian breakfast recipes and I found this recipe for cornmeal idli and since I had soon meal I made it. And I loved them and my little one also liked it. I only difference I did was I had blue cornmeal on hand and not the regular yellow corn meal. This blue corn meal is from a trip to Albuquerque

Corn Meal Idli

Ingredients
Cornmeal - 2 cups
Sour Yogurt - 2 cups
Carrot - 1 (grated)
Cilantro - handful (finely chopped)
Curry Leaves - 1 strand (finely chopped)
Water - as needed for batter
Oil- 2 tblsp
Cumin seeds - 1 tsp
Mustard seeds- 1 tsp
Channa dal- 1 tsp

Method
1. Heat oil in a pan and splutter the mustard seeds, cumin seeds and channa dal.
2. Add the corn meal to this and roast it for few minutes. This step is optional but gives a nice nutty flavour. If you are in a hurry, skip this step.
3. Swith off and add grated carrot, chopped curry leaves, cilantro, yogurt and required salt.
4. Mix well and let this rest for 10-15 minutes.
5. Add water to bring it to the right consistency for making idlis or dosas.
6. Add a pinch of baking soda to the above batter and mix nicely. Steam them in idli plates for 15 minutes.