RAGI IDLI with RAGI FLOUR 2 WAYS - Instant and Fermented | Soft and Spongy | Finger Millet Recipe
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4 سال پیش
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DO check this video to learn how to make one of the healthiest breakfast Healthy Ragi Idli | Instant and Fermented with Coriander Coconut Chutney
************* START of RECIPE *************
Fermented ragi idlis
Take 1 cup urad dal , 1 tsp fenugreek seeds. wash Soak. Separately wash 1 cup idli rava and then soak this as well.
After 5 hrs take a mixer jar grind first dal and then rice.
Now Transfer the rice batter to the urad dal batter. add 2 cups of Ragi flour and salt to taste.
mix everything well using your hands without any lumps. Add water if necessary and make idli batter consistency and is not very flowy. using a whisker beat the batter well to form air bubbles. Cover and keep for 8 hrs or overnight for the batter to ferment.
steam for 10 to 12 mins. Our fermented ragi idlis are done.
INSTANT Ragi Idli
Take 1/2 cup of ragi flour and 1/2 cup of Rava. Add 1 cup of curd and salt as per taste.
Mix everything well. Cover and rest this for 15 mins. After 15 mins add 1/2 cup grated carrots and few chopped coriander leaves. add a pinch of baking soda. Add tadka.
mix everything well.
take the idli plate and grease with oil. Now pour the batter into idli molds and let it steam for 20 mins.
Our instant ragi idlis are done.
coriander coconut chutney.
Heat a pan, add 1 tbsp of oil, add 1 tsp urad dal, 1 tsp channa dal, fry well till brown. Then add 5 garlic cloves, 3 dried red chilies, break them and add. Sauté for a couple of mins. Now add 3 to 4 roughly chopped shallots and mix everything. and 1/2 chopped tomato.
Fry for another couple of mins. Add 1 cup coriander leaves. You can also add tender coriander stems. It gives a nice taste. Sauté till it shrinks then add 3 tbsp grated coconut, salt, and a small piece of tamarind. Sauté well for 2 mins, and switch off the stove.
Allow this mix to cool. grind with water to a coarse or smooth chutney. Temper with tadka of mustard seeds, urad dal, and curry leaves.
Yummy coriander coconut is ready..
************* END of RECIPE *************
#SUDHADCIRT #DCIRT #dailycookingideasrecipesandtips
************* START of RECIPE *************
Fermented ragi idlis
Take 1 cup urad dal , 1 tsp fenugreek seeds. wash Soak. Separately wash 1 cup idli rava and then soak this as well.
After 5 hrs take a mixer jar grind first dal and then rice.
Now Transfer the rice batter to the urad dal batter. add 2 cups of Ragi flour and salt to taste.
mix everything well using your hands without any lumps. Add water if necessary and make idli batter consistency and is not very flowy. using a whisker beat the batter well to form air bubbles. Cover and keep for 8 hrs or overnight for the batter to ferment.
steam for 10 to 12 mins. Our fermented ragi idlis are done.
INSTANT Ragi Idli
Take 1/2 cup of ragi flour and 1/2 cup of Rava. Add 1 cup of curd and salt as per taste.
Mix everything well. Cover and rest this for 15 mins. After 15 mins add 1/2 cup grated carrots and few chopped coriander leaves. add a pinch of baking soda. Add tadka.
mix everything well.
take the idli plate and grease with oil. Now pour the batter into idli molds and let it steam for 20 mins.
Our instant ragi idlis are done.
coriander coconut chutney.
Heat a pan, add 1 tbsp of oil, add 1 tsp urad dal, 1 tsp channa dal, fry well till brown. Then add 5 garlic cloves, 3 dried red chilies, break them and add. Sauté for a couple of mins. Now add 3 to 4 roughly chopped shallots and mix everything. and 1/2 chopped tomato.
Fry for another couple of mins. Add 1 cup coriander leaves. You can also add tender coriander stems. It gives a nice taste. Sauté till it shrinks then add 3 tbsp grated coconut, salt, and a small piece of tamarind. Sauté well for 2 mins, and switch off the stove.
Allow this mix to cool. grind with water to a coarse or smooth chutney. Temper with tadka of mustard seeds, urad dal, and curry leaves.
Yummy coriander coconut is ready..
************* END of RECIPE *************
#SUDHADCIRT #DCIRT #dailycookingideasrecipesandtips
4 سال پیش
در تاریخ 1399/07/21 منتشر شده
است.
89,160
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