Kezhvaragu/Ragi /Keppai/ Finger Millet Idli:
One of the most nutritious and healthy cereal. Some of the benefits of kezhvaragu are
- It is rich in protein
- It is a good source of minerals which includes calcium, iron, potassium and phosphorous which helps to maintain our bone density and a good health
- Rich in dietary fiber
- It helps to control the blood glucose levels (diabetic)
- These are rich in anti-oxidants which helps to prevent from cancer
- It reduces the bad cholesterol (Triglyceride) which reduce risk of cardiovascular disease
Idli is one of the World’s best and healthiest food. Steamed food itself having one unique texture and taste. when it comes to Kezhvaragu idli what to say? Divine… everyone must try this sponge recipe.
Ingredients:
- Par boiled rice – 3 cups
- Urad dhal -1cup
- Fenugreek seeds-1 Tblsp
- Kezhvaragu mavu/fingermillet Flour -1cup(I don’t get a chance to experiment with whole Finger millet,so im using finger millet flour)
- Salt-as req
- Ghee/ Gingelly oil – for greasing
Procedure:
IDLI-DOSA Batter Procedure
- Soak the rice, urad dhal and fenugreek seeds and whole finger millet (if) separately for about 6-7 hours
- Grind the urad dhal and fenugreek seeds first and allow it to grind atleast for 15-20 mins, in between scrap the edges once in a while add water as req
- Once the urad dhal mixture grinded well take out the batter and keep in a wide mixing bowl
- Now take the equal portions of rice and whole kezhvaragu/ finger millet (if you are using the whole grain then you have to add at this stage) grind it well
- Always grind small portions for best result. Do not over crowd the grinder.
- Now add the second batch of the rice and kezhvaragu/ finger millet mixture allow it to grind for some more time.
- Once the batter get ready then add salt as req and mix well with your hands and allow it to ferment atleast for 7-8 hrs.
- If you are using kezhvaragu/ finger millet flour add at the final stage, while mixing the urad dhal and rice batter with salt we have to add the fingermillet flour and mix it well till it reaches the idli batter consistency
- The very next day morning/ after 7-8 hrs you will get a fluffy fermented IDLI-DOSAI Batter
Making Idli
- scoop the batter into the ghee/ gingelly oil greased idli mold and steam it for about 8-10 mins.
- insert a toothpick in the center comes out clean then take off the idli mold from the steam and allow it cool for a while.
- Serve hot with your favorite chutney and sambar.
