DISH NAME : RAGI IDLI (STEAMED FINGER MILLET CAKES)

Preparation Time : 40 minutes+soaking+fermenting

Cooking Time : 8-10 minutes

Description

Ragi is known as finger or red millet in English. Ragi plant is found in Asia & Africa. In India, ragi is mostly grown and consumed in Karnataka, Andhra Pradesh & Tamil Nadu. It was found in a study that women in Southern states of India had comparitively low incidence of osteoporosis. This was due to the consumption of ragi in these states. The grain is made into a fermented drink (or beer) in Nepal and in many parts of Africa. In Nepal this drink is known as Chhaang or chang. Ragi is rich in calcium, vitamins, minerals and fiber. In comparison to rice and wheat it is also quite high in protein.

Note

1) A particular type of rice specifically used for making idlis is usually used. In case of non availability, white raw rice may be used.
2) Black gram whole dal is prefered to split black gram dal.
3) Black gram dal should be ground to a fine paste.
4) Oversteaming idlis will make it hard and dry.
5) Usually idli batter is ground in a wet stone grinder. This will not make the batter hot. In case of using a blender/ mixie, i usually add cold water from fridge. Or keep the soaked dal and rice in fridge. Blend keeping time intervals in between, so that the batter will not be hot.
6) The mixie / blender makes the urad dal hot when ground. While warmth encourages the growth of the bacteria, heat kills it. A very hot environment can make the batter sour too soon and the taste will not be good. Also idlis may not be soft.
7) Check the consistency of the batter, it should be not too thick and nor too liquid, if the consistency is not right, idlis will be hard and flattened. Mix well the batter before pouring into the mould.
8) Cooked rice can be substituted with equal qty thin beaten rice/ rice flakes.
9) Ragi takes longer than usual to ferment. It took around 10 hours in humid climate.
10) I used whole finger millet. In case of non availability, use the same qty of ragi flour. In that case after grinding rice well, add flour and enough water and grind to blend well.
11) I usually add salt, 30 minutes before making idli. Mix well. Do not over mix.

Method

1) Wash and soak black gram dal for atleast 4 hours.
2) Wash and soak rice & finger millet for 6 to 8 hours.
3) Drain black gram & grind to a fine paste with approximately .25 cup water. Do the grinding in intervals, so that batter will not be hot. Remove and keep aside.
4) Then drain rice and finger millet & grind to a fairly fine paste using about .25 cup water. Do the grinding in intervals, so that batter will not be hot. Lastly add cooked rice and grind. Mix this with black gram mix. Batter should be thick.
5) Add required salt and mix well with hand. Hand is used as the warmth from hand will help in fermenting the batter.
6) Keep the batter aside for about 8 to 10 hours. This fermentation time is for humid, warm climates. In case of cold climates, either cover with a blanket or keep in the oven with the light on and door closed. Do not start the oven.
7) After fermentation, mix the batter well and add salt.
8) Grease idli plates/ moulds. Pour batter into the moulds. And bring water to a boil.
9) Bring water, about 2 glasses, to boil in the steamer.
10) Place the idli plates into a steamer. Pressur cooker can be used without using weight instead of steamer.
11) Steam for about 8 to 10 minutes. After about 7 minutes, open and pierce with a skewer or tooth pick. If it comes out clean, put off fire and carefully remove idli stand. If not cooked keep for another minute or two.Keep aside to cool. Then with the back of a spoon dipped in water, slide under idlis & remove idlis.

Serving Suggestions

Serve with sambar (lentil curry) or coconut chutney.