Ragi/Finger Millet Idli

Today's recepi is a simple and healthy ragi idli which can be served as a satisfying breakfast or a for a simple light dinner. Soft and fluffy ragi idlis are easy to make at home without much fuss. You can turn plain idli into this brown beauty just by adding ready made ragi flour which is easily available in groceries selling Asian or Indian goods.

Ragi have been known for ages in promoting good health for all age groups. The humble ragi rich in fiber and iron. Known in promoting weight loss,cancer prevention and aids in digestion. Ragi is one of the staple food in India and slowly gaining popularity all over the world for its health benefits. This ragi idli is one of the way to enjoy the health benefit of ragi which can be included in daily diet. Enjoy the soft, flavourful and spongy idli along side of sambar and coconut chutney.

Ingredients

1 1/4 cup ragi flour
1 cup urad dhal
2 cups water
2 tbsp poha/beaten rice/aval
3/4 tsp salt
Gingely oil/vegetable oil for greasing


Methods

Wash poha and urad dhal. Soak both ingredients in 1 1/2 cups water for 4-5 hours

In a blender, grind both ingredients into fine paste. Transfer to a deep bottom container/pot.

Add ragi flour. salt and remaining 1/2 cup water. Mix well and cover with lid. Let the batter sit in a room  temperature for 6-7 hours or overnight.

Grease idli moulds with gingely oil or vegetable oil.

Using a ladle, stir the batter well and spoon over the batter into greased idli moulds.

Steam the idlis for 12-15 minutes. Once the idlis are done, remove from steamer and let it cool for 3-4 minutes.

Using a spoon, gently remove the idlis from the mould and serve chutney and sambar or gravy you desire.


Notes

The batter consistency should not be too thick or too thin.

Simply circle a spoon along each idli moulds to remove idli from the pan after steaming.

Blue Pea Flower Agar-Agar

My friend passed me a packet of home grown sun dried blue pea flowers to include in my cooking. Blue pea flowers usually used in famous Kelantanese/Terengganu ever famous nasi kerabu (rice dyed with blue pea flowers extract garnish with fresh herbs and served with assorted side dishes). I'm not ready to try nasi kerabu yet thus, tried to dye my agar-agar naturally with this humble flowers. This is 100% natural food coloring which you can trust. Blue pea flowers known for many health benefits...a great source of antioxidants which fight against cancer. The flower helps to reduce inflammation and good for skin health.

The brilliant blue color from the flower was amazingly beautiful. The colour does not change the taste of the agar-agar. I love the colour and taste of this easy and simple to make jelly. I still have some leftover flowers and can't wait to venture into more recipes with blue pea flowers. I have grown my own blue pea flower seeds which i got from my friend and hoping to see some shoot coming up soon.

Ingredients

1 packet konyuku jelly powder
1600ml water
4 screwpine/pandan leaves, tied into knots
1/2 cup granulated white sugar
Pinch of salt
20-25 pcs blue pea flowers,rinsed
250ml water


Methods

In a medium heat, boil 200ml water and add blue pea flowers. Boil for 2-3 minutes. Remove from heat. Strain the water and discard the flowers.

Boil 1600ml water and add knotted screwpine/pandan leaves. Leave to boil and add pinch of salt.

Add the blue pea flower water and stir. Add the konyuku jelly powder and stir well. Add the granulated white sugar and simmer for 5-7 minutes.

Remove from heat and discard the screwpine leaves. Let the mixture to cool for 3-4 minutes and pour it into jelly moulds.

Cool the jelly in room temperature before refrigerate for atleast 2-3 hours to set.

Demould the jelly and serve chilled.

Flaxseed Chutney

I have a packet of flaxseeds sitting in my pantry which i used for my smoothies or simply throw into my morning cereal. This time i'm making chutney with them. Yes, flaxseed chutney to go with my Sunday classical Indian breakfast...idli. Flaxseed known to fight against heart disease,breast cancer and diabetes which one shall include in their daily diet. In this chutney recepi, i found out the flaxseed helps to thicken the chutney and taste absolutely wonderful. Goes well with idli,dosa or even masala paniyaram. Try this simple and healthy chutney to enjoy the goodness.

Ingredients

2 large tomatoes,chopped
4 tbsp flaxseeds
6 cloves garlic
4-6 dry red chilly
1 tsp tamarind paste
1 tbsp vegetable/gingely oil
Salt to taste

For Tempering

1 tbsp vegetable/gingely oil
1 1/2 tsp mustard seeds


Methods

Heat oil in a pan over medium heat and dry chillies,garlic and flaxseeds. Saute for 1-2 minute. Add chopped tomatoes and cook for another 1-2 minutes. Transfer to a plate to cool completely.

Add the sauteed ingredients into a blender together with tamarind paste and salt. Grind to a smooth paste. Transfer to a bowl.

Heat oil in a saucepan, and add mustard seeds. Once the mustard seeds splutter, pour the mustard mustard seeds onto the chutney and mix well.

Serve with idli or dosa