RAGI/KURAKKAN IDDLI


I’m posting this recipe after a very long time.I had an accident in February and

was not able to use my left arm .Many  months I was a stranger in my kitchen.

Now I am travailing to be in full charge by trying to prepare some dish whenever I can.

I tried this Ragi iddli and it turned to be super soft and tasty.(tasted equal to the normal

iddli).So do try this healthy recipe and send in your comments.

Variation:You could add finely chopped vegetables of your choice after pouring the

batter in the moulds.(as the batter should not be stirred well after fermentation)

INGREDIENTS

3 cups whole ragi / kurukkan ( not powder)

3/4 cup urad dal (ulundhu)

1/2 cup aval( rice flakes)

1 cup idli rice

1 tsp salt or to taste.

METHOD

Soak the ragi and idli rice together.

Soak the urad dal separately.

Soak the aval for few minutes (just before you start to grind urad dal.)

After 5-6 hours of soaking, first grind the urad dal to a fine paste.

Now grind the rice,ragi and aval to a coarse paste ( like rawa) with salt.

Mix both the flours together and allow to ferment overnight (maximum 8 hours).

After the batter is fermented,pour the batter (without stirring) into moulds  and steam

till done .

Serve with chutneys of your choice.

You could make Ragi dosas from the same batter.

When making Dosa I suggest you temper with onions/ spring onions,green chillies

or few grated veggies and add to batter before making dosas for added taste.

 

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