The gun powder is a roasted dal and spice mix powdered and eaten with a little oil or ghee and served as a side to idli or dosa.Super convenient and super yum.Sort of like a dry relish that may or may not be super hi cal.Your call.
I generally make Ragi idlis with whole Ragi but as this time I was out of Ragi,I used Ragi flour.Easier to grind,but there is some crunch and texture missing in the Ragi dosa.So we over dosed on Idlis.Simple, innocent and healthy.Until they were dunked into the ghee mullagapodi mix.Then they went ballistic in the calories department.
For the
Ragi / Nachni Idli Steam up to good health
You need
1 cup de husked Urad dal -Urad Dhuli1 cup rice parboiled or simple idli rawa1 1/2 cup Ragi flour2 tsp salt1 pinch soda bicarbonate-optional Ghee or oil to grease the idli mould Chutney to serve
Soak the rice and dal. Separately if you are a purist, together if you work according to the dishes /bowls available. At least 6 hours.If you intend making dosas, this is a good time to add some whole fenugreek seeds too. This ensures that your dosas are beautiful and crisp and evenly coloured. Somethings only a true South Indian connoisseur would know and not oft reveal.I found out sneaking up on my South Indian cook. He used to snigger looking atmy pale dosas. Only when I threatened him with dismissal did he reveal all.Moral of the story You need to be sneaky sometimes.
Drain and then grind using as Little water as possible.
Now tip in the Ragi flour and salt and add only as much water as to make a cake batter like consistency.
Remove into a large bowl and set aside to ferment.Fermented food has high quantities of Vit B6 ,that you won't find elsewhere.So liken fermented food to great skin, great hair and anti aging properties.Alongside the benefits of Ragi,which are so much more than the regular flours we eat.After the batter has fermented,remove only as much you need - a tablespoon of batter per idli.Add the bicarbonate and mix well.Grease the idli mold with ghee for an awesome taste and pour one tablespoon batter into the mold.Place in the steamer and steam for 8minutes in the microwave on full power or for 10 -12 minutes if you are using metal idli steamers.
Remove and allow to cool.Using a spoon unmould and serve.
Try the MTR Mullagapodi or a simple pesto or green chutney.
Healthy,wholesome and filling.If you control the ghee in the mullagapodi, these are a perfect snack.
So what are you baking today???
