

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.



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.



Healthy,wholesome and filling.If you control the ghee in the mullagapodi, these are a perfect snack.
So what are you baking today???