Friday, April 6, 2012

Ragi Idli. tridosha

While we were in Kerala, we enjoyed a morning rice patty call idly, this fermented delicacy can be accompany by any chutney, however the best I have tried is with fresh coconut chutney. The base of idly is rice, combined with urad flower and ragi flour, most of them available in any Indian grocery store. Idly is easy to digest and is complementary to any vegetable dish.

1 cup  ragi flour
1 cup  urad dal (black gram)
2 cups rice
1/3 cup diced vegetables to garnish( carrots, beans, peas or vegetables for your dosha.)
salt to taste
Optional : 2 tbsp ghee to serve.
Wash and soak the dal and rice separately overnight. Grind them separately and then mix them together. Add ragi  flour and salt to the mixture. Set aside for 5 to 6 hours for fermentation. Take an idly steamer ( also available in Indian groceries stores) and steam small portions of the mixture, garnished with chopped vegetables. Left over mix can go in the fridge as it lasts for 3 to 4 days. Serve with your favorite chutney.

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