Ragi Kale idli (rice cakes) With Coconut Chutney and Sambhar

Ragi(Finger millet) benefits: 
Nutrition : Finger millet’s flour is also a good source of Calcium ,Minerals, Vitamins and some good number of Essential Amino Acids which are essential for human body.
Health Benefits : Control diabetes ,helps in weight loss ,treat anemia ,good for bone health and lowering cholesterol. [Source]
Recipe : Ragi Idli

2 cups Idli Rava(cream of rice for idli sold in Asian Stores) or 2 cups Idli Rice
1 cup Urad Lentil
1 Cup Ragi Flour(finger millet flour)
1/2 teaspoon Salt
1 cup very finely chopped Kale or Spinach

To make the Fluffy idli

Soak the lentils and Rava
Preparation requires soaking split or whole Urad lentil for 4 hours and Idli Rava or Idli Rice for about 3-4 hours.

Grind the Lentil and Rice
 Grinding the lentils and idli rice in to smooth paste in a grinder or traditional stone grinder. 

Drain Idli Rava(If using Idli Rava)
Drain all the water from soaked idli rava and squeeze out any excess water. Mix in the lentil paste in large bowl with lid. 

Ferment the mixture over night
Allow to ferment overnight in a warm dark corner of the kitchen or in the oven until DOUBLE its original volume. In low winter temperatures - Preheat your oven at warm and turn it off. Now place the mixture in the oven to ferment over night.

Steam the idli
Grease the cups in idli steamer with clarified butter(Ghee) or olive oil. Sprinkle some finely chopped kale in each of the cups or one can also mix the kale in batter before pouring in cups.
Put the steam in large pot with about 1 inch of water level in the pot(or use the pot that comes with the idli steamer)
Cover and steam for about 9-10 minutes. Turn off heat, wait for 2 minutes before removing the lid. Wait another minute before sliding out the idli from cups using a sharp edge of knife or spoon.

Serve warm with Coconut Chutney and Spicy Sambhar

For Coconut Chutney
1/2 cup Grated Goconut( fresh or frozen) ,thaw if frozen
2-3 Green chillies or halapenos
1/2 teaspoon Fine Salt
2 tablespoon Fresh Lime Juice

For tempering the chutney
1/8th teaspoon each of Cumin and Mustard seeds
2 dry Red chillies
6-8 Curry leaves
1 tablespoon Vegetable oil 

Smoothly grind all chutney ingredients with about 1/4 cup of water or little more if needed. Mixture should be runny but smooth.
To temper the chutney. Heat oil and add the seeds,chillies and curry leaves ,when it starts to splutter turn off heat. Mix in the ground coconut mixture. Serve with idli or Dosa


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