Now
a day’s everyone has become health conscious. All are eating healthy food,
doing exercise to keep their body fit and smart. I am not talking only others
but also including me. This credit goes fully to my husband, he only told me to
do. I have reduced around 5-6 kg of my weight. So I thought of posting something
interesting which I had discovered by myself and also following in my house.
Actually
children don’t like to eat this kind of food. They know that if they are eating
idly or dosa it should be white, but in this case it will be reddish in colour
because of ragi. At first they made their faces but after tasting this they
liked it.
Ingredients:
· Idly rice – 4 cup
· Urad dal – 1 cup
· Ragi or Finger millet
grains – 1 cup
· Bajra or Pearl millet –
1 cup
· Jawar or sorghum – 1 cup
· Poha or Flattened rice –
1up
· Oats – 1 cup
· Methi or Fenugreek
seeds – ¼ tsp
· Salt – as required
Procedure:
1. Soak Ragi or Finger
millet grains, Bajra or Pearl millet and Jawar or sorghum for about 5 to 6
hours.
2. Now soak idly rice and
methi for 2 hours.
3. Soak urad dal for an
hour.
4. In another vessel soak poha
and oats for ½ hours. If you are feeling board you can soak these last items
all together.
5. In the grinder first
grind the millets and the pohas. It will take some time scrape the sides often.
6. When it is grind nicely
take it out in a vessel and now add the urad dal .
7. Let the batter be
smooth. Now take it out in the same vessel in which the millet paste is there.
8. Now put the rice to
grind. When it becomes a fine paste, take this also in the same vessel.
9. Now add the salt as required and mix well. Check
the consistency and keep it over night to be fermented.
10.
Next day it will be ready to make idly or dosa.
Note:
- The consistency should be runny but not too much. When u r holding it up it should flow like a silk.
- You can soak all together except the millets because it will take lots of time.
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