Wednesday, February 17, 2010 by Author
This is a totally diabetic-friendly recipe. Ragi or millet flour is a complex carbohydrate grain, which has a low glycemic index, meaning it raises the blood sugars slowly than compared to simple carbs (these are usually refined products made with sugars and all purpose flour). These are whole grains too hence very ideal for people who are watching their carbs or calorie intake. I make ragi idlis when we are in the mood for something different than our regular idlis and dosas. These idlis turn very soft and fluffy with a good earthy taste but the batter has to be fresh each time. The idlis do not turn out that soft when left even for a day in the fridge. Usually I prepare the idli batter with only one cup of flour at a time. One cup of flour gives around 12 small-size idlis.
1. Ragi or millet flour, 2 cups.
2. Urad dhal, 1 cup.
3. Fenugreek seeds, 1 tsp.
4. Salt as per taste.
Wash the urad dhal well and soak it for half-an-hour along with the fenugreek seeds. Grind the dhal into smooth paste with a blender or grinder. When the dhal is well done, add the millet flour and blend everything together to a smooth paste until the batter is fluffy. Add salt to the batter and mix everything well. Let it sit overnight or 6-7 hours to allow fermentation to take place. When the batter has risen to 1/3rd of its size, they are ready to be steamed. Pour them into idli moulds and let it steam for 5-7 minutes. Remove the hot idlis from the moulds and serve the idlis with chutney or sambar.