Kelvaragu/Ragi/Finger Millet Idly

This is a very simple,healthy breakfast which is easy to make with a slight variation from regular Idly.It's my grand mother's recipe and used to grind the whole soaked ragi grain,as I don't get the whole ragi grain here,mixed the ragi powder along with the rice and urad dhal.

Today is the 1st day of Blogging Marathon#15 under the theme Fermented Foods and follows the recipe for the healthy Idly.......

Ingredients

Ingredient	Quantity
Idly rice/Pulungal arisi	11/2cups
Rice flakes/aval(optional)	1/4cup
Finger Millet/Ragi Powder	1cup
Urad Dhal	1cup
Fenugreek seeds/vendhayam	1/2tsp
Salt	to taste

Method

• Soak the rice,rice flakes for atleast 4-5 hours separately and soak the urad dhal and fenugreek seeds for an hour.

• Grind the urad dhal fluffy with water as needed then grind the rice little bit coarsely(fine rava like).

• Mix well the ground Urad dhal,rice and ragi powder along with salt.

• Allow it to ferment for 8-10 hours or overnight.

• Grease the idly plate with oil and pour the fermented batter in the greased idly plate.

• Steam in the  cooker or Idly cooker for 10-12 minutes or until done.

• Soft and spongy ragi idlis are ready. 

• Serve it with spicy chutney or chutney of your choice.

Enjoy................

• Adding the rice flakes is purely optional,it gives a soft texture to the idly.
• Grinding the rice to fine rava like consistency is very important otherwise the idly will turn out sticky.
• Spicy chutney is the best accompaniment for this idly.

Check out the marathoners in Blogging Marathon#15 here.