Our today’s
recipe is a healthy breakfast made with Red Millet. Finger millets/Red millets
are more commonly known as Nachni or Ragi in India. The speciality of these
tiny deep red pearls is the abundance of nutrients present in them. In the
hills of India they are part of regular diet regime no wonder people living in
these hills are so fit and rarely fall ill.
Red millet /
Ragi has a very low glycemic index thus making its digestion process slow and
helping in keeping the blood sugar levels at a constant ratio. It is a highly
respected food amongst diabetes patients.
Red millet/
Ragi are healthier and safer to eat as there are no harmful chemical
fertilizers or pesticides used in growing them hence they can be eaten with a
free mind.
Idiyappam /
String Hoppers is a common breakfast dish in Kerala, southern India. I have a
made a variation to idiyappam by adding red millet / ragi to it. This red
millet/ ragi idiyappam is a
healthy dish cuisine made with minimal ingredients. You could serve this with vegetable kurma, chicken stew, egg or chicken
curry.
Ingredients:
Rice
flour - 1 cup
Ragi /
Red Millet – 1 cup
Boiling
water - 2 cups
Salt to
taste
Coconut
oil or oil - 1/2 tsp
Grated
coconut - 1/2 cup (approx)
Coconut
oil for greasing
Method:
Boil 2
cups water with salt and oil. Then slowly pour the hot water little by
little into the rice flour & Ragi/Red millet mixer. Mix it immediately with
an wooden spoon and then use clean hands to shape it to a ball. Place the lid
and leave it aside for 15 mins.
While the
dough is resting, grease the idiyappam maker and the idli plates. Sprinkle
little grated coconut into each depression of the idli plate and keep aside.
The dough
will be easier to handle once the heat reduces. Knead the mixture into a smooth
yet firm dough. Stuff the dough into the idiyappam maker, close the lid
and hand press the dough into swirls onto the idli plates.
Steam for
12-15 mins and allow to cool a bit. Serve warm with Chicken curry / Egg
curry.
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