RAGI IDLY / FINGER MILLET IDLI

Ragi / finger millet  is rich in calcium. My mom used to make porridge using other pulses, I add ragi to my multi-grain atta to make my atta calcium rich. When my kids were toddlers I used to give ragi porridge. I tried this rag idly and it turned out so well, even my kids like this.

INGREDIENTS


Ragi/ finger millet - 2 cup

Boiled Kuthiraivalli rice / Barnyard millet -  2 cup

Urad dhall - 1 cup

Fenugreek seeds / Methi - 1 tbsp


METHOD

Soak Ragi/ finger millet and barnyard millet and urad dhal and fenugreek  seperately for 8 hours.

Grind it and ferment for 6 to 8 hours.

Grease the idly mold and make idlies.

Serve with your favorite chutney or sambhar.

I served this idly with Moongdhal Sambhar,




     



NOTE:

You can substitute rice instead of millet or you can use any millet.

If your kids doen;t like the color you can make kothu idly using ragi idly.