RAGI KAZHI , Summer special

RAGI KAZHI

This is an all-time favourite receipe for me. It is very simple to prepare without a drop of oil.

I tried this receipe using pressure cooker.

This receipe can be served in two different ways. First way, Groundnut chutney can be served as a side dish. Second way, Mix boiled milk and sugar with this kazhi. Children prefers the second way.



INGREDIENTS:-

Ragi flour -1.5 cups

Water - 3 cups

Salt ( to taste)



METHOD:-


Add water in a 2 litre or 3 litre pressure cooker. Allow the water to boil in rolling condition and add salt.

Keep the burner in sim flame. Now place a wooden spatula. 

Add the ragi flour to the boiling water and cover with lid, upside down. Let it get cooked for about 10 minutes.

After 10 minutes, uncover the lid and mix well the flour and the water together to avoid lumps , keeping the flame in sim mode. The mixture gets thick.


Now, switch off the flame, cover with lid with weight for 5 mintues.

After 5 minutes, uncover the lid, again mix well. Nice aroma arises.


Ragi Kazhi is ready to be served.

IDLY VARIETIES:- Raagi Idli or Finger Millet idli

Finger Millet is a rich source of Calcium, Iron, Protein, Fiber and other minerals and is a gluten-free food. Its fat content is very low and it is easy to digest.

Ingredients:

Ragi flour  =  4 cups 

Urid Dal = 1 cup

Salt = to taste 

Method:-

Wash and soak urid dal for 3 hrs.

In a mixie, grind the urid dal to a fine paste and mix it together with Ragi flour in a vessel.  Add salt and mix well,  make sure that there is no lumps in the batter.  

Allow it to ferment for 8 to 9 hours.

Before  Fermentation

After  Fermentation

After fermentation, mix well and refrigerate it.
 Batter is ready to make idly...

Grease idly plates or cups with little oil and pour half of the level and steam for 12 mins.