Recipe by Agnes Dsouza
RAGI IDLI
Ingredients:
1 cup ragi (powder or whole)
1/2 cup urad dal
1/2 cup idli rice or parboiled rice
1/4 tsp methi seeds.
Steps:
Steps:
- Soak the below for 4 to 5 hours and grind separately with 1/2 cup water each
- urad and methi seeds together
- idli rice/parboiled rice
- whole ragi - Pour the 3 ground mixtures together into an airtight container and leave it on the counter top to ferment overnight.
- Bring water to boil in an idli steamer or pressure cooker.
- Add salt to the batter and pour the batter into the idli ramekins/gindla and steam for 10 minutes on high flame.
- Once done, let it cool and them remove the idlis with the help of a spoon.
- ENJOY!
Notes:
If you are using ragi powder, mix it with water for 10 minutes. Don't add it when grinding. Mix it with the ground batter.
TOMATO CHUTNEY
Ingredients:
2 big tomatoes (roughly chopped)
1 big onion (roughly chopped)
2 tbsp channa dal
1 tbsp urad dal
2 red chillies (adjust according to taste)
2 cloves garlic (roughly chopped)
1" ginger piece (roughly chopped)
2-3 tbsp fresh coconut (optional)
1 tsp coconut oil (for roasting)
salt
For tempering:
1 tbsp coconut oil
few curry leaves
1 tsp mustard seeds
1 tsp urad dal
Steps:
- In a pan, head coconut oil.
- Add the channa dal and urad dal and lightly roast on low flame.
- Add red chillies, onion, garlic, tomatoes, fresh coconut and lightly roast on low flame. Don't burn.
- Turn off the flame and let it completely cool.
- Once cool, add all ingredients to mixie jar together with coconut and salt to taste. Add very little water to grind.
- Once it grinds to a smooth paste, pour it in to a bowl and keep aside
- In a pan, heat coconut oil.
- Add mustard seeds, let them splutter.
- Add urad dal and curry leaves and fry.
- Add to the chutney. and mix well
- ENJOY!