In Recipes on 30 January 2016 at 9:44 am
Tri-Millet Idli – made of Ragi, Sama and Proso millet along with Urad (Black Gram).
In Ragi Idli and Dosa, Take 1, I tried using whole ragi (finger millet) to make the batter used for idli and dosa. Since I’d never done nor seen any one do it before, I used part ragi and part rice along with the urad (black gram). Pleased with the results, I tried using only ragi and urad in my next attempt, Ragi Idli and Dosa Take 2. To my pleasant surprise, this batter also rose well and produced tasty idlis, albeit heavier than even my usual idlis which, being always whole grain, tend to be denser than white idlis, just as whole wheat bread is less airy than white bread.
Now that I have made idlis and dosas using just about every kind of millet I have been able to get my hands on – little millet (sama), kodo millet (arikalu), proso (varigalu), pearl millet (bajra) and finger (ragi), I thought, why not mix them up?
In Recipes on 14 January 2016 at 5:20 pm
¡Si se puede! I exclaimed when I saw the dough the morning after grinding it. It had risen. At last I could report to the naysayers, who thought that whole ragi and whole urad couldn’t be trusted to make a good idli, oh yes they can!
In Recipes on 8 January 2016 at 12:03 pm
Ragi: Not only for porridge. (Video)
Soon after I arrived in India, I visited Balaji in Chennai and met the folks of the Tamil Nadu Science Forum which took Balaji by storm (or was it the other way around?) There I heard Ambarigi, Shanthi and other workers talk about the value of sattamavu, or ragi, sprouted and ground and easy to make into porridge. They focussed on encouraging parents to prepare it for young children and asked us and other well-wishers to help promote it by sponsoring a year’s worth of sattemavu for a family in need. This Ravi and I did and later started a program to distribute ragi in Srikakulam as well. It was not until six months after our daughter was born that we bought the stuff to make and eat ourselves.
As it turned out ragi porridge was an instant hit and we have been making it ever since. I didn’t venture further in the millet department until a couple of years ago when I started using every variety of millet I could find. Ragi, or finger millet was a regular part of our diet in the form of porridge. What to do with the other kinds? I tried them out in idli and dosa batter and they were great. Soon I was making idlis and dosas out of Proso Millet, Kodo Millet, Little Millet and Pearl Millet (bajra). I also made pulihara out of Foxtail Millet.
But what about Finger Millet?