Ragi Idly

You will need:-

Whole Ragi Grain- 1 cup
Idli rice (parboiled) – 1 cup
Whole skinned Urad dal – ¾ cup
Methi seeds -1 tablespoon
Salt to taste
Oil- to grease idli moulds

washes soak the ragi for 3-4 hours (longer than you soak the rice) Soak the rice, urad dal and methi seeds in separately 4-6 hours or overnight.
In a mixie /blender, grind the urad dal till light and fluffy.
A test for fluffiness is to keep a bowl ofwater and drop a tiny pinch of batter. If it floats, it is light enough.
Then add and grind the Ragi grains and Methi and finally the rice.
The rice should not be ground too smooth. It should be of Rava consistency. Alternatively, you can use rice Rava instead.
Take the batter in a vessel, add in some salt to taste and leave it to ferment. Next morning, lightly stir the well-fermented batter.
Grease Idli moulds and steam in a pressure cooker for 12-15 minutes till done.

Ragi / Raagi Porridge

Ingredients;-
Ragi
Ghee
Jaggery
Milk
Method:-
You can soak it for 12 hours, then drain and put it in a cloth. Keep it moist so that it gets sprouts. This will take another 12 hours. Then dry roast it or dry in the shade in a hot place. Then powder it finely, sieve well.

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If you get fine quality powder, that is best.
Take 2 or 3 spoons of powder, add water and make a smooth, watery paste. Then keep over slow flame and keep on stirring. This will start to cook and solidify. The color will change, you will know. A nice aroma will come. Take off from fire. Add a little ghee, jaggary taste. If you are feeding him semi solids you can add milk to it. Feed when warm to the baby. You can add a little boliled and mashed potato, carrot and other veggies the same way or with a little salt instead of jaggery

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