OATS RAGI KOOZH

INGREDIENTS:

Oats              1/2 cup

Ragi flour       1/2 cup

Water           2 cups

Curd             1/2 cup

Small onions   1/2 cup chopped

Salt                to taste.

Method:

Mix ragi flour to a cup of water.Boil the rest of the water.

Add  ragi to the boiling water and stir continously and cook in medium flame.

When the ragi is cooked , switch off the gas.

Leave this overnight to get fermented.

Next morning add curd, cooked oats, small onions, salt and required amount of water. Mix well.

Serve this delicious and multi healthy drink to your family members.

Note: Oats have to be cooked separately. Both oats and ragi and rich in vital minerals and fiber.

   

RAGI IDLI

INGREDIENTS :
Ragi            1 cup
Idli rice       1 cup
Urad dal     1/2 cup
Methi seeds  1 tsp
Rock salt      1 tbsp
METHOD :
Wash rice and ragi separately and soak together for 5 hrs. Wash urad dal and methi seeds and soak  together for 5 hrs.
Grind  (rice, ragi) and (urad dal, methi) separately. Add salt and mix well.
Ferment for 8 - 10  hrs and steam idlis as usual.
Note: Ragi idli goes well with tomato gojju  or coconut chutney. The idlies will be super soft in this method. There is no difference in taste as compared to ordinary idlis.

RAGI ADAI

Ragi is rich in iron and  good for diabetic people.We should include ragi in our daily diet in the form of dosa, adai, kali etc. This adai will remain soft even after several hours.
INGREDIENTS :
Ragi flour               1 cup
Wheat flour            1/4 cup
Drumstick leaves    one hand full
Small onions           1/2 cup chopped
Ginger                    a small piece  (grated)
green chillies          1 chopped
Oil                         as required
Salt                        to taste
Warm water           to prepare the batter
METHOD :
In a bowl add all the items except oil and warm water. Mix well then add warm water and bring to thick batter.
Heat  the tawa and spread the batter with wet hands. Drizzle oil all over the adai. Cook in medium flame. Flip over and cook well. Serve with coconut chutney.
Note : If we want like dosa,the batter has to be little thin like ordinary dosa batter.
By adding warm water and wheat flour  the adai will remain softer.