Multi Grain Idli : Oats-Ragi-whole wheat idli

INSTANT MULTI GRAIN IDLI 

A very healyhy and easy to make south Indian breakfast.

INGREDIENTS

Oatmeal 3/4 cup

Ragi flour 1/2 cup

plain yogurt 1.5 cup

whole wheat flour 3/4 cup

cooked rice 3/4 cup

Urad dal 3/4 cup

mustard seeds 1/2 teaspoon

curry leaves 5 or 6

Baking soda 1 teaspoon

salt

oil

water

METHOD

1. Soak cooked rice and urad dal for 3-4 hours.

2. Heat oil in pan. Add mustard seeds ( rai)  and when they splutter add curry leaves.

3. Add ragi flour, whole wheat flour,and quick cooking oats and roast.

4. Turn off heat and let it cool completely.

5. Add soaked riceznd urad dal in a blender and add the roasted mix in blender and add yogurt and blend till smooth.

6. Add baking soda and salt and mix. If consistency is too thick add some water.

7. Grease idli stand moulds and pour in idli batter.

8. steam idlis for 15 minutes. 

scoop out idlis after they cool a little and serve with chutney.

I will soon be posting this yummy peanut plus coconut chutney recipe

Ragi ( Finger Millet ) Pancakes

• 1/2 cup ragi flour (finger millet flour)

• 1/2 cup whole wheat flour

• 1 large banana, mashed

• 1 teaspoon baking powder

• a pinch of salt

• 1 large egg, whisked

• oil

METHOD

1. To begin making the Ragi Pancake Recipe, in a large mixing bowl, combine all the ingredients. The batter should be of pouring consistency but should not be watery or even too thick. 

2. Heat a skillet greased with a little oil on medium heat. Once heated, pour a ladle or 1/4 cup of pancake batter on to the skillet. 

3. Allow the pancake to cook on medium heat. You will notice the top side begins to get bubbles and air pockets and will slowly get steamed and cooked. At this point flip to the other side and allow it to cook for about 30 seconds.

4. Flip again and serve hot with butter and maple syrup. Continue with the remaining batter and grease the skillet with oil after each batch if using a cast iron skillet.

5. Serve Finger Millet Pancake Bananas along with some chopped nuts and maple syrup or honey for breakfast.  I have served with whippdd cream, maple syrup and blueberries.