Breakfastis something that’s defacto in my family – even on Sundays by 7 or am (unless we prefer Brunch on a lazy weekend). Having said that, while Idlis and Dosas do make their friendly appearance every week, today’s dish is my personal favourite.
So, what is Ragi ? Ragi is simply finger millet and has been an ancient millet. Apart from these health benefits, Ragi is also used extensively as a body coolant. Ragi flour is mixed with buttermilk and a pinch of salt, and had during summers both as a health drink as well as to cool the body.
We like Ragi (finger millet) in most forms – Ragi Sankati (savouryflour based roundel), Ragi Rotti (flattened Indian bread) and even Ragi Besan Ladoo. Ragi Sevai (finger millet string hoppers) is the latest addition using this millet. Quite easy to make and loaded with calcium, its also completely gluten free.
I couldn’t post the step by step pictures as mornings are quite rushed to take any pictures, but surely will update the next time I make this. Meanwhile, let’s hop over to the recipe. You can use store bought Ragi Sevai or make it from scratch. I have posted the recipe for the latter method.
Cuisine : South Indian
Course: Breakfast or Tiffin (light snack)
PIN FOR LATER
Prep time : 20 mins. Cook time : 20 mins. Serves: 2
- Ragi flour (finger millet flour) – 1 cup
- Rice Flour – 1/4 cup
- Salt – to taste
- Boiling water – 1.5 cups (adjust accordingly)
- Oil – 2 TBSP
- Onions – finely chopped- 1/2 cup
- Any vegetables – 1/4 cup (I used Peas, carrots and cabbage)
- Salt – to taste
- Mustard seeds – 1/2 tsp
- Curry leaves – few
- Green chillies – 2 or 3
- Freshly grated coconut – 1 TBSP
- Lemon juice – 1 tsp
1) Mix and sieve both the flours together in a large bowl along with salt. Add the boiling water little by little till it comes out to a glutinous mass. Mix slowly with a spoon as you pour water. Cover and rest for 3 -4 minutes till it has cooled. Then knead with oiled hands to a thickish dough. Make equal balls of this dough and cover with a wet cloth for 2 minutes
2) Slightly grease the idiyappam press / murukku press and take one portion of this and press the idiyappam mould into fine sevai. Place directly into an Idli mould.
3) Repeat with all the flour balls and steam for 10 – 14 minutes.
4) Cool and fluff them a bit
5) In another pan, heat oil. Temper mustard, curry leaves, chillies. Add chopped onions and blanched peas, salt and sautè well till onions turn pink. Now add the fluffed up idiyappam, grated coconut and lightly saute, taking care not to break the sevai (string hoppers).
6) Switch off the stove. Add lemon juice, coriander leaves and serve with chilled yoghurt or any Chutney! We had it with Coconut Chutney
Updating this post as part of #Foodies_RedoingOldPost Group where we revisit old posts with new pictures and text.