Ingredients. Coriander leaves fistful. For tempering. Hing small pinch. Onionsfinely chopped as needed. Mix all the ingredientsgiven by adding water as required to make Dosa batter consistency
Oats is one of the most nutritious food andone of the easy one to digest. Ragi roti is a breakfast food in state of Karnataka, India which is nutritious
This ragioats bread was in my draft since a longandfinally i got a chance to post them today. If you are making bread at home, you are free to add your favourite ingredients like millets,oats or seeds of our choice
Ready to serve Oats-Ragi roti with chutney powder. Oats is the most commoningredientinmany of the dishes these days in either breakfast , lunchand also in the tiffin for those who are health conscious
INGREDIENTS. >>>>>>>>>>>>>Whole uraddal-1 cupWhole oats-1cupRagi flour-1 cupFenugreek seeds-1/4Th teaspoonSalt-to taste METHOD. >>>>>>>>Soak uraddal and methi seeds in hot water for 3 hoursWet the oatsandgrindalong with uradal to a finepasteOncedone add ragiflourand salt and mix well with a spatulaFerment it till the batter puffs upPourthe idli batter in a microwave idli maker and cook for 4 minutesOr else cook inidli maker on stove untildoneServe this soft idlisalong with your favourite chutneyandsambarINGREDIENTS FOR PEANUTCOCONUTCHUTNEY. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>Roasted peanut powder-3 table spoonsDry or fresh grated coconut-4 table spoonsRoastedchanadal/puttukadalai/putnalu-2 table spoonsRoastedgreen chilis-3 to 4Garlic pod-1Turmeric-pinchSalt-totasteDhaniya powder-1/2 teaspoonCilantro-1 table spoonOil-forseasoningUrad dal-1 teaspoonCumin,mustard-1/4ThteaspoonCurry leaves-10METHOD. Grind all the ingredients by adding some water and make to a fine pasteMake seasoningand add to the chutney 3 table spoons. 1 table spoon
Ragi flour ,Oats that I groundin my mixer, semolina to add to the crisp factor ,custard powder or vanilla flavoured corn starch because I was out of vanillaessenceand milk powder just because
We had this for breakfast today andkeepingin view that we have never tasted RagiIdlis before, they were received with great skepticism (But I was guaranteed there wouldn't be any dirty looks at the breakfast table
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