Recipe : Healthy Kelvaragu Keppai Ragi Finger Millet Idli And Dosai Batter Prep Time: 40 minutes + 3hrs soaking + 8 hrs fermentation Recipe Cuisine: South Indian Recipe Category: Breakfast, Dinner

About The Recipe : Healthy Kelvaragu Idli And Dosai Batter with idli and dosai making process - Kelvaragu | kezhvaragu | keppai is commonly known as finger millet, red millet and ragi. It is high in Calcium, also rich in iron and fibre. In India, kelvaragu recipes are hundreds in number. In south India, kelvaragu is used to make the common foods like idli, dosai, adai, idiyappam, puttu, roti, laddu, kali, halwa and many more. Also sprouted kelvaragu flour is good for growing childern. Already I have posted adai, kaara puttu, idiyappam, sweet puttu, sweet roti, halwa and laddu. Today learn how to make the kelvaragu idli and dosai batter. Usually the idli and dosai batter is made from the rice, urad dal and fenugreek. For kelvaragu batter, I have tried with kelvaragu, it comes out perfect and similar to usual idli dosai taste. Now for the recipe...

Ingredients :

Kelvaragu \ Keppai \ Ragi \ Finger Millet - 1 and 1/2 cup Idli Arisi - 1 cup Ulundu \ Urad Dal - 3/4 cup Vendayam \ Fennel Seeds - 1 tsp Kal Uppu \ Salt - required.

Method :

Steps To Make The Kelvaragu \ Keppai \ Ragi Idli Dosai Maavu \ Batter : Wash and soak the kelvaragu and idli arisi with enough water for 3 hours. Similarly soak the ulundu and vendayam together separately. (Image 1 and 2)

Drain the water and discard it. (good for watering plant) To make the batter, using wet grinder, first grind the soaked ulundu and vendayam for about 20mins with required water into fine paste. (Image 3 and 4) Add in the soaked kelvaragu and idli arisi, again grind into paste. (Image 5 and 6) Tip: Grind little coarsely, If the batter will only use for idli, but grind finely for dosai.

Now transfer the ground kelvaragu batter into the bowl. (Image 7) To ferment, set the batter at the warm place for eight hours to ten hours. After ferment, the batter will rise well. (Image 8 and 9) If the batter is too thick, add required and mix well. Now the batter is ready to use.

Steps To Make The Kelvaragu \ Keppai \ Ragi Idli : To steam the kelvaragu idli, heat two centimetre of water in an idli pan or required water. (Image 10) Meantime, Grease one or more idli plate with ghee or vegetable oil, or use wet cloth, then spoon the required prepared batter into the all round indentations. (Image 11) Arrange the idli plates in the pan. (Image 12)

Cover the lid and steam about for 12 to 15 minutes over medium flame. (Image 13 and 14) To take the idli from the cloth, drops little water around each idli and invert on the plate. (Image 15) To take the idli from the plate, use knife or large spatula to take out the idli easily. And ready to serve.

Steps To Make The Kelvaragu \ Keppai \ Ragi Dosai : Usually dosai batter is little watery than the idli batter, so add required water and mix well. (Image 16) Heat the iron tawa, lower the flame, pour a ladle full of batter in the centre or required batter. (Image 17) Spread into thin circle and turn the flame into high. (Image 18) Add one or two teaspoon of oil. (Image 19) When side turn brown colour, flip, turn the flame into simmer and cook till done. (Image 20 and 21) And ready to serve.

Serving suggestion: Serve hot with the Sambar and Coconut Chutney. Related Recipes: Arisi Idli And Dosai Batter, Appam Batter, Red Rice Appam Batter, Thinai Arisi Idli And Dosai Batter. Label: Varieties of Dosai and Adai Recipes and Idli Recipes

Published: June 12, 2015

By Kalais