March 29, 2016

Ragi methi idlis for diabetics

These idlis are specially created for diabetics, who avoid rice altogether. It will taste a tad bitter due to the large quantity of methi/fenugreek seeds. It makes an awesome breakfast, lunch or dinner when paired with vegetable and lentil sambhar.


Prep time: 1 day includes soaking, grinding and fermenting
Cook time: 20 minutes

Serves: 24 medium sized idlis
2 cups ragi flour or any millet flour
1 cup coarse rava/semolina
1 cup urad dal
1 cup methi seeds
1 tsp salt
1/2 tsp fruit soda

Soak methi and urad dal in ample water for 5 t 6 hours. Drain; grind with about a cup of water into a thick paste.
Mix this batter with ragi flour, rava and salt. Let it ferment for 8 hours in a warm environment.
Add fruit soda and let it stand for just 5 minutes.
Grease the idli pans, pour batter, and steam idlis in a steamer for about 15 minutes.
Serve hot with vegetable lentil sambhar. Enjoy!