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Saturday, 12 September 2015

Ragi Idli Fry (Steamed Finger Millet Cake Fry)


          Ragi flour or Finger Millet is very nutritious and a power house of essential nutrients. It contains calcium, iron, high fibre and is a diabetic friendly flour which can be substituted to any other refined flour. It is low in carb and is also gluten free. So it is beneficial to incorporate it in our daily diet as much as possible. 

          Various dishes like idlis (steamed cake), dosas (pancakes) or roti (flat bread) can be made as a breakfast option. Now the problem lies with any leftover idlis. Try making these into savoury Idli fry and it will be vanished in no time. They can be relished for breakfast or for a tea-time snack. 

          A simple addition of some sambar powder will immediately transform this plain dish into an exotic one and will give a very distinctive flavour too. So it is a very quick and a simple snack item to satiate your hunger pangs. It can also be packed for any lunch box meal or while travelling. 

          The colour of the flour may not be too appealing to the eyes, but it can be easily made presentable by skilfully garnishing them while serving. This dish can be had on its own or with some coconut chutney.





  • 8-10 Ragi idlis, diced
  • 2-3 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. urad dal (split black gram)
  • 1 whole dry red chili
  • 1 onion, chopped
  • 1" ginger, chopped
  • 1-2 green chilis, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. sambar powder
  • 1 tsp. sesame seeds
  • 1/2 tsp. red chili flakes
  • coriander leaves to garnish 



          Heat oi in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the urad dal, onion, ginger and green chilies. Saute till light brown.

          Add the diced idlis, salt, sambar powder, sesame seeds and turmeric powder. Mix well and stir for a few seconds. Serve, garnished with chili flakes and coriander leaves.
















           

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