Ragi or Finger millet and Diabetics
The high polyphenol and fibre content has another perk. Diabetic patients can trust ragi to create a restrained build in glucose level. Diets that regularly include ragi have been known to have lower glycemic response. This is mostly down to the inclusion of bran in ragi as the grain is too small to be polished and milled,it helps to reduce the weight,Rich in calcium and Iron,battles anemia and rich in fibre.good for constipation patients,Iam posting various dishes on Ragi and other cereals,oats recipes for health of all your family members as well as maintaining taste and flavor.
Ingredients
Ragi grains - 2 cup (You can also use 1.5 cups of Ragi Flour or Raikon instead)
Urad dal - 1/2 cup
salt - 1 tsp
oil - to grease the idli tray/ to make dosas
- If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process.
6. After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.
Serving Suggestion
Serve this with any type of chutney or sambhar or any other gravy.
The high polyphenol and fibre content has another perk. Diabetic patients can trust ragi to create a restrained build in glucose level. Diets that regularly include ragi have been known to have lower glycemic response. This is mostly down to the inclusion of bran in ragi as the grain is too small to be polished and milled,it helps to reduce the weight,Rich in calcium and Iron,battles anemia and rich in fibre.good for constipation patients,Iam posting various dishes on Ragi and other cereals,oats recipes for health of all your family members as well as maintaining taste and flavor.
Ingredients
Ragi grains - 2 cup (You can also use 1.5 cups of Ragi Flour or Raikon instead)
Urad dal - 1/2 cup
salt - 1 tsp
oil - to grease the idli tray/ to make dosas
Method
1. Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
2. Grind the urad dal separately till it become fluffy.
3. Next grind the ragi seperately (if using ragi grains).
4. Mix the urad dal batter and ragi batter together with required salt.
- If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.
5. Whichever method you follow, let the batter ferment overnight or until it doubles in volume.
1. Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
2. Grind the urad dal separately till it become fluffy.
3. Next grind the ragi seperately (if using ragi grains).
4. Mix the urad dal batter and ragi batter together with required salt.
- If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.
5. Whichever method you follow, let the batter ferment overnight or until it doubles in volume.
- If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process.
6. After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.
Serving Suggestion
Serve this with any type of chutney or sambhar or any other gravy.
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