Ragi Idli and Dosa Batter fermented with whole millet My Flavour
How To Cook Whole Grain Ragi - How To Cook. Add the liquid and a pinch of salt. Add the rinsed millet and stir until the grains are coated in oil.
Ragi Idli and Dosa Batter fermented with whole millet My Flavour
Shake or stir the pan continuously for 3 to 6 minutes. This helps the grains not to turn moldy and smelly since air is circulated through the cloth. Reduce the heat and cover the pot. In a pot, heat the olive oil over medium heat. To dry roast, simply add the grain to an ungreased pan and place over medium heat. It will also make it extra fluffy when cooked. Add the liquid and a pinch of salt. If the grains are dry roasted or sauted prior to cooking, the flavor is enhanced considerably. This is a whole grain blend of 8 gluten free grains and seeds which are ground in a coffee grinder and cooked. Drain them all well and let them sprout.
You can also make it multigrain by soaking green gram, brown chickpeas, whole wheat, etc separately or along with ragi for 8 hours. Reduce the heat and cover the pot. Add the liquid and a pinch of salt. It will also make it extra fluffy when cooked. Cook the millet until the grain is heated through and becomes fragrant, for about 2 minutes. Do not cover the pot, just tie a muslin cloth on the rim. Remove the pan from heat before the grains turn too dark and start to burn. Bring to a simmer over medium heat. Therefore it is suitable for weight loss. Although, high in carbohydrates, ragi takes a while to digest, slowing the absorption of carbs in it. To make sprouted ragi flour, soak whole ragi grains in water.
