Ragi Sevai is something you will love to have for breakfast. Since this dish is made by just steaming it is easily digestible. Ragi is highly nutritious and rich in iron,calcium and protein. It is good for diabetes and obesity.
I include this low fat delicacy in my husband’s breakfast once in 15 days.
Here comes the recipe for you:
- One cup of sprouted ragi flour
- 1/2 tsp salt
- One onion (finely chopped)
- 3 flakes of garlic (finely chopped)
- 3 green chillies (finely chopped)
- Few curry leaves
- Few coriander leaves
- Half lemon
- One tsp grated coconut
- 1 tsp cooking oil
- 1/2 tsp mustard
- 1/2 tsp urad dal
- 1/2 tsp channa dal
- 1/2 tsp hing ( asafoetida)
- Mix ragiflour with enough salt and water.
- The consistency of the batter should be like dosa batter.
- Pour the batter into the Idli moulds and steam it for 8 to 10 minutes as shown below:
- Put the idlis in the sevai press and make fine strands using the sevai press as shown below:
- Allow it to cool.
- Apply oil in the hand and scramble them and keep it aside.
Now the ragi sevai is ready as shown below:
- In a frying pan put one tsp oil.
- Add mustard, urad dal and channa dal. Let it splutter as shown below:
- Add onion, garlic, green chillies and curry leaves.
- Add hing and little salt.
- Fry till the onion becomes soft as shown below:
- Add the ragi sevai,salt (if needed) and lemon juice. Mix well.
- Garnish with grated coconut and coriander leaves.
Ragi Sevai is now ready to be served as shown below:
Some Quick Tips
- While making the batter make sure the consistency is right i.e. neither too thick nor too dilute. If the consistency is not right, the sevai is sure to get messed up
- Make sure you put the steamed ragi idlis directly into the sevai press without allowing them to cool