Ragi Idly

Eleusine coracana is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. Earliest records of its cultivation in India show that it was cultivated in the Hallur region of Karnataka in the later Iron Age. It remains one of the main ingredients of the staple diet in Karnataka.

It is commonly known as finger millet,  African finger millet, red millet,caracan millet, koracan, and ragi. It is native to the Ethiopian Highlands. It is very adaptable to higher elevations and is grown in the Himalaya up to 2,300 metres in elevation.

Finger millet have been cultivated in India from as far back as 4000 years ago. Now the Indian states of Karnataka, Andhra Pradesh, Tamil Nadu, Bihar and a few others produce ragi. Karnataka is the top producer of Ragi and has 58% share in India's export of this crop.

Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Finger millet can be ground and cooked into cakes, puddings or porridge. The grain is made into a fermented drink (or beer) in Nepal and in many parts of Africa. The straw from finger millet is used as animal fodder. It is also used for a flavored drink in festivals.

Now I am going to prepare Idly with Ragi. This was recommended by my friend, in US.

                                                     Ragi Idly recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Dosa Batter - 1 cup

Ragi flour - 1/2 cup

Salt - needed

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 Method:

• First take the dosa or idly batter in a bowl. Now add Ragi flour to it.Next make a watery batter by adding salt and needed water to the flour.Mix it well without lumps.
• 
• Grease idly plates and pour them in the plate cups.
  
• Steam it in cooker or idly steamer for 10 to 12 minutes.Then swipe the idlies off the plates. To check if they are cooked, Insert a knife or fork and you can see the idly does not stick to it.
• Serve with any Chutney or Gravies. I have served it with Chicken Kozhambu.