Steamed cakes prepared using Semolina and finger millet. An ideal and filling breakfast.

Time Required: 40 Minutes
Serves: 4

Ingredients:
2 Cups Rawa/Semolina
2 Cups Ragi / Finger Millet flour / Nachni
4 Cups Curds
A pinch of cooking Soda
1tbsp Oil
1tsp Mustard Seeds
Few Curry Leaves
1tbsp Kadalebele/Bengal Gram
Salt to taste

Method:
Heat Oil and add Mustard Seeds and Bengal Gram. When Mustard seeds starts to splutter and Bengal Gram turns pink add Curry leaves. Remove from heat and keep aside. In a mixing bowl mix Rawa, Ragi flour, Curds, Salt and Soda. Add the seasoning and mix well. Leave it aside for 20 minutes. If the mixture is very thick add ½ cup water.

Grease Idli trays and pour the mixture into the trays and steam for 10 minutes. Serve hot with Ghee/clarified Butter, Sagu/Kurma, Chutney Powder or Chutney.

Tags: Breakfast, Dosa n' Idli, Finger Millet Recipe, Nachni, Ragi Idli, Steamed Cakes

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Filed under: Dosa n' Idli