Power house nutritious, filling, absolutely soft and fluffy ragi idli was my breakfast today each bite of which I dipped in to tiffin sambar and chutney to kick start my day. As winter is all set and we are going through a sort of weird climate here of windy, cold plus rainy all united at once. Such gigantic fluctuation of weather accompanies lot of health disorders with it like cough, cold and fever that seem to be so common but they are surprisingly hard to get through. I had tough time this season as my son had very bad cough that bounced back thrice this month.
It’s my constant effort to keep my family immune to all sort of disorders through food that led me to unappealing colored ragi idli. Ragi or finger millet is said to be good source of calcium, iron and protein which is always fed to babies as semi solid food.
Ragi idli has unappealing, unpleasant color but on the brighter side it has all goodness that our body demands. The preparation of ragi idli is just similar to normal idli except the tiny finger millet has replaced the rice. It too requires reasonable hours of fermentation in a warm temperature to turn fluffy and soft. The spicy chutney and tiffin sambar takes the ragi idli breakfast to next level for sure.