Solkadhi

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Solkadhi

  • Author: Sanjana
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 glasses
  • Category: Gut friendly
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Solkadi is a part of the Goan, konkan and Malvani cuisine. it is served as a digestive and also as a cooler.


Ingredients

-Kokum – 1cup/30g
-Coconut milk- 3/4cup

For tempering:
-Oil/Ghee- 1/2tsp
-Cumin seeds -1/2tsp


Instructions

-Soak a cup of kokum and keep it aside for 30minutes.
-Once soft, mash them and strain the liquid away.
– To this liquid add half glass of coconut milk to it and stir well.
– For tempering, heat 1/2tsp oil or ghee. Add cumin seeds, when it starts to crackle add to solkadhi



Nutrition

  • Calories: 54kcal
  • Fat: 7g
  • Carbohydrates: 4g
  • Protein: 5g

Ragi idli

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Ragi idli

  • Author: Meenu Agarwal
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Category: Breakfast
  • Cuisine: South Indian
  • Diet: Vegetarian

Description

Ragi idli is a healthy and delicious breakfast recipe from South India which is made from Ragi (Finger Millet) flour. It is also known by the name of Nachni in Maharashtra, Mandua in Hindi, Ragulu in Telugu and Kezhvargu in Tamil. It is a nutrient dense grain and is referred to as a local superfood since it is a great source of calcium, iron and essential amino acids. This Ragi idli recipe is quick to make and can be served as a breakfast, lunch or even a dinner meal with homemade chutneys/ salsa/ pickle/ raita/ curd/ vegetable sabzi or curries.


Ingredients

  • Parboiled rice-75 g
  • Urad dal-50g
  • Fenugreek-1/4 th tbsp.
  • Ragi flour-100g
  • Water-as required (for consistency)

Instructions

1. Wash and soak the rice, dal & methi seeds together for two hours. Add the required water and grind everything all together adding required salt & water. Lastly add the Ragi flour, grind for few minutes. Remove and ferment overnight or 10 hours.

2. After fermentation, batter would be doubled and sometimes overflow too. Stir well and make idlis.

3. Heat water in an idli vessel or steamer. Mix the fermented Ragi idli batter well and pour a ladle of batter into the idli moulds and place it inside the steamer or idli cooker.

4. Steam cook for 10-15 minutes or until a toothpick inserted in the centre of the idli comes out clean. Once done sprinkle water and remove from the mould after 2-3 minutes.

5. Serve hot with sambhar or chutney of your choice.



Nutrition

  • Serving Size: 4
  • Calories: 220-230Kcal
  • Fat: 10-12g
  • Carbohydrates: 40-50g
  • Protein: 20-25g
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