Ragi idly

Ingredients:

Ragi - 1 1/2 cup

urud dal - 1 cup

idly rice - 3 cups

salt

water

Procedure:

Soat ragi,urud dal and rice for 5-6 hours. 

Add all ingredients to the grinder and grind till the batter is smooth.

Add some salt and let it ferment for 4 hours for softer idlys. Can also use instantly but wont be too soft.

When making idlies add water if needed to the batter should be of thicker consistency than the dosa batter.

Pour the batter in the idly stand and let it steam for 20 mins.

Alternate procedure ( Instant):

For many people making specific ragi idly batter might be difficult, you can use this alternate method.

Idly batter - 3 cups

ragi flour - 1/2- 3/4 cup ( depends on how much ragi intake you want)

water.

Add the ragi flour to the idly batter and add some water to make it the right consistency. 

Make idlies out of these.

Brinjal paratha

Ingredients:

Brinjal -3 small /big -1 (bharta brinjal)
coriander powder - 1tspn
salt - 1/2 tspn
chilli powder - 1 tspn
wheat flour - 2 cups
oil - 1 tbspn

Procedure :

If using a big brinjal roast it on fire directly. roll over so that every side is roasted properly. Peel out the skin and make a mash of it.

If small brinjals cut the brinjal into pieces. in a pour 1 tbspn of oil and add brinjal , 1/2 tspn pf salt and cook with closed lid for 10 mins. make a mash of it.

in the brinjal mash add coriander powder, salt(if not added), chilli powder and mix well.

Take a bowl and add wheat flour to it.add the brinjal mash to the flour and make a dough of it. Water might not be needed as the brinjal mixes with the flour well.

Make small balls of the dough and roll it with rolling pin to form a circle /parantha.

Take a flat pan and put parantha on it.let it fry for a minute and flip it . after a minute add 1/2 tspn of oil and spread on both sides and cook for another minute.press the corners to cook it well.