Recipes/ Teff & Ancient Grains/ Teff Fusion

Indo-Chinese style Teff Idli

Idli is a traditional and popular South Indian dish. It is made by steaming a batter consisting of rice and lentil. Idli has several variations depending on which flour is used. In my Idli recipe below I have used three flours which are all gluten free.

  1. Teff flour
  2. Ragi flour
  3. Rice flour

Teff flour is high in protein and fibre with a slightly sweet and nutty flavour. It also provides useful amount of iron, calcium, magnesium and zinc. Ragi is a rich source of complex carbohydrate and is also rich source of iron, calcium and fibre. The third flour I have used is white rice flour which helps gives a thicker consistency to the batter.

I have made this dish Indian-Chinese style which can be eaten as a starter or as a main dish. A recipe that combines South Indian spices with Chinese soya sauce, tomato ketchup and peppers.

Gluten free Teff Idli

Print Recipe
Serves: 2 Cooking Time: 20 min

Ingredients

  • 1 small bowl of Teff flour
  • 1 small bowl of Ragi flour
  • 1 small bowl of Rice flour
  • 5 to 6 mustard seeds
  • 3 to 4 curry leaves
  • 1 medium onion
  • 1 peppers
  • 1 carrot
  • 1 tbsp of ketchup
  • Salt to taste
  • 3 tbsp of plain yogurt
  • 1 tbsp fruit salt
  • Water to make it into batter consistency
  • 1 tsp live oil
  • 1 tsp soya sauce

Instructions

1

For Idli first mix all the three flours (teff, ragi and rice flour).

2

Add yogurt and little water to make it into medium consistency like idli batter.

3

Pour the batter into the idli stand and steam for 15 minutes. Keep aside.

4

For Indo-Chinese sauce add olive oil in a non-stick pan

5

Splutter mustard seeds and curry leaves

6

Add sliced onion, peppers and carrot. Sautee for a minute or two

7

Add ketchup, salt and idli's cut into half

8

Mix it gently and serve warm

Notes

Enjoy as a starter or main dish.

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