Raagi Sevai

This week is the best week of mine . Week started off with my birthday followed by the confirmation of my closest friend's wedding . So , I have already become her wedding planner :P. There are so many things to be decided on , so many trials from makeup to dress , I dont know how we are going to make it perfect within 3 months. I wish there was like food blog some wedding blogs floating around. I think that would have made the job much more easier. 

In all these running behind my head , cooked nothing that is worth posting here. I also have to shed down like 3-4 kgs in next 3 months . So suggestions for healthy diet are welcome :D. 

Raagi sevai and milk stew is my recent favourite . Anything that I have learnt new and came out well at the first time will become my favourite . 

Ingredients :

1. Raagi flour - 1 cup
2. Water - 1 cup
3. gingelly oil - 2 tsp.
4. salt to taste

Method :

1. Heat water in a wide pan and once the water starts boiling , add Ragi flour and give a firm and thorough stir until all the water is completely absorbed and comes to soft chappathi dough consistency. This will not take you more than a minute.Switch off the flame and leave it aside for 10 mins.
2. Then knead it well once the mixture is cooled down . 
3. Then using murukku achu with sev mould , squeeze it into idli tawa on each groove and steam it for about 15 minutes.