Gluten Free Steamed Idlis Recipe

     In south India, idlis are a popular gluten free meal. Idlis are small round ovals made of steamed ground rice and dal. They are served warm with sambar or chutney. The following is a simple recipe for making steamed idlis.

Ingredients

2 cup rice sooji or rice rava
(If rice sooji is unavailable use 2 cups rice. Soak the rice for 4 to 5 hours in water. Drain the rice and then grind the rice until it is a powdery texture.)
1 cup urud dal
salt
1 idli mold (pan)

     Soak the dal for 4 to 5 hrs. Grind the dal and add water as needed. Continue grinding the dal until it forms a smooth paste like mixture. Grind rice sooji mix for five seconds. Add the rice sooji to the urud dal and add a pinch of salt. If rice sooji is unavailable add ground rice mixture to the urud dal and add a pinch of salt. Let the idli batter ferment overnight by leaving it at room temperature. Grease the idli pan and steam idlis for 10 minutes or until firm. Serve the idlis with sambar or chutney.

Gluten Free Khozakattai recipe

 Here is a quick and easy recipe for gluten free kozhakattai, a traditional Indian dish made with a mixture of ragi and rice flour. Ragi flour is gluten free and high in protein, calcium and iron.

Ingredients
1 cup ragi Flour
¼ cup rice Flour
¼ cup jaggery or other sweetener

¼ cup finely chopped coconut or other nut or seed mixture

To prepare kozhakattai roast the rice flour for two to three minutes. Combine the ragi flour and the rice flour in a mixing bowl.  Add approximately ¼ cup of water or less, jaggery and chopped coconuts.  Form the mixture into small round dough balls. Steam for approximately eight minutes and serve.

Ragi: A wheat and gluten free food staple in India

     Sprouted ragi is a food staple in southern India and a pleasant surprise for budget conscious travellers with wheat allergies,celiac disease or gluten intolerance. Ragi, more commonly called finger millet, or African millet is a food staple in southern India. It is commonly referred to as the poor man’s rice by locals. In comparison to rice or wheat flour, ragi is resistant to mold and insects, making it an ideal- food source in the tropics. In addition, ragi can be stored for lengthy periods of time with minimal spoilage. It is naturally gluten free and a rich source of protein. Ragi also contains amino acids and methionine. According to the Association for India’s Development, sprouted ragi has over two times as much protein as 100 grams of cow’s milk, four times more iron and is an excellent source of calcium. Ragi is also higher in protein and iron than rice or wheat and less expensive. Ragi is wheat free and gluten free making it an ideal food for people with food allergies.

     In food preparation, ragi is ground into flour and used to make cakes, cookies, cereals, porridge and other baked food items. Ragi cereal is often a baby’s first solid food in India. According to the Association for India’s Development, ragi is healthier than many prepackaged baby foods made with rice or wheat. It is also tolerated by most children including those with food allergies. Ragi and vegetables or dal is a common-food staple in India.Ragi pancakes sweetened with jaggery are a popular breakfast item in Kerala. When travelling in India, ragi is a local-food source that is nutritious, wheat free, gluten free and inexpensive.

Kauveri Indian Restaurant at Singapore's Changi Airport

    Travelling internationally there are limited meal choices for people with dietary restrictions. At Singapore’s Changi airport, Kauveri’s vegetarian Indian restaurant is a buffet style fast food restaurant which offers wheat free and vegetarian Indian specialties. On a recent layover at Changi airport, I ate lunch at Kauveri’s Indian restaurant. The restaurant is located at the airport’s busy 24 hour fast- food mall in terminals one or two. Kauveri’s restaurant specializes in Indian vegetarian cooking. Besides vegetarian cuisine, there are a variety of wheat free, vegetarian Indian dishes on the menu. The menu lists a large selection of dosas, crepes made with rice flour and Indian treats like idly and sambar. The restaurant also offers vegetable biryani, paneer, potato dishes, curries and more. The restaurant décor is fairly typical of most food- court malls, with unappealing black and red plastic booths and florescent lighting. The staff compensates for the lack of ambiance with their service. The restaurant employees will happily answer any question about the menu including questions about food preperation and food allergies.

 I ordered the Masala dosa, a large, crispy crepe made with rice flour and a spicy potato filling. I was not disappointed. For 11 Singapore dollars, the waitress brought me a large dosa, enough for two people, sambar, mango and coconut chutney and a side order of soy curry. Although, the staff assured me the foods were wheat free, the kitchen does not practice gluten safe food handling due to the size of their kitchen.  An hour after lunch, I feel well. I will probably return to Kauveri’s for dinner since I have a long layover. Kauveri’s Indian restaurant is perhaps the best place for lunch or dinner for international travellers with food allergies and dietary restrictions in Singapore’s Changi airport.