Ragi rotti and onion chutney

Guest author: Rama devi

Ragi roti is a healthy dish as ragi is good for diabetics.

Ingredients

1 cup Ragi flour(available in markets)

1 big onion chopped

2-3 Chopped green chillies

Salt as required

1 tsp cumin seeds

Water to make dough

Oil for frying

In a bowl add ragi flour,onions,chillies,salt,jeera and add water to make dough of thattai or murruku consistency. Now heat tawa or pan(keep it in sim). Take a plastic sheet, apply oil and then take the dough(as needed for chappati). On the sheet place the dough and pat in circle shape(with hand) like chappati. Take it out slowly on your hand and put it on tawa. Add little oil on the sides, cook on one side and then turn to cook other side.

Serve hot with jaggery powder and ghee for children or onion chutney.

Onion chutney:

Ingredients

2 big onions

1 big tomato

5-6 red chillies

Salt to taste

Tamarind(soaked in cold water for 2 min)little gooseberry size

Chop onions and tomatoes. Put all ingredients in mixie and grind it to paste(without water).In a kadai take 1 tsp oil, add mustard and when it splutters, add it to chutney.

Sweet ragi diamond cuts

Ingredients

1 cup ragi flour
1/2 cup maida/all purpose flour
Pinch of salt
1 cup sugar
Oil to fry

Make a soft dough of ragi, all purpose flour,salt and water. Roll into medium thickness chapatis and cut them into small squares or diamond shapes. Deep fry them in hot oil till crisp and done..Dont let it turn black, else it will be bitter.

Heat sugar with little water till it becomes frothy and thick. Add a little bit of ghee and then fried pieces. Mix well and transfer into a greased plate and seperate the pieces using a fork or spoon.

Cool and store in an airtight container.
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Ragi diamond cuts

Ingredients

1 cup ragi flour
1/2 cup maida/all purpose flour
Salt to taste
Oil to fry

Make a soft dough of ragi, all purpose flour,salt and water. Roll into medium thickness chapatis and cut them into small squares or diamond shapes. Deep fry them in hot oil till crisp and done..Dont let it turn black, else it will be bitter.

Cool and store in an airtight container. Easy snack for tea time.

Sending it over to PJ for the RCI:Jain cuisine event started by Lakshmi

Just a day more for the WYF:Quick Meal event to end..Pls rush in ur entries
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Ragi halwa

Ingredients

1 cup ragi flour
1/2 cup all purpose flour
3 cups water
3/4 cup sugar
1 tsp cardamom powder
Roasted nuts and raisins
2 tbsp ghee

Heat ghee and roast the ragi flour for 3-4 minutes. Add the all purpose flour and roast for another 2 minutes. Add 3 cups of hot water to it and mix well without lumps. Add sugar, cardamom powder and keep stirring till it becomes a big lump. Add the roasted nuts and raisins and mix well.

Transfer to greased plate. Cool and cut into pieces.

Sending it over to Shanti for her Sweet time event



Parita of Parita's World and Dharani of In my kitchen shared this awards with me..Thanks a lot

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Ragi Rotti

Ingredients

1 cup ragi flour
Salt to taste
Finely chopped coriander leaves
Hot water
Oil

Add salt and coriander leaves to the flour and mix well. Slowly add hot water to it until you get a soft dough of it. Keep covered for 1/2 hour.

Make balls of it and pat it on a greased plastic sheet. Wet hands in little water to ease patting. Cook it on hot tava with oil till done.

Serve immediately.
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Ragi Paniyaram

Ingredients

1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
1/2 tsp ginger paste
Finely chopped green chillies (can use green chilli sauce instead for kids)
Finely chopped coriander leaves
4 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Few curry leaves

Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of idli batter. Add salt and ferment overnight.

Heat the oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and mix it with the batter. Add ginger paste, coriander leaves and green chillies. Mix well. Pour it in the paniyaram pan and cook on low heat till it gets cooked and turns crispy. Slowly turn it over and cook on other side as well.

Serve hot with chutney or sambar of your choice.

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Ragi Oatmeal Soya Dosa

Archana of Archana's Kitchen posted this healthy and instant dosa variety idea some time back. It was soft as well as tasty.

Ingredients

1/4 cup of ragi flour, oats and rice flour each
2 tbsp soya flour
Salt to taste
Green chillies (I used green chilli sauce instead)
1/2 tsp pepper powder
1/2 cup curd
Finely chopped coriander leaves
Oil

Mix all the ingredients except oil with sufficient water to get a batter slightly thinner than the normal one. Let it stay covered for atleast 15 minutes.

Heat tava and spread a ladle of the batter all over..It would look like rava dosa. Spread some oil and when it gets cooked, turn over and cook on the other side as well.

Serve hot.

Sending this over to WBB series started by Nandita's and guest hosted by Aparna of My diverse Kitchen with the theme of Grains in my breakfast.

Also sending this over to JFI: Whole Grains event hosted by Suganya of Tasty Palettes.

Siri of Siri's Corner is hosting the Herb Mania : Coriander event and my entries for the events are

Coriander Pulav

Coriander Thuvaiyal

Coriander seeds Podi

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Ragi Kodubale

Ingredients

1/2 cup ragi flour
1/2 cup wheat flour
1 cup rice flour
1/2 cup rava
Salt to taste
1 tsp cooking butter
3 tbsp smoking hot oil
Oil to fry

Masala to grind-

1/4 cup dry coconut powder
2 red chillies
1 tsp white sesame seeds
1 tsp cumin seeds

Add the masala to the flours and rava. Add salt, butter and mix well. Add the smoking hot oil to it and little bit of water to get a soft dough.

Keep covered for 15 minutes. Make small balls of it and roll them out into thick threads. Join the two ends of it and press well at the joints.

Keep ready all the kodubales ready this way.

Fry these on hot oil in medium flame till it is cooked well.

Cool and store in an air-tight container. The recipe is same as the usual kodubale except the healthy addition of ragi flour.
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Ragi Sevai

This is an instant version of ragi sevai with Concord Ragi sevai..If you want to do the entire process for yourself, you could refer to Cham's Ragi Sevai that gives the procedure to make it from the scratch.

Ingredients

1/2 pack of Concord Ragi sevai
Salt to taste
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
2 Green chillies
Few curry leaves

Add boiling water to the ragi sevai till it gets dipped. Keep covered for two minutes and drain out all the water. Let it cool for five minutes.

Heat oil, add mustard, blackgram dal and bengalgram dal. When it splutters, add curry leaves and green chillies. Add the ragi sevai, salt and coriander leaves. Mix well for two minutes.

Serve hot with some spicy side dish.

Ragi has a protein content of 6.7% and ragi sevai is my entry to two events

Eat Healthy:Protein Rich event hosted by Sangeeth

WBB: Express breakfast event started by Nandita of Saffron Trail and guest hosted by Raaga of The singing chef

Rekha of Andhra Recipes blog has passed on A Giant Bear Hug to me...thanks a lot


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Ragi Dosa

There are two methods here- one is an instant one while the other requires fermentation.

For instant ragi dosa

Ingredients (Translation)

1 cup ragi (Finger millet) flour (i used sprouted ragi flour)
1/4 cup rice flour
Salt to taste
A bit of asafoetida
3 tbsp buttermilk
Finely chopped green chillies and cumin seeds(optional)
Oil

Mix all the ingredients together to get a batter which is a bit thinner than normal dosa batter.

Let it aside for 10 minutes. Heat tava and spread out a big ladle of batter in an ciruclar manner. Spread a little oil in the corners and cook for a minute. Turn it and cook on other side as well. If the dosa is not soft, then it requires more water.

Serve hot with chutney and sambhar.

Method 2 : Fermented batter

Ingredients (Translation)

1/2 cup blackgram dal
1 1/4 cup ragi flour
Salt to taste
Oil

The batter is same as that of ragi idli. Check out the batter here.

Heat tava, spread out the batter in an circular manner and cook on both sides.

Serve hot..these would be more softer than the instant ragi dosas.
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Ragi Idli

Ingredients (Translation)

1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste

Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of usual idlis. Add salt.

Ferment overnight. Grease idli plates with little oil and pour the batter into it. Steam for 5 to 10 minutes. Try putting a knife in the center of the idli and if batter doesnt stick to it, the idlis are done.

Cool for 2 minutes and serve immediately with chutney and sambhar.

Recipe adapted from Aayis Recipes.

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