Week 3 Day 3 of BM #57 -
I have been trying to get the kids eat Ragi/Finger Millet in any form and unless the deep chocolate color of the Ragi Flour is disguised, my task has been a difficult one.
When I chanced upon this recipe here,
I decided to give it a try. My older one had it with a spicy raitha and instantly fell in love with the flavor and texture of the roti-raitha combo. My little one had to be slightly 'coaxed' to eat her share, but I think she liked it but was adamant to admit it :).
I read out the following to the kids before they ate so that they understand how healthy it is to eat the roti. I am sure my older one ate it with more gusto because of the nutritional info :).
"
* Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. It is a low fat and gluten free.
* Ragi helps in strengthening of bones. It is an excellent source of natural calcium for growing children and elderly. It reduces the risk of osteoporosis.
* As it digests slowly,it helps in controlling the blood sugar level.
* It lowers cholesterol by eliminating excess fat from liver.
* Ragi is an extremely nutritious cereal and is very beneficial for maintaining a good health. However, its high intake could increase quantity oxalic acid in the body. Therefore, it is not advised to patients having kidney stones.
"
Recipe Source here
Ingredients -
Ragi Pindi / Finger Millet Flour 3/4 cup
Water 1 cup
Salt 1/2 tsp or as needed
Onion, chopped 1/2 cup
Turmeric 1/4 tsp
Sambar Powder 1 tsp or as needed
Green Chilies chopped as needed (I didn't use as I was making for the kids)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafoetida a pinch and chopped curry leaves)
Method Of Preparation -
In a heated stock pot, add oil and prepare the seasoning. Add the mustard seeds, chana dal, urad dal, asafoetida and curry leaves.
After the dals are brown and the mustard seeds pop, add the onions and saute until they are golden brown.
Pour a cup of water and let it boil.
After the water comes to a rolling boil, add salt, turmeric and sambar powder, reduce the heat and add the ragi flour.
Mix the flour in the boiling water rigorously until the dough comes together as a single mass.
Remove from heat. Cover and set aside for a few minutes for the dough to cool down.
When the dough is warm to touch (not completely cool), Pinch lime size dough portions and roll between the palms of your hands.
Place the dough between greased plastic sheets and using a Tortilla press / Poori press, flatten it evenly and gently transfer onto a hot griddle/tawa. [Optionally you can pat it with your fingers into a thin pancake].
Let it cook for a minute or so until tiny bubbles appear. Flip onto the other side, cook for a minute and remove onto a serving plate.
Continue with the rest of the dough.
Serve warm with raitha or any accompaniment of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.
Also sending this to Kalyani who is hosting this month's edition of Srivalli's Kid's Delight under the theme, 'Cooking with Whole Grains'
Preparation Time 7-8 min + Resting time 10 min + Cooking time 15 min
Makes 8 (5 inch diameter)
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Posted by
Harini R
on
Monday, October 19, 2015
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