Showing posts with label Ragi Flour. Show all posts
Showing posts with label Ragi Flour. Show all posts

Ragi Foxtail Millet Dosa



BM #135 Week 3 Day 3 - 

The last recipe this week is this nutritious Ragi Dosa. I customized the recipe  to avoid using rice. This works very well with the regular Dosa batter as well.

The kids also didn't mind the color of the dosas as it had no great impact on the taste. I found this to be a very good way to get the kids to consume Ragi.

Ingredients - 

Dosa Batter 3 Cups
Ragi Flour 1/2 cup to 3/4 cup
Oil to shallow fry Dosas
For Dosa Batter - 
Note ** Any Dosa batter can be used. I used the following..
Urad Dal 1/2 cup
Chana Dal handful
Foxtail Millet 1 1/2 cups
Fenugreek seeds 1 tsp
Salt as needed



 Method Of Preparation -

Wash and soak urad dal, chana dal, fenugreek seeds for 4-6 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the dals into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste and gradually add Ragi flour and mix well. Set aside for fermentation in a warm place. 

When ready to prepare Dosas, whisk the batter and check for salt. Adjust the consistency of the batter and add water if needed.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Pappula Podi and Peanut Chutney.

BMLogo


Preparation Time 30 minutes + Soaking time 8 hours + fermentation time 12 hours
Makes 24-25 Dosas

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Posted by Harini R on Sunday, June 19, 2022
1 comments
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Ragi Rava Dosai



BM #125 Week 2 Day 3 - 

For the letter R, I was struggling to get a recipe from the Tamilian Cuisine when my dear friend, Kalyani, came to the rescue. 

I took the idea from her space and came up with the proportions that work for me. The dosas came out crisp and had a hint of the spices added. But keep in mind, these dosas take a longer time than the regular dosas to cook.

Also note that for the best taste they need to be consumed while they are still hot. 

Recipe Inspiration - here
Ingredients - 

Ragi Flour 1/2 cup
Rava / Sooji 1/2 cup + 2 Tbsp
Rice Flour 1/4 cup
Salt as needed
Yogurt 1/4 cup
Ginger, Green chilies, Curry leaves, Coriander Leaves finely chopped as needed
Cumin Seeds 1 tsp
Peppercorns coarsely crushed 1/2 tsp
Water 2-3 cups (Adjust as needed)



 Method Of Preparation -

In a mixing bowl, add the ragi flour, rava, rice flour and salt and whisk well.

Add cumin seeds, crushed peppercorns and yogurt. Whisk adding as much water as needed to make a stiff batter. Cover and rest the batter for a few minutes.

After about 10 minutes, add the finely chopped ginger, green chilies, curry leaves and coriander leaves into the batter. Add about 1.5-2 cups of water to make the batter runny.

Just as for the regular Rava Dosa, heat the griddle, pour the batter from the outer circle towards the center and make sure not to spread the batter using a ladle. Spray oil as needed and allow the dosa to cook on the underside.

When the dosa is easy to peel off , flip the dosa to cook on the other side as well.

Remove and continue with the rest of the batter.

BMLogo


Preparation Time 45 minutes
Makes 16-18

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Posted by Harini R on Thursday, August 12, 2021
1 comments
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Ragi Muddhalu - A-Z Dishes



BM #114 Week 3 Day 3 - 

 For today's post under 'A-Z Andhra dishes', here is the famous Ragi Muddhalu  (Ragi Morsels) from Karnataka and some parts of Andhra Pradesh. 

 My aunt hailing from those parts urged me to try this out a few years ago. In fact she gave me another version (Ragi Sankati - a mixture of rice and ragi flour) to ease into getting used to Ragi. 

 It has taken me so many years to try this out and I have started to love it. I figured that the key to enjoying these delicious and nutritious Ragi Muddhalu is the accompaniment. Our favorite so far has been Tomato Gojju.

Ingredients - 

1 cup water
1/2 cup ragi flour
1-2 tsp of ghee
Salt a pinch

Method Of Preparation -

Make a slurry with 1 tablespoon of ragi flour and 1/4 cup of water. 

Boil the remaining 3/4 cup of water adding salt and 1 tsp of ghee. 

To the simmering water, add the slurry, mix well and let it come to a boil. 

Sprinkle the remaining ragi flour onto the simmering pot. Lower heat, cover and let it be for about 4-5 minutes ( don’t mix it). The ragi is supposed to cook in the steam. 

Remove the lid and mix well drizzling a little ghee (1/2 tsp approximately). 

Cover and let it cook on low heat for another 2-3 minutes.
Remove from heat and mix well.

Let it rest undercover for another 3-4 minutes.
While it is still slightly hot but bearable, apply ghee to your palms and pinch small portions of the cooked ragi and make small portions.

Serve it hot with any kind of sambar kind of a gravy.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#114

Preparation Time 15 minutes
Serves 2

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Posted by Harini R on Sunday, July 19, 2020
3 comments
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Instant Ragi-Oats Idli



BM #107 Week 1 Day 2 -

 For today, check out this healthy instant idli made with Ragi, Oats and Semolina.

 The idli turned out slightly dense so I felt I could increase the amount of ENO fruit salt (I have changed the quantity in the recipe accordingly).

 Recipe Inspiration here
Ingredients - 

 Ragi flour 1/2 cup
Oats Coarsely crushed 1/2 cup
Bombay Rava (Sooji/Semolina) 1/2 cup
Carrots and Peas coarsely crushed 1 cup (Use more vegetables finely chopped)
Green Chillies + Coriander leaves + Curry leaves coarsely crushed 2 Tbsp
Almonds or Peanuts or Cashews crushed 2 Tbsp 
Water 1 cup + more if needed
Yogurt/Curds 1/2 cup 
ENO Fruit salt 1 tsp (Or baking soda 1/2 tsp)
Seasoning (Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp)


Method Of Preparation -

 In a heated wok/kadai add oil and the seasoning. After the mustard seeds splutter, saute the crushed vegetables.

 Add the green chilli mixture, and coarsely crushed nuts to the vegetables. Also add the sooji, oats and ragi flour.

 Roast the mixture for about 5 min. Add salt to taste, remove from fire. This mixture can be made ahead of time and refrigerated for up to a month.

 After the mixture cools a little, add yogurt and water, cover to make a thick batter and set aside for 10 min. 

 After the water is almost absorbed, if needed add a little yogurt or more water to make the mixture come together. Sprinkle ENO fruit salt and mix gently.

 Grease the idli plates and pour ladle full of the mixture in each slot and steam for 10-15 min.
Unmould and serve with your favorite chutney.



BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107


Preparation Time 40 minutes
Makes 18 idlis

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Posted by Harini R on Wednesday, December 4, 2019
7 comments
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Y - Yerra Gummadi Ragi Rotte



BM #92 Day 25 - 

 For the letter 'Y' I have chosen to highlight 'Yerra Gummadi'  which means 'Red Pumpkin in Telugu. This Roti is made with grated pumpkin, spices, Ragi flour and wheat flour. 

 I had something else planned for this letter but later on realized that I have not used Ragi flour in this series and that I felt was gross injustice to the healthy flour. So last minute change of plans made this roti happen. I am sure I will be making this nutritious roti often.

Ingredients - 

 Ragi Flour 1/2 cup
Wheat Flour 1/2 cup
Pumpkin, peeled and grated 3/4 cup
Coriander leaves, finely chopped 2 Tbsp
Salt, Red Chili Powder, Ajwain as needed
Warm Water 2-3 Tbsp (or as needed)

 Method Of Preparation -
In a mixing bowl, Add Ragi flour (for some reason I dry roasted the flour), wheat flour, grated pumpkin, chopped coriander leaves, salt, red chili powder, ajwain and mix well.

Since the pumpkin will release some moisture, take care not to add too much water to knead into a soft dough.

 Divide the dough into 5 equal portions, roll out into 5 inch thin discs using as much dry flour as needed for dusting.

 Gently transfer the rolled out disc onto a hot griddle.

 Flip it when there are bubbles visible. Spray some oil and cook on both sides until done.

 Remove onto an insulated container and continue with the rest of the dough.

 Serve with Yogurt for a filling meal.


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 30 minutes
Makes 5

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Posted by Harini R on Saturday, September 29, 2018
11 comments
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Eggless Multi Grain Pineapple Pancakes



BM #82 Week 4 Day 3 - 

 To end this week's series of bookmarked recipes, check out these multigrain pineapple pancakes. I feel these multigrain pancakes are glorified Dosas which are the current generation's favorite. 

 I alter the ingredients and fruits and try out various combinations. My little one loves pineapple and so the pineapple walnut combo is made more often.

 Ingredients - 

 Wheat Flour 1/4 cup
Maida/All Purpose Flour 3 Tbsp
Jowar Flour 1 Tbsp
Ragi Flour 1 Tbsp
Baking Powder 1 tsp
Salt a pinch
Sugar 1 tsp
Cinnamon Powder 1/2 tsp
Walnuts crushed 2 Tbsp
Pineapple Finely chopped 3 Tbsp
Buttermilk 1/4 cup + more if needed
Flax seed Powder 1 tsp + 2 Tbsp warm water

Method Of Preparation -
Whisk in the flours, baking powder, cinnamon powder, sugar and salt. Add in the walnuts and coat them with the flour.

Blend the flax seed powder and water and set aside for a couple of minutes.

Pour the flax seed water into the flour mixture and gently mix to make a lump free batter. Add buttermilk to get the right consistency.

Fold in the pineapples into the batter.

Heat a griddle and grease it with butter.

Pour a ladle full of batter on the hot griddle, wait for bubbles to pop and flip. Let it cook on the other side as well and remove. Continue with the rest of the batter.

Serve them with maple syrup and fruits on top and a glass of milk for a filling breakfast.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

 Preparation Time 20 minutes
Makes 8 pancakes

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Posted by Harini R on Sunday, November 26, 2017
13 comments
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Eggless Ragi Chocolate Cake


Eggless Ragi Chocolate Cake

 BM #68 Day 26 - 

 With this delicious cake, I conclude this Millet series as part of Cooking Carnival. This series has been a revelation of sorts for me. I never expected my family to go with these millet based recipes as much as they have. This only goes to prove that healthy food when properly disguised can be enjoyed by 'millet-haters' as well :).

 I have baked this cake a couple of times so far and each time it was very well received by family and friends. I shall post a roundup of all the recipes (in a couple days) I posted this month so all the posts are at one place.
Eggless Ragi Chocolate Cake

 Recipe Source here
Ingredients - 

 Whole Wheat Flour 1 cup
Ragi Flour 1/2 cup
Sugar 3/4 cup
Baking Soda 3/4 tsp
Cocoa Powder 2 Tbsp
Salt a pinch
Wet Ingredients - 
Yogurt 3/4 cup
Milk 1/2 cup
Oil 1/4 cup
Honey / Maple Syrup 1 Tbsp
Vanilla essence and walnuts optional
Chocolate Sauce and MnM's for topping
Eggless Ragi Chocolate Cake

 Method Of Preparation -
Sieve all the dry ingredients in a bowl and set aside.

 In a different bowl add all the wet ingredients and mix well.

 Grease an 8 inch round baking tin, line the baking tin with parchment paper and set aside.

 Preheat the oven to 375 °F.

 Mix the wet ingredients into the dry ingredients and gently whisk to get a smooth batter. Take care not to over mix.

 Pour the batter into the prepared baking tin. Tap the tin on the counter to release any air bubbles.

 Bake for 30 min or until a tester toothpick comes out clean.

 Leave the cake in the oven for about 5 min.

 Cool on a wire rack.

 Place the cake on a serving plate. Pour the chocolate sauce on top and sprinkle the MnM's on top.

 Slice and enjoy!!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 20 min + Baking Time 30 min 
Makes a 7 inch cake

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Posted by Harini R on Friday, September 30, 2016
11 comments
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Ragi Aloo Roti


Ragi Aloo Roti

 BM #68 Day 18 - 

 During the course of this month, I realized that getting the kids to eat Ragi is a tough job with a few exceptions. My older one is a little better at adapting to Ragi. She said if there is potato in there I am ready to try. She doesn't know that the brownies which I made a few days earlier had Ragi in it. She just thinks that it is a brownie with bananas in it :).

 Since these rotis have potato in them, no complaints from either the dad or the older one.

 Recipe Source various sources on the web
Ingredients - 

 Ragi Flour 3/4 cup
Wheat Flour 1/2 cup
Potato, peeled, boiled and mashed 3/4 cup (1 big potato)
Salt, Green chili paste as needed
Ginger-garlic paste 1 tsp
Garam Masala 1 tsp
Chaat Masala 1/2 tsp
Ajwain / Vaamu 1 tsp

 Method Of Preparation -
In a mixing bowl, add all the spices to the mashed potato and mix well.

 Add in the flours and mix well. Pour hot water as needed to knead it into a soft dough.

 Cover and set aside.

 Divide the dough into 6 portions (about a big lemon size). 

 I tried to roll it traditionally using a rolling pin but it wasn't holding up. So I used a tortilla press / puri press and flattened the dough portion between greased plastic sheets.

 I made them slightly thick.

 Heat a griddle / tawa. Gently transfer the flattened roti onto the hot tawa.

 Cook on both sides spraying as much oil as needed.

 Remove into a insulated container. Repeat until the dough is used up.

 Serve with pickle/yogurt or gravy as preferred.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time  30 minutes
Makes 6

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Posted by Harini R on Wednesday, September 21, 2016
14 comments
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Vegan Gluten Free Ragi Brownies


Vegan Gluten Free Ragi Brownies

 BM # 68 Day 14 - 

 I was looking for a brownie recipe which doesn't use wheat flour. So when I found this, I looked at the ingredients and felt that there are more healthy ingredients in this brownie than I can ask for. 

 My older one who doesn't like banana in baked goods figured out the banana in these brownies and frowned at me but didn't refuse her portion :). My husband and the little one thoroughly enjoyed their share. And no one guessed the presence of Ragi flour in there. 
I felt the brownie as is was a little on the drier side but when combined with ice cream it was pure bliss!
Vegan Gluten Free Ragi Brownies

 Recipe Source here
Ingredients - 

 Ragi Flour 1 cup
Sugar 1/2 cup
Baking Powder 1 tsp
Cocoa Powder 3 Tbsp
Salt 1/2 tsp
Walnuts, chopped 1/2 cup (divided use)
Wet Ingredients - 
Bananas mashed 2 nos
Peanut Butter 3 Tbsp
Oil 1/4 cup + 1 Tbsp
Almond-Coconut Milk 1/2 cup (water can be used as well)
Chocolate Chips and chopped walnuts as needed for topping
Vegan Gluten Free Ragi Brownies

 Method Of Preparation -
Preheat the oven to 375 °F. Grease and line a 7 inch square baking pan.

 In a mixing bowl, add ragi flour, sugar, baking powder, cocoa powder, salt and half of the walnuts. Mix well and set aside.

 In another mixing bowl, mash bananas, add in peanut butter, oil and almond-coconut milk. Mix well until the ingredients are all blended in.

 Pour the wet ingredients into the flour mixture. Gently mix until there are no lumps.

 Gently pour the brownie batter into the prepared baking pan.

 Sprinkle chocolate chips and chopped walnuts on top as needed.

 Bake for about 45 minutes or until a tester comes out clean upon inserting in the center of the brownie.

 Remove from the oven. Let it cool for a few minutes.

 Serve with ice cream.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 10 minutes + Baking Time 45 minutes
Makes 20 slices (1 inch each approx)

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Posted by Harini R on Friday, September 16, 2016
20 comments
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Ragi Nippattu


Ragi Nippattu

 BM #68 Day 6 -

 I made a quick trip this summer to India and had some wonderful time with my family. On one occasion, my bhabhi had come down from Mumbai and got these delicious Ragi Nippattu which was enjoyed by kids and adults alike.

 I immediately took the recipe from her and snapped some pictures in my mom's house and tucked away some to take home. 

 I felt very happy to click the picture on a wooden swing (Uyyala Peeta in Telugu) which is more than 80 years old and is an heirloom. The swing has so many memories attached over the decades. It has seen and has been enjoyed by all, ranging from babies to centenarians. I was looking through my photo archives to see if the swing is visible in any of the pictures. But couldn't find a decent picture. 

 Anyway thanks to my bhabhi, I have this wonderful recipe for today.

 Recipe Source my Bhabhi
Ingredients - 

 Ragi Flour 1 cups
Rice Flour 1/4 cup 
Onions minced (about 2 medium sized onions)
Cumin seeds, Salt, Chili Powder, Asafotida as needed 
Hot Oil 1 Tbsp
Peanuts Coarsely crushed 1/4 cup
Oil to deep fry

Method Of Preparation -
In a mixing bowl, add the flours, crushed peanuts, salt, red chili powder, asafotida, cumin seeds and mix well.

Add in the hot oil and mix well until the flour resembles bread crumbs.

 Add the minced onions and knead into a stiff dough. Add warm water if necessary. Keep the dough covered while making the nippattu.

 Pinch marble sized dough and place on a greased plastic sheet. Place another plastic sheet and press onto the dough to make a 2-3 inches thin disc. 

 Make a few discs on the plastic sheet while the oil is heating up in the kadai/wok.

 After the oil is hot enough, gently slide the discs into the oil and fry on both sides until they are golden brown and crisp.
Remove onto paper towels and store in an air tight container upon cooling.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 1 hour
Makes about 50-60

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Posted by Harini R on Wednesday, September 7, 2016
17 comments
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