Showing posts with label Ragi. Show all posts
Showing posts with label Ragi. Show all posts
Thursday, 26 June 2014
Ragi murukku or Ragi chakali
Ragi or Finger Millet is a very nutritious grain and has been used in many parts of
Ingredients for Ragi murukku or Ragi chakali :
2 cups Ragi Flour
1 cup Rice Flour
1/2 cup Putani / Rosted gram / Pottukadalai Flour
3 tsp Butter or Ghee
2 tbsp White Till Seeds
1/2 tsp ajwan seeds
1 tsp Red Chilli Powder
2 tsp Salt or as per taste
Oil for deep frying
To prepare Ragi murukku or Ragi chakali :
1. Put 1/4 cup Putani / Rosted gram / Pottukadalai in a mixie and powder it finely.
2. In a vessel put Ragi Flour, Rice flour, Putani / Rosted gram / Pottukadalai Flour, red chilli powder, salt, white till seeds, ajwan seeds and melted butter or ghee. Mix it well. Then add warm water little by little and make a soft dough.
3. Heat oil in a Kadai, Once the oil is hot enough (check by putting a little dough into the oil, it has to come up immediately), take small quantity of dough and put it in the Murukku Press / chakli press with “one stars” plate and squeeze it in circular motion directly to the hot oil. Allow to fry for one or two minutes and then turn it gently, so that it will not break in the oil. Fry till it becomes crispy.
4. Since the colour of the Murukku is dark, you cannot check it by seeding the colour whether it is fried or not. Hence fry it till the sizzling sound of the hot oil reduced to minimum.
5. Repeat the same procedure with the remaining dough.
6. With the same dough U can make Kodubale, Heart shape too.
7. Once the chaklis have cooled completely, store it in an airtight container.
Enjoy this yummy healthy Ragi murukku or Ragi chakali crunchy snack with tea, coffee, or on its own.
So try this recipe and write back to us…We love to hear from you.
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Tuesday, 10 June 2014
Ragi Dosa Using Left over Idli Batter
Are u thinking what to do with leftover Idli batter? Here comesan an easy and helthy breakfast recipe Ragi dosa by using leftover Idli Batter. Ragi is rich in calcium, protein, iron and is also a good sourcof fiber. Its also good for diabetic patients and also for the people suffering from high cholesterol.
Ingredients for Ragi Dosa Using Left over Idli Batter :
Left over Idlibatter - 1 cup
Ragi Flour - 1 cup
Salt to taste
Few drops of Oil for greasing
Salt to taste
Few drops of Oil for greasing
To prepare Ragi Dosa Using Left over Idli Batter :
1. Mix Ragi flour, salt and required amount of water to left over Idli batter to make dosa bater consistency and mix the dosa batter till no lumps are formed.
2. Now take a nonstick dosa pan, heat it and pour a small cup of dosa batter in the middle and spread it. Fry it by applying oil on the edges and turn around.
3. Serve hot with palli chutney /Ginger chutney / Tomato chutney / Coconut chutney and Sambar.
Tips / Notes:
· Ragi Dosa tastes great when served hot and made very thin.
· You can also prepare Ragi dosa with left over dosa batter instead of leftover Idli Batter and call it as instant Ragi Dosa.
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Wednesday, 4 June 2014
Ragi Oats - Rawa Dosa
Ragi is packed with calcium, iron, amino acids and anti-oxidants, Ragi is truly a natural wonder. We tell you the reasons why you must essentially include Ragi in your diet. Oats can be included in common breakfasts and are an excellent source of iron, dietary fiber and thiamin. Here comes an delicious and healthy Ragi Oats - Rawa Dosa, Dosa is a traditional breakfast item in every South Indian households. It is a comfort food which is enjoyed by everyone of all ages. These Dosa's taste great when had hot with sambar and coconut chutney.
Ingredients for Ragi Oats - Rawa Dosa:
Urad dal - 3/4 cup
Urad dal - 3/4 cup
Idli Rawa - 1.75 cups
Oats - 1 cup
Ragi Powder - 3/4 cup
Fenugreek / Methi seeds - 1/2 tsp
Salt to taste
Oil to prepare dosa
Fenugreek / Methi seeds - 1/2 tsp
Salt to taste
Oil to prepare dosa
Water as per requirement
To prepare Ragi Oats - Rawa Dosa:
1. Wash
2. Add water to the Idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Wash oats and drain excess water. Now mix the ground urad dal paste with Idli rawa and oats. Mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add Ragi flour and salt, mix well.
Tips / Notes:
· Ragi Oats - Rawa Dosa tastes great when served hot and made very thin.
· You can also prepare this with left over Oats Rawa Idli batter by adding Ragi flour and required amount of water to make dosa bater consistency and call it as "Instant Ragi Oats Rawa Dosa".
· U can fry Oats and make coarse powder. But I prefer to add it directly for the fast cooking process.
· Adjust Idli Rava, Oats and Ragi powder quantity as per your requirement.
So try this recipe and write back to us…We love to hear from you.
So try this recipe and write back to us…We love to hear from you.
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Friday, 30 May 2014
Ragi Vada / Ragi Vadalu
Ragi, also known as finger millet is a dark brown/red colour cereal. Being low in calories and rich in nutrition, it’s a wonderful food for all. 20 grams serving of ragi provides 66kcal of energy. Packed with calcium, iron, amino acids and anti-oxidants, ragi is truly a natural wonder. I learnt this recipe from Maavoorivanta program. Thanks to MAA tv for telecasting such wonderful dishes.....
Ingredients for Ragi Vada / Ragi Vadalu :
1 Cup - Ragi flour
1 cup - channa dal
1/2 cup - urad dal
4 to 5 - chopped Green chillies
3 - med Onions Finely chopped
1 stem - Curry leaves
1/4 cup - Coriander Leaves
1 to 1 1/2 tsp - Coriander seeds
Salt as per taste
Oil for deep frying
To prepare Ragi Vada / Ragi Vadalu :
1. Wash and Soak channa dal, urad dal for atleast 2 hours and make a coarse paste by adding 4 to 5 green chillies in wet grinder or mixi then add Ragi flour to this.
2. Finely chop Onions, Curry leaves, Coriander Leaves, Green chillies.
3. In a vessel, Combine all the ingredients and 2 tsp oil and mix well by adding required amount of water to make vada batter consistency. Don't add much water.
4. Heat enough oil in a deep frying vessel and take a small dough in hand and flatten it slowly with your fingers and drop it slowly in the oil. Don't overcrowd the vessel. Fry till it becomes crispy.
5. Drain excess oil in a paper towel and repeat the same steps for the next batch. Serve hot with tea/coffee.
Tips / Notes:
· If you have any Left Over Veggies like Carrot Beans, Peas, you can include them also here to increase the nutritious values.
· Apply some oil on your palm so that you can flatten the vada easily.
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Heath Benefits of RAGI
Ragi, also known as finger millet is a dark brown/red colour cereal. Being low in calories and rich in nutrition, it’s a wonderful food for all. 20 grams serving of ragi provides 66kcal of energy. Packed with calcium, iron, amino acids and anti-oxidants, ragi is truly a natural wonder. We tell you the reasons why you must essentially include ragi in your diet. For more information click healthplus24.com
Why ragi is a natural wonder
1. An excellent source of calcium, ragi is recommended for bone health of children, adults as well as old people.
2. Ragi is considered to be the best weaning food for infants. Doctors recommend infants above age 6 to have ragi as it is high in iron (3.9mg/100gm).
3. It improves iron deficiency and increases hemoglobin levels in the body. it’s an excellent food for diabetic and obese people
4. Ragi enhances milk production in new moms and protects pregnant women from developing anaemia.
4. Ragi enhances milk production in new moms and protects pregnant women from developing anaemia.
5. Ragi is an ideal substitute for rice and must be present in your weight loss diet.
6. Ragi is a good supplement for people with high cholesterol and fatty liver because the amino acids lecithin and methionine bring down fat content of the liver and reduce LDL levels.
7. The anti-oxidants present in ragi tone the body naturally and keep it cool. It relaxes the system and considerably alleviates insomnia, migraine, depression and headache.
8. The ground paste of ragi used as a facial/body scrub or you can make a paste out of them and apply it to improve the texture of your skin. Ragi prevents premature ageing of the skin.
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Saturday, 24 May 2014
Ragi Idli
Ragi is rich in calcium, protein, iron and is also a good source of fiber.
Its also good for diabetic patients and also for the people suffering from high cholesterol. These idli’s taste great when had hot with sambar and coconut chutney or you can simply cut these idli’s into small pieces, soak them in sambar and enjoy! Idli is a traditional breakfast item in every South Indian households. It is best eaten hot with any kinds of chutney, Idli podi and sambar. It is a comfort food which is enjoyed by everyone of all ages. Here comes the healthy version of Ragi Idli.
Ingredients for Ragi Idli:
Urad dal - 3/4 cup
Ragi Flour - 1 cup
Idli Rawa - 2 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Idli Rawa - 2 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
To prepare Ragi Idli:
1. Wash
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Now mix the ground urad dal paste with soaked rava and Ragi flour and mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well.
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
5. Fill the idli cooker or pressure cooker with 2 to 3 cups of water and put the idli maker into the cooker and steam it for about 13 to 15 minutes. serve this hot healthy idli with your favourite chutney and Sambar.
Tips / Notes:
· Ragi Idli tastes great when served hot.
· You can also prepare this by adding ragi powder with left over Rawa Idli batter and call it instant Ragi Idli.
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Saturday, 19 April 2014
Ragi Dosa
Ragi is rich in calcium, protein, iron and is also a good source of fiber.
Its also good for diabetic patients and also for the people suffering from high cholesterol.
Ingredients for Ragi Dosa :
Ragi Flour - 1 cup
Urad dal - 3/4 cup
Dosa Rice - 1 cup
Fenugreek/ Methi seeds - 1/4 tsp
Salt to taste
Few drops of Oil for greasing
Ragi Flour - 1 cup
Urad dal - 3/4 cup
Dosa Rice - 1 cup
Fenugreek/ Methi seeds - 1/4 tsp
Salt to taste
Few drops of Oil for greasing
To prepare Ragi Dosa :
1. Wash and Soak Urad dal, Fenugreek seeds and Dosa Rice separately for atleast 4 hours and make a smooth batter by grinding it in a blender.
2. Once done mix the ragi flour to the dosa batter till no lumps are formed.
3. Allow it to ferment for 6hrs or overnight.
3. Allow it to ferment for 6hrs or overnight.
4. Add salt and mix the batter thoroughly.
5. Heat the griddle and pour the dosa batter on and spread it. pour some oil put the lid on and let it cook for some time. then flip the dosa and cook in other side too without lid and serve this hot healthy dosa your favourite chutney.
Tips / Notes:
· Ragi Dosa tastes great when made very thin and served hot.
· You can also prepare this with left over dosa batter, by adding ragi flour to it and call it instant Ragi Dosa.
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Ragi Sunnundalu ( Finger Millet Jaggery Balls)
Ragi is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also.
Ingredients for Ragi Sunnundalu :
Finger Millet Flour (Ragi Flour) : 1 cup
Grated Jaggery : 1 cup
Melted Ghee : 1/2 cup
To prepare Ragi Sunnundalu :
Grated Jaggery : 1 cup
Melted Ghee : 1/2 cup
To prepare Ragi Sunnundalu :
1. Grate or cut the jaggery.
2. Dry roast Ragi flour in low flame, till gets the aroma of it.
3. Switch off the flame and let it cool for 10 mins.
3. Switch off the flame and let it cool for 10 mins.
4. Make Jaggery syrup by adding required amount of water. Mix
jaggery syrup and Ragi flour.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them.
5. Melt the ghee and add it to the above mixture. Make laddus of desired size. For each laddu wet the hand with ghee and make them, so that making laddus will be easy. Keep them in an air tight container and serve them.
Tips / Notes:
- We can make these laddus with Ragi flour and sugar as we did it now. When we use sugar make it powder and to make laddu use melted Ghee.
- We can mix the sugar and Ragi flour without adding ghee and keep it for further use also.
- When ever plan to make laddus just add melted ghee and make them.
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