Ragi Malt

Tags

easy ragi malt, Finger millet recipes, Keppai recipes, Ragi flour, Ragi Flour recipes, Ragi Malt, ragi porridge, Ragi recipes

Ragi malt is something quite heavy for breakfast and an apt one 🙂 It is so filling with just one cup. It doesn’t take more than 10 mins to prepare this recipe, so you can make it quick and easy. For a fast paced morning, this is a perfect recipe!!

Few more of my ragi recipes, check the below link

Ragi Dosa

Ragi Murukku/Chakkli

Ragi Puttu(Savory)

Ragi Puttu(Sweet Version)

Ragi Roti

Ragi Kaara Biscuits

Ingredients:(serves 2)

Ragi Flour : 4 tablespoons

Milk : 2 cups (can include 1 cup milk and 1 cup almond milk)

Water : 3/4 cup

Jaggery : 1 tablespoon( alternatively use sugar)

Cardamom Powder : a pinch

Method:

• Dry roast ragi flour for 3 to 4 mins. Make sure it is not burnt.
• Now mix ragi flour with water and make a paste without lumps.
• Now add milk(also almond milk in case using this), cardamom powder, jaggery. Mix well. It should be little watery.
• Heat it in low medium flame. Keep stirring, otherwise lumps will form.
• It would become thick. It takes around 5 mins.
• Stop and serve warm.

Perfect for breakfast 🙂

Almond milk gives an excellent taste, So I would totally prefer to add it.

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Ragi Murukku/Chakkli (Baked and Deep fried)

Tags

Baked murukku recipe, Baked Ragi chakkli, Baked Ragi Murukku, Finger millet recipes, Ragi Chakkli, Ragi Murukku

My love towards Ragi continues. This was on my list of to do from a very long time. Use of oil totally scares me out. My hubby will never want me to use sunflower oil. But for Indian cooking specially deep frying, this is the best suited oil. He kept ruling out the option. One fine day when I went for shopping alone, I got one bottle of sunflower oil. He found it the next day in kitchen and started questioning me 😀 In between I gotta enjoy some pleasures isn’t it 😉

So here is the both baked and deep fried version. Warning, baked version doesn’t taste exactly the same way as deep fried version. It tends to break soon as well. But yes for health concerns they are the best. But I liked the baked version equally good as deep fried. Do give it a try 🙂

Ingredients:

Ragi Flour : 1 Cup

Rice Flour : 1/2 cup

Garbanzo Flour(Besan) : 1/2 cup ( you can use Roasted gram flour/pottukadalai flour instead)

Butter : 2 tablespoons

Cumin Seeds : 1 teaspoon

Red Chili Powder : 1 teaspoon ( I felt it was less, you can increase the quantity)

Asafoetida/Hing : 1/2 teaspoon

Salt : 1/2 teaspoon

Water : as needed

Oil : as needed to deep fry

Method:

• Mix all the flours, cumin seeds, red chili powder, asafoetida, salt, butter.
• Add water and form a nice dough, Dough should not be thick or watery. Make sure it is moist.
• Keep it covered for 10 to 15 mins.

For deep fried version:

• Heat oil in a pan.
• Take the chakkli maker/Murukku katai, fill in with dough. Start pressing in round shape.
• You can press it in a big spoon(karandi).
• When oil is hot, slowly slide in the spoon where the chakkli is pressed.
• It would start cooking. Make sure the oil in in medium hot. It should not be too hot or less.
• Turn sides after 2 to 3 mins. When it is done you will find that the oil sizzling sound stops. At that time take it out and place it in a paper towel to drain the excess oil.
• Similar way place cook other chakkli/murukku.

For baked version:

• Preheat oven to 350F.
• Get a baking sheet ready, place a parchment paper and spray oil over it.
• Now start pressing murkku/chakkli from the maker. Give enough space between each of them.
• Bake it for 12 mins first side. Take out flip sides and bake for 15 mins.
• Then take out and cool.

Enjoy the healthy teatime snack 🙂

Ragi Kaara Biscuits (savory)

Tags

cracker recipes, easy cracker recipes, Finger Millet buscuits, Finger Millet crackers, Finger millet recipes, healthy cracker recipes, Ragi Biscuits, Ragi crackers, Ragi Flour recipes, Ragi Kaara buscuits, Ragi Khara buscuits, Ragi recipes, Ragi salt biscuits, Ragi savory biscuits, savory biscuits

It has been really long since I used my oven to bake something. Guess it is almost 3 months now. Finally few days back I tried to make a beetroot cake, guess what it turned out to be the worst I had ever tried 😛 We threw the complete cake in trash 😦

Coming to this post, yesterday I tried these biscuits and turned out super awesome.These Ragi biscuits are very famous in Bangalore. My usual snack during my spinster Bangalore days used to be these. One pack would cost around 20 to 30 rupees. My friends used to make fun of me on why am I having these biscuits. But I love these biscuits so much, specially the savory biscuits. I wanted to try and turned out well. My hubby will pick up only one piece of any snack that I make, at the max 2. This time he had 3 at a time and he said everything was perfect and Malar is very happy now 😀 Hope everyone likes it too 🙂

 

 

Ingredients:

Ragi Flour/Finger Millet Flour : 1 1/2 cups

Whole Wheat Flour : 1/2 cup

Oil : 1/4 cup +1 tablespoon

Salt : 1 1/2 teaspoon

Sugar : 1 teaspoon

Red Chili Powder : 2 teaspoon ( can increase to 3 teaspoons)

Yogurt/Curd : 4 tablespoons

Water : 1/4 to 1/2 cup(adjust accordingly)

Method:

• Dry roast ragi flour for 5 mins. (3 mins in medium and 2 mins in low medium)
• Make sure not to burn the flour, keep stirring. Leave it to cool after roasting.
• Next in a medium bowl, sieve the roasted ragi flour. Add wheat flour, red chili powder, salt and sugar. Mix well.
• Now add yogurt, oil to the flour and mix. Then slowly add water and make a soft dough.
• Let it rest for 10 mins.
• Meantime preheat oven to 400F and line the baking tray with parchment paper. Spray with cooking oil.
• Now in a surface sprinkle some flour. Divide the dough to 3 parts. Roll the dough on the surface and take a cookie cutter ( I used just a small bowl to make round shape) and cut the dough to desired shape.
• Place on the baking tray. I baked it for 23 mins. ( First I tried with 18 mins, didn’t feel the crunchiness, so added 5 more mins)

This is a great tea time snack. Serve with a cup of tea or coffee 🙂

Notes:

I could get around 20 pieces. It depends on the size and shape which you are preparing.

Oil can be replaced with butter. Red chili powder can be replaced with green chili paste.

If desired instead of yogurt, egg can also be added.

For sweet version add sugar more with just a pinch of salt and cut down chili powder.

If you want a gluten free, cut wheat flour and add ragi flour instead.

 

Keppai Puttu/Ragi Puttu (Sweet Version)

Tags

easy puttu recipe, Finger millet recipes, healthy breakfast, Keppai puttu, Keppai recipe, Millet recipes, Ragi flour, Ragi Flour recipes, Ragi Puttu, Ragi puttu recipe, Ragi recipes, south Indian style Ragi recipe

First of all wishing everyone a very happy new year 🙂 I know I am very late in wishing, yet life has been really busy these days. Holidays were a little hectic and we were moving around a lot. If you are following Srividhya from Vidhya’s Vegetarian Kitchen and Vidya from Traditionally Modern Food, you must have found a post on our meet during the holidays. It was total fun, we could just meet for an hour and a half which was not enough for us. I never expected that this virtual world of blogging would give me friends. I am so happy and delighted to have so many friends around 🙂 It was so sweet of both of them to adjust their time and make plans. Both of them changed their plans for me, so sweet of both of you 🙂 Thanks for the gift girls.. Next we should plan for a longer time meet 🙂

I wanted to start the blog with a sweet this year, so here is a healthy breakfast/snack in a sweet version Ragi puttu…You can also make a salt version with this, recipe soon to come. I love this puttu and used to make it often when I was in Bangalore, but after moving to US, I had totally forgotten it. These days I am trying to include more of millets in my diet, so this came to my mind. This is a very easy, fast and a very healthy recipe. Hope everyone likes it.

Ingredients:

Ragi Flour : 3/4 cup

Water : 1/4 cup (or as per need)

Sugar : 1 tablespoon

Grated Coconut : 2 tablespoons

Ghee : 2 tablespoons

Method:

• Take ragi flour in a bowl, sprinkle water little by little and mix. Make a crumbly mixture of it. Should not form a dough, just make sure all the flour absorbs enough water to form the crumbling texture.
• Take an idly pot or a cooker , fill the with 2 to 3 cups of water. Heat the water.
• Now put this crumble mixture in a bowl and place it inside the cooker or idly pot.
• Steam it for 10 mins in high. If you are using cooker close the cooker with a lid, do not use whistle/pressure regulator.
• After 10 mins open and sprinkle some more water an mix well. Now steam for another 5 mins. Make sure it is crumbly in texture and not like a dough.
• Meanwhile heat 2 tablespoons of ghee.
• Now after 5 mins stop and add sugar, coconut, heated ghee and mix well.
• Now puttu is ready.

Note : After preparing just make sure, if you hold it in hands and press, it should be able to form a ball and should not crumble. In case it crumbles and separates, add more heated ghee and mix.

I have used brown sugar, you can use any type of sugar variety or palm sugar to get the sweetness.

Once again Happy New Year friends, I hope to be regular in the coming days 🙂