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 Dosa(Instant)

Tags

instant ragi dosa, Ragi dosa, Ragi dosa instant, Ragi flour, Ragi Flour recipes, Ragi recipes

I tried these instant ragi dosa’s and they came out really good. We absolutely enjoyed these dosa’s. This batter need not be fermented. We just need to have the urad dal paste ready. I served it with onion chutney.

For more breakfast and chutney recipes, do check in this link

Ingredients:

Ragi Flour : 1 cup

Rice flour : 1/4 cup

Urad dal : 2 tablespoons

Salt : as needed

Water : as needed

Oil : as needed

Method:

• Soak urad dal for 45 mins to 1 hour. Grind it to a fine paste.
• Mix ragi flour, rice flour and urad dal paste.
• Add salt and water and mix it to dosa batter consistency.
• Heat a griddle.
• Now pour this batter and drizzle oil over the dosa. After 2 to 3 mins flip side and cook.

In case you have urad dal flour, just make paste out of it to be more instant 🙂

I have added very little oil, you can add more oil to make it crispy.

Ragi puttu(Savory version)

Tags

Diabetic friendly Indian recipes, Diabetic friendly recipe, Ragi, Ragi flour, Ragi Flour recipes, Ragi Puttu, Ragi puttu recipe, Ragi Puttu salt version, Ragi Puttu savory version

When I had posted Ragi puttu sweet version, I got lots of response in Facebook groups asking for savory version. I had also mentioned in the last post , that I will post on this version. This is a very diabetic friendly recipe. You can find the sweet version recipe here

Here is the savory version.

Ingredients:

Ragi Flour : 1 cup

Salt : 1 teaspoon

Water : 1/4 cup

Oil : 1 teaspoon

Onion : 1/4 of a large

Green Chili : 2 (slit in to 2 pieces)

Mustard seeds : 1/4 teaspoon

Urad Dal : 1/4 teaspoon

Curry Leaves : Few

Ghee : 1 teaspoon(optional)

Method:

• In a medium bowl, add ragi flour, salt. Sprinkle water slowly and mix.
• Get it to a stage that, when you try to press in hand, it should form a ball.
• Now steam in either idli plate or in pressure cooker(with out pressure regulator).
• Steam for 20 mins.
• Heat oil in a pan, mustard seeds, urad dal. When it splutters add curry leaves.
• Next add onions, green chili. Saute well till translucent.
• Now add this in the steamed ragi puttu and mix.
• Now add ghee and mix. This is totally optional.

Great for breakfast and as evening tiffin.

 

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 🙂

 

Finger Millet Flat Bread/ Ragi Roti

Tags

Finger Millet Benefits, Finger Millet Flat Bread, Gluten free Indian Recipes, Gluten free recipes, Healthy Ragi, Indian Flatbreads, Ragi flour, Ragi recipes, Ragi Roti, Roti

Ragi roti is a very famous Karnataka food. This is very healthy and nutritious. I love this roti. When I need to have food from my office cafeteria , the one option which I can trust and eat is this 🙂 As all other option were simply either not interesting or very oily. And most of the times food doesn’t taste good in cafeteria. Only Ragi roti was something that is always good and quite a healthy option as well 🙂

• Ragi is very rich in calcium
• High in Fiber content
• Aids weight loss
• Battles anemia and diabetes
• Gluten free
• Boosts lactation in mothers

Ingredients: (measurement below gives 4 roti)

Finger Millet Flour/Ragi Flour : 3/4 cup

Water : 2 cups

Onion: 1/4 of large thinly sliced

Green Chili : 2 thinly chopped

Cilantro leaves : 10 to 15 strands finely chopped

Salt : 1/2 teaspoon

Cumin Seeds : 1/2 teaspoon

Oil : 1/2 teaspoon + to drizzle over roti

Any vegetable of you choice grated ( I didn’t add any this time)

Method:

Since this is gluten free, it doesn’t stick together well just like wheat flour. So a simple method is followed to prepare this.

• Boil water in a pan. When it starts boiling, add 1/2 teaspoon oil, salt, cumin seeds.
• When bubbles form in water, have a spatula ready and reduce heat to low.
• Pour the flour along with onions, green chili, cilantro leave, vegetable in to water. Start mixing immediately with spatula. Flour would get thick make sure to mix well and let ragi cook. It would combine to the consistency of how we prepare wheat roti/flat bread .Stop and cover the pan with lid.
• You can take a plastic cover to prepare the roti, traditionally it is done with plantain leaf. While preparing the roti, heat a griddle in parallel.
• Oil the plastic cover and take a big scoop of the ragi flour batter and form a round ball, it would be hot, you can oil you palms to avoid burning. Make sure to close the lid of pan after taking out the batter required, as the remaining might go dry.
• Now flatten the ball with hands to form a round shape ( I couldn’t get exact round shape though 😛 ) If needed use oil to make it.
• When the griddle is hot enough, place this roti and drizzle some oil over it. Leave it for 2 to 3 mins.
• Then flip sides and cook for another 2 to 3 mins. Make sure ragi gets cooked well.

Serve it with Yogurt 🙂

 

Multi grain Spinach Crackers

Tags

flax seed cracker, Flax seeds, Healthy Crackers, multigrain chapathi, Multigrain Crackers, Multigrain roti, Multigrain Spinach Cracker, Ragi flour, sesame seeds cracker, Sorghum Flour, Spinach Cracker, tea time crackers

Last time when I prepared the wheat crackers, my hubby liked it so much. He prefers salted snacks rather than the sweet one’s. So I thought of making it again. This time in my Indian grocery shopping , I had purchased Ragi flour, Corn flour, Soya flour 😛 All of them were around 1 $, so I couldn’t resist buying 🙂 So here is the multi grain version, with the twist of spinach. My hubby is crazy of spinach. He got a 2.5 lb baby spinach pack. What can I do with so much of spinach? So I am trying to use it in everything possible 😛

In the recent days , I have got influenced by Chitra , she uses flax seeds in many of her recipes. When I was in India, my grandpa used to tell me that flax seeds are such wonderful seeds for a good health, need to get it and use it. Well, we did search and did not find it in my place. Even in Bangalore I couldn’t find them 😦 Finally he got it in some super market in Chennai, by the time I moved to US 🙂 Here in US I found lots of flax seeds in any market, but still didn’t know how to use it. After seeing Chitra I decided to add it somehow in my recipes, so here is the start 🙂

Ingredients:

Whole Wheat Flour : 3/4 cup

Ragi Flour/Millet Flour : 3/4 cup

Sorghum Flour/Jowar Flour : 3/4 Cup

Salt : 3/4 tablespoon

Baking Powder : 1/2 teaspoon

Cumin Powder : 1/2 teaspoon

Carom Seeds/ Ajwain/Omum : 1/2 teaspoon

Olive Oil : 5 tablespoons

Flax seeds : 1/4 cup

Sesame Seeds : 1/4 cup ( I used a little less than 1/4 cup)

Spinach pureed : 1 cup

Method:

• Mix all the flour together, with salt, cumin powder, carom seeds, baking powder.
• Add 1/2 amount of olive oil to the flour and mix.
• Next slowly add the spinach puree and mix the flour. Make it to a nice dough.
• Add the flax seeds and sesame seeds mix well. Pour the remaining oil and form a nice dough.
• Rest the dough for 15 mins and have it covered to avoid drying.
• Mean time preheat oven to 350 F
• Nicely butter the baking sheet and get it ready.
• After 15 mins divide the dough to 3 portions. Roll the partitioned dough with any flour and form a nice round. Make it to a medium size thickness.
• The edges would crack, because of the Sorghum flour, just don’t worry about it. With the hand pinch the edges and continue to roll.
• Cut them in to pieces and arrange them in the baking sheet.
• Bake it for 15 mins. Take out the baking tray and flip sides.
• Bake for another 15 mins. Once done cool it for 10 to 15 mins.

Now the crackers are ready. A healthy snack ready for tea time 🙂

You can make roti’s/ Chapathi with this flour also. I made a chapathi with the remaining flour, added little oil to cook. It turned yummy 🙂

You can also fry them, but I prefer baking.

Any other flour can also be mixed like chickpea flour, corn flour.

If you do not want to use Spinach, you can just use water to mix the dough. If you can use hot water and mix with spatula, the dough would be perfect to roll.

A tablespoon of honey can be added to get a sweet taste along with this.