Ragi Roti Finger Millet Healthy Recipe

Here is an easy recipe using finger millet flour. 

Ragi Rotti

 

Ingrediants:

One cup each of ragi and rice flours

Wheat flour - 1/2 cup

A mix of finely sliced coriander leaves, green chillies and curry leaves - 2 tablespoons

Shredded coconut - one small cup

Jeera  - 2 teaspoons

finely shopped onions - 3

crushed ginger - 2 teaspoons

grated carrot - 1/2 cup

grated cucumber - 1/2 cup

grated cabbage - 1/2 cup (optional)

 

Method:

 

Put all ingredients in a large vessel.  Add salt according to taste. Add water gradually while kneading the mixture to make a soft dough.

 

Pick up a lemon sized lump of the dough and flatten it out on a greased griddlewith your fingertips. .  Dip your fingers in water to help spread out a smooth, thin roti.  Now place the griddle on fire, add a little oil around the sides, like you would for dosa) and cook on a normal flame.  Cook both sides of the roti and serve hot with butter and a chutney of your choice.. 

 

For the next roti, you have to cool the griddle and repeat the process.  So keep two griddles to use alternately.

For more Ragi (Finger Millet) recipes visit: http://www.want2learn.com/recipes/ragi-recipes

Appam, The South Indian Dessert

This recipe is in response to a question I have received - how to make Appam, the South Indian Dessert.

Appam, the south Indian Dessert

Appam is made with "maida" - the regular flour you use to make cakes.

To make the appam sweet you need jaggery. Grate the jaggery and take one cup of jaggery for one cup of flour. Add water to jaggery and let it melt.

Add the flour to jaggery and make a thick paste, similar to pancake mix.

Add grated dry coconut (Kopra), cashew nuts and cardamom powder to enrich the mix.

Take some cooking oil in a deep frying pan and heat it over medium heat.

Take a ladle full of the flour and jaggery mix and pour it in the middle of the pan to form a circular shape.

Deep fry it until cooked.

Note: After heating the jaggery and water and melting it, you have to allow it to cool and then add the flour to it.

You can add two tbs of grated coconut (not fresh coconut, but dry one) to one cup of flour.

There is another appam that is made with roasted rice. I will post it next.

Appam batter:

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Aloo Bonda

Aloo Bonda

Potato is called Aloo in Hindi.

Ingredients to make Aloo Bonda

Potato curry - 1 cup

Chickpea flour - 2cups

Water - 1/2 cup

Cooking oil - 1/2 ltr (for frying the aloo bonda

curry powder - 1/2 tsp

lemon juice - 1 tsp

Salt to taste

Make potato curry as explained in the previous post:

Potato Curry and Masala Dosa

- Roll potato curry in small balls (a small lemon size)

- Take the chickpea flour in a bowl, add curry powder and salt

(curry powder is free with instant dosa mix)

Alternatively you can add garam masala or chillie powder.

- Add water little by little and mix the chickpea into a smooth paste.

- Add a pinch of cooking soda (optional)

- Add the lemon juice and mix well (optional)

- Warm the cooking oil over medium heat in a deep frying pan.

- Take a potato ball, dip it in chickpea paste and roll it so as to cover it completely with chickpea paste.

- Gently drop the potato balls, dipped in chickpea paste, one by one, into the warm oil.

- Deep fry the potato balls in warm oil. At a time you can fry five or six balls together.

- Roll the balls in oil so that all sides are evenly friend.

- When well fried the bondas will turn golden brown.

You can eat the aloo bondas with tomato sauce or mustard paste.

You can also eat the bondas with coconut chutney (free with instant dosa mix)