RAGI KARUPATTI ADAI

INGREDIENTS :

Ragi - 1 cup

Crushed cloves -2 and Elachi -2

Karupatti - 150 grams

Gingelly oil 

METHOD OF PREPARATION :

1. Seive the flour well.

2. Dissolve karupatti in 3 cups of water and filter the impurities. 

3. Mix ragi flour with karupatti syrup and water without any lumps. It should not be too watery.

4. Add in the crushed elachi and cloves to it and mix it well.

5. Heat dosa tawa. Once hot, spread the batter like dosai and spray little oil. Flip to its sides till done.

Serve hot.

 

RAGI MURUNGAI KEERAI ADAI

INGREDIENTS :

Ragi - 1 cup

Pearl Onions - 10 to 12 nos finely chopped

Green chillies - 3-4 ; finely chopped

Jeera - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Gingelly oil

METHOD OF PREPARATION :

1) Knead a soft dough of Ragi, Drunstick leaves, Onion, Green chillies, Jeera, Turmeric powder and Salt with sufficient water. Once, you roll the dough, add a spoon of gingelly oil and roll a soft dough.

2) Take a small of dough and flatten it out of medium thickness. Heat dosa tawa. Once hot, spread a spoon of gingelly oil. Place the flatten dough and again spray little oil. Flip to its sides till done.

Serve hot with Sambar or Chutney.

RAGI KALI / KELVIRAGU KALI

INGREDIENTS :

Ragi - 1 cup

Crushed cloves -2 and Elachi -2

Gingelly oil - 1/4 cup

Salt as required

METHOD OF PREPARATION :

1. Mix ragi flour with sufficient water and water without any lumps. It should not be too watery.

2) Heat in mixture in a slow flame and stir continuously without lumps. Add crushed cloves and elachi.

3) When it starts cooking, it starts to thicken, scrap the sides continuously and roll the flour to the centre.

4) Once half cooked, add 1/4 cup of gingelly oil and mix it well until the kali starts to roll to the centre without sticking to its side.

5) Switch off the flame and allow it to cool down. Then roll the balls and serve with a spoon of gingelly oil.

 

RAGI SEMIYA UPMA

INGREDIENTS :

Ragi semiya / Vermicilli - 1 packet

Small Onion - 8

Green chillies - 2

Curry leaves

Coriander leaves

Grated coconut - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1) Soak ragi semiya in cool water for 2 minutes.

2) Then , steam cook in idli pan till done.

3) Heat oil  in a pan .Once hot , add mustard and Urat dal .When it splutters , add onion and saute till tender. Add chillies , curry leaves and salt.

4) Add in the grated coconut and saute till the flavour rules out.

5) Finally , add semiya to it and mix it up well. Garnish with Coriander leaves.

Serve hot with Chutney.Linking it up with Fast Food Event - Vermicilli by me 

RAGI SEMIYA - SWEET

INGREDIENTS :

Ragi semiya / Vermicilli - 1 packet
Country Sugar
Grated Coconut 
Ghee -optional

Sesame oil - as required

METHOD OF PREPARATION :

1) Soak ragi semiya in cool water for 2 minutes.

2) Then , steam cook in idli pan till done.

Serve hot with Sugar and grated coconut .Linking it up with Fast Food Event - Vermicilli by me 

and Healthy Diet - Steamed Food . by Jaleela .

RAGI PUTTU

INGREDIENTS :

Ragi flour -- 2 cups
Country Sugar as required
Grated Coconut as required

Sesame oil as required

METHOD OF PREPARATION : 

1) Take cup in a dry bowl . Sprinkle water and slowly mix them . See to that the flour is wet. Don't add water at a single stretch , sprinkle little by little and the flour must not be too sticky or watery . 

2) I made this in a idli steam pan . Just spread this in the cloth of idli plate and cook for 10 minutes .

3) While serving , mix it with sugar, sesame oil and grated coconut . Tastes good when served hot with sesame oil.

This goes to

1) Madhuram's JFI - Ragi event started by Indira.

2) Radika's Healthy Fast Food

3) Sara's CFK : Healthy Breakfast event started by Sharmi .

RAGI SWEET KOZHUKKATTAI

INGREDIENTS :

Ragi -- 2 cup
Sugar -- 1 1/2 cup
Coconut pieces -- 10

METHOD OF PREPARATION :

1) Mix Ragi with sugar and grated coconut pieces .

2) Then slowly knead them into soft dough with sufficient water.The dough should not be sticky.

3) Make small balls of it and hand press it .

4) Steam cook them in Idli pan for 15-20 minutes.

Quick simple yummy kozhukkattai is ready .

This goes to Madhuram's JFI - Ragi event started by Indira.

Other ragi delights :

1) RAGI KOZHUKKATTAI
2)RAGI DOSAi

RAGI DOSAI

Ragi or Finger millet is one of the staple food in many households of South India. In Tamil, it is called Kezhvaragu. It aids digestion, helpful for weight loss and good preferred food for diabetes. 

My grandmother's native is a small village named as Singampunari,located in Sivagangai district of Tamilnadu. She always prefer to have ragi recipes as breakfast most of the times. This came be prepared even with dosai/idli batter instantly.

INGREDIENTS: 

Ragi Flour - 1 cup 

Boiled rice - 1/2 cup

Urat dal - 1/4 cup

Salt to taste

Soak Rice and dal for 4 hours and then grind them smooth as Dosai batter consistency.

METHOD OF PREPARATION :

1) Mix all the ragi flour , dosa batter with water and salt .Properly mix them without lumps.

2) Heat dosa tawa ,pour 1 tsp of oil around the pan and spread the batter.Again pour oil to dosa edges . Wait till it cooked on one side , then flip to its side .

Serve hot with chutney / sambar .Sending this to Grammathu Kaimanam hosted by me and 15 minute cooking hosted my Mahima .