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 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 BALLS / RAGI KOLUKKATTAI

RAGI BALLS :




INGREDIENTS:

Ragi -- 2 cups
Raw rice -- 1 cup
Green Chillies ---4
Onion -- 1
Mustard ,Urat dal and Jeera -- 1 tsp
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Soak rice overnight . Grind them like dosa batter .
2) Mix ragi with sufficient water with lumps like dosa batter .
3) Mix both the batter without lumps .Add little salt .
4) Meanwhile , heat oil . Add mustard , dal ,jeera and curry leaves . When it splutters add chillies and onion.Saute till tender .
5) Then add the batter and stir them continuously without allowing it to stick to the kadai . It must come to this consistency .




6) Turn off the flame and allow it to cool .
7) Then make balls of them and steam cook them in Idli pan till done .

Serve hot with Chutney .

RED CHILLI CHUTNEY :

INGREDIENTS:

Coconut - 7 pieces

Roasted channa dal / porikadalai - 2 tbps

Red chillies -- 2

Garlic -- 2 cloves
Salt to taste

Curry leaves

METHOD OF PREPARATION :

Blend all the ingredients in a blender . If u prefer , u can season it .

Serve hot with Idli / Dosai / Roti .Sending this to Divya's Show me your breakfast Event and Srilekha's Breakfast Series

My other entries are :

OATS IDLI :



NOODLES BIRIYANI

CAPSICUM RICE :



RADISH CHAPATHI :

ROOMALI ROTI :


VEN PONGAL :

TOMATO UPMA :


LEMON IDLI UPMA


OATS UPMA


CORN SEMIYA UPMA

CHEESY VEGGIE SANDWICH


.