Sweet Ragi Dosa / Sweet Fingermillet Dosa

Melt in your mouth delicious ragi dosa is a always a hit at my family. This recipe for batter doubles for spicy and sweet dosa verity. 

Recipe Video on Youtube 

Ingredients:
50 Grams Black Gram Dal / Urad Dal
50 Grams Thick Poha / Aval / Avalakki
150 Grams Ragi Flour / Finger Millet Flour
2 Tbsp Grated Coconut
150 Grams Jaggery
1 Cup Water
1/2 Tsp Salt

Method:
Wash the uraddal (blackgram dal) thrice. Add 2 cups of water and soak the dal for an hour.

After an hour strain the dal in and reserve it in sieve till excess moisture has drained.

Wash and soak the thick poha in 1 cup of water for half an hour.

In a mixerjar transfer the urad dal, grind till coarse paste. Next add the soaked poha in batches and grind till smooth paste. While grinding we can add half cup of water in small batches to achieve smooth batter

Transfer the batter in a mixing bowl. Add the finger millet flour along with half tbsp salt. stir all the ingredients till the batter is smooth we can add half cup of water to form a smooth batter.

Place jaggery in a bowl along with 1/2 cup water on medium flame,  keep stirring until the jaggery has melted. Using a sieve strain the jaggery and allow to reach room temperature.

Freshly grate or grind the coconut and reserve. Once the jaggery has cooled add the coconut and stir well.
Add half the amount of batter and stir to form dosa batter consistency.

Place a tawa on medium flame, ladle the batter and spread in a even layer to form dosa, spread 2 tsp of oil and ghee on the dosa.

Flip the dosa on both sides till golden fold and remove from flame serve hot with honey...enjoy 😉

Ragi Spicy Dosa / Ragi Chilla Recipe / Kelvaragu Maavu Dosai

Chillas can be prepared with many seasonal veggies. Protein plus fiber is very important for everyone. We can also adapt and use greens in chillas like palak, Coriander, amaranth the green can be finely chopped or boiled and pureed then mixed in the batter this way vitamins infused in chillas for fussy eaters.

Recipe video updated on Youtube

Ragi Chilla / Kelvaragu maavu Dosai

Ingredients:

50 Grams Black Gram Dal / Urad Dal

50 Grams Thick Poha / Aval / Avalakki

150 Grams Ragi Flour / Finger Millet Flour

2 Tbsp Grated Carrots

2 Tbsp Grated Coconut

2 Tbsp Finely Chopped Onion

2 Tbsp Finely Chopped Coriander Leaves

2 Tbsp Finely Chopped Curry leaves

2  Green Chilies Finely Chopped

1/2 Inch Ginger Grated

1 Tsp Cumin Seeds

1 Tbsp Salt

Oil as required

Method:
Wash the uraddal (blackgram dal) thrice. Add 2 cups of water and soak the dal for an hour.

After an hour strain the dal in and reserve it in seive till excess moisture has drained.

Wash and soak the thick poha in 1 cup of water for half an hour.

In a mixerjar transfer the urad dal, grind till coarse paste. Next add the soaked poha in batches and grind till smooth paste. While grinding we can add half cup of water in small batches to achieve smooth batter

Transfer the batter in a mixing bowl. Add the finger millet flour along with half tbsp salt. stir all the ingredients till the batter is smooth we can add half cup of water to form a smooth batter.

In a mixing bowl add grated coconut,  grated carrots, finely chopped coriander,  finely chopped curry leaves, finely chopped chilles, grated ginger,  cumin seeds and salt, mix all the ingredients till well combined.

Place a tawa on medium flame, ladle the batter and spread in a even layer to form chilla , next top the chilla with a small amount of veggie topping in a even layer.

Spread one tsp oil on the chilla allow it to fry for a minute on one side, next gently flip it on the other side add one more tsp oil and fry for a minute till golden.

Fold the chilla and serve it hot with chutney , pickle or curd...enjoy!

This Recipe was published on Deccan Chronical Newspaper 🙏 Here's the link to the article https://www.deccanchronicle.com/lifestyle/food/nutritious-chilla-time-1835281

Fingermillet Gnocchi Recipe (Ragi / Kelvaragu Gnocchi)

Gnocchi is a traditional italian dumpling. I've used ragi to prepare this dish. Combination of fingermillet, potato, garlic, butter and chilies was very nice. This gnocchi can be served any time.

Fingermillet Gnocchi Recipe Video on Youtube...Subscribe 😊

Ingredients for Gnocchi:
2 Boiled and Peeled Potatoes
4 Tbsp Fingermillet / Ragi Flour
3 Tbsp Whole Wheat or Maida Flour

1 Tbsp Salt

Ingredients for Garlic Butter:
1 Whole Garlic Bulb (Peeled, Washed and Finely Chopped)
8 Dried Red Chilies Broken into Halves
3 Tbsp Salted Butter

Prepare Gnocchi:

In a mixing bowl grate and add the potatoes.

Knead the potatoes into a smooth dough.

Add fingermillet flour and whole wheat flour. 

Add 1 tsp salt and gently combine the flour with potato.

Make sure not to knead the dough once well combined reserve.

Form marble size doughball, gently press in the middle and form a gnocchi.

We can use fork or a gnocchi comb to prepare a traditional gnocchi shape. 

Grease a large bowl with butter or oil.

Place a steamer or cooker with water and allow to form steam.

Add the gnocchi to the bowl and place it in the steamer to steam cook for 15 minutes on low to medium flame until well cooked.

Once the gnocchi has cooked it will be easy to touch.

Remove the gnocchi from steamer and add it to a plate, spread it in a even layer allow to cool and reach room temperature.

Heat a wok on medium flame.

Add butter, garlic and chilies fry for few minutes.

Add salt as per taste and the gnocchi.

Gently toss the gnocchi in the chilly butter and fry for 3 to 5 minutes on medium flame.

Serve the gnocchi as hot as possible. This dish tastes excellent right out of the wok...Enjoy 😀

Fingermillet Porridge / Ragi Kanji

Healthy, nutritious and a vegan breakfast option. Due to lack of exercise these days during lockdown, I'm trying to improvise of my regular breakfast options. This ragi malt is a regular and popular dish prepared across all homes here in India. Many people like to add milk to the malt however I've used coconut milk instead of cows milk and also used raw can sugar which is recommended.

Fingermillet Porridge / Ragi Kanji:
4 Tbsp Ragi Flour
1 Cup Coconut Milk or Cows Milk
3 Tbsp Jaggery/ Raw Cane Sugar
1 Pinch Salt
2 to 2 1/2 Cups Boiling Water

Method:

Add Fingermillet flour to a mixing bowl, gradually add water and mix to form a smooth slurry.

Boil water in a heavy bottom pot. Gradually pour the slurry and stir to form a smooth porridge. Boil the fingermillet porridge for 2 to 3 minutes till the porridge is glossy and consistency is thick.

Remove the cooked porridge from flame and pour it in a serving dish. Add cane sugar and coconut milk mix well and serve warm...Enjoy!

 

Recipe Video Link Finger Millet Porridge

Finger Millet Soup Recipe (Ragi / Kelvaragu Soup)

Ragi/fingermillet is widely consumed across Indian homes and has always been a staple product, we prepare gruel, muddle, fermented porridge, dosas, idlis and rotis. I've prepared this soup recipe with mixed veggies and finger millet which was absolutely delicious and wholesome.

Ragi Ittu in Kannada / Kelvaragu Maavu in Tamil / Nachni Ka Atta in Hindi

Fingermillet soup recipe posted on Youtube Channel Subscribe for more recipes 😊

Ingredients Ragi Soup:

2 Tbsp Ragi/Fingermillet Flour

2 Tbsp Butter

2 1/2 Cup Warm Water

2 Tbsp Finely Chopped Carrots

2 Tbsp Finely Chopped Cabbage

2 Tbsp Finely Chopped Beans

2 Tbsp Sweetcorn

2 Tbsp Frozen Peas

2 Tbsp Finely Chopped Ginger and Garlic

2 Green Chilies Finely Chopped

1/4 Cup Finely Chopped Onions

1 Tbsp Salt

1/2 Tbsp Pepper Powder

1 Tsp Lime Juice 

1 Tsp Finely Chopped Mint and Coriander...

Method:

Wash, drain, pat dry all the veggies and finely chop.

Heat a wok on medium flame, add butter allow to melt for a minute.

Add finely chopped garlic and ginger fry for a minute.

Add finely chopped onion and green chilies fry the onions till it turns transparent.

Add the veggies beans, cabbage, carrot, sweetcorn, frozen peas and fry all the veggies for a minute.

Add water and stir well, place the flame on medium add a tbsp salt and allow the veggies to cook till well done.

In a mixing bowl add finger millet flour add water and dilute to form a slurry.

Once the veggies have cooked add the slurry stir well place on medium flame allow the soup to boil and the raw flavor to reduce.

Cook the soup for an approx. two to three minutes, add pepper powder and stir once.

Once the soup has thickened, remove from flame.

Ladle the soup to a soup bowl, add few drop lime juice and garnish with tiny amount of finely chopped coriander and mint...Enjoy!

Fingermillet (Ragi) Potato Rosti Recipe

Fingermillet rosti is easy to prepare specially on weekends. We can serve this rosti for breakfast or lunch with chutney.

Recipe Video on My Youtube Channel Subscribe for more recipes 😉

Fingermillet (Ragi) Potato Rosti Ingredients:

1 1/2 Cups Grated Potato

1 Cup Finger Millet

Salt as per taste

Oil or Butter as required 

Prep: 

Grate the potato in a large eye grater rinse it in water twice to remove excess moisture.

Place 3 to 4 cups water to boil. Once the water boils place on low flame and add the grated potatoes to the water and boil for a minute remove from flame drain.

Once the potato cools down a bit squeeze excess moisture and reserve in a bowl.

Method:

Add the prepped potato to a mixing bowl.

Add finger millet flour little at a time along with salt as per taste.

Mix all ingredients and allow the millet flour to absorb excess moisture for a minute

Place a pan on medium flame, add butter and place a fist full of batter on pan, flatten using a spoon or moisten hands and flatten to form even layer rosti

Place on low to medium flame a allow the rosti to fry add butter as required to fry evenly on both sides.

I fried the rosti for two minutes on each side till the potatoes were crispy.

Remove the rosti from pan and plate it...Top with butter and serve with side of tomato chutney and Enjoy!