Ragi Dosa (Millet flour Pancakes)

Here is one more healthy power- packed breakfast recipe with ragi flour. It is very easy and quick to make and its refreshing taste makes it a delicacy.

Ingredients:

Ragi flour -1 cup

Reice flour – ¼ cup

Yoghurt – ½ cup

Salt to taste

Chopped green chillies – 2 tbsp

Chopped onions – ½ cup

Oil as required

Chopped cilantro 2 tbsp

Preparation:

Mix the ragi flour, rice flour, yoghurt adding enough water and salt to make a smooth batter of pouring consistency.

Mix chopped green chillies, onions and cilantro leaves with the batter.

Heat a tawa, grease it with oil and pour a ladle of batter and smear it to make a round dosa. Pour oil around the edges if needed to cook the adai.

My tip is to close the dosa with a lid so that it will be cooked evenly with the steam.

Turn aside and cook on the other side till golden brown.

Serve hot with any chutney of your choice.

Ragi malt with Buttermilk

After a tough day yesterday, having nothing but fruits and two cups of soup, I was craving for a nice filling breakfast today morning. So, I started thinking of making and having this even before I got up from my bed. As soon as I got up, I refreshed myself, came to the kitchen and started preparing this wonderful breakfast. It is very simple and satisfying and moreover of great nutritional value. Ragi is rich in protien, calcium, iron and is also gluten free.

Ingredients for servings of 2:

Ragi flour – ½ cup

Water – 1cup

Buttermilk made from 1 cup of mild yoghurt

Salt – optional

I really don’t know if they prepare the malt in this way, but I tried and it came out really great and tastes wonderful. I know that it is common to prepare ragi malt with milk, but as I am not a great milk fan, I thought I would give it a try with buttermilk and here it is…..A very tasty Ragi malt.

Preparation:

First mix the ragi flour in half cup of water, to make it a nice, smooth paste. Then bring the remaining ½ cup of water to boil in a sauce pan. Now add the ragi paste to the boiling water by simultaneously stirring it briskly, in order to avoid the formation of lumps. Now remove the pan from the stove and let it cool for 5 min. At this stage, the consistency would be like a thick paste. Once the paste is cooled, add the buttermilk and whisk it to a smooth paste to a consistency of a Dosa batter. You can add some salt to taste but I didn’t add as I had the malt with lemon pickle. I am very happy to have had given it a try to make this dish and I love it….

Ragi Sangati (or) Ragi Mudda

This was our lunch today. Ragi Sangati with spinat dal. I am very happy to start my blog with one of my favourite recipes. Ragi Sangati is a staple food in most rural Andhra and karnataka household. Its very tasty and healthy. Whenever I think of Ragi Sangati or the plain sangati (made with plain rice), I remember my childhood days, when my grandmothers used to prepare for the workers who work in our farms. We used to live in a joint family in a farm house in our fields and they used to cook sangati in large quantities for all the workers and also our family. From then on, I started eating this mouthwatering-delicacy with my father and still I love it and even now, my mother prepares ragi sangati for me and my father whenever I go to India. It tastes very delicious with both Non-Veg and Veg dishes.
Ragi is the least fat containing grain. Ragi is rich in protien, calcium, iron and is also gluten free.It is also a rich source of Methionine and is a recommended diet for diabetic people. Ragi Dosa, Ragi Malt, Ragi pudding and many more varieties can be made from Ragi flour.

Ingredients needed for 2 servings:

Ragi flour - 1 cup

Rice - 1 cup

Salt to taste

Water – 5 cups

Preparation:

Clean and soak rice for 15 - 20 mins. Boil 4 and a half cups of water in a saucepan and add the drained rice and salt. Cover and cook the rice until the grains are soft. In order to avoid the formation of lumps in the flour , I mixed it with half cup of water to make it a smooth paste and when the rice is cooked and soft, just add this paste into the pot. Cover the pan and let it cook on sim heat for few mins. Remove the cover and using a wooden spatula or a pappu guthi stir the mixture thoroughly until it is evenly mixed and cook on a low flame for 10 more mins.

Now , to make the sangati muddas, take a portion of the cooked mixture in a vessel which is wet with water and rotate with the hand to make a ball.Serve hot with any gravy. It tastes good with dals, Non-veg currys. I personally like it to have it with spicy fish curry and chicken curry and gongura dal. Today I prepared Spinat dal along with the sangati. I mixed the left over ragi mudda with buttermilk and had it as a soothing dinner. Trust me….it tastes great with buttermilk too….