Wednesday, July 19, 2017

Dil Leaves Ragi Rotti

Ragi, one of the healthy millet which is used more and more in these days. Ragi/Finger Millet is used for preparing so many dishes. I have tried Ragi Rotti using dil leaves and carrots. It is very tasty and yummy. Leaves and carrots with ragi helps you for easy digestion and keeps you full for a long time.
I have used dil dil/Sabbasssige/ sabsige. leaves, ragi, ,carrots chilly and other simple spices here.




Let us see the benefits of " Ragi " in our diet.
Ragi as I said earlier, is gluten free. It is filled with health benefits and nutritional values. Ragi is rich in protein and minerals like calcium, phosphorus, Iron and potassium. Consumption of ragi is good for improving red blood cells. Finger Millet has antioxidants properties. Ragi is good for people who wants to lower their weight. It is digested slowly and eating ragi/finger millet helps you to keep away from feeling hungry for a longer time. Ragi is rich in calcium and helps to strengthen our bones. It is excellent source of calcium supply to growing children and elderly. Ragi is good for people who are suffering from diabetes. Finger millet is good for lowering the cholesterol levels in our body. Ragi is good for people suffering from anaemia. It is one of the healthy comfortable food that our body help us and bring it to the mood of relaxing.
No Onion or No garlic is used in this Dil Leaves Ragi Rotti.
Let us see the recipe now :

Things Needed : 

Ragi/Finger Millet flour : 2 Cups
Dil /Sabbassige soppu : 1 Medium size bundle
Carrots.(Used Delhi Carrots) : 2
Curry Leaves : 1 Handful
Coriander leaves : 2 to 3 Tablespoons
Green chilly : 1
Jeera : 1/2 Teaspoon
Pepper Pods : 6 to 8
Ginger : A small piece
Salt : As required
Hot boiling water : 2 Cups
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves. Crush pepper pods and jeera.
2. Wash and cut dil leaves. Wash and grate carrots. Wash and remove the outer layer of ginger and wash it again. Grate it.
3. Take a big bowl. Put Ragi /Finger Millet flour, Salt, ground ginger, green chilly, curry leaves, grated ginger and coriander leaves . Add cut dil leaves and grated carrots. Add crushed pepper pods and jeera.

4. Add boiling water and cover the bowl with a plate. (For 2 to 3 minutes.)
5. Grate coconut and put it on hot ragi flour. Mix it slowly. Mix it nicely.

6. Add water ( if required) and mix the dough. ( Let the dough be bit soft ). Mix it nicely and prepare dough.

7. Keep a pan on the fire. Heat. Sprinkle oil and clean it with a kitchen tissue paper.
8. Let the flame be very low. Take a handful of ragi rotti dough. Spread it on the tava with the help of your fingers.  (Thickness according to your wish).

9. Add a teaspoon (or little less), of cooking oil and sprinkle on the rotti. Cook on medium and low flame. Turn the other side and cook on both sides.


10. Hot Dil Leaves Ragi Rotti is ready to serve.

11. Remove it from the pan and serve hot Dil leaves Ragi rotti with your choice of side dish. Top up with little ghee /butter on hot Dil leaves Ragi Rotti.


12. Repeat the same with remaining dough.

Note :

The dough should be bit soft. Bit thicker than idli dough. Adding more/less chilly is optional. Adding any type of carrots optional. Adding pepper pods and jeera is optional. Adding cut onions and garlic is optional. (Taste differ). Cut onions into thin pieces if adding. Use of more oil adds to the taste but not good for health. You can also grind curry leaves, coriander leaves, green chilly, jeera and pepper pods and then mix it with other ingredients. Dil leaves Ragi Rotti should be done on low and medium flame. (Adjust the flame in between).
Time : 30 Minutes
Serves : 3 to 4 .

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