Showing posts with label Finger Millet. Show all posts
Showing posts with label Finger Millet. Show all posts

Thursday, December 6, 2018

Rava - Ragi - Onion Uttappa

Morning Breakfast should be good and we Indian women do think a lot and options are many. Indian food is filled with varieties of Items. Each region grow their grain that fit into their system. Ragi /finger millet is such one grain, grows well in Karnataka and it is one of the staple food for many.
Here I have prepared Uttappa / Fluffy Dose and it is yummy and filling and easy.

Ready to serve Rava- Ragi - Onion Uttappa


I have used Ragi, Rava and very little wheat flour. I added onions, grated carrots, ginger, curry leaves, coriander leaves, green chilly and coconut.
Rava -Ragi - Onion Uttappa is puffed dosa and is good to have for breakfast and is filled with nutritious grains. It keeps you full for a long time and provides energy. Good to have some best breakfast in the morning. That keeps you happy and energetic for the whole day.
Let us see the recipe Now :

Things Needed :

Ragi/Finger Millet flour : 1/2 Cup
Rava /Semolina : Medium Sized : 1 Cup
Wheat flour : 2 Tablespoons
Onions : 2
Carrot : 1
Cucumber : 1 (Small size) .
Coriander leaves :  3 to 4 Tablespoons
Curry Leaves : 10 to 12 Leaves
Coconut :  2 Tablespoons
Green chilly : 1
Salt : As required
Ginger : An Inch

Method :

1. Wash and cut coriander leaves, curry leaves into very small.
2. Wash and remove the outer layer of ginger and wash it again. Grate it. Wash and scrape out carrots outer layer and grate it. Keep it aside.
3. Remove outer layer of onions and wash it. Cut into small pieces. Peel off the cucumber outer layer and grate cucumber and keep it aside.
4. Grate coconut and keep it aside.
5. Now take a big bowl and put Rava, ragi flour, wheat flour and salt. Mix it well.
6. Add required water.
7. Add cut onions, curry leaves and coriander leaves. Add grated carrots, cucumber and ginger.


8. Mix all the ingredients nicely and prepare the batter. It should be idli batter consistency.
9. Now the batter is ready. Keep a dosa pan on the fire and heat. Put little oil on the pan.


10. Now take a ladle of Rava - Ragi - Onion Uttappa batter and put it on the tava. Do not spread much.
11. Add little oil on the top, cover and cook on low and medium flame.
12. Turn the other side and cook till it is done. ( 1 minute ).


13. Rava - Ragi - Onion Uttappa is ready to serve or eat.


14. Add a spoon of ghee/butter on the top of hot Uttappa and serve with a side dish you have prepared.

Note : 

Cut all the vegetables into small. I have used the chopper. Adding more chilly and coconut is optional. Add only required water. The batter consistency should be like idli batter consistency.
Time : 30 Minutes.
Serves : 2 to 3.

Tuesday, August 7, 2018

Huri Hittu - Jaggery Unde /Laadu / Laddu

Huri Hittu is a preparation of Ragi/ Roasted finger millet's powder.
These Huri Hittu laddus are yummy, healthy and it is easy to prepare.


I have used Ragi Huri Hittu which was given by my son Ravi, he buys the organic flours and other day today groceries straight from farmers. This Huri hittu pack was bought from one of the organic former's shop.
I have not cooked or roasted anything on fire. It is just a mixture of all the ingredients, like finger millet ragi flour, jaggery, cardamom and almonds. I have used Joni Bella/ Organic jaggery. This Joni bella/ jaggery is is bit watery, it is done in that way. We normally use this jaggery, while drinking water. ( In hot summer, you put some little quantity of jaggery in mouth and drinking water. As the jaggey is already in your mouth, the water tastes sweet.
My memory goes down the lane for this Huri Hittu. ( Huri/ Roasted and Hittu flour). In our school days we used to see the kids eating this Huri hittu in the evenings as snack. It was simple and heavenly food. I too have tasted and it was hundred percent Yummy. They used to ( some of our friends mothers' used to wash and dry the ragi/finger millet in shade. ( In side the home). Then slowly they dry roast the ragi and it used to turn as slightly fluffy. Then when it is cooled they powdered in the mill. Store this flour in airtight boxes or tins or good container. Whenever they wanted to prepare the huri hittu, they remove the flour from the box, grated coconut, powder jaggery and mix all the ingredients nicely after adding ghee. Turn them as small lemon size balls or give the ragi coconut-jaggery ghee mixture as it is. Some has to pour milk and give. It was superb snack for the kids in the evenings during those days.
Here is a Huri Hittu laddu which is not at all needed to cook. This Ragi Huri hittu pack is available in the super market / organic shops and some people do prepare at home and sell the flour. But make sure you get the good quality of flour and enjoy eating this laddu.
I have used Alemane Bella/ fresh organic jaggery that is called Jone bella / fresh jaggery/ liquid jaggery which is available in Jaggery preparing place/Organic shops and markets.
Huri Hittu Unde/laddu can be packed for kids snack time. You can take them when you are travelling. It is one of the best snack in the evening.  It fits into all age group category.
Let us see the recipe now;

Ingredients :

Huri Hittu : 2 Cups
Almonds : 1 Cup
Jaggery/Joni bella : 2 to 3 Tablespoons
Cardamom : 5 to 6
Coconut : Dry copra/ Kobbari : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Raisins : 2 Tablespoons.


Method :

1. Dry grind almonds into powder form./Rava consistency. Keep it aside.
2. Grate  cocomut/kobbari and dry grind it. Let it be powder form.


2. Take a big bowl and put huri hittu, jaggery, cardamom powder, powdered almonds, dry coconut
 and Ragi Huri hittu.


3.Mix all the ingredients nicely by adding ghee.


4. Mix it nicely and take a small portion of the mixture and prepare


6.Prepare rest of the laddu in the same way and arrange them in a plate.


7. Serve them whenever you want to. Store them in a airtight bottle or box.  Shelf time One OR two days.


Note :

Huri hittu can be prepared at home with little care. Adding more/less jaggery is optional. Adding ghee should be little or more. You can use fresh coconut instead of dry copra/ kobbari. Dry roast coconut gratings and then dry grind once it is cooled.
Time : 15 Minutes
Serves  15 to 20 Laddu/Laadu/Unde .
Shelf Time : 1 or 2 Days
Purely South Indian Dish.

Tuesday, July 24, 2018

Ragi - Jola flour Pulka /Dry Chapati

Dry chapatis are very good for health and diet followers usually follow any thing without oil. 
Here is a pulka which is done using Ragi/Finger millet and Jola/ Sorghum flour. The rotis will be yummy, soft, fluffy and we had it with groundnut chutney.


I have used finger millet/Ragi and Jola /Millet/Sorghum. The combination of these flour goes well with each other and the dough turns soft. You can easily roll the dough in chapati shape/round shape.
Let us see some benefits of eating Ragi /Finger Millet in our diet.
Ragi/ Finger Millet is full of proteins and is free of gluten. Ragi is filled with minerals like calcium, phosphorous, iron and potassium. Ragi is good natural alternative to health supplements. It is easy to digest but slow in digestion. So you will not feel hungry for a long time. Ragi is good for diabetic people. Ragi is filled with antioxidants. It is good for people who wants to lose their weight. It helps to control cholesterol level in our body. It is filled with fiber and good for people who suffer in constipation. Eating ragi is good for people who are suffering from anemia. Ragi is filled with natural calcium and helps in strengthening our bones. Ragi is one of the comfortable food and it helps to relax our body and mind.
Let us see the recipe Now :

Things Needed :

Ragi flour : 2 Cups
Millet /Sorghum flour : 1/2 Cup
Salt : As required. ( Optional/ I have not used).
Boiling water : As required. ( 1/2 Cup )


Method :

1. Put ragi flour and sorghum/millet flour in a big bowl. Mix it well and pour boiling water. Let it cool a bit.
2. Mix it well and prepare the dough. Add water only if required. Kneed the dough well.

3. Keep some dry flour in a bowl.
4. Kneed the dough and divide the dough in small portions.
5. Take a small portion of the dough and make it round and dip it in dry flour.
6. Roll it as chapati with the help of a roller.


7. Keep a pan/tava on the fire and heat. Put a rolled chapati on the hot tava and press it slowly on the top and around. It starts to fluff.
8. Turn the other side and cook for a minute. Remove it from the pan and put little ghee on the top.
(Optional).


9. Repeat the same with remaining dough. Serve hot pulkas with side dish of your choice and a cup of curd.

10. We had this Ragi - Jola flour Pulka with groundnut chutney, a cup of curd.

Note :

The should be soft and add only required water while preparing the dough. I have cooked the pulka on tava. /Cooking on gas fire is optional. ( Now a days it is said that cooking pulka on gas fire is not good for health). Adding ghee on the top of hot pulka is optional.
Time : 20 Minutes.
Serves : 8 Pulkas can be prepared.( According to size ).

Friday, May 25, 2018

Raagi /Finger Millet + Rice Flour Carrot Rotti

Rotti that too with finger millet, I have posted varieties of rotti. 
You might wonder why again rotti?


Because finger millet, though it is good for healthy many do not like finger millet because of its colour. Even our Dakshina Kannada, Udupi, and South Kannadigas have no like for this wonderful grain. It is my way of making them to know, enjoy and get benefit from healthy finger millet grain.
This time I have used finger millet, very little rice flour, little wheat flour, carrots and onions.
I have used butter wrapper to spread the rotti batter, so that it can be as thin as I like and the rotti taste crispy or soft as you like it. No need to burn your hand while spreading the batter either.
Let us see the recipe now :

Ingredients : 

Raagi /Finger Millet : 2 Cups
Rice Flour : 2 Tablespoons
Wheat Flour : 2 Tablespoons
Salt : As required
Curd : 1/2 Cup
Coconut : 1 Cup
Green chilly : 2
Ginger : 1 Tablespoon ( An inch)
Carrots : 2
Onions : 2 (Medium sized)
Coriander leaves : 1 Bundle ( Small)
Curry Leaves : 1 Handful
Jeera/Cumin Seeds : 1/2 Teaspoon
Boiling water : 2 to 3 Cups
Oil : 5 to 6 Tablespoons/1/2 Cup


Method :

1. Take a big bowl, add Raagi/Finger Millet, rice flour, wheat flour, salt and curd.

2. Add boiling water and let it rest for 5 minutes.




3. Wash onions, carrots, coriander leaves, curry leaves.
4. Remove the outer layer of carrots and ginger. Grate it and add it to the flour.
5. Remove the outer layer of onions and wash it. Cut onions, curry leaves, coriander leaves and green chilly.
6. Put all this to the flour mixture.

7. Add grated coconut and mix all the ingredients with required water. Add normal water if required.
8. Let the rotti batter be bit loose. ( Not liquidy).


9. Keep a pan on the fire and heat. Clean the pan with clean towel or kitchen tissue.
10. Take a butter paper and put a teaspoon of oil. Just spread it with your finger all over the paper.
11. Take a handful of rotti mixture and spread it with your fingers. Wet your hand in between while spreading. (Oil/water as you prefer).


12. Put a teaspoon of oil on the hot tava. Spread it around. Place the butter paper upside down. Let the rotti be on downward.
13. Slowly remove the butter paper from rotti , add oil on the top and cook for 1 to 2 minutes on low and medium flame. (Cover the rotti or the upper portion turns with white patches).

14. Turn the other side and cook for another 1 to 2 minutes. Now it is done.

15. Rotti is ready to serve. Serve with your choice of curry /chutney and ghee or butter.
16. Repeat the same with remaining batter.


Note :

Adding more water turns the batter liquid and you can not spread the batter easily on the butter paper. Add little more flour and make it bit thick. Use of oil or water while spreading rotti batter on butter paper is optional. (Oil gives better taste and I have used oil). Adding any other vegetables is optional. You can add dil /methi/palak leaves. Adding more chilly is optional. Cooking rotti on low flame turns the rotti hard.
Time : 40 Minutes
Serves : 4 to 5.