Quick Raagi Pulka (Finger Millet Chapati )

Raagi/finger millet Pulka is an easy and perfect dish for dinner. It is soft and fluffy and fits into all age group.

I have seen this pulka in my favourite cookery group " FOODIE ". The moto of the web page is share and care attracts most of us. The adminis are so helpful and caring. Sadashiva Rao Mailankody, Shri Kripa, Madhura Pradeep and others are doing a great work. You can learn many dishes and the information they provide is really helpful to all of us.
I have used Ragi flour/Finger millet flour and wheat flour to prepare this Pulka.

Let us see some benefits of having Ragi in our diet. 
Ragi is known as one of the best Millet in the millet family. Millets are known as Siri Dhanya means rich content of minerals and provide good health if eaten regularly.
Ragi/Finger Millet is an excellent source of calcium and helps in strengthening bones for kids and aging people. It has a good source of antioxidant property. It is good for controlling blood sugar level in diabetes. It is full of fiber and slow in digestion. It has higher level of nutrition and good for people who follow diet food. Ragi has good source of natural iron and eating ragi is good for who suffer from anemia.
Let us see the recipe now :

Things Needed : 

Ragi/Finger Milelt flour : 1 Cup
Wheat flour : 1/2 Cup
Boiling water : 1/2 Cup
Ghee/Oil : 1 Teaspoon
Salt : A little

Method :

1. Keep water for boiling.
2. Put Ragi and wheat flour in a big bowl.

3. Add salt and pour water. (Boiling water).
4. Add a teaspoon of ghee. Leave it for 5 minutes.

5. Now mix all the ingredients and prepare dough. Add water if required.
6. Keep 1/2 cup of dry wheat flour in a small bowl.
7. Mix the dough nicely and divide them in to small ball quantity.

8. Take a small ball size of dough and dip in dry wheat flour.
9. Roll and make chapati.

10. Keep a tava/pan on the fire and heat. Put led ragi chapati on hot tava. It starts to bubble up.
11. Turn the other side and cook on low and medium flame.

12.Now Ragi pulka is ready to serve. Apply little ghee on both sides of  Ragi Pulka.

13.Repeat the same with remaining dough.

14.  Serve Ragi Pulka with the choice of your curry and cup of curd.

Note :

Ragi flour should be fresh to get good pulka.  If the dough turns too soft add little more flour. Take care while adding water. Do not add more water, which turns the dough very sticky. Adding oil instead of ghee is optional. Do not add any oil while cooking pulka. I have cooked pulka on tava. Cook on low and medium flame.
Time : 20 Minutes 
Serves : 2 to 3 . (According to size).

Ragi - Apple Haalubai. (Finger Millet Pudding).

Haalubai (in Kannada Langurage) is one one of the traditional sweet dish/desert.  Normally haalubai is prepared using rice and coconut. I have used Ragi/finger millet instead of rice. Here is a recipe of Ragi/Finger Millet and it is a healthy desert and yummy to have it.

Haalu means milk and this particular sweet dish is prepared using coconut milk and jaggery. Use of coconut is a healthy option and we do get benefit from coconut and coconut milk. It is not only adds taste to the dish you prepare, it adds the healthy properties in it.
Let us see some benefits of having Coconut in our diet.
coconut is referred as Kalpavruksha (means provide the needs of human).
Coconut is one of the wonder food on the earth and it provides multiple health benefits. It helps in lowering cholesterol, healing and stabilizing blood sugar in our body. It is a top immune booster, anti fungal, antibiotic, antiviral and antibacterial remedy for thousands of years. Coconut helps to imporve digestion, stabilize glucose levels, ward off wrinkles, build cells, regulate hormones, fight infections and good for weight loss. Coconut is highly nutritious and rich in fibre. It has vitamin C, E, B1, B3, B5 and B6 in it. It has minerals like iron, sodium, calcium, magnesium and phosphorous.
 Ragi - Apple Haalubai can be eaten as desert, for kids snack box, breakfast, travelling and kitty parties.
I have used ragi flour, apple, jaggery, cardamom, cinnamon (very little) and some ghee.
Let us see the recipe now.

Things needed :

Ragi flour : 2 Cups
Jaggery : 3/4 Cup or little more
Apple : 1 (big size)
Ghee : 3 to 4 Tablespoons
Cinnamon : Very small pieces.( 1/3 of an inch)
Cardamom : 6 to 8 Pods
Salt : A pinch
Coconut : 1 Cup

Method :

1. Grate coconut and grind it nicely with cinnamon and cardamom seeds. (Remove the seeds from the pods and then use it). Let it be paste consistency.

2. Dry roast ragi flour for 2 to 3 minutes on low flame and let it cool.
3. Keep a pan on the fire and heat. Put jaggery and 1 glass of water. Let jaggery melt completely and starts to boil. Remove from the pan and sieve it.

4. Wash and remove outer peel of an apple. Remove the seeds and hard portion. Cut them into very small pieces.
5. Keep a pan on the fire and add sieved jaggery and ground coconut mixture.
6. Add roasted ragi flour to jaggery mixture and slowly stir. Let it mix well.

7. Keep on stirring till it turn slightly thick. Add a tablespoon of ghee and keep stirring the pudding.

8. Add little ghee in between and stir the haalubai on low flame. It starts to leave the edges of the pan.
9. Add cut apple pieces and let it mix it with ragi coconut mixture nicely. Add little ghee.

10. Stir for another 5 to 8 minutes and pour the dough to a ghee greased tray or plate.

11 Spread it evenly on the plate. Cut it once it is cooled.

12. Serve or eat whenever you want to. Add little ghee on the top of Ragi - Apple Haalubai just before serving.

Note;

You can add grated apple instead of pieces. I have added the pieces so that you get a piece while eating haalubai. Adding more ghee is optional. (Remember it does not take much ghee). Use of oil instead of ghee is optional. Taste differ and ghee taste better. Adding any other flavour instead of cinnamon and cardamom is optional. Adding more jaggery is optional.
Time : 30 Minutes.
Serves : 25 to 30 pieces. (According to size and shape).
Type : Desert/Sweet/Indian.

Raagi - Nendra Bale Halva

Ragi ( Millet ) - Nendra Bale Halva 
Halva is a sweet dish prepared using Raagi/Finger Millet and jaggery. It is one of the healthy sweet that you can enjoy at any time of the day.

Nendra bale/Nendra banana is one of the healthy banana and mostly used in South India especially in South Canara and Kerala. Nendra banana is loaded with healthy properties and in Kerala it is one of the staple food. Even for breakfast they cook and eat this banana. It is full of nutrients.
We normally use this banana for making halva and podis or even just roast it on tava and eat.
Let us see the recipe of Raagi -Nendra Bale Halva. Nendra bale should be well ripen to make halva.

Things Needed : 

Raagi : 2 Cups
Nendra Bale Hannu : 1
Jaggery :  3/4 Cup
Ghee : 1/2 Cup
Coconut : 2 to 3 Tablespoons
Cardamom : 5 to 6 pods
Water : 1  cup.

Method :

1. Roast Raagi flour for 2 to 3 minutes and put it in a bowl.
2. Keep jaggery on the fire and put little water and heat. Let it turn into liquid. Now take a stainer and staine jaggery liquid into a bowl.
3. Powder cardamom and keep it aside. Grate coconut and keep it aside.
4. Smash Nendra Bale and put it with raagi flour and add cleaned jaggery. Add grated coconut.
5. Keep a pan on the fire and put the raagi mixture in the pan and start stirring. Add 2 tablespoons of ghee.
6. Stir this mixture util it starts leaving the frying pan. Stir for another 2 to 3 minutes.
7. Now add remaining ghee, cardamom powder and mix it nicely and pour it to the tray.
8. Cut Raagi -Nendra bale halva according to your wish when it is slightly cool.

Note : 

You must stir the mixture continuously so that it does not get burnt. You can add more ghee if you wish. Add water when you are preparing jaggery syrup. Coconut can be  roasted and then added.  You can grind coconut with little water and then add.
Time : 20 minutes.
2 to 25 pieces can be made.

Raagi Hittina Unde.( Finger Millet Laddus )

Raagi Hittna Unde is prepared with Raagi ( finger Millet ) powder , jaggery, sesame seeds, nuts, coconut and ghee. Its a healthy sweet even the elder ones can njoy having this laddus.You can have these Raagi Laddus at  any time of the day.

Things Needed :

Raagi Powder : 2 Cups.
Jaggery : 3/4 cups.
Coconut : 1 cup. ( Fresh and grated ).
Ghee : 3 to 4 Tablespoons.
Cashew Nuts : 2 to 3 Table spoons.
Sesame seeds : 2 Table spoons.
Water : Required .

Method :

1.Roast Raagi powder with 1 teaspoon of ghee on low flame for 5 minutes.
2.Powder cardamom and cut cashew nuts into small and keep it aside.
3. Roast sesame seeds and powder it when it is cooled.  ( Add cardamom pods and dry grind it).
4. Keep a big pan on the fire and add 1/4 cup of water. Put jaggery and let it melt completely.
5. Sieve the jaggery water and keep the clean jaggery aside. Grate coconut and keep it aside.
6. Keep a big pan on the fire and add a teaspoon of ghee. Fry cashew nuts till they turn golden colour.
7. Remove the fried cashews from the pan. Add jaggery water and let it turn one string consistency.
8. Add roasted raagi powder. Stir continuously on low flame. Add coconut and stir and put off the fire.
9. Add roasted and dry ground sesame seeds mixture and ghee. Add fried cashews and mix  all the ingredients nicely.  Prepare laddu/laadu/ unde when the mixture is hot or you may not be able to turn them as laddu. It breaks into powder.
11. Arrange the laddus in a tray/plate. Let them cool completely.
12. Store them in a airtight box or tin.

Note :

If you are not able to prepare laddu and if you think the mixture turned dry add hot milk or little ghee and then prepare laddu. ( The laddu done with hot milk should be kept in the fridge or it might get fungus). You can divide the whole mixture into small portion and remember add ghee/milk to that particular portion that you are ready to prepare laddu. You can use more/ less ghee. (Optional).
Adding dry coconut is better. (Copra/kobbari). It is diabetic friendly. It is good for kids snack box. It is healthy to have this laddu as snack in the evening.
Time : 30 Minutes.
20 to 25 Laddus can be prepared.

Jola mattu Raagi Rotti.

Ragi/Finger Millet and Jola /Sorghum are from millet grains. Milelts are healthy grains and is good for our health. They are gluten free . I have used Ragi and Jola flours to prepare Rotti.

Rotti is a flat bread done on the flat tava. I have used  Finger millet, Millet/Sorghum/ Jovar and Rice flours.
Let us see the other names of Jola/Millet/Sorghum/Jovar in other languages.
Millet/Sorghum/Jovar is known as Thenai - Panjabi, Juar -Bengali, /Gujarati and Hindi. Kannada it is known as Jola, Cholam - Tamil and Malayalam, Jwari in Marati. In Oriya it is known as Janha and Jonnalu in Telugu.
 Let us see the recipe now :
Ragi - Jola Rotti is good to have for breakfast, at snack time and even dinner.

Things Needed :

Ragi Hittu - 1 cup
Jolada Hittu - 1 cup.
Onions : 2
Green chilly : 2
Ginger : 1 /2  to 1 Teaspoon.( Grated).
Coconut : 2 to 3 Tablespoons.
Salt : to taste.
Oil : 2 to 3 Tablespoons.
Water : As required.
Coriander leaves: 3 to 4 Tablespoons.
Curry Leaves: 2 to 3 Tablespoons.

Method : 

1 Wash and cut curry leaves, coriander leaves and green chilly into small pieces.
2. Remove the outer layer of onions and wash it. Cut into small pieces.
3. Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
4. Grate coconut and keep it aside.
5. Take a big bowl and put  the three flours and mix it well.
6. Add all the cut ingredients and add a cup of boiling water.  Leave it for 5 minutes.
7. Add salt and required water and mix the batter nicely. Add grated coconut and ginger.
8. Mix it again and the batter is ready to prepare Rotti. ( The consistency should be little thicker than idly batter).
9.Keep a tava on the fire. Heat and clean it with a kitchen tissue or clean wet cloth.
10. Add a teaspoon of oil. Take a handful of batter and spread it around and give a round shape.
11. Wet your hand and spread the rotti evenly with your palm. \
12. Add a teaspoon of oil on the top and cover the rotti. ( Let the fire be very low while spreading the dough).
13. Cook for 1 to 2 minutes and turn the other side and cook for 1 minute. (Medium flame).

14. Ragi - Jola Rotti is ready to serve.
15. Serve it with  the side dish of your choice. Top up with a slice of butter

Note : 

The dough should be bit loose. So that you can spread the dough easily. Wet your hand before spreading, that helps you to spread easily. Adding rice flour is optional. It gives a crisp texture to rotti. Adding more oil while cooking rotti is optional. Adding more chilly is optional.
Time : 30 Minutes
Serves : 2 to 3 .