Crispy Nippattu

Crispy Nippattu is a fried dish. Nippattu / Rice fritters are very famous crunchy fried dish. We can munch it at any time of the day. It is nice to have with a cup of coffee or tea or Juice.

These crispy Nippattu has little Millet flour and chiroti rava /thin variety of rava in it.
I have used rice flour, chenna /hurikadale /pottu kadale, millet flour, chilly powder, jeera, ingh and little rava/semolina in it.
I tried this fried fritters and it was really yummy. Some people do not like very crispy and they want the bite to be bit hard too. I thing Millet flour adds the crunchiness and the bit hardness to Nippattu.
Mr. Sadashiva Mailankody has put up this recipe and as usual I tried this Nippattu since it is a fried dish. I am very much love the varieties of fried dishes.
No Onion or No Garlic is used in this Nippattu.

Things Needed :

Rice flour : 2 1/2  Cups
Jola/Millet flour : 1/2 Cup
Putani/chenna /Huri Kadale : 1/3 cup
Butter : 2 Tablespoons
Salt : As required
Chilli Powder : 1 1/2 Teaspoon
Jeera /Cumin seeds : 1 Teaspoon
Sesame seeds : 1 Tablespoon
Oil : 1 1/2 Cup

Method :

1. Dry roast rice flour for 2 to 3 minutes. Let it cool
2. Add millet /Jola flour .
3. Dry grind chenna /putani and add it to rice flour.
4. Now add butter, red chilly powder, salt, sesame seeds, jeera and little ingh.

5. Mix all the ingredients nicely and add required water and prepare the dough.

5. Kneed the dough well and divide them into small portions.
6.Take a butter paper or put little oil on your palm.
7. Take a small portion of the dough and spread it slightly and make small pooris

.

 8. Keep a frying pan and put oil. Heat and let it got hot.
9. Put the small puri in hot oil. lower the flame and fry on low and medium flame.

10. At time you can fry 3 to 4 puris. Fry on both sides and remove it from the pan.

11. Put it on the kitchen tissue. Repeat the same and prepare all the Nippattu.

12. Now let it get cool. Put them in a air tight bottle or box.
13. Serve it with a cup of coffee /tea/juice.

14. Munch at any time you want to.

Note :

Frying on low flame helps the Nippattu to get crispy. You can use hot oil instead of butter.
Do not add much oil. It might get broken in to pieces while frying.
Adding more chilly is optional. Do not add more Huri Kadale /putani/roasted chenna. Nippattu dough turns very soft and you might not get the round shape.It might absorb more oil.
Time : 40 Minutes.
Serves : 20 to 25 Nippattu.

Baragu / Proso Millet Uppittu

Millets and Health goes hand in hand. Lots of people turning and adopting millet food in their daily life. Such a beautiful and healthy grains that they are loaded with benefits to our health.
Here I have prepared Baragu / Proso Millet Uppittu/ Upma and it is yummy to have for breakfast or as snack.

Long long ago before rice entering into Our Bharath people used to grow and eat millets. That has been a daily food grain. Even Very Famous Story Writer Shree S. L Byrappa, writes in one of his novel Uttara Kand that even during Ramayana Yuga, people used to grow millets. Even Lakshmana and Seetha used to grow millets in the land which it belongs to them.
Millets are gluten free, good for diet and diabetic people. It has minimum amount of carbohydrates.
They are full of fiber rich grains and easy to grow.

Millets are known as Siri Dhanya means wealthy grains, since it makes our life happy by taking care of our Health.

Let us see What do we call these millets In our language Kannada which we Kannadigas speak in the State of Karnataka.

         English                     -             Kannada
1. Barnyard Millet                  Oodalu (ಊದಲು)
2. Kodo Millet                        Araka / Haraka (ಹರಕ/ಅರಕ)
3. Little Millet                        Saame (ಸಾಮೆ)
4. Foxtail Millet                     Navane (ನವಣೆ)
5. Brown Millet                      Kooralu (ಕೂರಲು)
6. Finger Millet                      Ragi (ರಾಗಿ)
7. Proso Millet                       Baragu (ಬರಗು)
8. Pearl Millet                        Sajje (ಸಜ್ಜೆ)
9. Soghum/Millet                   Bili Jola (ಬಿಳಿ ಜೋಳ).
I have powdered Baragu /proso Millet into rava consistency and then I used the baragu rava to make uppittu.

No Onion or No Garlic is used in this Baragu / Proso Millet Uppittu.
Let us see the recipe Now :

Ingredients :

Proso Millet /Baragu : 1 Cup
Carrot . 1
Ginger : An inch
Coconut : 1 Cup
Salt : As required
Ghee : 2 Tablespoons
Lemon : 1 Tsp
To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Cashew nuts : 1 Tablespoon
Curry Leaves : 10 to 12
Green chilly : 2 to 3
Water : 2 Cups

Method :

1. Wash and cut green chilly, curry leaves into thin. clean Baragu grains and keep it aside.

2. Wash carrot, scrape out the skin and grate it.
3. Wash ginger and remove the outer layer and wash it again. Grate it.

4. Grate coconut and keep it aside.
5. Keep water for boiling. Powder baragu into Rava consistency.

6. Keep a big pan on the fire and heat. Add oil and heat. Add mustard seeds and urid dal.
7. Let mustard seeds splutter.
8. Add cashews, green chilly and curry leaves.
9. Add powdered baragu and fry nicely on low flame till the raw smell disappear.

10. Fry nicely and then add boiling water. (Let the flame be very low while pouring water to rava).

11. Mix it well and cover and cook for 2 to 3 minutes on medium flame.
12. Add salt and grated carrot. Mix it well and let it cook on low flame.

13. Add grated ginger and 2 tablespoons of ghee. Mix it slowly
14. Let baragu/proso millet cook nicely. Let all the moisture disappear completely.
15. Now its time to add coconut. Add lemon extract and mix it and mix it. Shift it to a serving dish.

16. Serve with a cup of curd and enjoy eating healthy Baragu /Proso Millet Uppittu.

Note :

Baragu should be powdered properly into medium size rava. If it turns powdered completely Uppittu will not taste good. Adding more water makes Uppituu watery and it does not taste good.
Adding onion is optional. Adding more ghee is optional.
Time : 30 Minutes

Serves : 2 to 3.

Ragi - Rice flour Pulka / Chapati

ರಾಗಿ ತಿಂದವ ನಿರೋಗಿ 

The one who eats Ragi /Finger Millet stays healthy and hale. ( Strong and healthy).

Pulka is a type of Indian bread normally done in wheat flour. It is oil free. Basically cooked on charcole. These days they do cook on gas stove burner. It turns fluffy and soft and good to eat.

I have used Finger Millet /Ragi flour and very little quantity of rice flour. It is soft and fluffy and yummy to have with out any guilt. 

Let us see the recipe Now :

Ingredients :

Ragi flour /Finger Millet flour : 2 Cups

Rice flour : 1/2 Cup

Hot boiling water : 1/2 Cup 

Salt : To taste.

Method :

1. Put ragi flour, rice flour in a big bowl. Add salt and hot boiling water.

2. Leave it for 2 to 3 minutes. Mix it nicely.

3. Add required normal water and prepare Pulka dough. Kneed the dough well.

4. Divide the dough into small portions.
5. Keep a bowl of rice flour aside.

5. Take a small portion and turn them as small round shape.

6. Dip them in dry rice flour and roll chapati.

7. Slowly take out this chapati and put it on hot tava and cook for a minute.

8. Turn the other side and cook for 10 seconds and put it on a gas burner.

9. Let the flame be on medium flame.

10. Cook on both side and remove it from the flame. ( It fluffs up slowly on both sides).

11. Hot Ragi - Rice flour Pulka is ready to serve.

12. Repeat the same and prepare all the Pulkas.

13. Adding ghee on the top of hot Pulka is optional.

14. We had it with Channa and Carrot bhaji which was prepared in the morning for pav -bhaaji.

Note 

Do not add more boiling water. You may not be able to prepare the dough properly. It takes more flour and the pulka turns hard. You can add some oil/ghee after preparing the dough. It eases to roll the chapati easily. You can also use dry ragi flour to dip the smaller portion to roll as pulka.
Do not add more rice flour. Adding very little rice flour helps to bind the dough niely.
Time : 30 Minutes

Serves : 2 to 3 .

Ragi /Finger Millet - Jack Fruit Halva

Ragi/Finger Millet - Jack fruit Halva/Haalubai is a delicious sweet.
Jack fruits season is still there and we did get some Jack fruits from our relation. We did eat some and I used the fruits to prepare Ragi Haalu bai.

Haalu bai is one of the signature dish of Udupi region. Most of the festivals will complete only having Haalubai.
ಹಾಲುಬಾಯಿ / haalu bai is normally done with raw rice. Rice is soaked and grind with fresh coconut and jaggery. Then stir the batter till it gets thick.
Ghee and cardamom is added at the end and done Haalu bai is shifted to a plate and spread it on the plate or tray. Once its get cold. then cut them according to your wish.
Here I have used Ragi flour instead of Raw rice. Dry roasted the ragi flour and then added ground coconut. I have added Joni/liquid form of jaggery which is very fresh and healthy. Added a cup of ghee and then stirred the batter till is done. Poured the done haalubai to a greased plate.
Let us see the recipe Now :

Ingredients :

Ragi flour / Finger Millet : 2 Cups
Jaggery : 1 1/2 Cups (Normal Jaggery : 1 Cup Full will be enough).
Coconut : 1 Cup Grated
Jack fruits : 5 to 10
Ghee : 1 Small Cup /4 to 5 Tablespoons
Salt : A pinch

Method :

1. Separate the seeds of jack fruit and keep the fruits aside.

2. Grate coconut and grind it with jack fruits. Do not use water while grinding. Put the mixture to a bowl and keep it aside.

3. Dry roast Ragi flour nicely till the raw aroma disappear.

4. Now mix jaggery, ground jack coconut mixture, salt. Add a spoon of ghee and mix it well.
Add 1/2 cup of water if you using powdered jaggery.
5. Keep this mixture pan on the fire and stir on low and medium flame.

5. Add ghee in between in small quantity.

6. Stir till the mixture gets thick and starts to leave the edges of pan. Add the remaining ghee if it is still there.

7. Stir for some more time (at least 5 to 6 minutes on medium flame).
8. Shift the ready Ragi - Jackfruit Haalubayi to a greased tray/plate and leave it till it is cooled.

9. Cut the cooled haalubai according to your wish and enjoy. Store in a glass or /steel box.

10. Serve or Eat whenever you feel like.

Note :

Do not any water while grinding. You can melt the jaggery and then use it. (If shop bought jaggery).
Adding more jaggery is optional. Adding more ghee is optional.
Time : 35 to 40 Minutes.
Serves : 25 to 30 Small pieces.