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 .

Peas Kootu .( Batani Kootu).

Peas Kootu is a curry and can be eaten with rice, chapatis, pooris ,dosa or idlis.

Ingredients :
Peas : 1 Cup.
Green chillies : 2 to 3.
Ginger : Small piece.( 1/2 inch)
Coriander Leaves : 2 table spoons.
Cloves : 2 to 3.
Coconut : 2 Table spoons.( fresh and grated).
Channa Seeds. ( Hurikadale or Pottu kadale): 1 Table spoon.
Salt : To taste.
Oil. : 1 Tea spoon.
Jeera : 1 Tea spoon.
Turmeric powder:   pinch.
Water : 1 Cup .

Method :
Wash and boil peas until it is soft. Mix coriander leaves, coconut, green chillies, ginger, cloves, channa seeds and 1/2 spoon of jeera . Now grind this mixture using little water until its paste.  Keep the mixture aside.
Now keep a pan on the fire. Put oil and heat. Put jeera and fry for 10 seconds. Put boiled peas and ground mixture. Add salt and turmeric powder.  Mix well and boil for 3 to 4 minutes. Stir in between . Add little coriander leaves and serve the Peas Curry with chapatis or pooris.
Notes: You can also add carrots and beans along with peas.  You can also add 1/2 lemon juice to the curry.
Boil the curry on the low flame and stir in between , so that curry will not get burnt.
Serves : 3 to 4.