Raagi + Spring Onion Rotti

Raagi or finger millet is known as Taidalu in Telagu, Kelvaragu in Tamil, Panjapulle in Malayalam and Maduva in some parts of North India and Nachani in Marathi.
Ragi is considered as a highly nutrient food in India and it is cultivated from ancient times of India. Ragi has wonderful and amazing qualities. Ragi is rich in minerals like calcium, iron and thiamine. Ragi is also rich in carbohydrates, low in fat and helps in reducing obesity. Ragi is a boon for poeple suffering from diabetes. It is also a good for people who are suffering from constipation. Ragi is good for obese people because its digestionis slow and glucose is relaased very slowly into the blood.
Spring Onions contain healthy composition of vitamin -A, Vitamin -B2, Vitamin K and Vitamin C. They are very low in calories. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease. Anti-bacterial properties in Spring Onions help to fight against cold and flu. Sulfur compound in this vegetable help in reducing and controlling blood pressure levels.
Here is a recipe with Ragi + Spring onions Rotti. Added coriander leaves, curry leaves, green chilly, coconut and ginger will give a spicy taste and who do not want it spicy, can avoid green chilly.  We can have this rotti for breakfast, snack or for dinner too. We can have this rotti with any type of chutney or Sambar or even with Dal. Definitely all the age group will enjoy eating this rotti.
Things Needed :
Raagi flour : 2 Cups
Rice flour : 2 to 3 Table spoons
Spring Onions : 2 Bundles
Coconut : 1/2 Cup
Green cilly :2
Curry leaves :20 to 25
Coriander leaves : 3 to 4 Table spoons
Salt : to taste
Oil: 1/2 Cup (3 to 4 Table spoons)

Method :
1. Wash and cut spring onions, green chilly, coriander leaves and curry leaves. Grate coconut. Grate ginger.
2. Take a big bowl. Put ragi flour, rice flour, cut spring onions, coconut, green chilly, curry leaves, coriander leaves, grated ginger and salt.
3. Mix nicely and then add required water. Let the dough should be soft and little watery.
4. Now keep a tava on the fire. Heat and sprinkle oil on the tava. Take a handful of rotti dough and spread it on the tava in a dosa shape.
5. Sprinkle 1 tea spoon of oil on the top of the rotti. Cover the rotti with a lid and cook on low or medium flame.
6. Turn the other side and cook for 1 to 2 minutes and remove from the pan and serve hot rotti with any kind of chutney or sambar of your choice.
7. Repeat the same with the remaining rotti.
Note; You can also add cut onions to this dough while mixing the dough. Cook the rotti on medium flame and be sure it does not burnt. Must cover the rotti with a lid, covering rotti will help it to cook faster and also it avoids a white patch ont the rotti. You can use more chilly if you like it spicy. You can also use less oil.  Keep the flame low while you are spreading the dough on the pan. It helps you to spread the rotti as thin as you like it. Keep a bowl of water by the side of the pan. Use this water to dip your hands while you are spreading the rotti. This procedure will help you to spread the rotti as a thin as you like. It also helps you to use less oil. It keeps the moisture while rotti is cooking.
Time : 30 to 40 Minutes.
Serves : 3 to 4

Khandvi Dokla My style

Dokla a snack prepared with Besan flour (Channa flour or chickpea flour) and butter milk. Besan flour is naturally higher in protein than wheat-based flour. Besan flour contain iron, magnesium and phosphorus. Besan flour does not contain gluten and it makes a good substiture for wheat flour in gluten free diets. We can have these Khandvi Dokla for breakfast, as snack or for dinner too. This perticular recipe does not contain much oil too. Fresh coconut gives a good aroma and adds to the taste. All age group will definitely enjoy eating Khandvi Dokla.
 Things Needed :
Channa flour (besan) : 1 Cup
Butter milk :3 Cups
Green chilly : 1 to 2
Mustard seeds: 1/2 Tea spoon
Oil: 1 Tea spoon
Salt: to taste
Sugar : 1 tea spoon
Coconut: 1/2 cup (2 to 3 Table spoons)
Pepper Powder :1/2 Tea spoon
Jeera Powder : 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Ingh : a pinch

Method :
1. Wash and cut green chilly, curry leaves and coriander leaves. Grate coconut and keep it aside.
2. Apply oil on two plates and keep it aside.

3. Take a big pan add 3 cups of butter milk and add the besan flour. Add salt, pepper powder and jeera powder. Mix it nicely.

4. Now keep the pan on the fire and stir on low flame till it thickens. Mix it nicely and stir till it starts leaving the pan.

5. Now pour the ready besan on the greesed plate and spread it evenly in to a thin layer.

4. Cut these spread mixtrue into stripes and roll immediately and arrange them on a plate or a tray.

5. Now keep a small pan on the fire and heat. Put a tea spoon of oil. Put mustard seeds, green chilly cuts and urd dal. Let it spurt. Add curry leaves and ingh

6. Put off the gas and put a spoon of sugar to mustard mixuture. Add a table spoon of water to the oil mixture and mix it well and pour it on the arranged Khandvi dokla. Now put coconut and coriander leaves on the top and serve these dokalas with any kind of chutney or pickle.

Note : If you have a curd , put two cups of water and mix it well and change the curd in to butter milk ( use a hand mixer or use a mixi).
Using pepper and jeera powder will enrich the aroma and good for health too. You can also prepare doklas without using these powders. You can use more sugar if you like sweet taste.
Time : 20 to 30 Minutes
Serves :2 to 3