Raagi & Carrot Rotti

Raagi & Carrot Rotti is healthy breakfast or snack dish. Planning for breakfast or any side dish sometime one need to go on thinking. It is always better to have some thing different and some thing healthy. Breakfast should be heavy and the lunch should be normal and the dinner should be very light they say. Heavy means not over eating. It should be healthy and easy to digest. Ragi is one of the healthy grain. Having raagi is a healthy habit and it is gluten free.

We can prepare raagi & carrot rotti in different method. I choose this method because roti will be not only soft, it is easy to prepare too.
I have used raagi flour, rice flour, onions, grated carrots and some spices too.
Lets see some benefits of eating raagi (Finger Millet) in our diet.
Raagi/Finger Millet is very rich in calcium. It helps to reduce reduce extra weight. Ragi has very low fat content and it is in unsaturated form. It is a good choice to choose ragi instead of wheat or rice who wants to shed their extra weight. Ragi contains an amino acid which helps to reduce the appetite. Ragi is high in dietary fibre. It helps in easy digestion, prevents in over eating and makes feel full for a longer time. Eating ragi helps to control cholesterol level in our body. Eating Ragi helps to get rid of excess fat in the liver. It is good for diabetic patients. It helps to regulate blood sugar level. Ragi is an excellent source of natural iron. It contain Vitamin C, gluten free and good anti - oxidant. It is an excellent baby food. It helps the body to relax naturally. It is good for anxiety, insomnia, headaches and depression.
One Must Remember that high consumption of ragi should be avoided, because it could increase the oxalic acid quantity in the body. It is not advisable for people who have kidney stones and urinary problems.
It is an easy and healthy dish and you can prepare this Raagi & carrot rotti and enjoy any time of the day.

Things needed :

Raagi/Finger Millet flour : 2 Cup
Rice flour : 1/2 Cup
Carrots : 2
Onions : 2
Curry leaves : 1 Handful
Coriander Leaves : 2 to 3 Tablespoon
Coconut : 1 Cup
Green chilly : 1
Salt : To Taste
Curd : 1/2 Cup
Oil : 3 to 4 Tablespoons

Method : 

1. Wash and cut curry leaves, coriander leaves and green chilly into small.
2. Wash and scrape out the outer layer of carrot and Grate it. Grate coconut.Cut onions into thin pieces.
3. Take a big pan or bowl. Put curd, raagi flour, rice flour, grated carrot, coconut, cut onions and salt.

4. Add cut curry leaves, coriander leaves and green chilly. Mix it well and add required water.
5. The dough consistency should be little thicker than dosa dough.
6. It will be easy to prepare rotti if the consistency is bit loose. You can spread the dough nicely on the hot pan.
7. Keep a pan on the fire. Heat and apply oil on the top. Take a handful of the prepared dough and spread it nicely.

8. Sprinkle little oil on the top and cover the rotti. Cook for 1 minute and turn the rotti other side and cook for a minute.

9. Remove from the pan and serve hot rotti with side dish and a cup of curd.

10 . Add ghee or butter on the hot rotti before serving.

11. Repeat the same with remaining dough and prepare rotti.
12. We had Raagi rotti with gongura chutney and butter.

Note : 

Mixing the dough bit loose helps to spread the rotti easily. Touch water in between and spread the rotti in to thin layer. Adding onions is optional. ( I have added). You can also serve this rotti with any vegetable curry or any type of chutney. Soft rotti is good to eat. Adding curd and rice flour helps the raagi roti to be soft and tasty.
Time : 30 minutes
Serves : 4 to 5

Mysore Bajji ( Fritter)

Mysore bajji is a fried Pakodas. When I saw this Mysore bajji picture with a cup of coffee, I was just curious how it taste. I just gave a try. It was nice and tasty and good to have with a cup of coffee or chai or as evening snack.

Something interesting I thought. Mangalore Goli baje is liked by many and it is really yummy to eat when they are very hot and its world famous. Now how about making this Mysore Bajji and tasting it?
I have used maida, rice flour, curd and some coconut pieces. It is easy and quick and one should eat this fritters when they are hot.
Coconut chutney or any ketch up goes well with this fritters.

Lets see the recipe now.

Ingredients :

Maida (All Purpose flour) : 1 Cup
Rice Flour : 1 Cup
Curd : 1/2 Cup
Green chilly : 2
Coriander Leaves : 1 Handful
Curry Leaves : 8 to 10 leaves or more
Salt : To taste
Cooking Soda : a pinch
Coconut Pieces : 3 to 4 Tablespoons
Oil : 1 Cup (To fry)

Method :

1. Wash and cut coriander leaves, curry leaves and green chilly. Cut coconut pieces into small.

2. Take a big bowl and put maida, rice flour, cut coconut pieces, chilly  coriander, curry leaves, curd, salt and curd. Mix it well.
3. Mix it well and add a pinch of cooking soda and mix it well again.

4. Now keep a frying pan on the fire and heat. Add oil to it. Let it get heated.
5.Now take a handful of mixed dough and leave in oil like bonda (small sizes). (Squeeze the dough in oil).

6. Let it cook on both sides. Fry on medium heat. When they turn slightly brown remove from the oil.

7. Put it on a kitchen tissue. It helps to absorb extra oil in the fritter.

8. Serve Hot Mysore bajji with ketch up and a cup of Hot Coffee or Tea.

Note :

No need to mix the flour and leave it for resting. It might absorb more oil. Adding onions to the bajji batter is optional. (I have not added)
It should be eaten when they are hot. Adding more chilly is also optional.
Time : 20 minutes
Serves : 3 to 4