Raagi /Finger Millet + Rice Flour Carrot Rotti

Rotti that too with finger millet, I have posted varieties of rotti. 
You might wonder why again rotti?

Because finger millet, though it is good for healthy many do not like finger millet because of its colour. Even our Dakshina Kannada, Udupi, and South Kannadigas have no like for this wonderful grain. It is my way of making them to know, enjoy and get benefit from healthy finger millet grain.
This time I have used finger millet, very little rice flour, little wheat flour, carrots and onions.
I have used butter wrapper to spread the rotti batter, so that it can be as thin as I like and the rotti taste crispy or soft as you like it. No need to burn your hand while spreading the batter either.
Let us see the recipe now :

Ingredients : 

Raagi /Finger Millet : 2 Cups
Rice Flour : 2 Tablespoons
Wheat Flour : 2 Tablespoons
Salt : As required
Curd : 1/2 Cup
Coconut : 1 Cup
Green chilly : 2
Ginger : 1 Tablespoon ( An inch)
Carrots : 2
Onions : 2 (Medium sized)
Coriander leaves : 1 Bundle ( Small)
Curry Leaves : 1 Handful
Jeera/Cumin Seeds : 1/2 Teaspoon
Boiling water : 2 to 3 Cups
Oil : 5 to 6 Tablespoons/1/2 Cup

Method :

1. Take a big bowl, add Raagi/Finger Millet, rice flour, wheat flour, salt and curd.

2. Add boiling water and let it rest for 5 minutes.

3. Wash onions, carrots, coriander leaves, curry leaves.
4. Remove the outer layer of carrots and ginger. Grate it and add it to the flour.
5. Remove the outer layer of onions and wash it. Cut onions, curry leaves, coriander leaves and green chilly.
6. Put all this to the flour mixture.

7. Add grated coconut and mix all the ingredients with required water. Add normal water if required.
8. Let the rotti batter be bit loose. ( Not liquidy).

9. Keep a pan on the fire and heat. Clean the pan with clean towel or kitchen tissue.
10. Take a butter paper and put a teaspoon of oil. Just spread it with your finger all over the paper.
11. Take a handful of rotti mixture and spread it with your fingers. Wet your hand in between while spreading. (Oil/water as you prefer).

12. Put a teaspoon of oil on the hot tava. Spread it around. Place the butter paper upside down. Let the rotti be on downward.
13. Slowly remove the butter paper from rotti , add oil on the top and cook for 1 to 2 minutes on low and medium flame. (Cover the rotti or the upper portion turns with white patches).

14. Turn the other side and cook for another 1 to 2 minutes. Now it is done.

15. Rotti is ready to serve. Serve with your choice of curry /chutney and ghee or butter.
16. Repeat the same with remaining batter.

Note :

Adding more water turns the batter liquid and you can not spread the batter easily on the butter paper. Add little more flour and make it bit thick. Use of oil or water while spreading rotti batter on butter paper is optional. (Oil gives better taste and I have used oil). Adding any other vegetables is optional. You can add dil /methi/palak leaves. Adding more chilly is optional. Cooking rotti on low flame turns the rotti hard.
Time : 40 Minutes
Serves : 4 to 5.

Little Millet / Saame & Moong Dal Sweet Pongal

                          Little Millete/Saame & Moong Dal Sweet Pongal

Ready to serve Little Millete/Saame & Moong Dal Sweet Pongal

Little Millet/Saame is one of the healthy millet and millets are on the healthy wave these days. Though it is said even in those days may be thousands of years ago in India people used to only millets as their daily food not rice. Millets  are grown easily and they do not need much water either.
I have prepared Little millet Huggi and of course it is one of the easy dish that you can cook when you are expecting some guest. No one can say no to this yummy dish I know.
I have used Moong dal, little millet, jaggery, ghee, cardamom and some dry fruits. The fresh coconut adds to the taste.
Little millet is full of fiber and gluten free. It is easy to digest and keeps you full for a long time. It is good for diabetic patient and helps to maintain the blood sugar level.
Let us see the recipe now :

Things Needed :

Little millet : 1 Cup
Moong dal : 1/2 Cup
Jaggery : 1/2 Cup
Fresh grated coconut : 1/2 Cup
Cardamom : 3 to 4 pods
Salt : A pinch
Ghee : 2 to 3 Tablespoons
Milk : 1/2 cup

Method :

1. Wash and cook little millet and moong dal. Add 1/2 cup of milk while cooking.
( 1 Cup little millet : 2 cups of water + 1/2 cup of moong dal : 1/2 cup water and 1/2 cup milk. All together 3 cups ).

2. Now keep jaggery in a pan and put some water. Let it melt completely. Sieve this jaggery water and keep the clean jaggery water aside.

3. Keep  a big bowl on the fire and put cleaned jaggery and cooked little millet with moong dal. Add a tablespoon of ghee, so that it does not get burnt at the bottom.
4. Mix all the ingredients nicely. Add salt. Let it turn bit thick. (Let it be on low flame).
5. Mix it well and let it cook for 2 to 3 minutes. Powder cardamom and add it.

6. Grate coconut and add it.

7. Keep a small pan on the fire and put remaining ghee. Fry dry nuts in it. ( Raisins, cashews).

8. Shift the ready Little Millet/Saame & Moong dal Sweet pongal to a serving dish.
9. Put fried nuts and serve hot Little Millet/Saame & Moong dal Sweet Pongal.

Note :

Adding milk while cooking adds to the taste. Add milk along with water. It is better to cook in pressure cooker because it turns soft and nice. Or you might feel the millet grain bit hard. Adding less or more jaggery is optional. Adding more/less ghee is optional. You can add one or two cloves along with cardamoms. It gives nice aroma and good for digestion.
Time : 30 Minutes.
Serves : 4 to 5 .