Sweets - Laddo - Ragi Ground Nut Laddo

Ragi Ground Nut Laddo

Ingredients Quantity Finger Millet Flour 1 Cups Ground Nut 1/2 Cup Puffed Chana Dal 1/2 Cup Ghee 1/2 Cup Sugar Powder 1 Cup Elachi Powder 1/2 Tsp

Serving 2 Preparation Time 5 mins Cooking Time 20 mins

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1. Dry roast the ground nuts and puffed chana dal once by one in a pan. Powder it nicely. In the same pan add ghee and roast the dry nuts.
2. Remove the melted ghee and keep aside. Now add 2 Tbsp and ragi flour to the pan. Fry the flour till rawness goes off.
3. Take this in a bowl and mix all other ingredients. Now add ghee little by little till you get the mixture to prepare laddos.

1. They can be stored for 2 weeks outside.
2. Check more Laddo Recipes .
3. Try more recipes with Ragi Flour.

Breakfast - Vada - FingerMillet Sweet Corn Vada

FingerMillet Sweet Corn Vada

Ingredients Quantity Ragi Flour 1 Cup Sweetcorn 1 Cup Green Chillies 3-4 Coriander Leaves 2 Tbsp Curry Leaves 2 Tbsp Onions 1 Cup Ginger 1 Tsp Salt To Taste Oil To Deep Fry

Serving 3 Preparation Time 5 mins Cooking Time 15 mins

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1. Add sweet corn to blender, make a coarse paste.
2. To this add all other ingredients and mix well. Do not mix any water,as the corn itself contains.
3. Make small round balls out of that mixture and flatten it using your hands.
4. Heat oil, when it is hot put it in low flame. Deep fry those vadas till it becomes dark brown and crisp.

1. Check more Vada Recipes.
2. Try more recipes with Corn or Ragi Recipes.

Common Meal - Roti - Mixed Veg Ragi Roti

Mixed Veg Ragi Roti

Ingredients Quantity Ragi Flour 2 Cups Carrot,greated 1/2 Cups Spinach 1/2 Cups Green Chilli Paste 1 Tbsp Onions,Finely Chopped 1/2 Cups Salt To Taste Coriander Leaves,Finely Chopped Few Cumin Seeds 1/2 Tbsp Curry Leaves,Finely Chopped Few Jaggary 1 Tbsp Oil To Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Add the chopped items, salt and cumin to the ragi flour.Knead the mixture to form moderately-soft dough by adding required hot water. If it becomes hard, add little water and mix. If it becomes too soft add little ragi flour and mix.
2. Make the balls which are larger than a lemon ball from the dough. Coat holige paper or butter paper with oil. Place a ball on the center of the paper. Spread it evenly into a big circle of the desired thickness, using your fingers.
3. Heat a tava, which you use for making dosa or chapati, till it becomes hot. Place the paper up-side down on your hand, so the spread rotti will be on your hand.Gently remove the paper.Place the rotti on the tava.
4. Cover the tava with a plate. Remove the plate. Pour 1/4 teaspoon of oil on the ragi roti.
5. Flip the rotti with a spatula, if its surface color has changed. Reduce the flame, but make sure it is between medium and high. Flip the rotti again after a few minutes. Pour 1/4 teaspoon of oil on the rotti.Cook till a few dark brown spots appear on both sides.

1. Directly spread the dough into a rotti on the tava or Spread the dough into a rotti on a wet cotton cloth. Because the dough sticks to the fingers while spreading, you have to dip your fingers in water or oil often and then continue to spread the dough.
2. Make a hole in the center of the spread roti with your finger, because such a gap helps in a faster cooking.
3. Watch out more Roti/Chapati Recipes.
4. Check more recipes with Ragi Flour and Mixed Vegetable Recipes.
5. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Sweets - Laddo - Finger Millet Dates Laddo

Finger Millet Dates Laddos

Ingredients Quantity Finger Millet Powder 100g Dates 100g Oats Powder 20g Cashews Few Ghee 50g Jaggary 50g

Method :

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1. Roast the ragi flour and oats powder with little ghee about for 2 mins.In the same vessel, add the cashews and ghee roast on low flame for 5 mts. Remove onto a plate and cool.
2. Grind the jaggery and dates together.
3. Add ragi flour, oats flour,jaggary mix and nuts in a bowl. Keep on adding remaining ghee till you get texture to prepare laddos. Take enough in your hand to form a golf ball-sized lump. Roll between your palms till smooth.Store them in tight container.

Tips :

1. They can be fresh up to 6 months if you store in refrigerator.
2. Grease your palms with ghee to get smooth texture.
3. Do the laddos immediately after blending the powder together, other wise the laddoos will soon harden to candy-like texture.

Sweets - Boorelu/Gaarelu - Finger Millet Boorelu/ Ragi Boorelu

Finger Millet Kaju Boorelu

Ingredients Quantity Finger_Millet 3 Cup Jaggary 1 Cup Fresh Coconut 1 Cup Cashews 1/2 Cup Oil To Deep Fry

Method :

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1. Grind the finger millet in a mixer adding jaggery,cashews and coconut. Now take the mixture in a vessel and rest it for atleast 1 hr.
2. Take a pan or plastic sheet, spread little oil into it. Place the dough and start spreading into a circle like poori size.
3. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to drop the poori's. When it puffs up on both sides drain the oil and transfer it in a plate. Fry the rest of the pooris in the same way.

Tips :

Breakfast - Dosa - Instant Ragi Dosa