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.

Roti - Cucumber Ragi Flour Roti

Cucumber Ragi Flour Roti

Ingredients Quantity Ragi Flour 1 Cup Cucumber,grated 2 Cups Salt To Taste Cumin seeds 1 tsp Ginger Paste 1 Tbsp Green Chilli Paste 1 Tbsp Oil To Grease

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Mix all ingredients to prepare dough like little low consistencey for regular chapati dough.
2. Heat the skillet,grase the oil and place the dough on the skillet. Press gently on the tawa like roti shape. When the roti start to change color flip it over.
3. Flip again after a few seconds. Once the roti is cooked well on both sides remove it from flame. Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.

1. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
2. Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
3. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
4. Place the rotis in a container lined with a paper towel. Cover the container after each roti. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet.
5. Watch out more Roti/Chapati Recipes.
6. Check more Ragi/Fingermillet Flour Recipes. and Cucumber Recipes/.
7. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

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 :

List - Cereals/Grains - Finger Millet Recipe List

Breakfast - Idli -Ragi Finger Millet Idli