23 RAGI UPMA

Ragi Upma/Uppindi/Uppittu

Ragi/Kezhvarugu/ Finger Millet/ Ragulu

 

Back home when I was kid and even now for breakfast there would be varieties that would be idli or dosa combined with 2 – 3 chutneys or idli and upma or dosa and upma or mostly rava upma for us kids and ragi upma for Mom/dad and grandma. So have seen this breakfast n number of times in my house. This is a favourite among my parents. The upma used to turn out so soft and one would want to eat more. Trust me the making is so simple just like other upmas and comes out super tasty. Most of the time the upmas are made with freshly ground flour(home made).

Ragi Flour – 1 cup

Onion – 1 chopped fine

Green chillies – 3 or 4 sliced

Ginger – 1 inch chopped or grared

Curry leaves – 1 sprig

Grated Coconut – 3 tbsp(optional)

Coriander leaves – few chopped

Salt as needed

Mustard seeds, Urad dhal and channa dhal – all few

Oil – 1 – 1 ½ tbsp.

 

Option 1:-

Dry roast the flour in a pan until you get a nice aroma or can also roast in a microwave using a microwave safe bowl and keep it on for 2 mts. ( Note can skip this step if making with very very fresh flour).

Heat oil in a thick vessel. Add mustard seeds, urad dhal , channa dhal, curry leaves. When they pop out add chopped onions and fry till transculent. Next add green chillies and ginger. Fry for a minute and add water( water ration differs upon the flour. For fresh grounded flour add 1:2 ratio and for older ones add water to 1: 2 and ½). Allow it to boil and bubble up( just like making ragi balls). Add salt. Then immediately pour in the flour at a single throw. Reduce flame and cook for 8 – 10 mts. Do not stir or cover. Let it cook undisturbed. Once done mix well to avoid and lumps and now you can cover for another 2 mts. Also add grated coconut and chopped coriander leaves. Mix and serve with pickle or chutney.

Option 2:- 
An other variation that my grandma makes but when compared with these two the option method turns out really good and very soft.

Mix the flour with water by adding little by little. When pressed in the palm between the fingers, it has hold for a while. Note it should not be made as a dough.( Just like making ragi puttu). Take this mixture in a idli plate or bowl and steam cook for 8 – 10 mts. Follow all the temperings and after frying the onions add the steamed mixture, salt, grated coconut and chopped coriander leaves and mix well.
 

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49 RAGI HALWA

Ragi/Kezhvarugu/Finger millet

Please have a look at the ongoing CWS - Pepper event here and send in your entries on or before June 30th.

Ragi Halwa a sweet made with just ragi and sugar is a twist when you are tired of making or tasting other halwa. The texture of this halwa is so soft and smooth that it just melts into your mouth. You can never make it out that it is made out of ragi.

You can either use ragi flour or fresh ragi granules.If using ragi granules then soak for 2 - 3 hours and grind to a fine paste with enough water. Keep aside and filter with a siever/filter or cloth. Save and keep the water aside.

If using ragi flour then mix the flour with water and keep aside for 10 - 15 minutes. Keep mixing now and then. Use a filter and pour the mixture to remove the rough particles. While pouring too keep mixing the spoon and pour in.

The rest of the ingredients

Ragi as mentioned above( have used half cup of flour)

Sugar - 1/2 cup or as sweetness required

Cardamom - 1 crushed

Ghee - 3 - 4 tbsp

Fried cashewnuts - few

Heat a thick pan and pour in the mixture along with sugar and keep stirring with a spatula. Now and then pour a tsp of ghee and stir well. Keep mixing/stirring until it is thick as halwa. It Will take around 20 - 25 minutes. Finally add freshly crushed cardamom and fried cashewnuts and mix well.

Sending this to Nivedita's Celebrate sweet- Halwa event.

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32 RAGI VADA

Ragi/Finger millet/Kezhvaragu - vada/vade


Ragi flour(finger millet flour)- 2 cups
Onion - 1 big chopped fine
Red chillies - 3
Ginger - 1 inch piece( chopped fine or grated)
Cumin seeds - 1 tsp
Pepper corns - 5 or 6
Curry leaves - chopped or broken into small pieces
Salt as needed
Oil for frying

Grind red chillies with cumin seeds and pepper corns with very little water to a fine paste.


Take flour in a bowl. Add chopped onions, salt, ginger, curry leaves and mix well. Add the ground paste and keep mixing to form a thick dough consistency. Stop if not needed more or add in water to mix.

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37 RAGI BISCUIT(COOKIE)

Ragi( Finger Millet) Biscuit/Cookie. Also have reposted few entries to events.


Being a Bangalorean have had this ragi biscuit many times. They used to just melt in the mouth. I have tried making them today at home just like making any other cookie and unstead have used ragi flour.


Ragi ( Finger Millet ) Flour - 1 cup
All purpose flour( Maida) - 1/2 cup
Butter( Melted) - 1 cup
Sugar - 3/4 cup
Baking soda - 1/4 tsp
Baking powder - 3/4 tsp
Cardamom powder - a pinch
Oil or butter for spraying





I roasted the ragi flour in microwave for just 2 minutes. Later take both flours, to it add baking soda, baking powder, sugar and cardamom powder and mix well. Slowly add melted butter( do not add all at once, add slowly just enough to mix) and mix to get a pliable dough. Grease a aluminium foil with oil or butter and take a small lime size of mixture and place them on the foil. There is no need to press and flatten. I did and a got a very flat biscuits. So there is no need. Just make a round sized ball and just give a small pressure on top. That is fine. Preheat oven to 350 degrees and place to cook for 20 minutes.


Remove and cool. Initially will be very soft, so handle gently and then will turn little crisp. Yields around 30 biscuits/cookies.

Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.

Sending this to Sara's Cakes and Cookies event



Also sending these entries to some events.


Radhika's - Think Spice Poppy Seeds event event started by Sunita


Malai Kofta
Vegetable Kurma
Cauliflower Peas Kurma
Mushroom Kurma
Potato Peas Kurma
Black Eye Peas Kurma
Masala Rawa Upma
Chicken Kurma


Malar's Kitchen Mishaps


Chilli gobi - For a change instead of preparing Gobi Manchurian or stir fry(Poriyal)which everyone loved a lot, tried chilli gobi with store bought powder. It suggested that it can also be made for chilli gobi, chilli potato, chilli baby corn just like using it for chilli chicken. Mixed as per the instruction. But it did not coat well and also the smell was horrible. Then the remaining pieces mixed few drops of water and then tried to cook in the oven for few mts and then under broil. Even then it did not work out good. You can make out with the picture itself :D. I tried to make some adjustment like sauting some onions and capsicum and then added the gobi florets.

Divya's Show Me your Cake


Tuti Fruity Cake

Sanghi's FIL - with fruits event


Pineapple Rasam
Pineapple Kesari

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34 RAGI KAI/SUTTU MURUKKU

Ragi Kai/Suttu Murukku


Ragi Flour( Finger Millet)- 1 cup
Roasted Urad dhal powder - 1/4 cup
Rice Flour- 4 tbsp
Melted butter - 1/2 stick
Onion - 1
Red chillies - 2
Cumin seeds - 1 tsp
Salt as needed
Oil for deep frying

Grind onion, cumin seeds and red chillies to a fine paste. Strain and save the water.


In a mixing bowl take all the flours, to it add salt, melted butter and the saved water. Prepare a thick dough like consistency. Apply some oil in your hands and take a small lemon sized ball of dough and using your fingers roll and twist(just like a rope) continously and form into circles. When done press the edge to seal. Carefully remove and add in hot oil and deep fry.


Make sure all the powders are very fine so it will easily to twist and roll.

My mom,grandma and aunt make one of the best suttu murukku with rice flour. For a change they tried out this kai murukku with ragi flour which came out too good and also tasted great.

Sending this to JFI-Ragi hosted by Madhuram of Eggless Cooking.

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45 RAGI(Finger Millet Flour) BALLS

Ragi Balls/Ragi Mudde/Ragi Sankati/Kezhvarugu kali


1 cup of ragi flour(Finger millet flour)
3 1/2 cups of water
Salt as need
Rice - a fist ful

Heat a thick vessel with water and add salt. Traditionally they use uncooked raw rice, but my mom uses cooked rice.(Not cooked mushy but still has to be grainy). Adding rice will not let form any lumps.
Allow the water to boil and bubble up. Take half a cup of water seperately and add ragi flour. Do not disturb and or mix and do not cover too as it will spill out. Let it cook for 12 - 15 mts minutes. In between after 10 mts you can immerse the back of handle( wooden or steel ladle) and poke in the middle to form a hole so to cook evenly. When done. Remove and stir well to mix. If the water is sufficient and can be made as balls then keep stirring and dip your palm in cold water and take out some mixture and roll as balls when still hot.
If water is not sufficient then add the hot water that is kept aside little by little and keep stirring continously by holding the vessel tight.

Grandma's style

Heat 2 cups of water in a thick vessel. Add salt and 1 tbsp of ragi flour to form the base. Allow it to boil and bubble up. Meanwhile mix ragi flour with enough water to make a thick batter like consistency. Add this to the boiling water, reduce flame and keep stirring till it is cooked and has thickened for around 10 - 12 minutes.

The consistency depends on us. If it too thick it is not that swallowable and needs more dipping. I prefer mine to be very soft and smooth. So can add 1/2 cup of more water and cook. A small portion served itself is quiet filling. Really a healthy and a filling one.

Can serve your ragi balls with any spicy curry. Goes well with Bassaru, non veg curry, spinach dhal and also field beans curry.

Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.

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35 RAGI MURUKKU

Ragi flour - 4 cups
Rice four - 1 cup
Pottu kadalai powder( fried channa dhal/split dalia powder) - 1 cup
Onion - 1 medium
Garlic - 5 flakes
Salt as needed
Hing/asafoetida - a pinch
Sesame seeds - 1 tbsp
Cumin seeds - 3/4 tbsp
Butter - 2 tbsp melted or hot oil - 1 ladle
Oil for deep frying

Make a smooth paste of onion and garlic together in a mixer/blender.


Dry roast ragi flour in a kadai/pan in medium flame for 4 - 5 minutes without turning them dark.( you can also keep the ragi flour in a microwavable bowl and switch on for 3 - 4 mts... take the bowl out and keep it again for another 2 minutes). Transfer to a mixing bowl and to it add rice four, fried channa dhal powder, salt, hing, sesame seeds , cumin seeds and onion and garlic paste. Mix well and add butter and or hot oil. Mix well again and add water little by little to make a thick dough.

Heat oil for deep frying and take a murukku press and stuff in a part of it into that and press in hot oil and deep fry your murukkus. You can also shape in and transfer and deep fry them. Adding onion and garlic gives a very good flavor to the murukkus.

Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.

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31 RAGI SEMIYA UPMA

Ragi Sevai - 1 pack ( I have used Anil semiya brand)
Onion - 1 large chopped fine
Green chillies - 3 chopped fine/or slit long
Ginger - 1/2 inch chopped/grated
Curry leaves - few
Grated coconut - 2 - 3 tbsp
Cilantro/coriander leaves - few chopped
Mustard seeds and Urad dhal - 1 tsp
Salt as needed
Oil - 1 -2 tbsp


Immerse the sevai in water along with salt just enough for the sevai for 2 - 3 mts. Later drain water completely and place them in a greased idli plate and steam on high for 6 - 8 mts( can also use a microwave ). Remove and keep aside. In the meantime heat oil in a pan and mustard seeds and urad dhal, when they splutter up add chopped onions and curry leaves. Saute for 3 -4 mts and add green chillies and ginger and little salt . Fry till onions are nice brown and then add in the steamed ragi sevai and mix well. Also add the grated coconut and chopped coriander leaves and mix well.

Sending this entry to Ashwini's FIC - Zodiac Sign an event started by Sunshine Mom of Tongue Ticklers

( My zodiac sign is Virgo - so my color for the event is Brown)

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4 RAGI PAKODA

Ragi pakoda(finger millet fritters) is a very common snack made in the evenings in my house..my mom and grandma just make excellent and tasty pakodas within in a jiffy...


Ragi flour(finger millet flour)- 1 1/2 - 2 cups
Onion - 1 big chopped fine
Green chillies - 4 chopped fine( as spice reqd)
Ginger - 2 inch piece( chopped fine or grated)
Curry leaves - chopped or broken into small pieces
Salt as needed
Oil for frying
In a mixing bowl take ragi flour... to it add chopped onions( more onions...tastes good ), chopped green chillies, chopped or grated ginger, curry leaves and salt... mix well.. add very little water...so just to make it to stick to hold together... heat oil in a frying pan... add the ragi mixture little by little in small batches( just drop in small quantities here and there)... deep fry till crisp.

Sending this to JFI-Ragi hosted by Madhuram of Eggless Cooking.

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18 RAGI DOSA

Ragi/finger millet- Finger millet is especially valuable as it contains the amino acidemethionine.

• Ragi (kannada,Telugu)
• Mandia (Oriya)
• Taidalu (Telangana)
• Kezhvaragu(கேழ்வரகு), Aariyam (Tamil)
• Panjapul or kooravu ([Malayalam])
• Mandua (in some parts of north India)
• Nachani नाचणी / Ragee रागी (Marathi)
• Naglee નાગલી(Gujarati)

To make soft ragi dosa:

Ragi flour - 2 cups
Urad dhal - 1/2 cup
fenugreek seeds - 1/2 tsp
Salt as needed


For crisp ragi dosa:

Ragi flour - 2 1/2 cups
Urad dhal -1/2 cup
Raw rice - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt as needed.

Wash and soak Urad dhal( raw rice if making crisp ragi dosa along with fenugreek seeds...grind together) ....to it add fenugreek seeds to be saoked along for 1 - 2 hours... later by adding very little water grind urad dhal to a smooth paste. In a mixing bowl take ragi flour and add some water to form a paste like... to it add the ground urad dhal and salt... mix well and allow it to ferment over night...
Heat a tawa/griddle and take a ladle full of dosas and spread... spray some oil on top and cook both sides... serve with any type of chutneys.

In this picture I have tried crispy ragi dosa.

Sending this to JFI-Ragi hosted by Madhuram of Eggless Cooking.

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7 RAGI ROTTI

Ragi flour/Finger millet flour - 2 cups
Onion - 1 medium chopped fine
Green chillies - 4 chopped fine
Curry leaves - few broken
Grated coconut - 2 tbsp( optional)
Salt as needed
Oil - 1 tsp for each rotti


Variation:

Can use chopped capsicum or some grated carrot or some grated ginger , crushed peanuts to mix with the flour.
I have used chopped capsicum here.

Take a mixing bowl and add ragi flour, onion, green chillies, curry leaves, grated coconut and salt and mix well ...then add water slowly and make a stiff dough...cover with a wet cloth and set aside for 10 to 15 minutes.


Heat a tawa/griddle...next take a plastic sheet and apply some oil and spread all over...take a small ball of the ragi mix and press with your fingers to flatten as thin as possible...if the sides get away..just push it back to fix on or shape up as round as possible. Slowly tansfer it to the tawa, apply/spray some oil and cook both sides under medium flame.

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