Finger-Millet-Ragi-Kaezhvaragu

#FingerMillet is widely known as #Ragi. It is called #Kaezhvaragu [ #கேழ்வரகு ] in Tamil. It is  colloquially known as #kaevuru [ #கேவுரு ]. This cereal belongs to millet family. Millet is generally non acid forming food and non glutenous in nature. The protein content and other minerals are high in ragi compared to commonly used cereals. 

To know more on its nutritional facts click the link below
Finger Millet

Here the links to recipes prepared from Ragi have been listed.

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• Click on the picture to take you to the recipe

Breakfast/Tiffin
Kaezhvaragu Dosai 1	Kaezhvaragu Dosai	Kaezhvaragu Adai
Kaezhvaragu Koozh	Bhel Puri Ragi Aval Chaat	Ragi Dosai making video

Sweet/Sweet Snack/Sweet Tiffin
Kezhvaragu Inippu Adai	Ragi Sweet dumpling	Kezhvaragu Puttu
Ragi Sweet Kuzhi Paniyaram	Amaranth Ragi chikki

Variety of dishes from Millet

Millet Special

Ragi Sweet Adai

#RagiSweetAdai - #Ragi Sweet #Pancake is a sweet made using Ragi flour and jaggery. Ragi is known as #Kevuru or #Kezhvaragu in Tamil. It is also called #Fingermillet in English.
Ragi is the richest source of Calcium compared to all other millet and other grains. It also contains protein, Iron and other minerals. Its fat content is very less compared to rice or wheat. So those who would like to shed some weight should include ragi in their regular diet.
It grows well even under severe drought condition and also one of the widely grown millet in India especially in Karnataka, South India.

Ingredients :
1/2 cup                                  Ragi flour [ Kevuru maavu ]
1/4 cup                                  Jaggery [ adjust ]

1/4 cup                                  Coconut scrap
2 Tsp                                     Amaranth seeds
2 or 3                                    Cardamom
A small piece                         Nutmeg
A small piece                         Maze
2 Tsp                                    Sugar
1 Tsp                                    Gingelly oil [ Till / Sesame oil ]
1 pinch                                  Salt

Oil to prepare pancake over tawa

Method :

Take sugar, cardamom, maze, and nutmeg in a hand pounding vessel.
Make into a fine powder and keep aside.


Dissolve jaggery in 1/8 cup of hot water.
Keep on stove over slow flame for a minute.
Stir well with a ladle to dissolve it completely.
Strain through a tea filter to remove sand stones and other impurities.
Allow to cool down a little bit.

Take all the other ingredients except coconut in a wide mouthed vessel.
Now add lukewarm jaggery water and mix well with a ladle or using hand.
Make a tight dough.

Then add coconut scrap, gingelly oil and knead again well.

Take banana leaf or a clean plastic sheet.
Apply oil over it.
Keep a ball of prepared dough.
Spread evenly after greasing hand with oil and make a circular pancake.

Heat a tawa over medium flame.
Sprinkle oil and then slowly transfer pancake over to tawa.
Apply oil over the pancake also.
Cook well on both sides.

While flipping, the pancake may break as ragi flour is not sticky in nature and doesn't hold together.
Transfer on to a serving plate.

This can be stored in an air tight container for 2 days.
A very healthy and yummy pancake is ready.



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Ragi Dumpling

#RagiDumpling  #KezhvaraguPidiKozhukattai is a sweet made using Ragi flour and jaggery. #Ragi is known as #Kevuru or #Kezhvaragu in Tamil. It is also called #Fingermillet in English.
Ragi is the richest source of Calcium compared to all other #millet and other grains. It is also a good source of protein, Iron and other minerals. Its fat content is very less compared to rice or wheat. So those who would like to shed some weight should include ragi in their regular diet.
It grows well even under severe drought condition and also one of the widely grown millet in India especially in Karnataka, South India.
Here let me present the method of preparing sweet dumpling.

Ingredients :

Jaggery

1/2 cup                                  Ragi flour [ Kevuru maavu ]
1/4 cup                                  Jaggery
1/4 cup                                  Coconut scrap
2 Tsp                                     Amaranth seeds
2 or 3                                    Cardamom
A small piece                         Nutmeg
A small piece                         Maze
2 Tsp                                    Sugar
1 Tsp                                    Gingelly oil [ Till / Sesame oil ]
1 pinch                                  Salt

Method :
Take sugar, cardamom, maze, and nutmeg in a hand pounding vessel.
Make into a fine powder and keep aside.

Dissolve jaggery in 1/8 cup of hot water.
Keep on stove over slow flame for a minute.
Stir well using a ladle to completely dissolve jaggery.
Strain through a tea filter to remove sand stones and other impurities.
Allow to cool down a little bit.


Take all the other ingredients except coconut in a wide mouthed vessel.
Now add lukewarm jaggery water and make a tight dough.

Then add coconut scrap, gingelly oil and knead again well.
Heat Idly maker with 2 cups of water on a stove over medium flame.
Grease the pits of idly plate.
Take small balls of the prepared dough in your hand and press to make dumpling.
Arrange neatly over the greased plate.
Keep inside the idly maker.
Steam cook the dumplings for 5 to 7 minutes.

After 5 minutes check whether the dumpling has been cooked well.
Transfer into a serving bowl.

Enjoy as an evening snack along with your favourite savoury.



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Ragi Adai

#KaezhvaraguAdai #RagiAdai : My mother used to make ragi adai very often both spicy and sweet version. But I completely forgot this tiffin. I haven't done it for many many years. My daughter told me that she tried ragi adai after getting the recipe from one of her friends mother. After hearing that I also made ragi spicy adai last week. Let us see how to make it.

Ingredients :
1 cup                                 Ragi Flour
1 Tbsp                               Soft Oats [ optional ]
1 Tsp                                 oil
1/2 Tsp                              Till ( sesame )
1/2 Tsp                              Cumin
1/4 Tsp                              Omam ( Optional )
1/4 Tsp                              Asafoetida ( Optional )
2 or 3                                Green Chilly ( thinly chop )
1                                       Onion ( nicely chop )
1 Tbsp                               Carrot grated
1/2 Tsp                              Salt ( Adjust )
15                                      Curry leaves ( nicely chop )
4 Tsp                                 Coriander leaves nicely chopped

Oil to make Adai

Method of preparing Dough :

Take all the ingredients in a wide mouthed vessel or a basin.
Mix well with your hands and then add lukewarm water.
Knead to a slightly thick dough.

Method of making Adai :

Heat a tawa on a medium flame.
Take a piece of banana leaf or a plastic sheet. I have taken a plastic sheet.
Smear oil over the sheet.
Place a big ball of prepared dough.
Oil the fingers and start spreading the dough evenly into an adai.
Sprinkle oil over the hot tawa and carefully transfer the adai onto tawa.
Put some oil over the adai.

Flip the other side and cook well.
When both the sides are cooked well transfer onto a plate.

This tiffin does n't need any side dish.
But it can be enjoyed with tomato sauce or coconut chutney.

But I prefer eating without any side dish.





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