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.

• Hover the cursor over the picture to know the name of the recipe
• 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 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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Kodi Pasalai Adai

Vazhaipoo spinach Adai

Pesarattu

Arisi Roti

Green gram sprouts Adai

Kaezhvaraku Koozh - Ragi Porridge

#KaezhvaraguKoozh : #Kaezhvaragu or #kaevuru in Tamil language is called #Ragi in English.
Ragi is common name for finger millet.
Its very nutritious and rich in fiber. More over the calcium content is more in ragi compared to any other cereals and millet.
I have already given recipe for dosai with ragi.
Here we will see a simple but tasty porridge [ koozh ] from ragi flour.

Ingredients :
Ragi flour                               : 1 tblsp heaped
Salt                                       : 1/2 tsp
Curd                                     : 3 tblsp ( can add more also )
Mustard seeds                       : 1/4 tsp
Curry leaves                           : 10 t0 12
Asafoetida                              : 1/4 tsp
Small onion                             : 3 to 4

Method :
Take a cup of water in a vessel.
Add ragi flour and mix well without lumps.

Now keep on a stove with slow flame.
Keep stirring continuously till it becomes shiny and attains porridge consistency.

Now switch off and add salt.
Let it cool down to room temperature.
Temper mustard seeds, curry leaves and asafoetida with 1/2 tsp of oil.
Pour over the prepared porridge.
Add curd at the time of serving.
Adjust salt.

Garnish with thinly chopped onions.

Enjoy with any pickle

or sambar.

Actually koozh with sour curd is more tastier than with fresh one.

Note :
The koozh can be prepared the previous day itself and can be served next day!!
It can also be served with milk with salt instead of curd.






you might like to try

Samai kanji [ little millet porridge ]

Kambu Inippu Kuzhi Paniyaram

Kambu koozh [ pearl millet gruel ]

Kuthiraivaali venthaya kanji

Broken maize [ corn ] porridge

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes