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 Dosai

#RagiDosai #KaezhvaraguDosai : #Ragi is also called #FingerMillet. Ragi belongs to Millets. We all know that millets are rich source of minerals and especially ragi is rich in calcium compared to other millets and cereals. to know more about millets kindly go through the link : http://millets.wordpress.com/millets/  .
Now let us see the preparation of dosai.

Ingredients :
3/4 Cup                                      Ragi flour
1/4 Cup                                      Wheat Flour
1/2 Cup                                      Idly or dosai Batter
1/2 Tsp                                      Salt

Mix all the ingredients with a cup of water and keep aside.
The batter should be watery. If required add some more water also.

To mix with batter :
1 or 2 Tbsp                                Onion nicely chopped
1 Tbsp                                        Carrot grated ( optional )
1 Tbsp                                        Capsicum nicely chopped ( optional )
1 Tsp                                          Green chilly nicely chopped
10 or 15                                     Curry leaves nicely chop
1 Tsp                                         Cumin
Oil to make dosai.
To temper :
1 Tsp                                         Mustard seeds
1/2 Tsp                                      Oil

Method :
Mix all the above ingredients with the prepared batter.
Heat oil in a kadai and splutter mustard seeds.
Pour over prepared batter.
Heat a tawa on medium flame and spread 1/2 Tsp of oil over it.
When its hot pour a ladle of batter from outer to inner.
The method of making dosai here is different from usual dosai.
Sprinkle drops of oil on the surface of the dosai
When the rims of the dosai turns slightly golden flip the other side.
When both sides are done transfer onto a serving plate.

Enjoy with coconut chutney.
It tastes very good with Idly Milagai podi and also with other chutneys as well.


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Kevuru Dosai

Kevuru Adai

Rawa Dosai

Oats Dosai

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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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