Instant Ragi Paper Roast Recipe / Ragi Dosai

This is instant ragi dosai with ragi flour and rice flour. This is very healthy and gluten free millet based breakfast.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 8- 10 dosai

Ingredients:

Ragi Flour	1 cup
Rice Flour	½ cup
Finely Chopped Onion	¼ cup
Finely chopped Coriander Leaves	2 tbsp
Finely Chopped Green Chilli	1
Cumin Seeds	1 tsp
Salt	1 tsp
Water	2 ½ - 3 cups
Oil	As required

 Procedure:

1. In a wide bowl, add ragi flour, rice flour and salt. Mix them well.

2. Add cumin seeds and mix them again.

3. Add water little by little and make water  like consistency batter.

4. Close the lid of the bowl. Leave it for 10 mins.

5. Before making dosai, add onion, coriander leaves and green chillies. Mix them well. Ragi Dosa batter is ready.

6. Heat the dosa tawa, pour ladle full of batter and starting from the outer side of the tawa.

7. Pour oil around the dosai and cook till the both sides become golden in color and crisp.

   Healthy and yummy instant ragi paper roast is ready to serve. Serve with Kara Chutney.

Note:

1. Addition of onion is your choice.

2. Add curry leaves also.

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Ragi Masala Kadalai Recipe / Kara Kadalai / Masala Peanuts

Masala Kadalai is a very popular and healthy snack liked by one and all – from kids to elders. I thought of making a millet twist to this snack and have come up with the ragi kara kadalai recipe. It came out really well and all those to tasted it liked this as much as the normal masala kadalai.

Click HERE for more SNACKS Recipe.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 10 mins  | Cooking Time : 10 mins |  Yields : 1 ½ cup

Ingredients:

Roasted Groundnuts	1 cup
Ragi Flour / Finger Millet Flour	¼ cup
Besan Flour / Kadalai Maavu	¼ cup
Red Chilli Powder	1 tsp
Turmeric Powder	¼ tsp
Salt	As required
Water	6 tbsp or required
Oil	For deep fry
Curry leaves (optional)	1 spring

Procedure:

1.  Add ragi flour, besan flour, red chilli powder, turmeric powder and salt together in a wide bowl. Mix them well.

2. Then add the roasted ground nuts and mix them well.

3. Add water little by little and make the mixture thick.

4. Heat the oil in a deep frying pan, till it becomes hot or put a piece of peanut into the oil. If the peanut comes up immediately, then this is the correct stage of oil heating.

5. Then sprinkle the peanuts over the hot oil. Separate the peanuts using the ladle. Turn over the peanuts occasionally using the ladle to cook evenly.

6. Cook them till the bubbles stops completely. Then take them out from the oil using the ladle.

7. Drain the excess oil using the tissue paper. Repeat the process for remaining peanuts. Then cool down completely and store it in an air tight container.

8. If you have used curry leaves, deep fry the leaves and mix with the peanuts.

      Really healthy and tasty snack is ready!!!

Note:

1. You can add hing, garlic, fennel seeds for extra flavor.

2. Do not over load the oil.

3. Adjust the water level according to your flour texture.

4. Do not add more water otherwise peanuts will absorb more oil.

5. Throughout the process keep the flame at medium.

6. You can use skinned, un skinned or partially skinned peanuts.

7. If you find it difficult to separate the peanuts while cooking, you can do it after the frying also.

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Ragi Nei Appam / Finger Millet Ghee Paniyaram | Karthigai Deepam Recipes

Appam is the food for karthigai deepam. This karthigai deepam why not prepare a healthy millet based appam. The next step is why not avoid deep frying also. My suggestion is Ragi appam / Paniyaram because instead of deep frying we can prepare with paniyaram pan. This is all time snack which will last for more than 2 days at room temperature.

Full Video for Making of Ragi Nei Appam:

Related Links:
1. Wheat Appam
2. Dry Fruits Appam
3. Thinai Appam
4. Palm Sugar Appam

Recipe Cuisine : South Indian | Recipe Category: Breakfast | Millets

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 15 nos.

Ingredients:                           

Wheat Flour	½ cup (1 cup = 240 ml)
Ragi Flour	½ cup
Grated Jaggery	½ cup
Grated Coconut	½ cup
Cardamom Powder	¼ tsp
Cooking Soda	½ tsp
Oil / Ghee	As required

Procedure:

1. Heat the grated jaggery in pan with 3 tbsp of water.

2. When the jaggery melts completely, switch off the flame.

3. Filter the jaggery syrup with steel filter and keep it aside.

4. Add wheat flour, ragi flour, cardamom powder and cooking soda in a wide bowl. Mix them well.

5. Add jaggery syrup (from 3) and grated coconut. Mix them well with the wire whisk.

6. Add ½ cup of water, them mix them gently.

7. Add  water little by little and mix them gently.

8. When the batter reaches the idli batter consistency, then stop to add water.

9. Leave the batter for 5-10 mins.

10. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil or (oil+Ghee) and pour this batter only upto 3/4 of the kuzhi [depression]. Cook it in medium flame.

11. After few mins, flip them to the other side and cook well until they become golden color on both sides. Then take them out from the pan carefully.

      Tasty and healthy Ragi Nei Appam is ready to serve.

Note:

1. Adjust the jaggery level according to your taste.

2. Adjust the coconut level also.
3. You can deep fry with oil or ghee also.

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Ragi Paper Roast / Finger Millet Dosai without Rice

Typical Ragi Doasi becomes thick like a wheat flour dosai. So this reduces the taste. In this recipe we make Finger Millet Dosai very thin like paper which makes it very tasty. Now you can have gluten free healthy yet tasty Ragi Dosai.

Click HERE to view 30+ dosa varieties.

Recipe Cuisine: South Indian | Recipe Category: Breakfast

Soaking Time : 6-8 hrs  | Fermenting Time: 6 hrs | Cooking Time: 10 mins

Ingredients:

Finger Millet / Ragi / Kelvaragu	2 cups
Urad Dal	½ cup
Fenugreek Seeds	2 tsp
Salt	As required
Water	As required
Oil	For making dosai

Procedure:

1. Wash the finger millet 2-3 times. Then soak them with enough water for 6-8 hours.

2. Wash and soak the urad dal and fenugreek seeds together for 2 hours.

3. Grind the urad dal into a thick batter using either mixie or grinder. At the time of grinding, add water little by little and grind it into a smooth and thick batter.

4. Then take the urad batter from the grinder completely.

5. Now grind the soaked finger millet into a fine paste using little water.

6. Then combine both urad dal batter  and finger millet batter.

7. Add salt and mix them well with your hand. Keep it aside for fermentation.

8. Now mix the batter thoroughly with ladle.

9. Heat the dosa tawa and pour one ladle full of batter. Spread the batter as thin as possible with the back side of the ladle.

10. Pour one tsp of oil along the sides of the dosai and allow it to cook.

11. Once cooked, then turn over the dosa and cook till it reaches golden color on both sides.

Note:

1. No need to add rice for this recipe.

2. Grind the urad dal batter as thick as possible, because the finger millet batter is little bit liquid.

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Multi Millet Flour Dosa

         For those who want to begin having millets in their diet, millet flour dosa is the best first step because the ingredients (millet flours) are readily available off the  shelf in the retail shops also no one will know that it is millets. This is important because you can easily overcome any hesitation in people to take millet foods.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 8 nos.

Ingredients:

Wheat Flour	1 cup
Foxtail Millet Flour / Thinai Maavu	¼ cup
Finger Millet Flour / Ragi Maavu	¼ cup
Rice Flour / Arisi Maavu	¼ cup
Wheat Rava	¼ cup
Water	21/2 – 3 cups
Salt	Required
Oil	For make dosai

Procedure:

1. Add all the flours, rava and salt in a bowl.

2. Mix them well with wire whisk. Then add the water and mix them well with wire whisk again. Keep it aside for 5 – 10 mins.

3. After 10 mins, multi grain dosa batter is ready to make dosai.

4. Heat the dosa tawa, pour ladle full of batter at the center of the tawa and make thin circle using the backside of the ladle.

5. Pour the oil over the dosa and cook until it turns into golden color.

6. Then turn over the dosa and cook till golden on both sides.

     Crispy and healthy dosa is ready to serve. Serve it with Onion-Mint Chutney.

Note:

1. You can add other millet flour also instead of ragi or foxtail millet flour.

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