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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Little Millet Kichadi Recipe/ Saamai Kichadi | Millet Recipes

Normally we make kichadi with white rava. White rava is not good for health as more bleaching agents are used in it. Little millet is a good and healthy replacement for white rava and taste will be same.

Click HERE to view 50+ Millet Recipes.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 15 mins  | Cooking Time: 20 mins | Serves: 3

 Ingredients:

Little Millet	1 cup (200 ml)
Carrot	1
Beans	10
Peas	2 tbsp
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Bengal Gram / Kadalai Paruppu	1 tbsp
Curry Leaves	1 spring
Green Chillies	2
Chopped Onion	¼ cup
Tomato	1
Turmeric Powder	½ tsp
Salt	1 ¼ tsp or required
Chopped Coriander Leaves (optional)	1 tbsp

Procedure:

Preparation Procedure:

1. Wash and soak the little millet with 1 cup of water for 10-15 mins. Keep it aside.

2. Remove the skin of the carrot and cut it into small cubes.

3. Remove the head and tail of the beans and chop them into small pieces.

4. Peel the skin of the onion and wash; then cut it into fine pieces.

5. Wash and split the green chillies into two halves.

6. Wash and cut the tomato into small pieces.

Cooking Procedure:

7. Heat the oil in a pressure cooker, add mustard seeds and wait for popping.

8. Add Bengal gram dal and fry for few seconds.

9. Add curry leaves and fry till they become crisp.

10. Add green chillies and fry for a min.

11. Add chopped onions and sauté till they become translucent.

12. Add chopped tomatoes and fry till they become mushy.

13. Add chopped vegetables (carrot, beans and peas) and mix them gently. Sauté them for a min.

14. Add 2 cups of water, turmeric powder, salt, soaked little millet with soaked water and chopped coriander leaves.

15. Close the lid of the cooker and cook them for 4 whistles in a medium flame.

16. Allow it to cool down completely. After pressure has gone remove the lid of the cooker. Mix them gently and transfer it into the serving bowl.

     Aromatic and yummy little millet kichadi is ready. Serve this kichadi with coconut chutney.

Note:

1. You can use whatever vegetable you have and only the quantity is important.

2. Adjust the green chillies according to your spice level.

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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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