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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Sivappu Arisi Aappam Red Rice Appam Recipe | Appam Recipes

Appam is a staple breakfast in South India. But Red Rice Appam is more healthier than normal white rice appam. I have tried it and it came out well. I strongly recommend for you too to try. 

Related Links:

Appam with Coconut Milk,

 Egg Aappam,

 Beetroot Aappam,

 Ballon Vine Appam,

Palak Appam

Jowar Appam

Flower Shape Appam

Recipe Cuisine : South Indian| Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Soaking Time: 5 hrs

Ingredients:

Red Raw Rice	2 cups
Red Parboiled Rice	2 cups
Urad Dal	1/2 cup
Fenugreek Seeds	1 tbsp
Salt	As required
Oil (for making appam)	As required

Procedure:

1. Wash and soak the red raw rice and red parboiled rice for 5 hrs.

2. Wash and soak the urad and fenugreek seeds together for 3 hrs.

3. First grind the urad dal into fine paste using grinder or mixie with sprinkle water little by little.

4. After ground the urad dal, take the urad dal paste from the grinder and keep it aside.

5. Grind the soaked rice mixture into fine paste.

6. Mix this ground rice paste with urad dal paste.

7. Add salt and mix them well with your hands. Close the lid of the pan and allow it to ferment for 8 hrs or overnight.

8. After fermentation mix the batter with ladle and transfer into small bowls. Then keep it in the refrigerator for later use.

9. Before making aappam, add little bit water with the batter. The batter should be in pouring consistency.

10. Heat the appam pan and pour few drops of oil. Then pour ladle full of batter into the pan. Now rotate the pan in a circular motion, so that the batter spreads all over the pan. See this video for how to make aappam.

11. Now pour few drops of oil and close the lid of the pan. Cook for 2-3 mins or till the appam is cooked well.

12. Then take it out from the pan and serve with spicy chutney.

    Tasty, Healthy  and colorful appam is ready! Serve with coconut milk and coconut chutney.

Note:

1. You should not use parboiled rice instead of raw rice. Raw rice only gives nice texture to the appam.

2. Adjust the urad dal level according to your urad dal.

3. Add white raw rice instead of red raw rice.

How to make flower Appam: 

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Red Rice Idli |

Idli is the staple food for South Indians, which we make from polished white rice. Even though most people know red rice is healthy and nutritious, we don’t like it as cooked rice. Red Rice Idli is the best alternative because the taste is similar to the white rice idli, but nutritious than white rice idli.

Related Links:

1. Ragi Idli

2. Carrot Idli

3. Peas Idli

4. Soft Idli  

5. Kadubu Idli

6. Idli without Urad Dal

7. Wheat Rava Idli

8. Rava Idli

9. Mixed Millet Idli

10. Jowar Idli

11. Podi Idli

Recipe Cuisine : South India | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Soaking Time: 4 hrs

Ingredients:

Parboiled Idli Rice	2 cups
Parboiled Red Rice	2 cups
Urad Dal	1 cup
Fenugreek Seeds	1 tbsp
Salt	As required

Procedure:

1.  Wash and soak the idli rice and red rice together for 3-4 hrs.

2. Wash and soak the urad dal and fenugreek seeds together for 3 hrs.

3. Grind the rice into a fine thick paste.

4. Grind the urad dal till it is smooth and fluffy.

5. Mix both pastes together with salt. Add a little water if necessary.

6. Cover the batter and keep it aside for 8 hrs for fermentation. After fermentation , the batter is ready for Idli and Dosa.

7. Grease the idli plates with oil and pour a ladle full of Red Rice Idli batter and steam cook for 7-10mins.

8. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.

9. Use spoon to scoop out the idly from the plate.

10. If you are using the idly pot, drape the vessel with damp cloth and pour batter into the cups. Sprinkle water on the cloth and then remove the idly.

      Healthy and delicious Red Rice Idli is ready! Serve this Idli with any spicy chutney.

Click HERE to view 30+ Chutney Recipes.

 Note:

1. Adjust the ratio of the urad dal as per your normal white rice idli ratio.

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Sri Lankan Pol (Coconut) Roti | International Recipes

Just like we prepare Ragi or Jowar roti, Sri Lankan’s prepare a roti using maida and coconut mix. I tried this and found that this is very tasty. Pol sambol  (Recipe HERE) is the best combination for this. You can definitely impress your guests with Sri Lankan Pol Roti.

Recipe Cuisine : International / Sri Lanka | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 4 Rotis

Ingredients:

Maida	1 cup (240ml)
Grated Coconut	1 cup
Water	½ cup
Salt	As required

Procedure:

1. In a wide bowl, add maida, grated coconut and salt. Mix them well.

2. Add water little by little and knead it into a soft dough. Keep it aside for 30 mins.lls

3. Divide the dough into 4 equal balls.

4. Grease the rolling surface with little bit oil.

5. Apply oil for your hand also.

6. Now take one ball and flatten it using your fingers.

7.  Heat the tawa and pour ½ tsp of oil around the tawa.

8. Place the roti and apply ½ tsp of oil over the roti.

9. Turn over the roti and cook till black spots appear on the both sides of the roti. Keep the flame at medium only.

      Yummy and delicious Sri Lankan’s Pol (Coconut) Roti is ready. Serve with Pol Sambol.

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Ragi Carrot Roti / Finger Millet Carrot Roti | Millet Recipes

Ragi roti is normally made without mixing any vegetables. I added carrot which makes the roti more colorful and attractive. Recently we have starting having Ragi Roti as a full  meal instead of snack only as it is a good healthy dish.

Click HERE to view 50+ Millet Recipes.

Full Video Recipe:

Recipe Cuisine : Indian| Recipe Category: Roti

Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields: 10 nos.

Ingredients:

Ragi Flour	2 cups
Finely Chopped Onion	½ - ¾ cup
Grated Carrot	½ cup
Chopped Green Chilli	2
Chopped Curry Leaves	1 tbsp
Chopped Coriander Leaves	1 tbsp
Cumin Seeds	2 tsp
Salt	As required
Oil	As required (for cook the roti)
Water	1 cup

Procedure:

1. In a wide bowl, add ragi flour, carrot, onion, curry leaves, coriander leaves, green chillies, cumin seeds and salt.

2. Mix them with the wire wish or with your fingers.

3. Add water little by little and knead it into a soft and pliable dough.  Keep it aside for 5-10 mins.

4. Divide the dough into tomato size balls.

5. Spread over few drops of oil on the plastic sheet or banana leaf.

6. Now place the dough on the sheet and flatten the ball using the fingers. [Grease your fingers with oil].

7. Now heat the tawa and place rotti on the tawa. Pour oil along the sides of the rotti.

8. Cook both sides of the roti till black spots appear on it.

      Hot hot healthy finger millet carrot roti is ready! Serve with tomato chutney.

Note:

1. Ensure that the consistency of the dough is neither too loose nor too tight.

2.  You can add red chillies instead of green chillies. 

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