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 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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Ragi Ribbon Pakoda / Finger Millet Ola Pakoda

     In this recipe, I have tried a millet based Ola Pakoda, quite different from my BesanOla Pakoda and Roasted Gram Ola Pakoda recipes. I was worried that millet might not come crispy. To my surprise, Ragi Ola Pakoda was very crispy, like normal Ribbon Pakoda.

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 10 mins  | Cooking Time: 15 mins

Ingredients:

Rice Flour	½ cup
Ragi Flour	½ cup
Besan Flour	½ cup
Roasted Gram Flour	½ cup
Hot Oil	1 tbsp
Red Chilli Powder	1 tsp
Cumin Seeds	1 tsp
Asafoedita	½ tsp
Salt	As Required
Oil	For Deep fry

Procedure:

1. In a bowl, add rice flour, ragi flour, besan flour, roasted gram flour, red chilli powder, asafoedita and salt. Mix them well.

2. Now add hot oil and mix them with spoon. After a mins, mix them with your fingers and make bread crumbs like texture.

3. Now add water little by little and make soft dough.

4. Take the murukku press and choose the ribbon/ola pakkoda (achu) design.

5. Grease the murukku press with oil and fill the murukku press with dough till the ¾ of the press.

6. Then heat the oil (for deep fry) in a frying pan till it becomes hot or put a pinch of dough into the oil. If the dough comes up immediately, then this is the correct stage of oil heating.

7. Press the dough in the oil like circular layer to fill the oil. You should not overload the oil.

8. If it is cooked one side and turn over into other side using the ladle. Cook until the bubbles sound stops completely.

9. Take it out from the oil and drain it using the tissue paper. Repeat this for remaining dough also. Allow it to cool down completely and store it in an air tight container for later use.

           Tasty, crispy and healthy ribbon / ola pakoda is ready.

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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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Ragi Nuts Pakoda – A recipe created with ASUS Zenfone 2 Laser Mobile Phone

     Ragi pakoda ia a healthy snack which will be liked by both kids and adults. It’s a traditional snack which people will want multiple servings. When we add nuts it will be very crunchy and tasty such that nobody can eat just once without asking for more.

Recipe made with ASUS Zenfone 2 Laser:

     Also this a special blog post as I am making the photos and videos for this recipe using the ASUS ZENFONE 2 Laser. ASUS had sent me this phone and asked me to review it. Personally I find ZENFONE 2 Laser as a excellent food blogging tool as I am able to take very high quality photos without DSLR - 13 MP camera with auto focus using laser and multiple modes like Depth of field, effect, manual, beautification etc.,

     In the manual mode you get DSLR like controls like ISO, Shutter speed, Image quality, focus etc., As these advanced controls are available in a small handy phone. It is easy to take pictures in one hand while making the dish in the other hand. Another very useful tool for me is making the collage photos of the recipe making. In Zenfone 2 Laser there is a built in tool to make collages very fast without need for laptop.

Ingredients:

Ragi / Finger Millet Flour	1 cup
Chopped Onion	¼ cup
Red Chilli (chopped)	2
Roasted Groundnut	¼ cup
Cashew nuts	2 tbsp
Curry leaves	A spring
Chpped coriander	Handful
Salt	To taste
For Deep Fry
Oil	As required

Procedure:

1. Add all the ingredients (except oil) in a wide bowl. Mix them well with your hand.

2. Then add water little by little and make a soft and pliable dough. Close the bowl and leave it for 5 mins only.

3. Heat the oil in a pan, put small pieces from the dough into the hot oil and fry till the sizzle sound stops.

4. Take it out from the oil and keep it on the tissue paper to remove the excess oil.

     Easy, tasty and healthy snack is ready. Serve it with tea or coffee.

Here is a video of making the pakoda – shot with ASUS Zenfone 2 Laser

Note:

You can allow it to cool down completely and store it in a air tight container for later use. You can use 3-4 days at room temperature.

Some Additional Comments of Zenfone 2 Laser as food blogger tool:

     As Photography is very important for food blogging, additional features like depth of field, IN – MOBILE PHOTOSHOP like image editing features and mini movie making can help food bloggers create their recipes very fast and ease.

Other than typing the recipe text all other recipe content creation had been done on the Zenfone 2 Laser (without laptop). This saves lot of time and the hazzles of transferring images between camera and system.

 

Depth of field photo of Fungus formed on a wood in our garden

Flowers video made with mini movie tool:

A Personal Foot Note:

I have not blogged for long time due to Chennai floods. I was marooned in my flat for 4 days without power and communication connectivity. We had foolishly exhausted all the power in our regular use mobile phones on the first day itself. When I wanted to desperately communicate with my parents, my phones were dry.  In a Flash, I remembered the Zenfone 2 Laser sent to me for review. Imagine how lucky I would have felt when I found the phone already charged upto 60%.  I switched it on and off retaining powder only during making calls to my parents communicating our whereabouts. My relatives sent a rescue boat and then a car to pick our family and my cousins living nearby. To my delight, the Zenfone 2 Laser lasted for 3 days, till I reached safety in my native place Palani. I definitely vouch for the Zenfone’s long battery life. My special personal thanks to ASUS.

My flooded neighbourhood:

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