Ragi dishes/Finger millet dishes
Ready to serve Ragi flour & coconut burfi
Makes : 25
Time taken : 45 minutes
Ragi atta is so good from health point of view as major portion of Ragi Flour is carbohydrate, followed by protein and fiber. It has the least amount of fat in them. Ragi flour also contains a sulphur based amino acid called Methionoine which is essential for promoting healthy skin and hair. The Sulfur which we get from Methionine helps produce a substance called lecithin which helps reduce cholesterol, reduce fat inside the livers and help protect kidneys. This methionine is generally lacking in staple diet of some of the vegetarians and hence regular Ragi intake will help get enough of these amino acids.
I have already put up Ragi dishes like the Ragi manni, instant dosa, bhujia, ragi peanut laddoos and today i would like to put up Ragi flour-coconut burfi. In a way i would like to add this amazing grain into our daily menu in one way or the other!!! This is my version of the recipe…( i have halved the measurement while preparing)
What you need to have;
1. Ragi flour – 1 cup
2. Fresh grated coconut – 1 cup
3. Jaggery chopped – 1 and 1/2 cup
4. Melted ghee – litttle less than 1/2 cup
5. Sugar powder to dust – 1 Tablespoon(optional)
6. Cardamom powder – 1/2 Teaspoon
What you do with what you have:
Ragi atta being fried in ghee
2. Add a little ghee and roast fresh grated coconut till you get a pleasant aroma. Both roasted flour and fried coconut is as shown in the image below.
3. In a pan add chopped jaggery and water to just soak jaggery and heat it on medium flame. When it boils just switch of the flame and strain it through the sieve for any dirt etc… Again heat the syrup on medium flame and when it boils for around 5 minutes add fried ragi atta and coconut to it and keep stiring adding 1 teaspoon ghee a couple of times till the mixture leaves the sides of the bowl. When being done add cardmom powder and fried cashews to it and spread it on a greeesed wooden plank or on the back of a big plate & Cut it immediately.
Pure ghee being added while being done
The mix being spread and cut into pieces
4. Store it in air tight containers. Remains fresh for about 8-10 days.
Ready to serve Ragi-flour & coconut burfi
Makes : around 25
Time taken: 45 minutes in all
Good to remember:
1. Atta must be fried in a little ghee so that it does not get burnt.
2. One can add any dry fruit of her choice except raisins
3.aiat is better to use normal jaggery for the dish.
Number of Dosas: 10-12
How long it takes: 1 hour
Ragi once was used in select parts of Karnataka and in select communities. Over time though due to its nutritional value and growing health consciousness, Ragi dishes are now available in plenty in restaurants in bigger towns. I have put up only Ragi manni before. Today’s Ragi Dosa recipe is my second Ragi recipe. Given by own tendencies to experiment with ingredients, I am adding oats powder, making it even more healthier! And if you are wondering what it tastes like, let me tell you it is quite like Rava dosa ( and from the above photo I am sure you agree that it at least looks like it).
What you need to have:
1. Ragi flour – 1/2 cup
2. Semolina – 1/3 cup
3. Maida – 1/4 cup
4. Rice atta – 1/4 cup
5. Powdered oats – 1/3 cup
6. Green chili – 2 finely chopped
7. Onion – 1 cup chopped fine
8. Chopped cilantro – a handful
9. Cumin seeds – 1 teaspoon
10. Curry leaves – 1 sprig(very tender) chopped fine
11. Salt – as needed
12. Water – approximately 2 and 2/3 cups
12. cooking oil – as needed to make the dosa
Ingredients of ragi dosa
Other ingredients of Ragi dosa
Ingredients of the Ragi dosa dough
What you do with what you have:
1. Wash peal and chop onions fine, also wash and chop green chili, cilantro, curry leaves fine and keep those aside.
2. Place a wide skillet on medium flame with oats in it. Dry roast till you get rid of the raw odor but make sure the color is not changed and it is not burnt. Allow it to cool for a while. Powder it in the mixer to a fine consistency. Sieve all the 4 atta including oats powder in the atta siever for a mix up.
Oats being warmed up
3. Transfer the mixed atta from step-2 and chopped green chili, cilantro, onions, curry leaves, cumin seeds, salt and add required quantity of water (around 2.5 cups) to make Ragi dosa batter. Let the batter be of the running consistency.
4. Place a dosa skillet on medium flame. On heating splash a few drops of oil and also splsh water and rub it through out the base with a coconut coir or tissue paper. Spread dosa on the skillet in a round circular mode and splash a little oil on the sides of dosa simmering the flame and later just adjust it as needed.
5. Flip it when done and fry it on the reverse on low flame and it till it turns crispy.
6. Transfer it to a serving plate and enjoy it with either veg-kurma or any chutney of your choice. We enjoyed with Asafoetida/Hing chutney and dry peanut chutney powder!
Crispy ragi dosa with chutney & chutney powder
Good to remember:
1. All the flour to be sieved to ensure the mixing consistency.
2. Water to be added depends upon the thickness of the sujee used for the dish. Adjust accordingly.
3. Do stir the dough while pouring dosa dough for each dosa since sujee always settles at the bottom of the dish and turns the later dosas very thick.
4. If the very first dosa does not turn out properly do give a test by just adding a little water to a part of the batter in another bowl and adjust accordingly later on to the remaining batter. Experiment!
5. Having poured the dough, the dosas should be cooked on high flame but not ensure low flame while pouring the batter in the beginning.