Ragi Poori

Ragi Poori is same as normal poori in which we use 2 cups whole wheat flour ,in that just replace one cup ragi flour instead of one cup wheat flour.

Watch Video for detailed Steps :



 Do try and share your comments as well as recipe pics... 

Ragi Poori

Recipe Cuisine: Indian | Recipe Category: Dinner
Preparation Time:30 mins | Serves: 3- 4

Ingredients

Wheat Flour- 1 Cup

---

Ragi Flour - 1 Cup

---

Rava | Sooji | Semolina - 1/2 tbsp

---

Salt as per Taste

---

Oil For Frying

---

Water for Kneading

---

Method:

1. In a big mixing bowl add wheat flour,ragi flour,rava,salt and mix well.
2. Now slowly add water and knead to a smooth dough.
3. Make equal lemon size balls .
4. Roll into a disc and fry it in a hot oil.

Notes:

• While frying the poori's press the laddle towards to puff up the poori's.
• Always use hot oil to make poori's.
• Rava helps to retain the puff.
• Dont add too much water while kneading as poori's absorbs more water.

Check out my other Recipes:

1.More Roti's | Paratha's | Poori's
2.Side Dishes

               

                Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!
                         

Ragi Murukku Recipe | Kelvaragu Murukku | Finger Millet Murukku

Ragi Murukku. Ragi also called as Kelveragu | Kepai | Finger millet | Ragulu |Mandua is a gluten free crop and unique from others.As Ragi is rich in calcium ,so its perfect healthy snack. 

Do try and share your comments as well as recipe pics... 

Ragi Murukku

Recipe Cuisine: Indian | Recipe Category: Snacks
Preparation Time:30 mins | Serves: 3- 4 person

Ingredients

Ragi flour-1 Cup

---

Rice flour-1/2 Cup

---

G & G paste - 1/2 tsp(op)

---

Red chilli powder- 1/2 tsp(op)

---

Cumin | Sesame seeds |Ajwain-1/2-1 tsp

---

Turmeric powder- 1/4 tsp

---

Salt

---

Butter | Ghee | Dalda | Vanaspathi- 2 tbsp

---

Hot oil-1 tbsp

---

Oil for deep frying

---

Method:

1. In a bowl mix all the ingredients except hot oil and mix well.

2. In a heavy bottom pan heat the oil for deep fry.

3. Now slowly add water and make a soft dough.

4. Add 1 tbsp of hot oil to dough and knead well.Adjust the salt if neccesary.
5. Now add a pinch of dough to check whether the oil is hot enough or not.Always the batter should rise to top as soon as u put in oil.

6. Use any murukku press hold,i used star and prees the murukku in ladle oe press directly to the oil.
7. Flip and cook on both the side til the sizzle sound stops.

8. Drain it in a paper towel.

Notes:

• I used store bought idiyappam rice flour and ragi flour.Use home made rice flour for more crispiness.Click here for how to make home made Rice flour. 
• Feel free to replace spices as of your choice like sesame seeds(ellu),ajwain {omam},cumin(zeera),chillipowder,garam masala ,crushed garlic,g&g paste depends on your creativity
• Always do test on the oil before frying.
• If your murukku batter breaks while pressing then ,it mean you need to add few tsp of water to make it smooth.Usually ragi flour tends to break easily fr most recipe,so its difficult for few to get shapes.If you want to get perfect shape use warm water instead of cool water.
• If your murukku absorb lot of oil then it means more water in the dough,adjust by adding some rice flour

Check out my other Murukku Recipes:

1.Ulundu Murukku | Urad dal Murukku
2.Pottukadalai Murukku | Roasted gram dal Murukku
               

Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!
                         

Millets Benefits

Health Benefits of Millet's and other Crops:





1.Finger Millet | Ragi |  Kezhvaragu | Nachani | Mandwa
2.Kodo millet | Varagu | Chena | Baragu | Broom corn millet |  Hog millet or White millet
3.Pearl Millet |  Kambu | Bajra
4.Foxtail millet | Korralu |  Thinai | Kang or rala | Kakum
5.Japanese barnyard millet | Indian barnyard millet | Kuthiraivaali | Bhagar or varai| kodisama |Burgu
6.Sorghum | Maize |  Jonna | Cholam
7.Little millet | Samai | Samalu

Crop / Nutrient	Tamil	Telugu	Hindi	Protein (g)	Fiber (g)	Minerals (g)	Iron (mg)	Calcium (mg)	Super Grain	Comment
Barnyard millet	Kuthiraivaali	Odalu	Jhangora	11.2	10.1	4.4	15.2	11	1	Gluten Free
Foxtail millet	Thenai	Korra	Kangni	12.3	8	3.3	2.8	31	2	Gluten Free
Kodo millet	Varagu	Arikelu	Kodra	8.3	9	2.6	0.5	27	3	Gluten Free
Pearl millet	Kambu	Gantilu	Bajra	10.6	1.3	2.3	16.9	38	4	Gluten Free
Finger millet	Kelveragu/Kepai	Ragulu	Mandua	7.3	3.6	2.7	3.9	344	5	Gluten Free
Little millet	Samai	Sama	Kutki	7.7	7.6	1.5	9.3	17	6	Gluten Free
Proso millet	Panivaragu	Varigulu	Barri	12.5	2.2	1.9	0.8	14	7	Gluten Free
Sorghum	Cholam	Jonna	Jowar	11.3	6.3		4.4	28	8	Gluten Free
Wheat				11.8	1.2	1.5	5.3	41	9
Rice				6.8	0.2	0.6	0.7	10	10	Gluten Free

Ragi Dosa

 

Ragi Dosa

Recipe Cuisine: Indian | Recipe Category: Dinner/Breakfast
Preparation Time:45 mins | Serves: 2

Ingredients

Ragi-1 1/2 cup(makes 5-6 dosa)

---

Onion-1

---

Green chilli-1

---

Curry Leaves- few

---

Water 1 1/2 cup

---

Salt

---

Mustard-1/4 tsp

---

Oil

---

Method:

1. Mix the Ragi with water and salt into dosa batter consistency.

2. Chop the onion,G.chilli,curry leaves finelly.
3. In a hot pan add oil then add mustard,once the mustard splutters add onion,chilli,curry leaves and cook till transulent. *.
4. Add the onion to ragi batter , mix well and keep it aside.

5. Let the batter sit in room temperature for minimum of 1 hour.
6. After one hour add some water if neccessary and make dosa's in medium flame.

7. Add some oil around and top of the dosa cook by covering with lid.
8. Once the dosa changed color then turn it to the other side and cook for some time .
9. Serve with any tangy and spicy chutney's or simply have the dosa.

Notes:

• cooking of onion is not neccesary but it gives nice flavour to the dosa.
• If your dosa breaks while turning ,then it mean u have to add some more water.
• Dont make too runny also.
• Cook ragi properly in medium flame.Uncooked dosa will upset your tummy.

Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!