Ragi Pakoda

Want a healthier snack to munch on?? Here is Ragi Pakoda especially for you. Its not only healthier, its tastier too. It will be very much crispier just like Gram flour pakoda (Kadalai Maavu pakoda).  Over to the healthier Ragi pakoda recipe..

Preparation Time : 15 minutes

Ingredients:

Ragi Flour            - 1 cup (Keppai Maavu / Kelvaragu Maavu)

Rice Flour            - 3/4 cup (Arisi Maavu)

Asafoetida            - a pinch (Hing/Perungayam)

Salt                        - As required

Chili Powder         - 1 tsp

Small Onion          - 3

Green Chili            - 2

Curry Leaves         - few

Oil                          - For frying

Procedure:

• Chop Small onions and Green chilies. Crush curry leaves.
• Take a bowl. Add ragi flour, rice flour, asafoetida, salt, chili powder, chopped onions, green chilies, crushed curry leaves to it.
• Mix everything well. Heat 2 tbsp of oil. Add hot oil to the bowl. Mix it with the flour. Sprinkle water and mix it. You must add very little water, JUST ENOUGH to hold the flour together. Adding hot oil and adding very little water is the key secret for getting crispier pakodas.
• Heat oil in a pan. When the oil is hot, deep fry pakodas. Enjoy your pakodas hot!!

Keppai Roti (Ragi Roti)

Keppai Roti (Ragi Roti)

Keppai Roti is one of the very healthy breakfast recipes. It can be prepared in less than 15 minutes. Its a natural source of Calcium supplement thus it increases Bone strength. To make it nutritionally high, i have also added vegetables. 

Here is the wholesome healthy, filling Breakfast..

 

Makes   : 5 Rotis

Preparation Time : 15 minutes

Ingredients:

Ragi Flour                   - 1 cup

Grated Carrot              - a handful

Grated Cabbage          - a handful

Big Onion                   - 1 (small)

Green Chili                 - 1

Curry Leaves              - few

Salt                              - As required

Oil                               - for Rotis

Procedure:

• Chop Big onion, Green chili and curry leaves finely.
• Take a bowl. Add flour, vegetables, onion, curry leaves and salt to it.
• Add water in small instances and start kneading the dough. The dough should be of Chapathi dough consistency.
• Take a plastic sheet and grease it with oil. Grease your hands as well. Take a lemon size dough and place it on  a sheet. Tap it well with your hands.
• Greasing the sheets with oil is must. since it helps with easy transfer of roti to dosa pan. 
• And the roti should be very thin or else roti will be very hard to eat.
• Heat Dosa pan. Transfer rotis from sheet to the pan. Heat in high flame.
• When its done on one side, flip to other side and cook well on both sides. Add little oil.
• Serve it hot when roti is fully cooked. From my personal experience it tastes good with Moong Dal Sambar.

Keppai Koozh (Ragi Porridge)

Keppai Koozh (Ragi Porridge)

Summer has started... Drinking koozh, really helps us to prevent from getting dehydrated. And adding all the nutrients, here is the healthy koozh recipe.. Prepare it before night. Mix it with Buttermilk in the morning and have it along with small onions, Green Chillis and  Brinjal Kuzhambu.. You will feel really fresh and cool all day long..

Here is the perfect summer breakfast recipe..

Ingredients:

Ragi Flour                  - 1 cup

Cooked Rice              - 1/2 cup

Salt                             - As required

ButterMilk                  - As required

Procedure:

• Take a heavy bottomed vessel. I usually prefer my cooker. Add enough water and salt to the  Ragi flour. Enough water should be added to obtain dosai batter consistency. Mix well and keep it aside for 1 to 2 hrs. This is done for fermenting the flour.
• After that, measure ragi flour mix. Now add same amount of water to the ragi  flour mix, add also cooked rice and start cooking the koozh. You can also skip adding cooked rice. It just gives additional taste.
• Keep on stirring in between or else the koozh may get burnt in the bottom. Cook in medium flame untill its  cooked. Once koozh changes its color, i.e when it becomes dark brown color, it indicates that its cooked.
• switch off the flame and  let the koozh ferment for the whole night. Fermenting enhances nutritional benefits. You can also prepare in the morning and drink immediately.
• The next morning, take out  liitle koozh in a vessel. add enough buttermilk and dissolve it.  Enjoy it with small onions, Green chillies or Brinjal Kuzhambu For Koozh
• You can also have koozh as such, without dissolving in buttermilk, along with  Brinjal Kuzhambu.
• Enjoy your healthy breakfast..

Ragi Muruku ( With Step-Wise pictures)

Ragi Muruku

My kid is a great lover of muruku.. My Mother In Law is an expert in preparing muruku..  When we are about to visit our native, She used to ask my  kid,  what he wants,.. He always  says that he wants muruku .. . He is such a lover of muruku.. When i prepared this ragi muruku for the first time, he asked me, amma, will it turn to yellow?? And he said that he didn't want the black muruku.. he wanted only the yellow one..  I was explaining him that this  muruku is very healthy and he should eat this.. After  tasting  the muruku, he started enjoying it.. He was telling, Amma, Healthy muruku is super ma!! .. Yes indeed this muruku is very tasty and crispy...Here is that super recipe..

Ingredients:

Ragi Flour          - 2 cups

Rice Flour          - 1 cup

Fried Gram         - 1/2 cup (pori kadalai)

Salt                     - As required

Chilli Powder     - 2 tsp

Asafoetida          - a pinch

Sesame Seeds     - 1 tsp

Oil                      - For frying

Procedure:

• Grind fried gram to powder.
• Mix all the ingredients together. Add 2 tbsp of hot oil to the muruku flour. By doing so, muruku will be crunchy and it won't absorb oil too. Adding oil is enough and  no need to add butter/ dalda. But if you wish for the flavor can add.

• Add water in small instances and start kneading.  Knead it like chapathi dough.

• Take a muruku press. Take the star shaped plate with a single hole as below.

•  Grease a plastic sheet with little oil.. Insert muruku flour in the muruku press and start pressing. Slightly rotate in the clockwise dirction.

• Heat oil in a pan.. When the oil is hot, slightly drop muruku in the oil.. When its cooked on one side, flip it to the other side.. As the muruku itself is  brown in color you can't find whether it is cooked or not by its color. When the bubbles in the oil reduce,it shows muruku is cooked.
• Take it from oil, Drain it on a paper towel and serve it.
• If you don't have much patience to do with the single hole muruku, replace it with a three hole  star shaped muruku plate.

• Fill the muruku press and start pressing..Enjoy this tasty and healthy Muruku..