RAGI DOSA-RAGI DOSE-FINGER MILLET DOSA

 

Ragi Dosa

Ragi Dosa

Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest . It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.

Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.

Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.

Today I am showing how to make tasty fluffy Traditional Ragi Dosa. You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Urad dal                                ½ cup

Ragi Flour                             2 cups

Salt to taste

Oil as required

 

Method :

Wash urad dal and soak for about 4 hrs. Do not put more water for soaking.

Grind urad dal into fine paste.

Transfer to a container and add ragi flour, salt and mix well.

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Keep for fermenting for 5-6 hrs or overnight.

In the morning, mix the batter well and add water if necessary.

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Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. You can make dosa to your thickness.  You can see holes on dosa.

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Cook in medium flame. You can make fine roast.

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Turn dosa and cook for 30 seconds

Now Ragi Dosa is ready to eat.

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You can serve with coconut chutney and sambar or grated jaggery / kakambi.

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Tips :

Ragi Dosa is very nutritious and healthy. It can be consumed as diet food.  If you want Ragi Dosa to be little soft and fluffy cook in low medium flame and remove before it gets roasted.

EERULLI DOSE-ONION DOSA

Onion Dosa

Onion Dosa

Ingredients :

Dosa Rice                                 1 cup

Boiled Rice (kusubalakki) 1 cup

Urad dal                                  ½ cup

Onion                                       3-4

Green chillies                       5-6

Curry leaves                         5-6

Coriander leaves                1 handfull

 

Method :

Wash both rice and urad dal and soak for about 4 hrs. Do not put more water for soaking.

Grind rice and urad dal into fine batter. Use the soaked water for grinding.

Add salt to taste, close the lid and keep for fermenting for about 6-8 hrs or overnight.

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In the morning, mix the batter well and add water if necessary.

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Finely chop onion separately. Wash curry leaves and coriander leaves, finely chop. Also chop green chillies.

Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. Dosa should be little thick.

Now spread chopped onion, green chillies, curry and coriander leaves on the dosa and cook in medium flame. You can make fine roast.

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Onion Dosa

Onion Dosa

You can serve with coconut chutney and sambar.

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TOMATO DOSA-DOSE

Tomato Dose

Tomato Dose

Ingredients :

Dosa Rice                                    1 cup

Boiled Rice (kusubalakki)    1 cup

Urad dal                                      ½ cup

Methi/menthya                       ½ tsp

Tomato                                       4-6

Green chillies                           5-6

Curry leaves                             5-6

Coriander leaves                    1 handfull

 

Method :

Wash and soak both rice, methi and urad dal for about 4 hrs. Do not put more water for soaking.

Grind all into fine paste with soaked water.

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Add salt to taste, close the lid and keep for fermenting for about 6-8 hrs or overnight.

In the morning, mix the batter well and add water if necessary.

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Finely cut tomatoes into small pieces separately. Wash curry leaves and coriander leaves, finely chop. Also chop green chillies.

Heat the griddle put some oil. Take one ladleful batter, put on the griddle.

Dosa should be little thick.

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Now spread finely cut tomatoes, green chillies, curry and coriander leaves on the dosa.  Close the lid and cook in low medium flame. You can make fine roast.

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You can serve with coconut chutney and sambar.

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POORI-PURI-FRIED FLAT BREAD

Poori

Poori

Poori is very popular recipe in India. It is prepared with Maida/all purpose flour and or wheat flour. It is a deep fried dish also called fried flat bread. It is eaten with Aloo Curry, Saagu, Bhaji, Korma, Chana Masala or Chutney. In North India it is eaten with Halwa, Shrikand, Mango Ras. It is eaten as breakfast, snack or along with the meal.

Ingredients :

Maida / all purpose flour                        2 cups

Wheat flour                                                  3 tsp

Oil for frying

Water as required

Salt to taste

 

Method :

In a bowl add maida, wheat flour, 2 tsp oil and salt and mix well.

Now add water as required to prepare the dough.

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Close the lid and rest it for 20 mins.

Knead the dough well and make small size balls.

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In a pan/kadai put oil for frying and heat in high flame.

Take a rolling board and rolling pin.

Take a dough ball, apply drop of oil on the board and roll on the board with rolling pin to make pooris.

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Oil for frying should not be too hot nor too low, if it is too hot poori turns brown soon and if it is too low poori become saggy. To avoid this, try putting a piece of dough into oil if it comes up immediately oil is ready for frying.

Now put poori and press the sides with spatula to enable puffing.

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Turn the poori and fry till golden poori.

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Now Poori is ready to eat.

Serve hot poori with onion potato gravy and chutney.

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Tips :

While rolling poori’s I do not prefer dusting flour as it settles in the oil and sticks to other pooris. Therefore, you can apply a drop of oil while rolling instead of flour.

VANGIBATH-BRINJAL RICE

Vangibath

Vangibath

Vangibath is one of the most delicious rice item and very popular in Karnataka.  It is also famous in Andhra Pradesh, Tamil Nadu. It is equally famous in Maharashtra. It is a spicy item and liked by everyone.

Vangibath is prepared as breakfast and in festivals like Ugadi, Gowri-Ganesha, Varamahalakshmi, Deepavali. It is also prepared in functions, marriages, kitty party, get-together.

It is very easy to prepare. Even a non-cooking person or a bachelor can also prepare and enjoy.

I usually keep ready home-made masala powders in my kitchen, like Rasam powder, Sambar powder, Vanginath powder, Bisi Bele Bath Powder so that dishes can be prepared quickly.

Try out this recipe and give your feed back.  Also try out my other recipes Rava Vangibath, Methi-peas bath, Capsicum bath, Cabbage Bath.

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NAVANE HESARAKAALU PONGAL-WHOLE GREEN GRAM PONGAL

 

NAVANE PONGAL

NAVANE PONGAL

 

Ingredients :

Whole green gram/hesaru kaalu                      1 cup

Saame /navane                                                        1 cup

Capsicum                                                                    1 cup

Green Chillies                                                           7-8

Ginger                                                                          1 inch

Jeera                                                                           ½ tsp

Pepper                                                                        1 tsp

Curry leaves                                                             one fist full

Coriander leaves                                                    one fist full

Channa dal                                                                1 tsp

Mustard                                                                     1 tsp

Oil                                                                                2 tbsp

Lemon                                                                        2 nos. big

Water as required

Salt to taste

 

Method :

Dry roast whole green gram and saame separately.

In a pan take 2 cups of water. Bring to boil. Put roasted green gram and cook. You can also pressure cook for 1-2 whistles. I do not prefer pressure cook as green gram becomes paste and the dish will not taste good.

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In a mixie grind ginger, green chillies, jeera, pepper, half of curry and coriander leaves.

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When green gram is half cooked, add grounded mixture, cut capsicum and salt to taste.

Continue cooking.

Now add roasted saame/navane and mix well. Close the lid and continue cooking in low flame.

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Finely chop remaining curry and coriander leaves.

In a small pan put 2 tbsp oil and temper with mustard and chana.

When pongal is cooked fully add tempered mustard, channa, finely chopped curry and coriander leaves.

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Squeeze lemon juice and mix.

Put 1 tbsp ghee on it.

Serve hot. You can also serve with chutney.

I prefer eating saame/navane pongal without any chutney.  It tastes gud.

 

 

Tips :

You can add grated coconut. As saame/navane is healthy and a diet food and tasty, you can avoid coconut.

 

ELLU UNDE-TIL JAGGERY BALLS

Ellu Unde

Ellu Unde

Ingredients :

Ellu / Til                                          1 cup

Jaggery grated                              1 cup

Ghee                                                  2 tsp

Elaichi/cardamom                      1 tsp

 

 

Method :

 

Roast til/ellu untill it splutters. Allow it to cool.

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Finely grate jaggery.

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Dry grind Til and jaggery into fine coarse powder.

In a bowl put grounded til mixture, elaichi, ghee and mix well.

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Take a spoonful mixture and make unde.

You can add more ghee if necessary.

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Til unde is ready to eat. It can be consumed whenever you want to eat.

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Til Unde are done in festivals, functions etc.,

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Tips :

Til unde can be done both black and white til. I have used black til.

SIHI KUMBALA GOJJU-PUMPKIN GRAVY

Sihikumbala Gojju-Pumkin Gravy

Sihikumbala Gojju-Pumkin Gravy


 
Ingredients :

 

Sihikumbala/pumpkin     2 cups diced

Cinnamon                              1-2 inch

Red Chillies                           5-6

Green chillies                       5-6

Tamarind                               1 small lemon size

Coriander                              1 ½ tsp

Fried gram                            2 tsp

Jaggery                                   1 ½ tsp or small lemon size

Coconut-grated                   5 tsp

Turmeric                                1 pinch

Jeera                                       1 tsp

Pepper                                    1 tsp

Curry leaves                         5-6

Coriander leaves                5-6 strands

Salt to taste

 

For Tempering :

1 tbsp oil, mustard seeds

 

 

Method :

Cook pumpkin with required water, till soft but don’t overcook as it becomes paste. Have in mind pumpkin cooks very fast.
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Keep aside few curry leaves and coriander leaves for garnishing.

In a mixie jar put all other ingredients and grind into fine coarse paste.

Put the grounded mixture and jaggery to cooked pumpkin.

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Mix gently and cook for 3-4 mins or until raw smell goes off. Often keep stirring to avoid burn at the bottom.

In a small pan put oil and temper with mustard seeds.

Add to the pumpkin mixture. Garnish with curry and coriander leaves.

Pumpkin gojju is ready to serve.

Sihikumbala Gojju-Pumkin Gravy

Sihikumbala Gojju-Pumkin Gravy

You can have this yummy gojju with chapatti, dosa, cooked rice, rotti.

 

 

 

Tips :                                                                                                                               

If pumpkin gojju is too thick you can adjust by adding water for your requirement. But it should be little thick to eat. You can adjust sweet with jaggery as you like. This gojju is tasty to eat if it is little sweetish.

VEGETABLE ROTTI-TARAKARI ROTTI

Vegetable Rotti

Vegetable Rotti

Ingredients :

Rice powder                                                2 cups

Grated coconut                                         1 cup

Jeera                                                              1 tbsp

Carrot/cabbage/capsicum/

Onion/cucumber/                                   1 cup (all vegetables finely grated)

Green chillies                                             10-12

Ginger                                                           1 inch

Curry leaves                                               one fist full

Coriander leaves                                      one fist full

Mustard seeds                                           1 tsp

Salt to taste

Oil as required

 

Method :

Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.

Wash curry leaves and coriander.  Finely chop and keep aside.

In a small pan, temper mustard seeds with 2 tsp oil.

In a mixing bowl put rice powder, finely chopped curry leaves, coriander leaves, jeera, salt, grounded mixture, finely grated vegetables and tempered mustard and mix well to make the dough.

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Divide the dough into equal parts of ball size.

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

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Put 1tsp oil around the vegetable rotti, close the lid and cook on medium flame.

Turn the kadai on all sides to help cook well.

When rotti is done. Switch off the flame. Take a spoon, slowly remove vegetable rotti from the kadai.

Vegetable Rotti

Vegetable Rotti

Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

Serve hot with ghee and honey.  You can also serve with sweet curds (curds and sugar).

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Tips :

For better results make rotti in iron kadai. Also keep in mind, kadai should be cooled before making next rotti. Vegetables should be finely grated else rotti will break. No big pieces should be there. If you want spicy, add more green chillies. As vegetables are there you may need more chillies. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.

 

 

AKKI ROTTI-ONION ROTTI-RICE POWDER ONION ROTTI

Onion Akki Rotti

Onion Akki Rotti

 

Ingredients :

Rice powder                                                2 cups

Jeera                                                               1 tbsp

Grated coconut                                          ½ cup optional

Onion                                                             2 nos. finely chopped

Green chillies                                              7-8

Ginger                                                            1 inch

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Mustard seeds                                            1 tsp

Salt to taste

Oil as required

Method :

Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.

Wash curry leaves and coriander.  Finely chop and keep aside.

In a pan put 2 tsp oil, temper mustard seeds. Add finely chopped onion, curry leaves and fry for 2-3 mins.

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In a mixing bowl put rice powder, coconut (optional), coriander leaves, jeera, salt, grounded mixture and fried onion mixture. Mix well.

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Prepare the dough with warm water. Do not put water all at a time. Sprinkle water as and when required to make a clean dough.

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Close the lid and keep for about 10-20 mts.

Divide the dough into equal parts of ball size.

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

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Turn the kadai on all sides to help cook well.

When rotti is done. Switch off the flame. Take a spoon, slowly remove rotti from the kadai.

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Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

Serve hot with coconut/pudina chutney and ghee. It goes well with sweet curd.

 

 

Tips :

For better results make rotti in iron kadai. Also keep in mind kadai should be cooled before making next rotti. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.