Tag: dinner


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 let us learn how to prepare Ragi-vegetable Rotti.  Children who hates to eat ragi love to eat.  You can try out my other recipes from Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.  Very easy to prepare and healthy too.





Sandige is a traditional item usually made and stored in South Indian homes.  The best season to prepare is summer.  Sun heat will be more and sandige can be dried easily.  It is used throughout the year till next summer.  In rainy/winter season sandige is fried for lunch/dinner.  It is also custom to fry sandige, papad for lunch in marriages, festivals and other occassions.

Many varieties of sandige is made and stored for future use.  Pheni sandige, aralu sandige, chakli sandige, sabbakki sandige, ragi sandige etc.,

Today let us see how Pheni Sandige is prepared.

Ingredients :

Rice Flour         5 cups

Salt to taste

Method :

Take thick bottomed pan with 4 cups of water.  Bring to boil. Add salt as per your taste.

Bring the heat to low and add rice flour.

Cook for 3-4 mins without disturbing it, you can see water starts boiling covering the flour from all the sides.

At this point of time, take a wooden spatula and start mixing the flour briskly.  Please note heat should be low.

If you follow the above procedure, no lumps will be formed.

When it is done, cover with the lid and cook for 2-3 mins.

Now open the lid and take a small portion of dough on a plate.  Water your hands and press to make a soft dough ball.

Likewise make all dough balls and keep ready.

Meanwhile, spread a clean cloth/plastic sheet.

Fill the mould with the dough and press sandige to the required shape on clean cloth/sheet.

Sun dry it.  After 4-5 hrs turn the sandige upside down and dry till evening.

Keep sandige for drying next day also so that it is completely dried.

Store in a clean container.

You can fry in oil whenever you want.

For frying :

Keep oil in a kadai/pan for heat.  When the oil is hot (check whether oil is hot or no by dropping a small piece of sandige, if it come up immediately oil is ready) slowly drop dried sandige in to it.  You can see the size doubles after frying.  You get hot crispy sandige ready.You can have it with lunch/dinner.  BEST combo with Soppu sambar, Onion-brinjal-potato sambar etc,


Tips :

To avoid lumps some people add little oil before mixing, I will not add  because it may get old oil smell, when it is stored for long.

If sandige is dried well, you can store for years.

You can also keep a cup of hot water ready, if you feel dough is little harder you can add hot water and mix well, before covering the lid and cook.

While frying ensure oil is hot, else your sandige will not be crispy but very hard to eat.