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- 2 tsp ragi flour(nachani)
- 1 tsp jaggery
- ½ cup milk
- ¼ tsp Almond powder or mixed dry fruit powder. (badam powder )
- 1 ½ cup Water
- Add ragi flour to a pan.
- Pour water.
- Mix well and ensure there are no lumps in the ragi flour mixture.
- Keep stirring and cook until the mixture turns thick and glossy.
- Add jaggery and milk and mix well.
- Add almond powder or mixed dry fruit powder.
- Finally, ragi malt is ready.
- 1 cup ragi flour
- ¼ cup besan
- ⅓ to ½ cup finely chopped onions
- ½ teaspoon finely chopped ginger
- 8 to 10 curry leaves (chopped)
- 1 green chili (chopped)
- 3 tablespoons chopped coriander leaves
- 1 pinch asafoetida (hing)
- ½ teaspoon cumin seeds
- salt as per taste
- ½ cup buttermilk
- 1.5 cups water
- ¼ cup curd
- 3 tablespoons fresh grated coconut
- Take 1 cup ragi flour (finger millet flour) and ¼ cup besan (gram flour) in a mixing bowl or pan. You can even use rice flour or chickpea flour instead of besan.
- Add the ragi flour, besan, finely chopped onions, finely chopped ginger, curry leaves (chopped), green chili (chopped), chopped coriander leaves, asafoetida (hing), cumin seeds, salt.
- Add buttermilk and water. To make the buttermilk, stir briskly ¼ cup curd (yogurt) with ¼ cup water.
- Mix to a thin batter.
- Add freshly grated coconut. Mix very well.
- Cover and let the batter rest for 15 to 20 minutes.
- Heat a cast-iron or non-stick tawa/skillet on medium heat. Spread some oil on the tawa.
- Before pouring batter mix very well as the flours settle on the bottom of the pan. On the medium-hot tawa, the batters from outside to inside just like you do for Rava dosa.
- Let the base cook and become crisp. Sprinkle some oil on top and spread it with a spoon. Sprinkle a few drops of oil on the sides as well.
- When the base is golden and crisp, turn over and cook the other side. Cook till both sides are crisp and cooked well. Make all ragi dosa this way.
- Serve ragi dosa hot or warm.
- ½ cup ragi (nachni flour or finger millet flour).
- 3 to 4 tablespoons ghee
- 1 cup hot milk
- ¼ cup sugar
- ¼ teaspoon cardamom powder
- 6 to 7 almonds – slivered or chopped finely
- 6 to 7 pistachios – slivered or chopped finely
- Heat ghee in a pan or Kadai.
- Then add ½ cup ragi flour.
- Keep stirring the flour for 3 to 4 mins on low heat. The mixture will bubble
- When the mixture starts bubbling, add 1/4 cup sugar.
- Stir very well.
- Then add 1 cup of hot milk. The milk has to be hot. So heat the milk separately in another pan.
- Continue stirring the ragi halwa, till it starts thickening.
- Soon the mixture will start leaving the edges of the pan. Now sprinkle 1/4 teaspoon cardamom powder.
- Switch off the flame and transfer the halwa to a serving dish.
- 1 tablespoon ghee
- 1.5 tablespoons ragi flour (nachni or finger millet or red millet flour)
- 1.5 cups hot milk
- ¼ cup sugar
- 5 to 6 cashews – whole or chopped
- 2 to 3 pistachios – sliced or chopped finely
- 2 to 3 almonds – sliced or chopped finely
- 5 to 6 strands of saffron – optional
- ⅛ teaspoon cardamom powder
- Boiling Milk:
- Firstly heat 1.5 cups of milk in a thick bottomed pan until it comes to a boil.
- Keep the hot milk aside.
- Roasting Ragi Flour
- Then in another thick bottomed pan or Kadai, heat one tablespoon of ghee.
- Reduce the flame. Add 1.5 tablespoons of ragi flour.
- Roast and stir continuously. Soon the ragi flour will release its aroma. It takes about 2 to 3 minutes on low heat. Stir continuously so that the ragi flour gets roasted well.
- Adding Milk
- Now add 2 tablespoons of hot milk. Overall we will be adding 1.5 cups of hot milk.
- 2 cups ragi flour (finger millet flour or nachni)
- 1 cup whole wheat flour
- 1 teaspoon salt or add as required
- 1.5 cups hot boiling water + 1 to 2 tablespoons or add as required
- ghee or oil as required
- Making Dough
- Take 2 cups ragi flour and 1 cup atta in a parat or a large bowl. Also, add 1 teaspoon salt or add as required.
- Mix everything with a spoon. Add 1.5 cups hot boiling water.
- Mix with a spoon. After mixing wait for a few minutes till the heat is enough to handle.
- Then begin to knead when the mixture is still hot. Once you are able to form the dough, then keep on sprinkling warm water bit by bit and knead till you get a soft dough.
- The dough should be soft. Cover and let dough rest for 20 minutes. then make medium-sized balls from the dough.
- Rolling Ragi Roti:
- Flatten the ball. Sprinkle some whole wheat flour or ragi flour on the dough ball. Turn on the gas stove and put the tawa to make it hot. The Tawa has to be sufficiently hot to make soft Rotis.
- While tawa is getting hot, start rolling the dough ball into a flat round circle. Add more flour if required, so that while rolling the dough does not break.
- In case the dough starts sticking to the rolling pin, then sprinkle some flour on the roti evenly and continue to roll it.
- Cooking Ragi Roti:
- Place the roti on the hot Tawa. Keep the flame too high.
- First roast one side. It should be less than half cooked or about one-fourth cooked.
- Turn and cook the other side. This side should be a little bit more cooked than the first side. Some brown spots should be visible.
- Now hold the roti with tongs and keep the first side which was cooked, directly on the fire. Keep on moving roti with the tongs roasting the edges as well.
- The roti will start to puff.
- When the roti has puffed well, then turn and keep the other side on fire and roast roti for some seconds.
- Spread some ghee on the rotis. Applying ghee or oil keeps this nachni roti soft.
- Serve ragi roti with any
- Indian vegetable dish or dal of your choice.