Ragi Chapathi | Finger Millet Roti | Ragi Roti

Ragi Chapathi, a delicious and healthy roti made from finger millet flour and wheat flour. If you have followed by blog for a while, you might knew by this time that how much i like ragi and i already have a lot of recipes using ragi/finger millet like idiyappam, dosa, paniyaram, murukku and many more. Do check out the respective link if you're interested.

 Now coming to today's recipe, it's my recent addition to the ragi series. Whenever i'm bored of regular chapathi/ roti using wheat flour, i like to play with other flours in addition to the wheat flour/atta, out of few experiments, this ragi chapathi is my favorite. 
The ratio of wheat flour to ragi flour is purely upto your preference, you can add more or less of any flour, the given quantity is my preference and it gives soft chapathi with wonderful ragi flavor.

If the ragi flour is more in the dough, it's hard to roll the chapathi smoothly and also the chapathi will be little bit on harder side, on the other hand if the wheat flour is more, the color of the chapathi is dull and also it doesn't have much ragi flavor.

As i said earlier before, it's really up to you on what you and your family prefer and adjust accordingly. Now let's check out the recipe.

Ragi Chapathi | Finger Millet Roti

Preparation Time : 15 mins | Cooking Time : 15 mins | Makes : 8-10 
Recipe Category: Roti | Recipe Cuisine: Indian
Ragi Chapathi,Finger Millet Roti,Ragi Roti,Kezhvaragu Chapathi Ragi Chapathi, a delicious and healthy roti made from finger millet flour and wheat flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat flour - 1 cup 
Ragi Flour - 1 cup(heaped)
Salt to taste
Water as needed

Procedure

Take the wheat flour,ragi flour  in a bowl, mix it well together.

Next add the required salt, mix it well and then add water little by little and make a smooth,pilable dough.Let it rest for 10-15 mins.

Divide the dough into equal parts and roll them into smooth balls.Dust the working surface with flour and using rolling pin spread the dough into thin sheet.

Heat the tava and grease the tava with oil, place the rolled thin sheet on the tava and cook for 30-40 secs on one side, when you see the bubbles on the top, flip into other side and cook till the brown spots occurs. 

That's it,Delicious & healthy Ragi Chapathi is ready.Serve it with your favorite curry, we had it with spinach dal.

Related:How to make Spinach Roti

Notes:

• The dough should be soft and pilable for soft chapathi. 
• With the same dough, you can make phulka too, refer here to make phulka.
  

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Ragi Murukku, a delicious savory snack made from the finger millet flour. Last diwali itself, i had seen this murukku recipe from few fellow bloggers and immediately noted down the recipe in my todo draft to give it a try sometime. 

At last, a few weeks before i tried this murukku for the first time, glad that i gave  it a try, it was so cripsy and tasty in its own way. I'm not gonna lie that it tastes as good as rice murukku, surely there is a difference in taste because of finger millet flour, but i can say it was way more tastier than i would expected, definitely worth giving a try if you're looking for some murukku recipe made from millets. 

With all being said, we both finished off this murukku within a couple of days :-) , now you can understand how good it was!

Here in this recipe, i have used the star shaped disc for the murukku press, but you can use whatever you like, even if you can't make the circles neatly, just squeeze them randomly like butter murukku , it's home made so shape doesn't matter right?? Ok, now let's see how to make this yummy ragi murukku. 
Other murukku recipe are
Mullu Murukku
Daliya/Pottukadalai Murukku

Ragi Murukku | Kezhvaragu Murukku | Murukku Recipe

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 12 to 15 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ragi Murukku,Kezhvaragu Murukku,Ragi Chakli,Snack,Homemade,Finger millet murukku,healthy snack Ragi Murukku, a delicious savory snack made from the finger millet flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ragi flour - 1/2 cup
Rice flour - 1/4 cup
Gram flour/Besan - 2 tbsp
Butter - 1 tbsp
Salt - to taste
White sesame seed - 1/2 tsp
Water - as needed
Oil- for frying

Procedure

First put all the flour(ragi,rice & gram) into the sieve and sieve it once, then add the salt and sesame seed and mix it well.

Next add the melted butter into the flour and mix it thoroughly with your hand, then add the water and make the soft dough.

Use the star shape disc in the murukku press and fill the press with the dough.

Squeeze the dough into concentric circles on small plate or flat laddle, heat the oil for frying and drop the murukku into oil gently.

Cook till the "shh" sound stops. Remove from the oil and drain it on tissue paper. Once it completely cooled, put it in air tight container.

Tasty and crunchy murukku is ready.

Related:How to make Butter Murukku

Notes:

• Since the murukku dough is already dark in color,it's hard to find when it's done, so make sure to remove from the oil when the "shh" sound stops, otherwise it's easily burned.
• If the dough breaks when you squeeze, add little extra water into the dough, knead it well and then use it again.
• Instead of besan/gram flour, you can use the pottukadalai flour too.
• Instead of white sesame seed, black can also be used,since the murukku is already dark, i have used the white sesame seeds.
  

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Ragi Mudde | Ragi Kali | Millet Recipe

Ragi Mudde/kali, a healthy savory ball made from the finger millet flour. Actually ragi was not part of our cooking when we  grew up. Every year, in the aadi(tamil month)month, all the amman temples in our area used to offer the ragi kanji(sweet) as prasadam.

Other than that, I had never eaten any ragi dish till my marriage. So all the ragi dishes that i'm preparing at home nowadays were learned on my own. More than me, ST is a huge fan of this ragi kali and often ask it for lunch.

As far as i remembered, in our home, other than uluntha kali,amma never prepared any other kali. When we were in Hosur, I came to know about this ragi mudde through various karnataka restaurants. Few restaurants serve this as part of their lunch menu in Bangalore. 

Since i hadn't tasted it before, i was skeptical to try it first, but then a neighbor aunty in my downstairs told me about all the health benefits of this ragi and encouraged me to include it in our diet. 

Every summer, in her house, they bought a large quantity of finger millet to make finger millet powder for the whole year. She herself washed all the millets, sun dried it completely and took them to a flour mill to grind and store it for the whole year . Such an amazing hard worker she is !!! 

Later i had started  to include ragi slowly in our diet and today we both like ragi in any form !!! Now coming to today's recipe, as it may sound simple but it's actually quite tricky to cook this kali perfectly for beginners, i had my share of failed experiments with this kali.

After a few failed attempts, I knew the knack of making perfect ragi mudde/ kali . If you're a beginner, there are few things to take care of, so check out the notes also. 
Without further delay, let's check out the recipe, but if you want to know what i have prepared for past 4 days under Whole Grains, here they are
Day 1 - Kambu Koozh
Day 2 - Millet/Samai Puliyodharai
Day 3 - Millet/Kuthiraivali Upma
Day 4 - Millet Paal Kanji

Ragi Mudde/Kali

Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : 2 small balls 
Recipe Category: Millet | Recipe Cuisine: Indian
Ragi Mudde, Ragi Kali, Millet Kali Ragi Mudde/kali, a healthy savory ball made from the finger millet flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ragi flour - 1/2 cup
Water - 1 cup
Salt - 1/4 tsp
Ghee - 1/4 tsp(optional)

Procedure

Take 1 tbsp of flour in a bowl, add 2 tbsp of water and make it as thin ragi slurry.

Add the remaining water & salt into the thick pan and bring into boil.

Once the water comes to boil, add the ragi slurry into it and mix it well. Now gently sprinkle the remaining flour evenly on the water.

Close the pan with lid with a little opening in the side and let it cook for 5-7 mins in the medium flame.

After 5-7 mins, open the lid and with the laddle mix it vigorously until all the flour mix together and became a single mass.Switch off the flame.

Let it cover and sit aside(this is important to get smooth & non-sticky balls) until it comes to hand bearable temperature. Now add the ghee(if you're using or simply wet your hand with water) and take a small portion of dough and roll into smooth ball.

Tada, Ragi Mundde/Kezhvaragu Kali is ready to serve. Serve it with your favorite kuzhambu & sides. We had it with sambar and vendakkai pachadi.

Notes:

• After sprinkle the flour into the water, don't mix it immediately. Let it cook for at least 5 mins before mixing with the ladle.
• Adding slurry helps to avoid the lumps.
• If the flour is not cooked well, then it forms lump while mixing with the ladle.
• Cook the flour in medium flame, otherwise the bottom would be burnt before the flour gets cooked.
• If you're not using ghee, simply wet your hand in the water and start making ball, it will help to make smooth balls.
  

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Instant Ragi Dosa | Ragi Dosai | Breakfast recipe

Instant Ragi dosa, a quick, healthy & tasty breakfast crepes made from the finger millet flour. When i had shared the recipe of ragi dosa made with fermented batter on fb, one of the reader shared the recipe for this instant version of ragi dosa that she used to prepare for years in her home, within the next few days, i tried this dosa for breakfast and we really like it and it became the regular menu for our morning routine.I love the crispy texture of this dosa and it's definitely a quick & healthy breakfast for your busy mornings. 
To get the crispy & lacey texture, unlike the regular dosa where the batter is poured into the tava and spread with laddle, here the batter should be pour over the hot tava just like rava dosa. 

Instant Ragi Dosa

Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 6 dosa 
Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients
Ragi flour - 1/2 cup
Wheat flour - 1/4 cup
Salt - to taste
Onion(chopped) - 1(small)
Water - as needed
Oil - for drizzling on dosa 

Procedure

Take the ragi flour, wheat flour & salt in a bowl, mix it well. Then add the onions and mix together with the flour.Add water slowly into the flour and mix it well without any lumps.The batter should be thin like the rava dosa batter.Heat the dosa tava, grease it with oil and pour the batter evenly on the tava, drizzle some oil on the sides and cook on both sides.Healthy & tasty Ragi Dosa is ready.Serve it with sambar and/or chutney & podi.

Notes:

• Depends on the quality of the flour, you may need more or less water.
• Instead of mixing onions with the batter, you can spread the onions evenly on tava before pouring the batter for each dosa just like onion rava dosa.
• Here i have added only onions, but you can add any or all of the ingredients like chopped green chili, curry leaves, coriander leaves and cumin seed for extra flavoring.
  

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Ragi Idiyappam | Kezhvaragu Idiyappam | Finger Millet Idiyappam

Ragi Idiyappam, an healthy string hoppers made from finger millet flour. If you have follow my blog regularly, you would have know by this time that how much i like idiyappam.

I love all kind of idiyappams that are made from rice flour, wheat flour, beetroot or the one made from rice batter.This ragi idiyappam is the latest additions to my idiyappam list. I have tried this many times with different proportion of ragi & rice flour or sometimes even without rice flour. Each one has slight difference in taste and texture. 
Here i'm sharing the recipe of ragi idiyappam which i like the most both taste & texture wise.Use this as a guide and change the proportion as per your liking. I like this idiyappam with grated coconut & sugar. But you can also have it with sambar and/or even with coconut chutney also, that too tastes equally good.

Ragi Idiyappam

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ragi Idiyappam, Kezhvaragu Idiyappam, Finger millet Idiyappam, Millet Idiyappam Ragi Idiyappam, an healthy string hoppers made from finger millet flour..

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ragi flour - 3/4 cup
Rice flour - 1/4 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste

Procedure

Take the rice flour, ragi flour, salt  in a bowl, mix it well, then add the oil and give a good mix. Heat the water in a sauce pan and bring into boil, immediately pour the hot water into the flour and mix it vigorously. 

Once the flour became a single mass, cover it with lid and set aside for 10 mins. After 10 mins when the dough comes to hand bearable temperature, make a smooth dough .

Take a small portion of dough and make it as log. Fill the idiyappam maker with the dough.

Squeeze the idiyappam on greased idli plate.

Place it on steamer and cook it in steam for 6-8 mins. 

Tada, Ragi Idiyappam is ready to serve. 

Related: How to make Ragi Puttu 

Related: How to make Ragi Roti/Chapati

Notes:

• Depends on the flour quality,you may need more or less water,so always boil extra 1/4 of water.
• Add little by little of water into flour. If you add more water, then the idiyappam will be sticky. 
• Sesame oil gives wonderful aroma and i used the same for greasing the plate too.
• Instead of idli plate, you can steam it in idiyappam plate too.
  

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Ragi Kuzhi Paniyaram with left over Dosa Batter | Kezhvaragu Paniyaram

Ragi Kuzhi Paniyaram, an another easy paniyaram recipe made from ragi flour and left over dosa batter. If you have followed my blog for a while,you would have known by this time, that we both loved ragi a lot and i already have quite a handful of ragi recipes in my blog,if interested do check out here.
Whenever i have small quantity of dosa batter and it doesn't enough for two, usually i soak few tbsp of rava, add into the dosa batter and do the basic tempering and make rava dosa out of it and it's my favorite recipe with the leftover dosa batter and it's one of the popular recipe in my blog too 😋
And this ragi kuzhi paniyaram also born on one such occasion. Few months ago, for dinner,i had very little dosa batter and also ran out of rava in my pantry, so as a trial added some ragi flour into it and did the basic tempering and made this paniyaram. To my surprise it turned out so delicious. From that day onwards, this paniyaram was added to our regular menu, i make them often for breakfast or dinner. 

Ragi Kuzhi Paniyaram

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 to 3 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian

Ingredients
Dosa Batter - 1 1/2 cup
Ragi Flour- 3/4 cup
Onion(small) - 1
Oil - 1 tsp + for greasing
Mustard & Urad dal - 1/4 tsp
Chana dal - 1 tsp
Curry leaves - few
Coriander leaves - few
Salt - to taste

Procedure

Chop the onions into small pieces. Heat a kadai with oil, add mustard, let the mustard splutters,then add urad dal & chana dal & saute till the dal slightly changes its color.Add the onions & curry leaves and saute till the onions becomes translucent,remove from heat and let it cool a bit.In the mean time, take the dosa batter, add the ragi flour & mix well. Then add the onions,coriander leaves and salt, mix it well. If needed add water and make it as pourable batter neither too thick nor too thin.Heat the paniyaram pan, add few drops of oil in each hole.Pour the batter into 3/4 of the each hole and let it cook for few mins, then gently flip the paniyaram with the wooden stick and cook on other side for few more mins,then remove it from the pan, do the same for the remaining batter.Tada, Your healthy & tasty paniyaram is ready.Serve with chutney and/or sambar.

Notes:

• If the dosa batter is already watery,then you wouldn't need extra water to make the batter.
• Dosa batter already have salt in it, so while adding salt be careful, it may not be needed much.
• If you wish,you can roast cashews pieces and add it along with onions.
• Sour dosa batter works well for this paniyaram.
• If the dosa batter doesn't have much sourness, add few tsp of sour curd.
  

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