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Finger Millet/Ragi
Esgee's Kitchen

Finger Millet/Ragi

Esgee

Finger Millet, Red Millet or Ragi as it is popularly known in India is considered one of the most nutritious cereals. It contains 5-8% protein, 1-2%ether extractives, 65-75% carbohydrates, 15-20% dietary fibre and 2.5-3.55 minerals. These Small seeds have Big health benefits and is ideal for Diabetics as it helps maintain blood sugar and cholesterol levels. A once popular ingredient Ragi had lost out to Wheat and Rice in popularity. But today with growing health consciousness, Ragi has made a comeback to the table.

Here are three Ragi recipes to try out.

1. Ragi Dosas

This South Indian recipe is easy to make and very nutritious.

Prep Time: 30 minutes Cooking Time: 12-15 minutes

Finger Millet/Ragi
  • 1 cup Ragi flour
  • ¼ cup rice/wheat flour
  • ¼ cup curd
  • 1 onion chopped fine
  • 1 green chilly chopped small
  • Some green coriander leaves chopped/curry leaves [can be substituted too]
  • 1 ½ cups of water for batter
  • 2-3 teaspoons of veg oil /ghee for making dosas
  • Salt to taste

Tempering: ½ tsp mustard seeds, ½ tsp cumin seeds, curry leaves and ½ tsp oil

In a large bowl, put in the ragi and rice flours along with the green chilly. To this add the curd, water and salt and blend together. Batter should be of pouring consistency and have no lumps. Set aside for 30 minutes. Add the chopped onions and green coriander. Mix well and if the batter seems too thick add a little water or buttermilk. In a small pan, crackle the mustard and cumin in oil. Add curry leaves to it and pour the seasoning over the batter. Mix well.

Heat the griddle over medium flame and spread a little oil over it. Take a ladle full of batter and spread it evenly with circular motions. Allow to cook and the flip it over. Add a lit ghee/oil and allow it to brown slightly. Remove from the pan/griddle. Repeat process till you have made as many as you want. Serve with chutney of your choice or sambar.

PS. If the first dosa comes out thick, then add a little more water to the batter so that it will spread with ease on the griddle. Never overheat the pan. Ragi dosa comes off easily from the griddle as its edges lift once it is well cooked.

2. Ragi Pancakes

Prep time: 5 minutes Cooking time: 12-15 minutes

Finger Millet/Ragi
  • 1 cup ragi flour
  • 1 banana mashed
  • 2 teaspoons honey
  • A pinch of cardamom powder/ vanilla essence
  • ½ cup milk
  • ½ cup water
  • ½ teaspoon baking powder [optional]
  • Oil/butter for pan frying

Add mashed banana to ragi flour and mix along with milk and water to a smooth batter. Next add the cardamom/essence and half quantity of honey. Put in the baking powder and mix thoroughly. Set aside the mixture for 20 minutes. Stir the batter and ensure that it is of pouring consistency. Add a little more water if needed. Heat a flat frying pan and grease lightly with butter. Pour a ladle full of batter and swirl the pan around to get a round pancake. Cook on medium heat for about 40 seconds and then flip over. When ready, transfer the pancake to a plate and drizzle with honey. Repeat the process with the rest of the batter. Pancakes are best served hot.

2. Ragi Cookies

Prep Time: Cooking Time:

Finger Millet/Ragi
  • ½ cup Ragi flour
  • ½ cup Wheat flour
  • ½ cup palm jaggery powder/palm sugar
  • 50 gms butter
  • 1 teaspoon baking powder
  • 2-3 tablespoons of milk for kneading

Sift ragi and wheat flours with the baking powder. Add cold butter and mix using your fingers. You will get a breadcrumb type of mixture. To this add powdered jaggery/sugar and milk. Knead gently to get soft dough. Roll into a ball and refrigerate for half an hour. Keep dough covered.

After half an hour, roll into small balls and flatten them in your palm to get a cookie shape. Place cookies on a greased baking tray and bake for 15 minutes at 180 degrees C. You can check to see if cookies are done thoroughly- the edges will begin to brown. Cool and store in an airtight container.