Finger Millet Flakes Kheer | Ragi Aval Payasam |Ragi Poha Kheer

Finger Millet Flakes Kheer | Ragi Aval Payasam |Ragi Poha Kheer is a simple payasam which could be made in 5 minutes. Since the Tamil month “Aadi” has come, we need quick recipes to offer to Goddess since almost all days in the month of Aadi are auspicious. This payasam is one such recipe, not only for Poojas, a healthy dessert which could be made on any day!

Ingredients:

• Ragi Flakes – ½ cup
• Sugar – ½ cup
• Boiled milk – 2 cups
• Coconut gratings– 3 tbsp
• Cardamom – 3 Nos.
• Ghee – 2 tsp
• Nuts of your choice

Method:

1. Grind coconut gratings with cardamom to a fine paste by adding ¼ cup water and keep aside.
2. Fry ragi flakes with a tsp of ghee in a kadai till you get nice aroma.
3. To this add boiled milk and allow the ragi flakes to get cooked well.
4. Add sugar and coconut paste and wait till sugar dissolves.
5. Chop nuts and fry in a tsp of ghee till golden brown colour. Add this to the kheer, mix everything well and  switch off.

Delicious Ragi Poha Kheer is ready. You can have it hot or cold.

Note:

• Adjust sweet according to your taste.

Tags: Ragi Poha Kheer recipe, Ragi Aval Payasam, Fingermillet Flakes Kheer, Finger Millet recipes, Millet Recipes, Healthy Desert Recipes, Festival Recipes, Pooja Recipes

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Instant Ragi Koozh | Finger Millet Porridge | Keppai Koozh

Instant Ragi Koozh | Finger Millet Porridge | Keppai Koozh is a traditional, healthy breakfast recipe. It is usually prepared during summer since it has a cooling effect on our body. As for nutritional benefits of ragi,  I need not say  much as you may already be aware that it is rich in iron, calcium, etc. Ragi has low glycemic index and hence it is a preferred  grain  for diabetic people. As a whole, a healthy recipe, everyone should give it a try...

The recipe, I’m giving here is not the traditional one as it does not require fermented ragi dough. Also I have skipped rice in this recipe. Till few years ago, I was not a great fan of this porridge since I am  not  used to  it in my childhood days. But now I eat anything which can make me feel light. My son and hub always have a tough time having this koozh. So I don’t want to make a laborious preparation for making this koozh. Moreover, I don’t like the fermented flavour of koozh. So  I came out with this recipe  which gets finished in a flick of the finger! You can always add cooked rice following my simple recipe here while cooking ragi as elder people in the house won’t allow you to prepare koozh with ragi alone.

Ingredients:

Ragi flour – ½ cup

Water – 4 cups

Shallots – 8 to 10 Nos.

Green chilli – 1 No

Curd – ½ cup

Salt to taste

Method:

1. Mix ragi flour with a cup of water without forming lumps and keep it aside.
2. In a heavy bottomed vessel, add the balance 3 cups of water and bring it to boil.
3. Now add the ragi dough little by little stirring continuously so that  lumps will not be formed.
4. Stir continuously for about 8 to 10 minutes until ragi gets cooked well. To check, dip your hand in water and touch the ragi dough. If it is not sticky, it means it’s done.
5. Switch off the stove and allow it to cool.
6. While preparing the porridge, take the required quantity of ragi koozh, add salt, finely chopped onion, green chilli and curd. Make it to required consistency by adding water if needed.

Your healthy ragi porridge is ready to serve!

Note:

• If you are very particular in adding rice, you can add rice rava while boiling the water. Allow it to cook completely before adding ragi.
• The quantity of onion, chilli and curd can be varied based on your preference.

Tags: Ragi Koozh recipe, Summer special recipes, Finger Millet Recipes, Ragi Recipes, Diabetic Recipes, Instant Ragi Koozh recipe, Instant Finger millet Porridge, Keepai Koozh recipe, Millet Recipes

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Ragi Drumstick Leaves Adai |Kezhvaragu Murungai Keerai Roti | Finger Millet Drumstick Leaves Crepes

Ragi Drumstick Leaves Adai | Kezhvaragu Murungai Keerai Roti | Finger Millet Drumstick Leaves Crepes is a healthier version of making Adai Dosa using millet and greens. It is very easy to prepare and tasty to eat. It is strongly recommended for pregnant women, feeding mothers, growing children  and people ailing with diabetic and anemic. This should be included in our regular diet.

Ingredients:

• Ragi Flour – 1 cup
• Shallots (finely chopped) – ¼ cup
• Drumstick leaves – ¼ cup
• Green chilly (finely chopped) – 1 No.
• Jeera (Cumin seed) – ½ tsp
• Salt to taste
• Oil as required

Method:

1. Clean and wash drumstick leaves and keep it ready.
2. In a mixing bowl, add ragi flour, jeera and salt and mix everything. Then add shallots and green chilli and drumstick leaves and mix well. Knead them into dough similar to “chapathi” dough by sprinkling water now and then.
3. Roll this dough into big lemon sized balls.
4. Take a zip lock pouch or a plastic sheet, grease it with oil, place the dough and flatten it to a thin disc as far as possible without getting broken.
5. In the mean time, heat the tava, place the ragi adai on the heated tava.
6. Cook it on both sides in medium flame by flipping and applying a tsp of oil.

Your healthy, yummy Ragi Murungai Keerai Adai is ready to serve! You can serve with coconut chutney or jaggery. For kids, you can serve it with jam. Today, I have served this adai with Blueberry jam and it tasted yummy!!

Note:

• The drumstick leaves I have chosen today are very tender and right away added without cooking them separately. It will get cooked when the adai is done. But if you have a second thought, you can fry the leaves in a tsp of oil and add them to the flour before preparing the dough.

Tags: Keppai Roti, Keppai murungai keerai roti recipe, Kezhvaragu Roti recipe, Kezhvaragu adai recipe with drumstick leaves, Ragi roti, Ragi murungaikeerai adai recipe, Fingermillet moringa pancake, fingermillet drumstick leaves crepes, Diabetic friendly recipe with Finger Millet, recipes to cure anaemic, healthy millet recipes

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Finger Millet Sweet Crispies | Ragi Sweet Crispies | Kezhvaragu Inippu Thattai

Finger Millet Sweet Crispies |Ragi sweet crispies | Kezhvaragu Inippu Thattai is a crispy sweet made with finger millet | ragi flour. I have coined this recipe with a motive to encourage kids to eat  ragi. I have sent this recipe  to  Malligai Magal   and already  got  published in the magazine. The ingredients used in this recipe are  (a) fried gram powder – rich in protein, (b)sesame seeds  – rich in vitamins & minerals and (c)jaggery –rich in iron which are naturally good for everyone. When these healthy ingredients combined with calcium & iron rich ragi, it is needless to say it is a recipe for preparing healthy crispies! So this healthy dish is not only for kids but also for elders, those  with sweet tooth. The crispies prepared can be stored in an air tight container for a week, if you find anything left out! I am sure everyone will like the taste of it and the dish will get vanished in no time.

Let us go for the recipe!

Ingredients:

• Ragi flour – 1 cup
• Fried gram powder (Porikadalai Powder) – ½ cup
• Jaggery – ½ cup
• Coconut gratings – 2 tbsp
• White Sesame seeds (Til seeds) – 2 tbsp
• Cardamom powder – 1 tsp
• Oil – for deep frying

Method:

1. In a heavy bottomed kadai, dry roast ragi flour until you get nice aroma and allow  it to cool.
2. Sieve  ragi flour and fried gram powder together and transfer the sieved flour to a large mixing bowl.
3. In the mean time, melt jaggery in half cup of water and filter the impurities. Heat jaggery syrup in a kadai until it reaches bubble consistency and allow it to cool.
4. Add sesame seeds, coconut gratings, cardamom powder to the sieved flour and mix well. Add jaggery syrup little by little, mixing the flour together thereby forming a stiff dough as we do for Poori.
5. Divide the dough into equal small  lemon sized balls. Grease a plastic sheet/ zip lock bag with oil. Place a ball on the greased sheet, flatten the ball by pressing  with your fingers into very thin, flat disc (like thattai). Prick it with fork on both sides and transfer this to a large plate. Repeat the same for the rest of the balls and keep it aside.
6. In a wide bottomed pan, add required oil for deep frying and heat the oil. When the oil is hot, turn the heat to simmer, gently drop the crispies, some 3 to 4, depending on the size of the kadai. Fry them in simmer, by turning the crispies both sides until done i.e the bubbles from the crispies subside completely.
7.  Remove the crispies from the oil and place them on a paper towel to remove excess oil.
8. Allow them to cool and store in an air container.

Your healthy finger millet crispies are ready to serve! Enjoy eating healthy snack made of millets!!

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Sweet Ragi Puttu / Keppai Puttu / Sweet Finger Millet Crumb

Ragi Puttu / Keppai Puttu/ Kezhvaragu Puttu is a healthy breakfast prepared by steaming ragi flour either in Idli Cooker or using Puttu Kudam. Today I have prepared Ragi Puttu using my Idli Pot. This is not only a breakfast, can be prepared as a quick snack for the kids coming home from the school. Ragi puttu can also be given to diabetic patients. Only thing is that they have to  skip sugar & cardamom and eat as such because the flavour and mild sweetness in the ragi itself will compensate for the sugar.

Ragi is otherwise known as ‘Finger Millet’ in English and ‘Keppai’ or ‘Kezhvaragu’ in Tamil. This millet is very rich in iron and calcium. It had been a  practice to make Porridge or Kali using this millet in villages during olden days and was taken regularly as breakfast.  Slowly, things have changed as even in villages, they are using only polished rice. But, now, awareness has been created through media and other sources to include these millets in our regular diet for a healthy life. Most of our children who are exposed to only white grains will stay away from Ragi on seeing its colour. But we can introduce this millet as the sweet Ragi Puttu to them, which they will most certainly enjoy.

Ingredients:

• Ragi flour – 1 cup
• Coconut (grated) – ½ cup
• Ghee – 1 tbsp
• Sugar – 3 tbsp
• Salt – a pinch
• Cardamom powder – a pinch (optional)

Method:

1. Dry fry Ragi flour in a heavy bottomed kadai in simmer until you get nice aroma.
2. In the mean time, bring 1 cup of water to a rolling boil.
3. Transfer the flour to a mixing bowl and mix a pinch of salt with it. Alternate between slowly adding a small amount of hot water and mixing the flour with a ladle until you get the consistency described. Don’t add too much of water. The flour consistency should be such that the flour is just wet. You should be able to shape the flour (like kolukattai) if you hold it tightly but it must be loose if left alone. When the flour reaches this stage, stop adding water.
4. In the Idli pot, pour water and bring it to boil.
5. Take the idli plate, spread a wet muslin cloth or kada cloth and evenly spread the wet ragi flour over the idli plate.
6. Place the idli plate inside the idli pot and steam the puttu for about 10 minutes.
7. Transfer the puttu to a bowl, add coconut gratings, ghee, sugar and cardamom powder and mix everything well.

Your yummy, sweet ragi puttu is ready for serving!

Note:

• The recipe is very simple except for the step(3). We need to take extra care while mixing the puttu flour with water.
• You can also mix nuts of your choice with this puttu  to make it healthier for kids.
• You need not worry about the cooking time, the aroma of ragi flour itself will tell you that your ragi puttu is ready. The entire house will get filled with nice aroma of Ragi! Try it & enjoy!!

Tags: Ragi Puttu recipe, Finger Millet Puttu recipe, How to make Ragi Puttu at home?, Keppai Puttu, Kezhvaragu Puttu, Millets Puttu recipe, How to prepare Ragi puttu flour?, Steamed ragi flour with coconut,  Sweet Ragi Puttu,  Inippu  Keppai  Puttu,  sweet dish with ragi, healthy snack using ragi, Healthy ragi breakfast recipes, ragi recipes for kids

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