Ragi(finger millet) Poori

Ragi poori recipe or finger millet poori is prepared with ragi flour, wheat flour, oil, salt and water. This ragi poori can be served as breakfast, snacks or as dinner. You can serve this with any side dish, pickle or jam. You can prepare this poori while traveling or for lunch box, as it lasts for a long time. A wholesome and healthier breakfast options.Puris and choles are a much cherished breakfast option for big and small alike. 

Ragi millet/ finger/ khezhvaragu/ nachini atta is a whole grain that is gluten-free & rich in fiber that helps with weight loss and diabetes, it’s packed with calcium, good carbs, amino acids and Vitamin D among other nutrients. Pooris are my kid’s favorite breakfast but I occasionally make them due to oil overload. Ragi pooris are healthy alternative to the regular pooris as this is a low carbohydrate meal and also these pooris have all the health benefits of ragi

Check out some more ragi recipes like

Ragi sweet malt

Ragi Idly upma

 

Prep  time	Cooking time	Serves
10 mins	20 mins	4 persons

Recipe Type: Breakfast, Brunch

Cuisine:  Indian

Ingredients Ragi flour – 1 cup Wheat flour atta) – 1 cup Salt – to taste Water – for mixing Oil – for deep frying

 Check out other Poori recipes like

Methi Poori

Tomato Poori

Method

 1. Sift in all the dry ingredients and then pour in water. 

2. Continue kneading until the dough is soft and not-sticky. If it is not working out, simply add a bit more flour until appropriate. If needed you may add 1 tsp of oil.

3. The consistency should be smooth to make pooris. 

4. Use a wet towel to cover the dough. Keep it aside for 15 minutes minimum.

5. Roll it to form a poori using a pin... 

6. Let it be little thick and after that heat oil in a fry pan for deep frying. 

7. Put one poori and fry. When one side is fried, turn the other side, so that the poori will puff up.

8. Heat oil in a kadai, fry the poori till golden brown. 

9. Finally serve the hot pooris with any desired side dish.

Notes

• Dough I’ve taken 1:1 of wheat flour and ragi. We cannot make it with ragi alone, for the texture will not be appropriate. To make it soft and easy to eat, this is the suitable combination.
• Dust it with additional flour if it sticks onto your utensils. Oil is not mandatory.
• You can also cut into a perfect circle using any sharp edged cup so that all pooris will be of same size.
• Do not make very thin pooris and very thin pooris will not puff up.

Idli using Idli Rava

These idlis turn out to very soft and is quite simple in terms of batter preparation. Idli using idli rava does require fermentation but it is worth the effort. It has practically no oil, it has proteins and carbohydrates. Idli is a wholesome dish, light for digestion and easy on the stomach. Idli rava is something that you can buy in stores and is readily available. Try these soft idli using idli rava for breakfast. Idli Rava or Rice Rava also known as Idli Tari in Kannada, is coarsely ground Par Boiled Rice. The coarsely ground texture resembles Rava. Hence, the name Idli Rava. These Idlis are crumbly in texture & made using Idli Rava. 

Check out some more recipes like

Brown rice Idli

Sweet ragi Malt

Veg Mayo open Sandwich

 

Prep  time	Cooking time
10 mins	20 mins

 

Recipe Type: Breakfast

Cuisine:  Indian

Ingredients Idli rava – 3 cups Urad dal – 1 cup Thick poha – 1 cup Sabudana -2 tbsp. Salt and water – as needed

Method

1. In a wide bowl, measure out 3 parts of Idli Rava & soak it in water cover just 1 inch above the surface.In another wide bowl, measure out Urad Dal, Poha & Sabudana & clean in several changes of water until it runs clear of starch. Soak in plenty of water.

2. Soak them for a minimum of 6 hours. I usually soak for 8 hours or overnight.To grind into a batter, drain off water from urad dal-poha mixture, add urad dal-poha mixture to mixer jar or grinder.

3. With fresh water, add ½ cup to start with, adjust as required, and make a thick and smooth batter. Pour this batter into a deep vessel/bowl.Squeeze out all the water from the Idli Rava, handfuls at a time & add it to this ground paste & mix well with your hands.

4. Batter is now ready. Keep aside for 12-15 hours for fermentation. After batter has fermented well, you will notice batter has nice air bubbles and feels light.

5. Pour the idli batter into the idli plates. Fill the Idli Pot with 1/4 cup of water. Place the idli plates inside the steamer &steam for 8 minutes. After 8 minutes, turn off the stove. Let it rest for 4-5 minutes. Unmould with the help of a spoon.

Serving suggestions

Chutney

Sambar

Idli podi

Notes

Soaking and fermentation is very very important.

Use Cold water from the fridge to grind the batter if you are using mixer

Adding Sabudana is completely optional. But it helps in making the Idlis softer, especially if you are using a Mixie to grind the batter.

You may want a grainy Idli texture, but still the Idli Rava should be well incorporated with the Urad Dal mixture, so you need to grind this mixture again.

Banana Pancake

Light & fluffy with hints of cinnamon and vanilla and tons of banana flavor, this is truly the best banana pancake recipe! These banana pancakes are easy to make with no mixer required, Pancake cereal is very versatile. I made them healthier with my banana pancake recipe and topped them with tons of fresh fruit. They’re the best banana pancakes you will ever eat and are certain to become a weekend breakfast staple! 

Most of everyone has leftover ripe, spotty bananas from the week — a little too ripe to enjoy as is, making them perfect for a quick batch of weekend pancakes. Occasionally toss the pancakes around to help cook more evenly until slightly browned.They brown quickly, so lower the heat as needed to ensure they don’t burn!

Check out some more recipes like

Khura (buckwheat Pancake)

Vegetable Omelette

Poori (using Jowar flour)

 

Prep  time	Cooking time	Serves
10 mins	20 mins	4 persons

Recipe Type: Breakfast, Brunch

Cuisine:  American

Ingredients All purpose flour – 1 ¼ cup Baking powder -2 tsp Baking soda – ½ tsp Salt – ½ tsp Ground cinnamon -1 tsp Granulated sugar – 2 tsp Riped bananas – 2 nos Vanilla extract – 1 tsp Egg -2 nos Milk – ¾ cup

Method

1. To a large mixing bowl, add bananas and mash until only small bits remain. 

2. Next add eggs, break yolks with a fork or whisk, and whisk thoroughly until well combined.

3. Now add milk and vanilla extract along with the banana egg mixture.Use a fork or whisk to mash until thoroughly combined. Mix gently.

4. Now add all the dry ingredients and mix it together.

5. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil Cook for 3-4 minutes, then remove lid and flip carefully. 

6. Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown.

7. These benefit from cooking slower and lower than your average pancakes. Cover with a lid to help the center cook through.

8. Remove from griddle and serve warm with butter and maple syrup.

To store/freeze:

• Store any banana pancakes leftovers in an airtight container in the refrigerator for up to 5 days.  
• To reheat, simply place them in the microwave or toaster. 

Notes

• Refrigerate leftovers within 2 hours.
• To reheat, microwaving is most effective. 
• Try it in a blender and pulse until smooth and throughly mixed.
• If skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.

Avocado Paratha

The creaminess of the Avocado in the paratha keeps the paratha soft. These are great for journeys and to make-ahead and save for later. Avocados seem to be very popular these days. I added some extra spices and it turned out even better. I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish. This is also a satisfying lunch box meal.

Check some more recipes like

Beetroot paratha

Basil (Tulsi) paratha

Sweet potato Roti

 

Prep  time	Cooking time	Serves
10  mins	15 mins	4 persons

Recipe Type: Breakfast

Cuisine:  Indian

Ingredients Ripe avocado – 1 large Whole wheat flour – 1 ¼ cup Salt – ½ tsp Roasted Cumin seed powder -  ½ tsp Pepper powder – ¼ tsp Red chilli powder – ½ tsp Oil -1 tsp  To grind Green chillies -1 tbsp. Coriander leaves –few sprigs Lemon juice - pinch  Also, need ¼ cup whole wheat flour for rolling the paratha 3 Tbsp. oil for cooking the parathas

 

Method

1. Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe).

2. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.

3. Grind the green chilies and coriander leaves along with the avocado to make a smooth paste.

4. In a large mixing bowl, put the ground masala paste, salt, cumin seed powder and red chilli powder. Now mix all the ingredients together.

5. Add Flour in little at a time and incorporating to form a dough. You may need a little less or more that the 2 cups of flour – add as needed. 

6. Once the dough comes together, knead for an additional 1 minute. Drizzle a few drops of Oil over the dough ball to coat. 

7. Cover and allow the dough to rest for 15-20 minutes. Once you are ready to make the parathas, give the dough one more quick knead.Divide the dough into 6 equal portions and roll into balls. Roll each ball into 6-inch diameter circle.

8. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust. 

9. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.

10. Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.

11. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining paratha. Take off the tawa and serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.

Serving suggestions

Parathas are best served hot and crispy. Serve hot with yogurt and pickle or have it as a chapati.

Notes

Serve them as a snack with cup of chai or with a meal. 

Lemon juice is added to prevent oxidizing of the Avocados).

Make a big batch and freeze the dough for when Avocados are not in season. If paratha is sticking while rolling sprinkle little more flour this will help rolling.

Varagu Arisi (Kodo Millet) Ven Pongal

Millets are becoming so famous these days due to its nutritional value. So making a ven pongal using such millets is equally tasty and healthier. Rich in fiber, lowers cholesterol and blood sugar, rich in anti-oxidants, gluten free and contains essential vitamins and minerals, this is a tasty breakfast consumed with coconut chutney or sambar in south India.

Check out some more recipes on my blog like

Brown rice idli

Vegetable corn dalia upma

Ragi idly upma

Prep  time	Cooking time	Serves
10  mins	5 mins	2 persons

Recipe Type: Breakfast

Course: Tamil Nadu Cuisine

Ingredients Kodo millet (varagu arisi) -  1 cup Split moong dal – ¼  cup Turmeric powder – ¼ tsp Milk -1 cup Water -3 cups Salt – taste Seasonings Ghee – 5 tbsp. Broken cashews – few Hing - pinch Cumin seeds – 1 ½ tsp Whole black pepper – 1  tsp Ginger – 1” piece Green chillies – 2 no’s Curry leaves – 2 sprigs

Method

1. Keep the measurement of rice and dal aside.

2. wash the kodo millet two times in water and soak in water for 15 minutes and then drain the water and keep it aside.

3. Pressure cook Varagu rice moong dhal along with turmeric powder,milk and water to 3 whistles on high flame.

4. Let the pressure settle itself. After the pressure reduces, mash with a ladle and keep aside.

5. In the seasoning pan add cumin seeds and pepper, allow it to splutters. (Don’t over fry the pepper and cumin seeds it will destroy the whole taste of Pongal).

6. Next add minced ginger, green chili, hing and curry leaves fry for a minute.

7. Add 2 spoons ghee in a kadai when it is heated add cashew and fry till it become golden brown then pour in to the Pongal and gently mix well the kodo millet ven Pongal. 

8. Tasty Varagu Venpongal is ready.

Serving suggestions

Coconut chutney

Sambar

Gothsu

Notes

• You can also use crushed black pepper and cumin seeds.
• The kodo millet ven Pongal should be served hot.
• It tastes even better than Raw rice Pongal as we do usually.