Crepes prepared using finger millet flour. This is very popular in Karnataka.
Time Required: 20 Minutes + Soaking time and Fermentation time
Serves: 4
Ingredients:
½ Cup Urad Dal/Split Black Gram
1½ Cup Ragi Hittu/Nachni/Finger Millet flour
Salt to taste
Filed under: Dosa n' Idli | No Comments »
Finger Millet balls served with a spicy curry. This replaces Rice for the main course in Karnataka.
Time Required: 5 Minutes
Filed under: Rice | 3 Comments »
A kind of Indian bread prepared using Finger Millet/Nachni.
Time Required:30 minutes
Serves:4
Ingredients:
4 Cups Ragi Flour
1.5 Cups Grated Fresh Coconut
6 Green Chilies, Chopped finely
1 Cup Coriander Leaves, Chopped finely
1.5 Cups Onions finely chopped
2 tsp Jeera (Cumin) Seeds
1 Cup Boiled Avarekayi/Flat Beans (Optional)
Salt to taste
½ Cup Oil
Oil for greasing the pan and shallow frying
Method:
Heat ½ Cup Oil and mix it with Ragi Flour, Coconut, Green Chilies, Avarekayi, Coriander Leaves, Onions, Jeera, Salt and required amount of water to a soft dough. Divide it into a tennis ball size balls. Grease a tava/flat pan and press a ball of dough thinly spreading and shaping into a circle. Make few holes here and there so that the rotti/bread does not puff up. Now sprinkle a teaspoon of Oil over it and roast it until done. Remove and cool the tava before preparing the next one. Repeat for all the balls and serve with chutney and butter.
Filed under: Indian Bread, Rotti n' Poori | No Comments »
