Instant Ragi Dosa

Servings: 4-5 dosas

Ingredients:

Content	Quantity	Comment
Ragi Flour	1 cup
Rice Flour	½ cup
Water	As required
Salt	To taste
Onion	1 small	Finely chopped
Green chillies	1-2 small	Chopped
Coriander leaves	1-2 tbsp
Oil	To cook
Fruit salt	½ tsp	Optional / You can use soda instead

Method:

Mix ragi flour, rice flour and salt in a grinder jar. Add water bit by bit to get to the dosa batter consistency and give it a stir once in the mixer. Pour into a bowl and mix in onion, chillies and corainder leaves.

       

Heat a tawa and grease with some oil. Add the fruit salt and mix. Pour a ladle of batter and spread to make a dosa. Sprinkle oil and cook covered for a minute or two. Flip and cook for a minute more. Repeat the same with remaining batter.

       

       

Serve hot with chutney.

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Boondi

Servings: 1 cup

Ingredients:

Content	Quantity	Comment
Gram flour	1 cup
Oil	For deep fry
Salt	To taste
Water	¼ -½ cup

Method:

Mix gram flour, salt and water to the dosa batter consistency. In a deep pan, heat oil on medium flame. Hold a seive, pour the mixture slowly in circular motion. Once the mixture has all fallen into the oil, take away the seive. Cook till the boondi is crisp. Drain.

       

       

Use in the dishes of your choice.

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Ragi Huri Hittu

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Ragi	½ kg
Elaichi	2 tbsp	Optional

Method:

Clean and wash the ragi well with water. Spread it on a neat cotton cloth and dry it inside the house for 2-3 days. Dry roast the ragi till white like pearl. Cool and grind it in a coffee grinder or get it milled (grinding in mixer is not possible as the grains are too small) with elaichi / cardamom and store in an air tight container. It stays for months.

Make the dishes of your choice.

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Banana Roti / Banana Paratha

Method 1:

Servings: 9 rotis

Ingredients:

Content	Quantity	Comment
Wheat flour	1 cup + To dust	More if required
Banana	4 small	You can also use banana halwa
Jaggery	As required
Salt	A pinch
Ghee	To cook

Method:

Grind banana and jaggery to a smooth paste. Add salt, wheat flour and knead it to a soft dough. Cover and set it aside for 5 minutes. Make equal sized balls and roll into roti. Heat a tawa and cook the roti on one side. Flip and apply ghee. Now apply ghee on the other side and cook well on both sides. Repeat the same with remaining dough.

       

       

       

       

Serve hot with pickle, curd, chutney….

Note:

This roti is usually a bit harder than other types of rotis. So store in hot box as long as you serve and finish.

Method 2:

Servings: 9 rotis

Ingredients:

Content	Quantity	Comment
Banana’s	2 ripe	Elaichi / Yellakki variety
Sugar	½ cup	Adjust to taste
Elaichi powder / Cardamom powder	1 tsp
Rice flour	1 cup + For dusting	More, if required
Salt	A pinch
Ghee	For cooking

Method:

Peel and chop banana’s. Grind it with sugar and elaichi powder in a mixer to a paste. Heat a pan and add the ground paste. Bring it to a boil. Add the rice flour slowly while continuously mixing. When the stickiness is very little, take off the stove and allow to cool for 5 minutes. Transfer the dough into a plate and knead well. Add more flour if required, but do not add too much which might make the dough hard.

Divide the dough into equal portions and roll into roti’s using a rolling pin. Cook the roti’s with ghee on both sides.

Serve hot with chutney, pickle, curd…..

Note:

Method 2 yeilds more softer roti's than method 1.

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Banana halwa

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Fully ripe Bananas	20-25
Elaichi / Cardamom powder	1 tsp
Jaggery	To taste
Salt	¼ tsp
Water	If required

Method:

Grind the bananas with jaggery to a smooth paste. Add some water if required. Add salt and elaichi powder and mix well. Pour the mixture to heavy thick bottomed pan. Boil the mixture while continuously stirring to avoid burning the base for 5 minutes. Reduce the flame to low and stir for 5 minutes more. Cool the mixture and store in a steel container in fridge for up to a month.

       

       

Use it in dishes you would like to use. You can also serve as it is.

Tip:

You can do the same with fully ripe mangoes or jackfruit.

Note:

Can be stored for a month.

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Pani puri / Golgappe

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Chat puri	20-25
Chat Green chutney	1 cup
Chat Sweet chutney	1 Cup
Salt	To taste
Lime juice	½ lime	More if required
Boiled potatoes	3-4 small
Onion	1 big	Chopped finely
Chilli powder	½ tsp
Boondi	1 tbsp
Water	2 cups

Method:

Mash the potatoes, mix the chopped onions, salt and chilli powder and set aside.

Mix chat green chutney and water and adjust salt. Add lime juice and boondi and mix well. Set aside.

If you want the sweet chutney thinner, you can add water. I like it thick so I am not adding water.

Break the puri’s on thinner side, place a portion of the potato mixture in the middle, pour the green chutney water, sweet chutney.

Serve immediately. Repeat the same with remaining puri’s.

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