Topic started by rajani (@ c-24-6-19-130.client.comcast.net) on Tue Feb 24 19:19:16 EST 2004.
All times in EST +10:30 for IST.

hai all I have lots of ragi flour..can anyone suggest some good recipes

Responses:

• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Feb 24 20:03:18 EST 2004
  
  Saw a sweet recipe called halbai(halwa) with ragi flour. I have not tried, so not sure abt the taste.
  
  How abt ragi roti or dosa?
  
  
• From: preethi (@ 06-078.144.popsite.net) on: Tue Feb 24 23:38:09 EST 2004
  
  Hi rajani
  Prepare ragi vadai .
  1 Cup ragi flour
  2 medium sized onions cut into small pieces
  add green chillies according to ur taste , curry leaves , coriander leaves , 2 spoon kadalai paruppu , salt , butter (little) , mix the ragi flour with all the above ingredients with water , consistency shld not be too thick or watery .. just make small urundais and fry in oil ..
  
  
• From: Anjana (@ cache106.156ce.maxonline.com.sg) on: Wed Feb 25 02:25:49 EST 2004
  
  Hi Rajani,
  I got the flwg recipes from various websites.Pls try..!!
  
  http://www.indiatastes.com/categories/248.html
  http://www.chennaionline.com/food/recipes/diabetic.asp
  
  Ragi recipe: Ragi cooked with a little milk and sugar, it is a tasty an easily digested breakfast cereal for babies.
  
  Ragi Dosa:
  
  Ingredients: 1 portion urad dal washed, 1 portion rice, 3 portion ragi flour, 1 onion, chopped chillies, oil, salt.
  
  Method: Soak the urad dal and rice for four hours. Grind to a smooth paste. Add ragi flour and salt and blend into smooth batter and leave overnight to ferment. The next day heat a tawa or a frying pan and grease it well. Pour a ladleful of the batter into it and spread onwards. So that the edge would be quite thin. The center may be left soft , and sprinkled with chopped onions, chillies. Pour a spoon of the oil all around and cook on a medium flame till the edge crisp. Remove the dosa carefully and serve hot with coconut chutney, sambhar or vegetable korma
  
  All the best..Byee !!!
  
  
• From: Mekhala (@ 124.45.35.65.cfl.rr.com) on: Mon Mar 29 12:34:21
  
  Hi,
  
  Does anyone know how to make ragi biscuits?
  
  
• From: dian (@ cf6001.speedcast.com) on: Sat Apr 3 03:58:04 EST 2004
  
  hi..may i know about how to make ragi? (as i know ragi is kind of yeast that made for fermented food/bread right?) please contact me.
  
  
• From: dian (@ cf6001.speedcast.com) on: Sat Apr 3 04:01:00 EST 2004
  
  hi..may i know about how to make ragi? (as i know ragi is kind of yeast that made for fermented food/bread right?) please contact me.
  
  
• From: heavenly golden orchid (@ 219.65.170.101) on: Sat Apr 3 09:38:06 EST 2004
  
  dian, ragi is not an yeast. its a grain which is available in south india.
  
  
• From: Pranav Mahadevia (@ dhcp-192-222-35.in2cable.com) on: Wed Apr 14 13:58:42
  
  Prepare ragi Kang) sukhadi,by adding sugar and ghee and cook.
  
  
• From: Pranav Mahadevia (@ dhcp-192-222-35.in2cable.com) on: Wed Apr 14 14:01:45 EDT 2004
  
  Ragi or kang which is v rich of calcium can be added to Wheat flour while grinding.Ragi is also available in Dang area of Gujarat.
  
  
• From: Srividhya Mahesh (@ ppp-219.65.102.186.chn.vsnl.net.in) on: Sun Apr 18 06:22:29 EDT 2004
  
  Ragi flour can be mixed with your idli/dosai batter, add sliced onions, green chillies etc and make it as dosai. goes well with coconut chutney.
  
  you can also mix little ragi flour while making roti/chapati.
  Ragi kanji can also be made. Ragi is rich in calcium and a good source of fibre.
  
  
• From: Mrs. Suhera Farook (@ 213.42.2.26) on: Sun Apr 18 08:33:22 EDT 2004
  
  RAGI PUTTU
  
  Ingredients
  Ragi flour - 2 cups
  Grated coconut - 1 cup
  water - 1/2 cup
  Salt to taste
  
  Preparation
  
  Mix the salt in water add the water little by little to the flour and mix it. The mixing should be proper so that the flour should not turn into dough form, it should be in the powdered form but wet enough for steaming. Add the grated coconut to it and cook it in the steam for about 8 to 10 minutes in the special puttu vessel.
  
  It can be served sugar, little ghee or sesame oil and banana.
  
  
  RAGI UPPUMA
  
  Steam ragi flour in the same method without coconut. Break the puttu and prepare it like
  uppuma made from Idli.
  
  Heat a little sesame oil and add mustard seeds, when it pops, add 1 tsp urud dal, 1/2 tsp gram dal and 1/2 cup chopped onions, 3 green chillies(chopped), 2-3 pieces of chopped ginger, few curry leaves. When the onions turn colourless, add the powdered ragi puttu. Finally add chopped coriander leaves. If required add salt.Cook until they mix up well and crispy to the required consistency.
  
  RAGI dishes having with sesame oil is good for health and aids digestion.
  
  Here is a Ragi Dish for diabetes:
  
  RAGI IDLI (courtesy Diabetes Forum)
  
  Ragi 60 1/2k
  Black gram dhal 30 1/4k
  Fenugreek seeds 12.5 2 tsp
  Salt to taste
  
  Method
  
  Clean ragi properly and soak overnight.
  
  Soak dal and fenugreek seeds overnight.
  
  In the morning, grind both of them separately and then mix.
  
  Add salt and keep for 5-6 hours for fermentation.
  
  Then steam small portions (4) of the mixture in an idli mould till set and cooked.
  
  RAGI ROTI (courtesy Diabetes Forum)
  
  Ragi (Dried and powdered) 90 3/4k
  Onion 20 ½ (Medium)
  Green Chilies 5 Five
  Oil 5 1-1/4 tsp
  Fenugreek seeds 12.5 2 tsp
  Salt to taste --
  
  Method
  
  Sock fenugreek seeds overnight.
  
  Throw away the water. Dry the seeds and powder them.
  
  Chop onions and green chilies.
  
  Mix everything together and make into dough.
  
  Divide in three portions. Keep a paper ob roiling board and apply a little water to it.
  
  Put one dough ball and with moist hand, press it into a chapathi.
  
  Heat a tawa and smear with oil.
  
  Place the roties over it and remove the paper.
  
  Let it get cooked for a few seconds, apply oil, turn the side and fry the other side too.
  
  Cool rest of the roties in the same way.
  
  Ragi Mudhe
  
  Ingredients
  
  One cup Ragi flour
  Salt
  Oil 1 to 2 teaspoons
  Water
  
  
  Method
  
  Make a batter (about idli consistency).
  Mix it well to remove all lumps, cover and cook it in the Microwave at High for 15 to 18 minutes.
  
  Remove and shape into balls with the aid of cold water.
  
  It is delicious and healthy to eat mixing with buttermilk during summer season.
  
  
  
  
  RAGI ADAI (Good for Diabetes)
  
  Ragi Flour - ½ cup
  Channa Dhal - 1 tbsp
  Gram Dhal - 1 tbsp
  Curry Leaves - 1 tbsp
  Onion - 1 Chopped
  Salt to taste
  Chillie powder - to taste
  Oil - 1 tsp
  Water - as required
  
  
  
  
  Soak Channa dhal and Gram dhal for 20 - 30 minutes and grind coarsely. With the Ragi flour add salt, chillie powder and the ground mixture and mix well with water to a thick consistency. In a hot tava pour this and sprinkle chopped onions and curry leaves on it. Add some oil to the sides and let it cook on a slow flame. Turn it around till done and serve hot with skimmed curd.
  
  
  
  
  
  
  
  
  
  
  
• From: subramaniam (@ ) on: Fri Jun 11 01:32:28
  
  Dear Forum friends,
  I am happy and grateful for the good compilation of the diabetic recipes.
  Please give recipes for ragi drinks(hot)
  and also for 1.SOYA/2.TOFU recipes
  Many thanks and regards
  Anna
  (R,Subramaniam}
  
  
• From: Andal Balu (@ adsl-158-19-127.asm.bellsouth.net) on: Sat Jun 12 00:01:10 EDT 2004
  
  You can make ragi kanji with the ragi flour. Boil 1 cup of water. Mix one tablespoon of ragi flour in 1 oz. of water and add that mixture to the boiling water. Simmer it for about 5 minutes till the ragi paste thickens.
  You can add salt and curd to the kanji and drink it.
  If you like it spicy,you can add a spoon of amla pickle or mango pickle and then drink it. It is a good drink for the morning.
  
  
• From: K.Pramod (@ ) on: Sat Sep 25 01:21:35
  
  how to prepare kitchdi?, chicken kuruma. Pl. help
  
  RGds
  Pramod
  
  
• From: Linda (@ 82.116.130.19) on: Sun Oct 3 04:37:27 EDT 2004
  
  I would like to know how to make ragi porridge with sprouted ragi. Does one have to roast it? I have tasted porridge but don't know how to prepare it. Thank you.
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Sun Oct 3 06:39:10 EDT 2004
  
  Yes, that is what I read. Sprout the ragi and dry fry whole green gram and whole wheat. Combine all and grind nicely along with almond(w.o skin).
  
  But, I sprouted green gram too and then repeated the same procedure. For extra flavor, can add cardamom.
  
  It smells and tastes very good.
  
  
• From: smk (@ h000e9b1227e2.ne.client2.attbi.com) on: Mon Oct 11 10:51:09 EDT 2004
  
  In some part of Maharashtra ,they make Ragi Papad.
  
  

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