RAGI SEVAI / RAGI SEMIYA | FINGER MILLET VERMICELLI UPMA - INSTANT !!

This is yet another stunning recipe from Finger millet/ Ragi. As you all aware,  

We can prepare from Ragi all kinds of dishes like Dosa, Idli, Rotti, Porridge, Cake, Puddings, Laddu and Cookies. Here is one such super healthy breakfast - Ragi Sevai/ Ragi semiya upma which you can prepare quick and easy and comforting. Apt for diabetic and calcium deficient people. This dish can be served as breakfast or light dinner. I have used brand - Anil semiya/Instant vermicelli. 

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Ingredients:

Ragi semiya  - 2 cup

Onion – 1 Medium

Green Chili – 1 no.

Oil – 1 tbsp

Salt to Taste

Seasoning:

Mustard Seeds – ½ tsp

Urud Dal/ White lentils – ½ tsp

Curry Leaves –Few

For Garnish:

Grated coconut – 1 tbsp

Fresh coriander leaves – 1 tbsp

Method:

Add one cup of water in a pan and bring water to boil

Add the ragi semiya and cook for just one minute. And switch off the gas. Don’t cook more than one minute. It will be mushy and will turn as paste. The timing may vary from brand to brand so please check the package for instruction. 

Strain the semiya and wash with cold water once. Leave them in strainer for 3 to 4 minutes, to ensure complete drying.

Heat a tbsp of oil in a pan in medium flame. Add seasoning seeds and allow them to crack then add onions, green chili, curry leaves, salt and fry till onion turns to slight pink

Add cooked ragi semia and mix it gently and make sure evenly coated with onion mixture and turn off the gas

Garnish with coconut grated and coriander leaves.

Check out our other recipes on Ragi/ Finger millet/ Nachini.

Ragi Mudde and Soppina Saaru/Huli 

Finger Millet Pancake/ Ragi Rotti - Authentic and Instant 

You can also prepare from rice vermicelli in many flavours like Lemon semiya, Tamarind Semiya, Spicy coconut semiya. Will post the recipes soon.

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Mor Kuzhu | Buttermilk Porridge

Mor Kuzhu is very quick and easy to prepare. Authentic south India, Tamil Nadu dish served as breakfast or as snack . You can prepare this dish in just 15 minutes (including preparation time). This dish also called as Mor kali. In Tamil language Mor means buttermilk and kuzhu means porridge. Seasoning with dried marinated chilli /mor milaga gives amazing taste to this dish. This recipe is simple, healthy, delicious, tangy, and spicy in taste.  Cut them in to pieces and give any shape of your choice and turn them as interesting snack. Kids will love this snack, when they come back after school or even you back from office. Sometime you should know the quickest recipes too when your stomach begins to growl. Check out our step by step photo recipe to learn.

Ingredients:

Rice Flour – 1 cup

Sour Butter Milk – 1 ½ cup

Salt  - 1 tsp

Water – 2 cups

Seasoning:

Mustard Seeds – 1 tsp

Urad Dal/White lentils – 2 tsp

Chana Dal/Bengal Gram split – 2 tsp

Curry Leaves – Few

Hing/Asafoetida – ¼ tsp

Oil  - 1 tbsp

Mor Molaga/ Dried marinated chili  – 3 to 4 nos

Method:

In a bowl add rice flour, butter milk, salt and 2 cups of water and whisk it nicely and prepare it as batter.

Put a reasonable size heavy bottom pan on the range and heat oil. Fry the mor molaga/dried marinated chili, once they are start turning to dark brown color remove them from oil and transfer it plate and allow them to cool.

In the same oil, temper the seeds. Once they start popping add curry leaves, Hing, and stir for 1 or 2 mins. If you don't have the marinated chili, then add chopped green chilies in this step.

Add the rice flour mixture and 1/2 cup sour butter milk for extra tart ness and mix it nicely. You can skip butter milk as per your family preference.

crush some mor molaga and mix it nicely. 

Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of oil and mix it gently. This improves taste and also helps to leave the mixture from the pan fast

When the mixture starts to leave and not sticking to sides of the pan and bottom of the mixtures changes to light golden color means it is done. Switch off the gas.

We like the crust in the bottom of the mixture, so I keep little longer time. We sisters, always fight to get the crust from our mom.:) 

Serving: Serve extra mor molaga for more spiciness.

 Note:

1. Use the sour curd/ butter milk to get the traditional taste.

2. You can use green chili instead of dried marinated chilli

3. If you are using dried chili, then reduce the salt in batter mixture. Dried chili by default has lot of salts in it.

4. Generously use of oil gives nice taste to the dish

5. Grease the plate and pour the mixture and allow them to cool and cut them in to pieces and give any shape of your choice turn them as interesting snack!

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Kerala Style Idiyappam / String Hoppers

Idiyappam (e-di-ap-pam) is a traditional South Indian cuisine served as a main course at breakfast or dinner with vegetable stew, sweetened coconut milk, and curry like potato, peas masala and even with non-vegetarian curries.  Very simple ingredients and it is very quick and easy to prepare. You can also use wheat flour, finger millet flour (Ragi) instead of rice flour. 

Ingredients:

Rice Flour – 1.5 cups

Salt to taste

Water

Oil – 1 tbsp

Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".

Method:

Step 01) Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.

 

Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.

 

Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.

Note: Instead of step 1, you can directly knead the dough like chapati. Use  the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.

Serving:  Serve with Vegetable Stew, Coconut Milk or any other spicy curry.

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Finger Millet Pancake/ Ragi Rotti - Authentic and Instant Version Recipes

As I started using and knowing benefits of Ragi/ Finger Millet I learned many dishes of this cereal. Here is one more super healthy easy breakfast dish. You can prepare Ragi Rotti/ Finger Millet Pancake in two versions. Authentic style is very soft and you can roll rotti as thin as possible. Another one is Instant format mixing Rava/Semollina(coarse wheat flour) and Rice flour as a bonding agent to ragi. This is little hard and thick in shape. The key ingredient of Avarekalu / Mochai/ Lilva beans is what makes this rotti more special. But it was not available in our nearby area Indian store, I substituted with green peas and sweet corn. Whichever your preference version of recipe enjoy this super healthy ragi rotti. 

Authentic Style Version:

Ragi Flour/ Finger Millet Flour – 1 cup
Water – ½ cup
Salt to Taste

~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Mochai/Avarekalu/Lilva Beans – 1 cup
Fresh Coriander leaves – ½ cup
Curry leaves – 5 to 6 leaves

Method:

Step 01) In a bowl add ragi flour and salt without lumps mix it with 1 cup of water 

Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil

 

Step 03) Keep the flame in slow and then add the ragi flour mixture and stir it nicely until it makes nice shiny dough 

 

Step 04) Let them to cool for a bit and then add all other ingredients like cumin seeds, onion, green chilli, green peas and corn (if you are using frozen one then defroster the corn and green peas in microwave for 1 mins. Drain the water and then add) or avarekalu/mochai/lilva beans, coriander leaves, curry leaves and salt mix it nicely as soft pliable dough

 

Step 05) Divide the dough in to small orange size and roll them as a ball. Heat a plain griddle, drizzle oil. Place the ball in center of griddle and wet your fingers in bowl of cold water and start stretching/pat them into flat rotti roll as thin as possible.  Take care of your fingers while doing this, if you are a beginner to the cooking, pat the rotti on plastic sheet and then transfer it to griddle.

 

Step 06) Apply oil on top side and cook. Turn over the rotti and apply oil on other side also. Cook till rotti is crisp and little brown

 

Serving: Serve hot with any of your preferred chutney. It goes well with coconut chutney & onion tomato chutney.

Instant Version:

RagiFlour /Finger Millet Flour – ¾ cup
Rava/Semolina/Coarse Wheat Flour – 2 tbsp
Rice Flour – 3 tbsp

~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Lilva Beans/Mochai – 1 cup
Fresh Coriander Leaves – ½ cup
Curry leaves – 5 to 6 leaves

Method:

Step 01) Take a big bowl and add all ingredients and knead and make smooth dough slowly adding water. Let it sit for 10 minutes

 

Step 02) Follow the above step 5 on wards from the authentic style version recipe instruction.

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Rice Upma

Rice Upma is an authentic dish from South Indian cuisine just like any other upma varieties like Rava Upma, Sevia Upma, Poha Upma, Oats Upma, Idli Upma, Moong Dal Upma, javvarisi /Sabudana upma you can prepare this delicious healthy upma at any time in couple of minutes.  Click on the upma varieties to know the recipes.

Upma is a south Indian breakfast dish usually cooked as a thick porridge using various main ingredients and vegetables. 

Ingredients:

• Rice - 1 Cup
• 1 Big Onion chopped
• Peas – 1/4 Cup
• salt to taste

~ For Seasoning:

• Mustard seeds  - 1/2 tsp
• Urud Dal/White Gram Split - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
• 3-4 green chilies
• Few Curry leaves
• 2 tbsp oil

~ For Garnishing:

• Lemon- 1 small piece
• Fresh Coriander Leaves

Method:

Step 01) Wash the rice twice and drain the water and spread it on clean cloth for about 20 mins. Grind the rice when it is dried still little wet in to coarse and keep aside.

Step 02)  In a saucepan, heat oil, add seasoning seeds allow them to crackle, add chilies and curry leaves and saute for 1 minute then add onion, peas, stir fry till onions turns tender.

Step 03) ) Add 2 and half cups of water bring them to boil

Step 04) ) Add rice and cook them till rice particles cooks nicely. Stir gently every now and then

Step 05) ) Return to low flame and add lemon juice and mix well. Transfer to serving dish and garnish with coriander leaves and piece of lemon for extra sour taste

 Serving: Serve hot with Magani Kizhakku & kalaka (available only in southern part of India) or with any spicy pickle.

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Instant Rava Dosa

Making South Indian Rava Dosa that too Instant Rava Dosa is super easy and simple. No need of soaking, grinding and fermentation. Interesting isn't it? Just mix all below mentioned ingredients, the consistency should be much thinner than regular dosa batter. You can use green chilies instead of mor milagai/marinated chili. 

Follow this recipe and discover how good the dosa tastes, and yes, don’t blame me if you get addicted to it. :)

Ingredients:

• Rava/Semolina/Coarse wheat flour - 2 Cups
• Rice Flour - 1 cup
• Wheat Flour  1 cup
• Onion finely chopped - 1 big no.
• Fresh Coriander leaves finely chopped - 1/2 cup
• Curd - 1 cup
• Salt to taste

Seasoning:

• Mustard Seeds /Mourie - 1 tsp
• Urud Dal / White Gram Split - 1 tsp
• Mor Milagai/ Dried Chilly - 3 to 4 nos.

* Mor Milagai - Green chilies are marinated in sour curd and salt then dried) You will get in Indian store)

Method:

Step 01) In a large bowl add rava, rice flour, wheat flour, chopped onion, coriander leaves, salt and add the seasoning

 

Step 02) Heat the tawa/griddle and add 1 tsp of oil and shallow fry the mor molga/dried chilies. (this dried chilies gives an authentic taste to dosa) Allow them to cool a bit and then crush them and add it the flour mixture, add curd and mix it well then lastly add water whisk until lumps are gone and prepare as thin batter. (Let the batter sit for 15 mins. This helps the batter to marinate with the all the ingredients)

 

Step 03) Heat the  flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one side

Step 04) Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying.

 

Serving: Serve with Coconut Chutney and Sambar or any other Chutney Recipes of your choice.

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