Tag Archives: keppai recipe

Jul12

Ragi Dosa / Finger Millet Dosa

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Ragi Dosa is one of the most common dish I cook very often for breakfast, as ragi/finger millet comes with loads of health benefits. Using this batter you can make plain dosa, onion dosa, onion and green chillies dosa and even uttapam. Let me share the recipe…

For other breakfast recipes – Click here and 10+ Dosa varieties – Click here.

Ragi/FingerMillet Dosa
Ragi/FingerMillet Dosa

Ingredients:

Making of Ragi Dosai / Finger Millet Dosa –

Preparation:

  • Mix the batter well, check for salt in the batter, if needed you can sprinkle little.
  • Heat tawa, rub with little oil.
  • Spoon the batter with ladle in the center of the tawa, spread it all over the tawa (circle shape).
  • Drizzle little oil or ghee along the sides and center of Dosa.
  • Wait for 3 mins or until till the dosa starts turning golden brown. Swap the sides and cook for another min.
  • Remove from fire.
After fermentation – Ragi / finger Millet Batter
Dosa getting cooked
Dosa getting cooked
Ragi/FingerMillet Dosa
Dosa with onions and curry leaves
Onion Ragi Dosa
Ragi/FingerMillet Dosa

Serve Dosa with Sambar and Chutney.

Note: For Onion Ragi Dosa – chop the onions to fine pieces and sprinkle onion over the batter once got spreaded and wait until it gets cooked.

Sep24

Ragi (Finger Millet) Idly / Dosa Batter

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Nowadays ragi/finger millet is commonly used among all of us, as they help in managing Diabetics and helps in weight loss. Since my hubby is diabetic, I always look for Ragi recipes, I used to prepare ragi porridge daily for him. But even I was bored in preparing ragi porridge daily and then I tried out this batter, idly was very soft and Dosa was Crispy. So I prepare this once in every week.

Health Benefits: It helps in weight loss, because of the bulkiness of fibers and the slower digestion rate. It is the richest source of calcium among plant foods and so it helps in strengthening and developing the bones. It also helps in diabetics and helps in lowering high cholesterol level and so on. Being low in fat and gluten free, ragi is easy to digest. It is also even to babies in the form of porridge.

It would highly recommend this recipe for Diabetic people, because both Ragi/Finger millet and Ulundam paruppu/Blackgram are good source in helping Diabetic.

Let us move on to the recipe…

After fermentation - Ragi / finger Millet Batter

After fermentation – Ragi / finger Millet Batter

Ingredients:

  • Ragi / Finger Millet Flour – 3 cups
  • Whole Blackgram / Urad dal / Ulundam Paruppu – ¾ cup
  • Salt to taste

Making of Keppai / Ragi / Finger Millet Idly/ Dosa Batter –

 

Preparation:

  • Soak urad dal/black gram in water for about 3 hrs.
  • Drain the water and grind the black gram along with little water (add water little by little while grinding).
  • In a wide mouth bowl, take ragi flour, pour water little by little and mix it with your hands, be sure no lumps are formed.
  • Pour in the ground urad dal batter to the ragi flour and mix it well with your hands.
  • Add in little salt (a tsp) for taste, cover with the lid and let it ferment for 6 hrs.
Ragi / finger Millet Flour with salt
Grounded whole blackgram / ulundam paruppu / urad dal
Ragi (finger millet) flour getting with urad dal (blackgram)
All together ready for fermentation
After fermentation – Ragi / finger Millet Batter

After fermentation, you can make idly or dosa or kuzhipaniyaram as you wish. Refrigerate it immediately after fermentation, else it would the batter would turn sour. Stays fresh in refrigerator for almost 4 days.

For Ragi Idly recipe, check out this link: https://madraasi.com/2015/09/24/ragi-finger-millet-idly/

 

Sep9

Ragi Koozh recipe / Finger Millet Porridge (Sweet Version) / Keppai Koozh recipe

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Ragi koozh is made from ragi / finger millet / kelviragu, which is one of the millets with too many health benefits. It can be taken at any time of the day. There are both sweet and salt versions of this ragi drink. This is prepared during the month of Aadi most of the temples in Tamil Nadu as an offering to god and later distributed to all the devotees who come to the temple. Let me share the sweet version here…

CLICK HERE for Aadi Perukku recipes

Ragi Porridge (Sweet Version)

Ragi Porridge (Sweet Version)

 

Ingredients:

  • Ragi flour – 3 tbsp
  • Water – ¾ litre
  • Grated Jaggery – 1 tbsp
  • Salt to taste

 

Preparation:

  • Take water in a heavy bottomed vessel and put the ragi flour.
  • Stir in well and ensure whether the flour got mixed with the water, without lumps.
  • Now keep the vessel in the stove and start stirring it once in a while.
  • Allow it to boil, it will consume time. Keep on stirring every once in a while.
  • When its cooked, it becomes thick and gives a shiny appearance.
  • Transfer it to a bowl, bring to room temperature, mix a tsp of jaggery along with a pinch of salt to it.

Garnish with grated jaggery and serve.

Note: You can also substitute jaggery with sugar.