RAGI /FINGER MILLET/KURAKKAN APPAM


A healthy and delicious breakfast recipe .Small grains with great benefits .Great source of

calcium for strengthening bones in all ages.Millets in general help in controlling blood sugar

levels and this particular finger millet is widely used by diabetics due to the high fibre content.

Millets are found to be highly nutritious,and it’s best to include it in your daily diets.

Coming to today’s recipe..it was really a delicious and healthy breakfast to note .The texture

was soft, and the sides were crispy like any other hopper.So do give it a try and post in your comments .

INGREDIENTS

2 cups ragi flour

3/4 -1 cup cooked rice

1/2 coconut cut/ scraped

Coconut water 1/2 cup

2 tbsp sugar

1 tsp salt

1/4 cup all purpose flour

A pinch of cooking soda

METHOD

Grind all the given ingredients except all purpose flour, sugar and salt fine .

Add the remaining ingredients and mix well . Allow to rest overnight.

Mix in baking soda in a little water and add to batter to a pouring consistency ( not thick / or thin).

Pour one ladle of the batter into a greased hopper pan . Swirl the pan ,cover and allow to

cook,and brown on the sides. Remove slowly with spatula .

Adding egg while cooking is your option . Serve with seeni sambol( Srilankan caramelised

spiced onions )coconut sambol or any curry of your choice .

RAGI-WHEAT STUFFED PARATHA


Ragi or finger millet mixed with wheat flour

tastes much better than using the millet flour

alone in recipes like this .So here’s to another

version of stuffed radish, carrot,and cheese.

Today I made a slight variation by using

roasted curry powder to the fresh and raw

vegetables .No sauté. The addition of vegetables

can be your choice.

The mixture of flour is different in this recipe ,

so do try this healthy recipe, and post your

comments if you have made it .

INGREDIENTS

For the dough

2 cups ragi or finger millet flour

2 cups wheat flour

1 egg

3/4 cup curd

Salt

50 gm butter

METHOD

•Add sufficient water to a bowl ( add 1 cup

first )

•Add the curd,egg,salt to the water,and mix

well.

•Next add the flours,with required water to get

a soft dough .

•Apply butter on the dough and set aside for 10

minutes .

•Now knead again well.

•Divide into portions,roll out thinly,place

stuffing .

•Seal the edges and cook on a griddle on both

sides with a tsp of butter for each paratha.

•If you love more you could add as per your

taste .

For the filling

3 radish peeled and grated

1 carrot grated

1 tsp Kashmiri chilli powder

1 tsp roasted curry powder

Grated cheese

Salt to taste

METHOD

•Squeeze out the water from the radish after

washing .

•Add grated carrots cheese and the rest of the

ingredients and mix well.

•Use as stuffing .

Serve with mint chutney or raita !