WHAT IS RAGI?

Ragi or Finger Millet (Eleusine Coracana) is an annual plant.  Earliest records of this show it was cultivated in India, particularly in the southern parts of India especially in the regions of Karnataka.  It is a staple diet in Karnataka, It is also called poor man's protein diet.  It was referred to  as 'famine crop' or 'Poor man's crop' as it was always seen as farmers staple food,  making little balls out of the flour which is called as 'Ragi Balls' or  called in Kannada as 'Ragi mudde' (will post the recipe soon) was and still is his diet when he went farming.  This is still used as an important part of our diet in rural parts in Karnataka.  This is very fulfilling and keeps your hunger at bay.

WHY RAGI AS BREAKFAST?

Breakfast is a quintessential part of our daily life, it is the most important meal of the day. You can indulge with tempting, tasty and healthy recipes, and make your breakfast a worthwhile. Ragi is one of the most nutritional and healthy grain.  Breakfast with Ragi is very fulfilling and keeps your hunger at bay.

Even as a kid I used to like it, My children wouldn't eat because of the colour.  Nowadays they have started liking it.  Especially they love it when I make this Semiya (Noodles) dish and it doesn't even taste like Ragi!  that's their verdict.  So, now this is always in my breakfast list.  Children happy so Mummy is happy when they eat healthy food.

RAGI IN VARIOUS DIETS

In my state(Karnataka), we make a special diet for babies using this flour and is called as ' Ragi Siri' (Homemade Baby food)! (will post the recipe).  My children grew up eating Ragi siri!!  These days people have realized the nutritive value of this little grain, even in urban areas, now when I visit India (Karnataka) I have started seeing them in restaurants!!

Benefits of Ragi are said to control Diabetes, Osteoporosis, Cancer, and a lot more. It is said that Ragi is said to be rich in protein which is easily absorbed by the human body.  It is also rich in Calcium, phosphorus, potassium, and Iron.  It is said that Ragi reduces cholesterol. It is also gluten-free.

RAGI AS A MILLET

Among the millets, comparable to foxtail millet and Kodo millet, studies have also shown that finger millet controls blood glucose levels, hyperglycemia, and oxidative stress. Finger millet has also shown promise in accelerating wound healing among diabetics. Diabetic patients are advised to eat Finger Millet for this reason.

That's a lot of things we have come to know of this little grain, let's get to the recipe then, on how to make Ragi Semiya (Noodles).

RAGI / FINGER MILLET OTTU SHAVIGE OR SEMIYA (NOODLES / VERMICELLI)
Vegan South Indian Karnataka Style fresh Homemade semiya (Noodles)
Recipe Type: Breakfast
Cuisine: Indian
Prep time: 20 min
Cook time: 45 min
Recipe Author: Jayasri

Ingredients:
1 Cup Ragi / Finger Millet Flour
1 & 1/2 Cup Water
1 tsp Oil
1 tsp salt

Method:
In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it.

Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch off the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
Now your base for the Ragi Semiya (Noodles / Ottu shavige) dough is ready.

HOW TO MAKE RAGI SEMIYA  (NOODLES) / OTTU SHAVIGE:

Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.

Press the shavige into Idli plates or some vessel you can use for a steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
Take it out and spread it on a plate so they don't One another.

I have made a powder to use for the Bath, Here is how you make that powder to the Bath

CURRY LEAVES POWDER:
INGREDIENTS:
1 & 1/2 Tbsp Channa Dal
1/2 tbsp Urad Dal
25 curry Leaves
1 tsp Black Pepper
2 flakes of Tamarind
1/2 tsp Oil

METHOD:
In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

HOW TO MAKE RAGI SEMIYA (NOODLES) / OTTU SHAVIGE BATH:

INGREDIENTS:
3 to 4 Tbsp of oil
1 tsp mustard seeds
1 tbsp of channa dal
1/2 tbsp of urad dal
few curry leaves
1/4 fresh coconut
few coriander leaves
Salt as required

METHOD:
In a large wok, heat oil add mustard seeds, once they splutter add the green chilies, dals and curry leaves and fry for few minutes in a medium flame once they change colour.
Add the steamed Ottu shavige and salt as required mix well and carefully so they don't break up, then add the curry leaves powder around 3 to 4 tbsp (use it as per your taste).
Mix everything well close a lid and leave it for 2 to 3 minutes.
After 3 minutes switch of the stove remove the lid sprinkle fresh coconut and chopped fresh coriander leaves thoroughly mix everything together.
Serve warm and enjoy this Ragi Semiya (noodles).

Verdict: My family loves it, according to my children you won't even know that it is made of Ragi.

Print

Ragi / Finger Millet Semiya (Noodles)

Most delicious and healthy breakfast which you would be fulfilling and no compromise on taste

Course Breakfast

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3

Author Jayasri

Ingredients

• INGREDIENTS FOR MAKING OTTU SHAVIGE
• 1 Cup Ragi / Finger Millet Flour
• 1 & 1/2 Cup Water
• 1 tsp Oil
• 1 tsp salt
• CURRY LEAVES POWDER FOR RAGI OTTU SHAVIGE BATH
• INGREDIENTS:
• 1 & 1/2 Tbsp Channa Dal
• 1/2 tbsp Urad Dal
• 25 curry Leaves
• 1 tsp Black Pepper
• 2 flakes of Tamarind
• 1/2 tsp Oil
• In a wok fry with a tsp of oil all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.
• INGREDIENTS TO MAKE RAGI OTTU SHAVIGE BATH:
• 3 to 4 Tbsp of oil
• 1 tsp mustard seeds
• 1 tbsp of channa dal
• 1/2 tbsp of urad dal
• few curry leaves
• 1/4 fresh coconut
• few coriander leaves
• Salt as required

Instructions

• METHOD FOR MAKING OTTU SHAVIGE:
• In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it. Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch of the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
• After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
• Now your base for the Ottu shavige dough is ready.
• HOW TO MAKE RAGI OTTU SHAVIGE / SEMIYA:
• Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.
• Press the shavige into Idli plates or some vessel you can use for steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
• Take it out and spread it on a plate so they don't One another.
• HOW TO MAKE RAGI OTTU SHAVIGE BATH:
• In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

Notes

When using the curry leaves powder to use it according to your taste you can increase or decrease the powder to your liking.
When mixing the Ottu shavige handle it carefully so they don't break up too much.
Using of Green chilies is optional.

The post Ragi / Finger Millet Semiya (Noodles) appeared first on My Veg Fare.

First thing First I have to write this on the start of my post I will be posting two cookies, will have to wait for the third one for my kids to come...., Tried, Tested and very important TASTED and declared most delicious cookies I have baked and want they want more!!.
Baking is what I am posting these days, well, I think you might have come to know by this time that is the most attractive thing I see when I look at a book or a blog or Google, I Oogle at all the recipes with such love that even I decide to bake them ASAP, but most of the time they go into my draft, that is why I have joined these Groups which make me bake, yes, you are right today is the posting of our little Baking Group called the Baking partners headed by our dear Swathi of Zesty South Indian Kitchen, as you all know that we baked Reine de Saba which was our first baking challenge.
This time we had 3 Challenges, swathi consulted three of group friends to pitch in some reicpes, so our most wonderful, innovative, perfectionist and a very sweet and my favourite blogger in the blogging world is Priya, from Priya's Versatile recipes.  let alone I would have written whole page about her, I deeply have a special place for her she never misses to comment in my blog, even if I don't. I feel so guilty so many times. These Corn Flake Cookies were her contribution.

Next was from our Dear Tina, whom I met through Baking partners Group, thanks to swathi, Wow she has a fabulous website Pinay In Texas Cooking with wonderful recipes.., Just fell in love with her blog.. she sent her Ultimate Chocolate Cream cheese cookies.
Next was from Reeni of Cinnamon Spice and Everything Nice, who asked us to make Home Made Oreo Cookies, met her also through BP, who also is a  Beautiful Blogger with wonderful recipes.
As you all know I have been not blogging properly from past a month, as Mom with me, I have become quite lazy and try to spend time with her going around, talking, cooking and arguing with her. Being very busy these days I had decided to write to swathi that I might miss this month's challenge. But when I came back from work yesterday, as always Mum had already cooked, and I had nothing much to do..., I immediately decided I will bake the cookies at least one of them, and started putting the ingredients, I got so carried away I made two of them and the third one is on the way!!.., But couldn't bake them immediately as H took us to our friends place and we returned only nearing 11, so I put them in fridge and baked them today.
The corn flake cookies were so delicous. I have fallen in love with them and can't resist stop eating them!.
The ultimate chocolate cookies, are quite chocolatey for me..., but kids loved it.
Here is how I made it... with few changes, First I halved the recipe, I substituted APS flour with Finger millet flour, and used golden raisins and read between the lines while reading the recipe and forgot to roll the corn flakes but mixed them in the dough. Next time I will bake them again as they are so addictive.  They might not be looking good but totatlly delicious.

EGGLESS FINGER MILLET CORN FLAKES COOKIES
Recipe Source: Baking: A Commonsense Guide - Murdoch Books

INGREDIENTS:
62.5 grms ( 63 grms) Butter
82.5 grms ( 83 grms) Sugar
1 tbsp Flax seed powder + 3 tbsp Hot water
4 tbsp Milk
1 tsp vanilla essence
1 tbsp Golden Raisins
67.5 grms ( 68 grms) Desicated Coconut 
1/2 tsp Baking Soda
1/2 tsp Baking powder
125 grms Finger Millet flour
1cup crushed Corn Flakes ( made by 2 cups of corn flakes)

METHOD
First of all cream butter and sugar, add vanilla essence then Blend flax seed with hot water, then again blend flax seed with milk and make it into a paste like consistency.
Add this to the large bowl, to this add Baking powder and Baking soda, to this add dessicated coconut and finger millet flour then crushed corn flakes.
Mix them all well together make it into a nice ball of dough.
preheat the oven to 180 degrees / I kept the Gas Mark to 3,
Keep the dough for 15 to 20 minutes and make small balls and press them a little and bake them on a baking sheet and bake for 12 to 15 minutes.
You can keep it in the fridge and bake them later as I did.
cool down on a wiring rack.
Enjoy.....,

Want to take a bite..., make it, bake it, tell me and Enjoy it....
c you soon with two more cookies.., but will be posting a different one soon...

The post Eggless Finger Millet and Corn Flakes cookies appeared first on My Veg Fare.