Finger millet duddali is usually prepared with coconut especially in coastal areas where coconut is grown and used in cooking. Since many people do not like to use so much  coconut or want to make this very quickly, here is a easy method. The result was also good. In both of these recipes, one can use molasses (liquid jaggery) in place of solid jaggery to make the duddali more tasty.
Ingredients: 1 cup finger millet (Raagi) 1 cup jaggery 2 cups milk 1/2 tea spn cardamom powder
Method: Soak Finger millet in water for about 2-3 hours. Remove it from water and grind it in a mixer along with 2-3 cups water. Filter the mixture using a clean and thin cloth. Allow the solution to settle for 2-3 hours. Discard the water standing above. (or just use raagi powder directly and soak it in water). Cook the paste in a thick bottom pan after mixing it with milk and jaggery. Go on stirring it till it is cooked. Mix cardamom powder and pour it in a flat plate coated with ghee. Allow it to cool. Cut it with a knife coated with ghee to the shape and size of your choice. Serve.
Serves : 2-3 Preparation time : 20mins
PS: Just like the coconut version, you can add cooked chana dal and cashew pieces if needed.
Pictorial:
I grew up eating rice every day. Chapatis were prepared occasionally for breakfast. Now, I make chapatis/parathas almost every other day. No matter how many different varieties I try, I keep looking for new ones. This is one such recipe I tried recently. I got this from my friend Pallavi. She makes these very frequently and I love them.
I frequently make methi parathas and alu parathas . This was a great variation including both. They came out so great. Even the little one loved them (always a bonus).
Ingredients: 2 cups wheat flour Oil Salt 1 cup fresh methi (fenugreek leaves) or 1 block frozen methi 2 cups cooked/mashed potatoes 1/4 cup onion 1 tea spn ginger-garlic paste 1/2 tea spn red chilli powder 1/2 tea spn garam masala A pinch turmeric Ghee
Method: Make a soft dough by mixing wheat flour, little oil, salt, water (Oil helps to make the cover very soft and pliable). Knead it very well for 10mins. Keep it aside for atleast 30mins. Heat oil and fry onion, ginger-garlic paste. Fry for few minutes, add turmeric, chilli powder, salt. Then add methi leaves, fry for few minutes. Add potato, garam masala. Mix well. Stuff the filling in the dough(refer below pictures). Roll into paratha. Heat tava and roast the parathas from both sides. If needed, apply some ghee. Serve hot.
Serves : 2-3 Preparation time : 30mins
Pictorial:
