Many of my readers asked me for recipes with ragi (Finger milet) . I have many recipes with this healthy flour. Whatever you do, the color of the ragi dishes is so bad that you don’t feel like making them again. So I avoid ragi most of the time. But I always have a pack of ragi at home.
I was going thorugh the ragi special in my Kannada recipe collection and I saw this recipe. It was so tempting that I tried it immediately. It came out very well. This is a very crispy, melt-in-the-mouth kind of dish. Both the spicy and non-spicy versions were mentioned in the article, I tried the spicy version.
See recipes of normal chakli and moong daal chakli .
Ingredients: 2 cups ragi flour 1 and 1/2 cups water A pinch cooking soda(optional) 1 tea spn chili powder 1/2 tea spn cumin seeds A pinch asafoetida Oil Salt
Method: Mix all the ingredients, except oil. Take this paste in a cooker vessel and steam without weight for 10mins. Add 1 tbl spn of warm oil to the steamed dough and knead well. When it is still hot, take the dough in chakli press and press directly into hot oil(they break very easily, so it is very difficult to give them spiral shape like any other chaklis ). Fry till they are crisp. Store in airtight container.
Preparation time : 25mins
This recipe was sent to me by Aruna few months back. I forgot to try it for a long time. Last week when I was going through her mails, I found this. Aruna said, “This is a little sweet version of Kadhi served with Gujarathi thali – the white colour one. I got this recipe from a Gujarathi collegue of mine in my ex office”.
I have tasted Gurjathi thali only once back in 2002 in San Diego. I loved it, but never got an opportunity to try it again. When I tried this kadhi , I liked it.
Ingredients: 2 cups sour and thick buttermilk (or yogurt/curd) 1.5 tbl spn besan (gram flour) 1 tea spn chili-ginger paste 3-4 curry leaves 1 tbl spn sugar 2-3 strands coriander leaves 1/2 tea spn cumin seeds 1/4 tea spn fenugreek seeds A pinch asafoetida 1 tbl spn ghee Salt
I added pinch of turmeric to this as Aruna had mentioned in the notes.
Method: Make a mixture of buttermilk/yougurt and besan . Heat Ghee , add cumin seeds, fenugreek seeds and asafoetida. Now add the buttermilk mixture and mix well. Add the curry leaves, salt, coriander leaves, chilly-ginger paste and sugar.Bring it to a boil. Here note that curry leaves are not added in ghee, they are added later on.
Variations: 1. Use haldi powder for yellow colour 2. Skip the sugar 3. Add the curry leaves in the ghee /oil 4. No asafoetida
Serves : 2-3
Preparation time : 15mins
