RAGI ROTTI

Ragi, also known as finger millet is gluten free and very rich in fibre, calcium and iron. It is a staple food in some parts of Karnataka State, India.
 This rotti is  very  nutritious and can be eaten for breakfast. But as it is a bit time taking it can be planned on holidays .


INGREDIENTS
1 cup ragi flour
1 large onion 
1-2 green chillies
a small bunch coriander leaves
1/2 tsp jeera / cummin seeds
1 tbsp of grated coconut (optional)
salt to t aste
oil for shallow frying


METHOD

RAGI FLOUR

• Finely chop the onions,chillies and coriander leaves.
• Mix all the ingredients and add water and form a soft dough.

 

FLOUR READY FOR MIXING

DOUGH READY FOR PREPARING THE ROTTI

• Take a small amount of dough and form  a ball  .

• On a thick bottomed tawa/ girdle  apply oil generously and keep a ball of dough on it.

  

  BALL OF DOUGH ON A COLD GIRDLE

• Dip your fingers in water, and flatten the dough by patting it lightly.
• Try to spread it as thin as possible.

  

  ROTTI READY FOR COOKING

• Now keep it on the stove,add a few drops of oil, cover it with a lid and cook on medium flame.
• Remove the lid, flip on the other side and allow to cook.

  

  READY TO BE FLIPPED

  
  

  
  

  
  

COOKING ON THE REVERSE SIDE

ROTTI  READY TO BE SERVED

• Serve hot with a dollop of butter and chutney.                                                                                                                                                                                                                                                                                 
•  The dough will spread only on a cold tawa . So use two or three tawas/girdles and alternate to  speed up the process. 
• Finely grated carrots can also be added while mixing the dough.
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Kempu Harive Soppina Palle / Laal saag ki Sabzi

INGREDIENTS

AMARANTH LEAVES

1 bunch red amaranth leaves
1 large onion
1 green chilli or red chilli
2 -3 tbsp grated coconut
Hing or crushed garlic  (DO NOT USE BOTH AT A TIME!)
salt to taste

For tempering
2tsp oil
1/2 tsp mustard/ rayee
1 tsp chana dal
1 tsp udad dal

METHOD

•   Heat oil in a pan.
• Add mustard .
• When it splutters, add udad dal and chana dal.
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• When they are slightly turning golden, add green chilli followed by onions. 
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• When the onions turn pink, add the chopped red leaves
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• Mix well. Add salt and again mix well. 
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• Cover the vessel with a lid and cook on slow fire.
• Add some water on the lid for faster cooking.
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• When the  leaves turn soft ,add grated coconut and mix well.
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Add only a small quantity of salt in the  beginning to help the leaves leave their moisture. When the leaves reduce in quantity add salt according to your taste.

• Add a liitle water over the lid to aid faster cooking.
• Do not add water to the leaves. 
• If it feels very dry you can sprinkle some water.

METHI LEAVES SALAD

A simple, tasty and nutritious salad made of fresh methi leaves.

INGREDIENTS

1 cup finely chopped methi /fenugreek leaves
1/4 cup roasted peanuts ground coarsely 
(remove the skin of groundnuts after roasting)
1/4 or 1/2 green chilli finely chopped
a few drops of lemon juice
a pinch of sugar
salt to taste

METHOD
Mix all the ingredients together and serve along with meals as salad.