Millet recipes - Bangalore Mirror

Ragi rotti

Ragi flour ( can be replaced with bajra flour) 1/2 cup
Onions 1 tbsp 
Green chilly 1 no
Coriander leaves - a few springs
Drumstick leaves - a few springs
Grated carrot 1 tbsp
Grated fresh coconut 1 tsp
Roasted peanuts 1 tbsp
Til 1 tsp
Salt to tast 
Til oil or ghee 2 tsp
Water to knead


Chop all vegetables finely
Mix flour with all ingredients with just enough water to form firm dough
Pat the dough on a greased tava (about a tsp) with either ghee or oil
Roast covered initially for 5 minutes
Flip over and  drizzle rest of the oil and continue to cook covered for 5 minutes
Flip again and roast open to provide a crisp texture
Serve hot with coconut chutney or flakseed chutney powder and curd

Serves 2 

Pearl millet laddu (sajje unde)


Pearl millet 1 cup
Jaggery 1/2 cup
Roasted Bengal gram flour 1 cup
Dessicated coconut -powered or grated 1 cup
Cardamom powder -2 to 3 numbers
Ghee 1 tbsp
Raisins and cashewnuts - a few


Roast cashewnuts in ghee and keep aside
Roast pearl millet in ghee
Prepare jaggery syrup to one thread consistency
Mix all the ingredients together 
Blend in hot drained jaggery syrup into the dry ingredients
Roll into laddus while the mixture is still hot


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