Millet recipes - Bangalore Mirror

Ragi rotti

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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

Method

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)

Ingredients

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

Method

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