Kasuri Methi Thalipeeth (Multi Grain Flat Bread with Dry Fenugreek Leaves)

           Thalipeeth is a traditional Maharashtrian breakfast prepared from multi grain flours. Very healthy and wholesome, it can also be had as a snack, dinner or can be a great lunch box meal too. 

           Today I prepared this dish by adding some crushed kasuri methi, fried onion and other essential ingredients. It can be enjoyed with either raita, spiced yoghurt. pickle, green chutney or butter. So check out the step by step pictorial recipe to prepare this nutritious delicacy.

• 1/2 cup atta (whole wheat flour)
• 1/2 cup rice flour
• 1/2 cup jowar atta (sorghum flour)
• 1/2 cup ragi flour (finger millet flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 2 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1/2 cup fried onion
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. red chili flakes
• 1-2 green chilies, chopped
• oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except oil). Knead into a dough by adding water, little at a time. Cover and keep aside for 10-15 minutes.

          Divide into small equal portions. Take each portion and spread it directly on a greased tawa / griddle into a small circle just like a poori with the help of some water. Make a hole in the centre.

          Drizzle 1-2 tsp. oil in the hole and around the edges and fry on a medium flame on both sides till done.

          Make similar Thalipeeth with the remaining dough and relish them hot with pickle, butter, plain yoghurt, raita or green chutney.

                 Mix all ingredients (except oil). Knead into a dough by adding water, little 
                 at a time. Cover & keep aside for 10-15 minute

                  Divide into small equal portions. Take each portion & spread it directly 
                  on a greased tawa into a small circle with help of some water. Make a
                  hole in the centre.

                  Drizzle 1-2 tsp. oil in the hole & around edges & fry on a medium flame
                  on both sides till done.

                  Relish them hot with pickle, butter, plain yoghurt, raita or green chutney.

                             

Ragi Idli Fry (Steamed Finger Millet Cake Fry)

          Ragi flour or Finger Millet is very nutritious and a power house of essential nutrients. It contains calcium, iron, high fibre and is a diabetic friendly flour which can be substituted to any other refined flour. It is low in carb and is also gluten free. So it is beneficial to incorporate it in our daily diet as much as possible. 

          Various dishes like idlis (steamed cake), dosas (pancakes) or roti (flat bread) can be made as a breakfast option. Now the problem lies with any leftover idlis. Try making these into savoury Idli fry and it will be vanished in no time. They can be relished for breakfast or for a tea-time snack. 

          A simple addition of some sambar powder will immediately transform this plain dish into an exotic one and will give a very distinctive flavour too. So it is a very quick and a simple snack item to satiate your hunger pangs. It can also be packed for any lunch box meal or while travelling. 

          The colour of the flour may not be too appealing to the eyes, but it can be easily made presentable by skilfully garnishing them while serving. This dish can be had on its own or with some coconut chutney.

• 8-10 Ragi idlis, diced
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 whole dry red chili
• 1 onion, chopped
• 1" ginger, chopped
• 1-2 green chilis, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. sesame seeds
• 1/2 tsp. red chili flakes
• coriander leaves to garnish 

          Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the urad dal, onion, ginger and green chilies. Sauté till light brown.

          Add the diced idlis, salt, sambar powder, sesame seeds and turmeric powder. Mix well and stir for a few seconds. Serve, garnished with chili flakes and coriander leaves.

           

Ragi Idli (Steamed Finger Millet Cakes)

          Ragi Idlis are not only wholesome, but very healthy too. It contains calcium, iron and is high on fibre content. It is much more better than any refined or whole wheat flour. It is not only low in carb, but it is gluten free and is very good for diabetics. The colour may not be appealing to the eyes, but if garnished skillfully, they can be a visual treat. 

          


  

         Ragi flour is very much popular in the rural areas of Karnataka, where it is considered as a staple diet. In more recent times, the significance of it has been found. Hence it has gained prominence and has found its way into our diet. Any leftover idlis can be turned into Idli Fry to be had as a tea-time snack or for breakfast.

• 1 cup ragi flour
• 1/4 cup brown rice, soaked overnight
• 1/2 cup urad dal (split black gram lentil), soaked overnight
• 1 tsp. red chili flakes
• salt to taste
• 1 tsp. eno fruit salt
• coconut chutney & sambar to serve

          Grind the rice and dal with required quantity of water into a smooth paste. Add the ragi flour, red chili flakes and salt.

          Leave aside overnight to ferment. Just before preparing, add the eno fruit salt and give it a mix.

          Pour in greased idli moulds and steam for 15-17 minutes (5 minutes on high flame and the remainder on low flame).

          When cool enough to handle, demould it and serve them with coconut chutney and sambar.

Ragi Dosa (Finger Millet Pancakes - Karnataka Cuisine)

          Ragi flour in general is very healthy and is a powerhouse of essential nutrients. It contains calcium, iron and is high in fibre. It is also low in carb, gluten free and is a diabetic friendly food. So it is beneficial to incorporate it in our diet as much as possible. 

          In fact it is a staple breakfast diet in Karnataka, especially in the rural areas. It was considered as a poor man's diet earlier, but recently people have realized the importance of this humble grain / flour and are going out of their way to prepare various dishes out of it. 

        

          It may not be appealing to the eyes, but they can be made presentable by skillfully garnishing them while serving. Here, I have made dosa out of the ragi flour which can be relished with coconut chutney, pickles or sambar. It also goes well with any non-veg curry too.

• 1 & 1/2 cups ragi flour
• 1/4 cup rice
• 1/4 cup urad dal (split black gram)
• salt to taste
• 1 tsp. red chili flakes
• oil to shallow fry
• coconut chutney & sambar to serve

        
           Soak the rice and urad dal overnight. Grind with required quantity of water into a smooth paste. 

         Add the ragi flour, salt, red chili flakes and enough water to form a batter of pouring consistency. Ferment for 6-7 hours.

           Heat a non-stick tawa / griddle and spread a ladleful of the batter. Spread in a circular motion. Drizzle some oil over it and around the edges.

          Cook on a low flame till one side is done. Flip it over and cook the other side too. Remove on a plate. 

          Make similar dosas out of the remaining batter. Serve them hot along with coconut chutney and sambar.

                  Heat a non-stick tawa & spread a ladleful of the batter. Spread in a circular
                  motion. Drizzle some oil & cook on a low flame till one side is done. 

                                 Flip it over & cook the other side too. Remove on a plate. 

                                  Serve them hot along with coconut chutney and sambar.

Ragi Roti (Finger Millet Flat Bread)

          Ragi Roti made out of ragi flour (Finger Millet) is not much appealing to the eyes but is a powerhouse of nutrients. It contains high fibre, is low in carb and is gluten free. Hence it is a very healthy option for diabetic people. 

          Besides roti, they are also made into dosa (pancake) or idlis (steamed cakes). In fact they form a staple breakfast in various parts of Karnataka and is considered a poor man's diet especially in the rural areas. They can also be had for lunch or for a light dinner too.

• 2 cups ragi flour
• 1 onion, chopped
• 1" ginger, grated
• 2 fresh chilies, chopped
• 2 tbsp. coriander leaves, chopped
• salt to taste
• 1 tbsp. oil for kneading
• oil to shallow fry

          In a bowl, mix together all the ingredients (except oil to shallow fry) and knead into a dough using water. 

         Smear some oil over the prepared dough and knead again for a few seconds. Cover and keep aside for 30 minutes.

          Divide into 4 portions. Take each portion of the dough on a greased non-stick tawa (griddle) and give it a round shape with the help of your fingers. 

          Grease your fingers or keep dipping your hands in a bowl of water while you are making the roti.

         Place the tawa on a low flame and drizzle some oil over and around the edges. Cover and cook for 3-4 minutes till one side is done.

          Flip it over again gently and cook the other side too. Take it out onto a serving plate. Cool the tawa before making similar rotis out of the remaining dough. 

          You can also prepare in another tawa to save time. Serve them hot along with coconut chutney, pickles or any side dish.

                   Mix all ingredients (except oil to shallow fry) & knead into a dough using water. 

                     Smear some oil over the dough & knead again for few seconds. Cover &
                     keep aside for 30 minutes.

                 Divide into 4 portions. Take each portion of the dough on a greased non-stick
                 tawa (griddle) & give it a round shape with help of your fingers. 

                   Grease your fingers or keep dipping your hands in a bowl of water while you 
                   are making the roti.

                  Place pan on a low flame & drizzle some oil over & around edges. Cover 
                  & cook for 3-4 minutes till one side is done.

                        Flip it over again gently & cook other side too. Take it out onto a
                        serving plate. Cool the tawa before making similar rotis.

                    You can also prepare in another tawa to save time. Serve them hot along
                    with coconut chutney, pickles or any side dish.