Ragi flour protein & veggie Adai / Spicy Finger Millet Pancake ( ராகி காய்கறி அடை )

Ragi flour protein & veggie  Adai / Spicy Finger Millet Pancake 

( ராகி காய்கறி அடை )

Ingredients:

Ragi / Finger Millet Flour ( ராகி மாவு )  -  1 cup

Toor Dhal / Split Pigeon Peas ( துவரம் பருப்பு )  - 1/4cup

Channa Dhal ( Split Yellow Peas ( கடலை பருப்பு )  -  1/4 cup

Dry Red Chili ( காய்ந்த மிளகாய் )  -  1 or 2 depending on your spice level.

Cabbage ( முட்டைகோஸ் )  -  a small portion

Carrot ( காரட் )  -  1 medium size 

Coriander Leaves ( கொத்தமல்லி தளை )  - a handful

For Tempering : Mustard seeds, urad dhal and Asafoetida - 1/2 tsp each.

A twig of Curry leaves.

(தாளிக்க - கடுகு, உளுந்தம்பருப்பு, பெருங்காயம் , கறிவேப்பிலை. )

Steps:

Thin slice the cabbage and carrot. Fine chop the coriander leaves.

Take a cup of Ragi flour.

Soak both the lentils for 30 minutes.

Grind the soaked lentils together with the red chili to a coarse paste.

Mix the ragi flour to the paste.

                       

                                          Add a tsp of salt and a cup of water to bring to a batter consistency.

Add the vegetables. Mix well. Temper with the spices. Give a standing time of 15 minutes.

Heat a griddle/ skillet / thosai tava .

Take a ladle full of batter, spread to a uniform thickness. Add a tsp of oil surrounding the adai/ pancake.Cook on both sides until crisp on outer surface. 

Serve hot with coconut chutney. Idli podi is a preferred combination. Sweet tooth guys can relish with jaggery and ghee.

My Notes:

Finger millet, or Ragi , is rich in calcium and its health benefits is widely spoken of. 

Plain finger millet flour is usually used to pancake. This wonder millet dish goes dry is the only con. 

My Mother in law used to include the lentils to make the dish more tasty and less dry.Soft and crisp outside.

I have followed her recipe with a twist by adding the veggies. It gives a colorful delight to eyes as well as to the taste buds.

There is another version of sweet pancake for young kids. 

Red Rice mini snack balls ( சிகப்பு அரிசி நீர் உருண்டை / பிடி கொழுக்கட்டை )

Red Rice Mini Snack Balls / Pidi Kozhukattai 

(சிகப்பு அரிசி நீர் உருண்டை / பிடி கொழுக்கட்டை  )

Main Ingredient:

Red Rice ( சிகப்பு அரிசி )  -  1 cup

For Sweet Version , Ingredients  ( இனிப்பு )

Jaggery / Cane Sugar or Palm Sugar ( வெல்லம் அல்லது கருப்பட்டி ) - 1/4 cup

Fresh Coconut Pieces ( தேங்காய் துண்டுகள் ) - a few pieces

For Savory Version - Ingredients: ( காரம் )

Coconut Pieces ( தேங்காய் துண்டுகள் )  - a few pieces 

Black Pepper ( கருப்பு மிளகு )  - 1/2 tsp

Curry Leaves ( கறிவேப்பிலை ) - a twig 

Coconut oil ( தேங்காய் எண்ணெய்  )  -  1 tsp

Steps:

Wash and soak the rice for an hour. Drain the water. 

Transfer the soaked rice to a blender and blend to a fine paste.

       
 







                                                  

You can add little water to a get a smooth consistency. 

Transfer the rice paste to a heavy bottom pan. Separate the required portion for the sweet dish and keep aside.
To the other portion add a cup of water to cook.

Cook on a medium flame until it cooks to a solid dough

Transfer to a bowl,let it cool. 
Add few finely chopped coconut pieces, salt and knead well to form a smooth dough.

                     

Grease your palm and finger tips and roll out the dough into small balls.

Add water to your steamer vessel / idli vessel.

Transfer the balls/ neer urundai to the steamer plate

Steam for 5 to 8 minutes.

When it does not stick to your skewer, it is time to switch off the flame.

In a skillet, add a teaspoon of coconut oil. When it is hot, add the crushed black peppers and a few curry leaves.
Toss in the seamed  rice balls. Mix well.Switch off the flame.

An evening snack is ready to eat :)

The Sweet version of the steamed mini balls.

Cook the rice paste with required amount of water. In a separate pan, melt and make a syrup of the palm sugar. strain and add it to the cooked rice. stir well to mix uniformly. 

Transfer to a bowl, knead to a smooth dough , add in tiny bits of fresh coconut.
Make oblong shaped pressing with folded fingers or roll into mini balls.
Steam and once tdone, grease with clarified butter / ghee. serve hot. 

My Notes:

This is tradionally made with  normal ponni rice ( white color rice used for meals ). I have given it a twist by using red rice. 

Dry roasted rice powder can also be used. Add boiling water to the rice powder , stir well. Let it stand for a minute. Add a teaspoon of oil and knead well. The dough is ready to be rolled and steamed.

The soft steamed balls with crunchy coconut bits in every bite with the pounded fresh pepper giving a punch is a yummy treat. Simple ingredients yet a great taste. 

You can make the dough before hand, store in a airtight box, thaw and roll the balls in the morning and steam for a quick breakfast or snack box item for kids. 

My Mom used to prepared this as an evening snack when we were kids. Easy for digestion, no oil and so healthy is here belief. A regular snack one can expect after a nap on a Sunday evening. She would alternate this with boiled peanuts or sometimes onion bhaji / வெங்காய தூள் பஜ்ஜி, which was my father' favourite.