Ragi Rotis and Dosas

Roti is unleavened bread cooked on a flat griddle while dosa too prepared on a griddle is like a pancake, but crisper and thinner. The essential ingredients for both are the same, only the consistency and manner of preparation is different. Both the dosa and the rotti can be served with green chutney or tomato chutney.

Ingredients:

Ragi flour – 2 cups; water according to consistency; green chilies, finely chopped – 4; fresh coriander leaves; finely chopped or grated onion – 3; oil for cooking; salt to taste

Method for dosa: Mix all ingredients with water to get a poring consistency. Heat a griddle. On a low flame pour one ladle of the mix on griddle and spread into a thin circle and add a little oil to the edges. When one side is done golden brown, flip over the dosa and roast for a minute. In this way you can prepare crisp and thin dosas.

Method for rotti: Mix all ingredients with water and a little oil and knead well to prepare soft dough. On a cool griddle spread a film of oil. Take a lump of the dough that fits in your palm and pat it on the griddle to make a thin rotti. Add a little more oil/ghee to the edges and cook till one side is done. Flip over and cook the other side for an equal time. You can also spread out the rotti on an aluminum foil and transfer it to the griddle. Once in a way, you can add a blob of butter to the hot rotti before serving.

Sprouted ragi

Sprouted ragi is believed to have a significantly higher level of protein and calcium content in it, besides B Vitamins. It is easily digestible and safe for both infants and the elderly. It is considered helpful in strengthening bones.

Traditional way of preparing sprouted ragi Wash ragi thoroughly and soak it in fresh water, for 24 hours: The next day pack the ragi in a thin clean cotton/muslin fabric and place it on a dish. Keep something heavy or weighted on the cereal packed in fabric. Let it remain so for 24 hours. The third day you can see the sprouts coming up in the seeds. Spread the ragi on a clean cloth and dry it in shade for 48 hours or until the seeds are completely dry.

To prepare the malt:

Roast 4 cups of ragi sprouts along with a pinch of saffron, a tablespoon of almonds and fried gram, each. To the roasted mix add 4 cardamoms. Grind the mix to fine flour and the malt is now ready. It can be stored for months in air tight containers.

For babies: Ragi is an excellent starter solid for babies. If your child is six months or more you can feed him the sprouted ragi malt with milk. To one tablespoon of malt add one cup of boiling milk and a spoon of sugar. Mix well to remove lumps and cool to required temperature before feeding. You can also prepare it exactly like the ragi porridge as detailed above.

The sprouted ragi porridge is also found to be a safe meal for the elderly. (Honey can be substituted for sugar, whereas for diabetics, prepare the mix minus the sugar or with the sugar substitute recommended for them.) Infants, invalids and the elderly seem to love the taste of the cereal. Besides, it is filling and packed with nutritive goodness.

For a snack that goes easy on the calories try mixing 2 tablespoons of this malt with milk (or yoghurt) and add to it fruits of your choice – banana, apple, orange, apricots, raisins and dry fruits. Add honey as the sweetener. You can add salt instead of honey of you have prepared the mix with yoghurt.

In India, wherever ragi is prevalent, it is popular as an age old cure for various ailments related to lung and liver, infections like measles and as a nutritional supplement for pregnant women. Packed with so much goodness, the diminutive ragi is today a popular breakfast supplement many cannot do without.