Ragi Murukku / Finger millet Chakli

 

  This murukku I made for last year Diwali , as I couldn’t post then , I am posting for this Diwali season. This was so delicious and healthy murukku with the goodness of finger millet.

  As these days , the awareness to use the ancient grains have increased, if you make this murukku once  and taste it , you will make it frequently.

Requirements :

Ragi flour – 1 cup

Rice flour – ½  cup

Besan ( Chickpea ) flour- ¼ cup

White sesame seeds – 1 tsp

Red chilli powder – 1 tsp

Butter  - 2 tbs

Water as required for dough

Salt to taste

Oil for frying

Method :

In a mixing bowl , add ragi flour , rice flour and besan flour , chilli powder , sesame seeds and salt , mix well.

Add in butter and mix well.

Sprinkle little water at a time and make a soft dough.

Fill the murukku press with the dough I used the star plate.

 Press the murukku and fry in oil.

Cook till the bubbles around each murukku stops.

Ragi murukku are ready to be served.

Store in airtight containers.

NOTES :

You can make the murukku as spirals or as separate threads.

Hot oil can be used instead of butter.

Carrot Rava ladoo / Carrot semolina sweet ball

  Ladoo were my favorite sweet. I can gobble any number of ladoos . This ladoo with carrot I made for a birthday celebration. It was a huge hit in our family.  

   This ladoo  with the natural colour from the carrot gives it a eye catchy orange colour. This will be a easy way to make kids to have  carrot. We can even tell kids that this was the ladoo which Chotta Bheem ( Animated character in a Indian show ) used to have for his strength.

Requirements :

Rava / Semolina / Sooji –  1 cup

Carrot  - 1 ( Large )

Sugar – ½ cup

Clarifies butter / Ghee –  4 tbs

Milk -  2tbs

Cashew

Raisins

Cardamon – 2  ( optional )

Method :

Peel off the skin and grate the carrot. I used a small grater so the carrot blends well and there won’t be large pieces.

Heat a tablespoon of ghee and fry the cashew and raisins separately.

 Then , add the grated carrot to the  same pan and sauté for two minutes and take off from pan and keep separately.

 In the same pan , add the rava and roast till the nice aroma comes on a medium flame.

 Grind the Cardamon along with the sugar to a fine powder.

In a bowl , add the roasted rava , carrot , cashew , raisins and powdered  sugar combine well.

Warm the remaining ghee and  add this to the rava mixture and mix well.

 If you were not able to shape  ladoo , add the warm milk and shape.

Let it to dry for an hour and store in airtight container.

Carrot Rava Ladoo are ready to serve.

I got around 15 ladoos , it depends on the size of the ladoo.

NOTES:

Cardamon powder can be skipped as the carrot gives a unique flavor.

Milk is used to bind the contents as we finished the ladoos within two days.

More ghee can be used to make the ladoo , if you wish to store for more days , skip the milk.

Vengaya Murukku / onion spirals ( Murukku )

    The Diwali mood has started every where ,  I thought of posting my Diwali recipes from today .

     Today I am sharing a flavorful murukku with shallots / pearl onions. When I made this murukku , the whole house was smelling with this murukku smell.

      I used chinnavengayam  / pearl onions to make this murukku . If you can’t get pearl onion you can use the large onions.

Requirements :

Homemade Rice Flour – 2 cup

Urad dhal flour – 1/2 cup

Besan flour – ¼ cup

Roasted Gram flour – ¼ cup

Butter – 1 tbs

Shallots / pearl onions – 10

Salt to taste

Red chilli – 7 – 10 nos

Sesame seeds – ¼ tsp

Water as required

Oil for frying

Method :

Peel the skin off the shallots and grind along with red chillies.

In a bowl , add the rice flour , urad dhal flour , beasan and roasted gram flour , mix well.

Add in required salt  , sesame seeds and grounded onion + chilli paste , combine well.

Add in the butter and sprinkle little water and mix well.

Make the dough with enough water  required.

Taste the dough to adjust salt and spice level.

Heat oil in a kadai or deep frying pan.

Fill the dough in the murukku press , I used star shaped plate in the press.

 Press the murukkus into spirals and fry in oil .  when added to the oil , there will be more bubbles around each murukku .

When the bubbles stops , take out the murukku.

Repeat with the remaining dough. Let it cool and store in the airtight containers.

 Vengaya Murukku is ready to serve.

 While having the murukku , you can smell and taste the onion.

Ragi Porana Kozukattai – Fingermillet Dumplings #Vinayagarchaturthi

       

               

      I made  this ragi porana kozukattai yesterday for this vinayagar chathurthi. This was the first time I made kozukattai with ragi flour.

    I used country sugar ( Nattu sakkarai ) instead of jaggery. For the pooram ( stuffing) , I used split green moong dhal along with the coconut. This gives the stuffing a unique taste and flavor. It will be a guilt free dish for lunchbox. Steamed and with goodness of fingermillet makes it more nutrition packed.

Requirements :

Ragi ( Finger millet ) flour – 2 cup

Homemade rice flour – 1 cup

Water – 2 cup

Salt a pinch

Gingelly oil – 2 tbs

For stuffing :

Grated Coconut – ½ cup

Split moong dhal – ¼ cup

Country sugar – ½ cup

Cardamom powder – ¼ tsp

Method :

Dry roast ragi flour till aroma comes out .

Dry roast rice flour for five minutes.

Boil water along with salt.

In a bowl add the flour and gingelly oil , mix well.

To this flour mixture add the water , little at a time and mix well to form a soft dough.

Cover this dough with a wet cloth to avoid drying.

Stuffing :

 Wash and cook the moong dhal.

In a pan , add the  country sugar along with two tablespoon of water and let it boil.

To this add the cardamom powder , grated coconut and cooked moong dhal , mix well and cook for five minutes.

We bought the modagam mould last year itself. I used that to shape the kozukkatais.

Apply little oil on your hand preferably gingelly oil.

Take a small  piece of dough and press inside the mould well. Fill a spoon of stuffing and close the bottom end with the dough.

  Repeat the same for remaining doughs.

Place the prepared kozukkatais in the steamer and steam cook for 10 minutes.

Ragi poorana kozukkatais are ready to offer to vinayaga.