RAGI ELA ADA / RAGI ELAYAPPAM / STEAMED RAGI PARCELS IN PLANTAIN LEAF

Ada is a traditional  Kerala delicacy , consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of break fast. Grated coconut and jaggery are the main ingredients of sweet filling usually. Sometimes banana is also added in the filling.

   We can use ragi powder or wheat flour etc instead of rice flour to making dough for ada. Sometimes the filling may be varried. Here I am presenting a special Ragi Ada.

RAGI ELA ADA

INGREDIENTS


Ragi flour - 1 cup
Warm water - as required
Salt - as required
Plantain leaves as required

FOR FILLING

Jaggery - as required
Coconut (grated) - 1 1/2 cup


METHOD


   Mix ragi flour with salt and water to make a smooth dough (slightly looser than the chapathi dough) Combine grated coconut and jaggery and keep aside. Cut plantain leaves into squares (approximately 8 - 9 inches sides). Take some dough and pat it over the plantain leaves thinly with fingers. (If the dough is sticky, wet the fingers occasionally.) Then put the coconut jaggery filling on the one side of the pat out dough and fold and keep aside. Make all the ada like this.


   Put the folded adas into a steamer or idly cooker and steam it for 15 - 20 minutes or until it get cooked. Take out adas and remove plantain leaves and serve.


Healthy and Tasty  Ragi Ela Ada is ready now. Serve and enjoy...

Like this recipe? Please write to me your opinion. Thank you all for your support.

BINDU JAYESH
bindurohinipillai@gmail.com

RAGI MASALA DOSA / FINGER MILLET MASALA DOSA

RAGI MASALA DOSA

Good Morning Friends...

   Masala Dosa is a popular South Indian food which is made from Rice, Urad Dal, Potato, Curry leaves etc. But here is another ingredient Ragi (Finger Millet) is also used with these all.

   Ragi is very nutritious and rich in aminoacids, calcium and fibre.

RAGI MASALA DOSA

INGREDIENTS

FOR DOSA

Raw Rice - 2 cup
Ragi - 1 cup
Parboiled Rice/ Cooked Rice - 1/2 cup
Whole Urad Dal - 1 3/4 cup
Ghee - 1 teaspoon

FOR FILLING

Potato - 2
Onion - 1 (chopped)
Ginger - 1' piece (chopped)
Green Chilli - 2 (chopped)
Urad Dal - 1 teaspoon
Mustard Seeds - 1 teaspoon
Cooking Oil - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Curry Leaves - 2 springs
Coriander Leaves - 2 tablespoon (chopped)
Salt - to taste

PREPARATION

Soak Raw Rice, Parboiled Rice, Urad Dal and Ragi in water separately for 5- 6 hours.

   Wash and grind Urad Dal, Ragi, Raw Rice and Parboiled Rice together to make a smooth batter. Keep this batter 5 hours or overnight for fermentation. After it get fermented, add salt and a little water for proper consistency and keep aside.

   Wash and cut potatoes into half and cook in a pressure cooker. Peel and mash potato when it get cool. Heat oil in a pan and splutter mustard seeds and add urad dal to fry. When it get brown, add chopped onion and saute till translucent. Then add chopped ginger, green  chilli and curry leaves and saute for some time. Then add salt and Turmeric powder and mix well. Finally add mashed potato and coriander leaves and combine the mixture well. Cook for 2 minutes in low flame. Stir well and turn off the flame. Our Masala is ready.

   Heat a non-stick tawa/ Iron tawa and add a drop of oil and rub on it. Pour one big spoonful Dosa batter into the center of the tawa and spread the batter in a circular motion slowly to make a big round shape. Sprinkle some ghee or sesame oil. Cook Dosa in medium flame when it turn crispy, add 3 spoon prepared potato masala into it and fold the Dosa.

 

Now the Masala Dosa is ready to serve. Serve hot with Chutney or Sambar.

ENJOY....

Please SHARE your COMMENTS here

BINDU JAYESH
bindurohinipillai@gmail.com