Many of my readers asked me for recipes with ragi(Finger milet). I have many recipes with this healthy flour. Whatever you do, the color of the ragi dishes is so bad that you don’t feel like making them again. So I avoid ragi most of the time. But I always have a pack of ragi at home.
I was going thorugh the ragi special in my Kannada recipe collection and I saw this recipe. It was so tempting that I tried it immediately. It came out very well. This is a very crispy, melt-in-the-mouth kind of dish. Both the spicy and non-spicy versions were mentioned in the article, I tried the spicy version.
2 cups ragi flour
1 and 1/2 cups water
A pinch cooking soda(optional)
1 tea spn chili powder
1/2 tea spn cumin seeds
A pinch asafoetida
Mix all the ingredients, except oil. Take this paste in a cooker vessel and steam without weight for 10mins.
Add 1 tbl spn of warm oil to the steamed dough and knead well. When it is still hot, take the dough in chakli press and press directly into hot oil(they break very easily, so it is very difficult to give them spiral shape like any other chaklis). Fry till they are crisp.
Store in airtight container.
Preparation time : 25mins