RAGI SEMIYA --- FINGER MILLET VERMICELLI

RAGI --- FINGER MILLET

How to make ragi semiya:---

Ragi flour -- 11/2 cup

rice flour --- 1/2 cup

salt a pinch

water opprox. -- 2 cups

oil or ghee --- 1/2 tea sp

Mix ragi and rice flour in abowl

Heat water in a sauce pan add salt and ghee and bring to a boil then add flour mix cover and leave for 5min. then mix with a wooden spoon and let it cool

Now kend with hands nicely and make a doughlike a chapati dough

Then make medium size balls and fill this balls in to muruku maker or savai maker or you can use pasta maker also

Then sqeese in to a plate or idli plate and steem cook for 5-6min. let it cool for some time.

Now remove and saparate semiya with hands(uply little oil to your hands)

Now you can use this for sweet or savory

For Sweet :-

Ragi semiya --- 1 cup

grated coconut -- 1 tab sp

grated jaggery -- 1 tab sp

cardomom powder --- 1/2 tea sp

cashew nuts - -- 5-6 broken

raisins a few

a little bit ghee for frying dry fruits

Mix all above ingredients in a big bowl mix well and serve

For savory:--

chopped onion -- 1 no.

chopped green chillies -- 2 no.

grated coconut -- 1 tab sp

curry leaves -- a few

lemon juice -- 1 tab sp or according to your taste

oil 1 tab sp

Ragi semiya --- 1 cup

mustard seeds -- 1/2 tea sp

cumin seeds -- 1 tea sp

peanuts crushed -- 1tab sp

Heat oil in a pan add mustard seeds let it popup then add cumin seeds, curry leaves, green chillies and onion and fry till onion become soft then add Ragi semiya stir once and remove from heat add grated coconut and lemon juice mix well to comdain and serve hot

This will be very tastey and a great breakfast item

This is my entry for Suganya 's JFI - Whole Grains at http://tastypalettes.blogspot.com/