Finger Millet (Ragi) Dalia

 Ragi also known as Finger millet is a powerhouse of nutrients. Make this simple, humble, filling and veggie-loaded recipe which is fairly easy to cook with Ragi flour.

Ingredients:

• BlissTree Ragi flour - 2/3 Cup
• Water - 3 Cups
• Green Chillies - 4 finely chopped or slit into halves
• Spinach, Chopped - 1 Cup
• Carrots, chopped - 1/4 Cup
• Green peas or avarekalu - 1/2 Cup
• Ginger, peeled and chopped finely - 1 Tablespoon
• Red Onions, chopped - 3/4 Cup
• Salt - as per taste
• Yogurt - 1 Cup(optional)
• Oil - 3 teaspoon, for sauteing 
• Cooked Millet or Rice - 1/3 Cup (Optional)

Method:

1. Heat oil in a saucepan or kadai in a medium flame, add finely chopped or grated ginger and green chillies. Saute it for less than a minute.

2. Next, add the chopped onions and saute it until it turns translucent with light pinkish color and then add chopped carrots, green peas or avarekalu and saute for 2 minutes. I added frozen ones. If you have fresh ones, you could use that too.

3. Add finely chopped spinach in the pan and saute for 3-4 minutes.

4. Whisk the ragi flour with water without any lumps and add in the saucepan. Make sure to stir continuously for like 7-8 minutes such that the contents in the saucepan doesn't stick to the bottom.

5. After 4 - 5 minutes add cooked rice/millet if you wish , but it's completely optional.

6. When its completely cooked, switch the stove off.

7. Finger millet dalia can be served as is or with yogurt(optional).

Little Millet Tomato Dosa

Little Millet is known as samai in Tamil, samalu in Telugu, Kutki, saame in Kannada.

Little millet as per their name are little in size but not in the health benefits they give. It helps control blood sugar level because of its low glycemic index, rich in fiber thus helping feel full for longer. 

Little millet tomato dosa is a tangy, flavorful, no fermentation dosa. 

Ingredients: 

Little Millet grain	300 grams
Big tomatoes	2
Dry Red chillies	2 or 3
Jaggery	1 teaspoon (optional)
Coconut	5 tablespoon
Salt	as needed

Method: 

• Soak the little millet for 3 hours to 8 hours. 
• Add all the ingredients in a mixer/blender and grind well. No need for fermentation.
• Add water to the batter to rava dosa consistency. 
• Add tempering of mustard and curry leaves. 
• Heat an iron tawa. Pour like rava dosa. Cook on both sides. 
• Tastes good with coconut chutney.

Note: 

I used Beefsteak tomato variety which gives a good tangy taste. If its not available, then use the Tomatoes on the vine variety.