RAGI ADAI (6 Nos)

Ingredients : Ragi flour : 1 cup | Carot : ½ | Cabbage - small bit | Green Chillies - 2 | Onion - 1 Medium | Oil - 1 tsp | Corainder & Tender curry leaves few

Method : Finely chop all the vegetables including chillies and onions. Heat 1 tsp of oil, add finely chopped onions, green chillies and saute until onions turn transparent. Then add carrot, cabbage, salt needed and cook for a few minuted covered. Since we have chopped the vegetable finely, it will not take more than 5 minutes t get cooked. Leave it cool. Once it cools, add ragi flour to the vegetables and mix well. Add salt if required. Add water little at a time and make a dough. Divide the dough into 6 equal sized balls. Grease a plantain leaf or a ziplock bag with oil and flattern the ragi dough ball with your fingers, Grease the tawa and heat it. Transfer the flattened dough to the tawa.The dough will start changing color. Drizzle oil around the adai and cook both sides well on medium heat. Ragi adai should be served hot from the tawa. You can have any chutney or sambar as side for this adai.

SAMBA RAVA

Ingredients : Samba rava  : 1/2 cup | Mixed veggies : 1/2 cup | Onion : 1 No | Green chilli : 1 No | Water : 2 cups | Oil : 1 tsp | Mustard seeds : 1/4 tsp | Channa dal : 1/2 tsp | Curry leaves : few | Salt  : to taste

Method : For 1 cup (200 gm) Samba wheat rava, heat oil and splutter 1 tsp of mustard, ½ tsp of Bengal gram, ½ tsp of dhal till golden brown. Then add 1 piece of ginger (chopped) 1 tsp of chopped green chillies, 2 nos of red chillies and a new curry leaves. Add and fry 1 chopped big onion, carrot add 3 cups (600 ml) of water and required salt to the prepared mix & allow to boil. Add “Viswak Samba Wheat Rava” to it with constant stirring and cook for 5 minutes. Cashew nuts and greated coconut can be added for taste. Lastly add about 2 tspns of chopped coriander leaves and stir it well. Serve upma with coconut chutney.