Ragi dhokla/ Finger millet flour

 Ragi dhokla/ Finger millet flour 

Ragi dhokla is a very simple and humble snack. It is healthy, nutritious, gluten free and delicious snack/ breakfast which is prepared by mixing ragi, suji and curd. 

Ingredients : 

Ragi : 1 cup

Suji : 1 cup

Curd : 1 cup

Salt to taste

Red chilli powder to taste

Sugar : 1/2 tsp

Ginger paste : 1 tbsp 

Green chilli paste : 1 tbsp

Lemon juice : 1 tbsp

Eno : 1 pouch

Water : 1/2 cup or as needed

For tempering : 

Oil : 3-4 tbsp

Mustard seeds : 1/2 tbsp

Lemon juice : 2 tbsp

Green chilli : 3 cut length wise

Water : 1 cup or as needed

Coriander leaves 3-4 tbsp

Sesame seeds 

Method : 

1. In a bowl mix ragi, suji, salt, red chilli powder. 

2. Add curd and water. Mix well. 

3. Mix well. 

4. Now add ginger and green chilli paste. Mix well. Add sugar and mix well. 

5. Grease dhokla plates. Keep aside. Pour water in idli cooker. Heat water till rolling boil. Simmer the flame. 

6. Now add lemon juice in the prepared dhokla batter. Mix well. Now at the end add Eno. Mix well. Batter will become frothy.

7. Immediately pour the batter in the greased plate.

8. Place dhokla stand in the idli cooker. Cover it with lid. Steam on high flame for 10 min.  switch off the flame. 

9. Let it remain covered for 5 mins. Let it cool.

10. Slice it when it is still warm take it out on a serving plate.

11. Now prepare tempering. Take a small tardka pan. Pour oil in it and heat it. Now add mustard seeds and let it sizzle for few min. Add green chillies and fry till crisp. Switch off the flame. Add lemon juice and mix. Now pour water and mix. 

12. Drizzle tempering all over the dhokla. Garnish with coriander leaves. Sprinkle sesame seeds over it. 

13. Serve warm or chilled.

Cook, Click & Post before you have a toast! 

Gluten free cheela paratha/ Gluten free wrap/ Amaranth flour crepe wraps/ Rajgira flour cheela paratha

 Gluten free cheela paratha/ Gluten free wrap/ Amaranth flour crepe wraps/ Rajgira flour cheela paratha 

Cheela paratha is a hassle free wholesome and nutritious paratha in itself. It is prepared by making cheela batter and paratha combined together. 

Besan is also known as gram flour. It is well known that besan ka cheela is one of the healthiest and protein packed breakfast recipe. It us naturally gluten free, vegan and nutritious. 

Rajgira paratha is gluten free also known as amaranth flour. It provides plenty of fiber, protein and micronutrients. 

Recipe notes -

1. Add spices to taste.

2. Use luke warm water for kneading the dough.

3. Use rajgira flour for dusting. 

1. Ingredients for batter -

2 cup besan/ gram flour

To taste salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/4 tsp carom seeds/ ajwain

1 tsp kasuri methi

1-1/2 cup water

1 onion chopped

1 tomato chopped

1 capsicum chopped

1/2 cup coriander leaves chopped

2. For dough -

1 cup rajgira flour/ amaranth flour

1/4 tsp salt

1 tsp cooking oil

Less than 1/4 cup luke warm water

3. Other ingredients -

As needed mustard oil 

Method - 

1. In a mixing bowl add besan, salt, red chilli powder, turmeric powder, carom seeds and kasuri methi. Mix well.  

2. Add 1 cup water and mix well. There should be no lumps in the batter. 

3. Add 1/2 cup more water and mix well. 

4. Add onion, tomato, capsicum and coriander leaves. 

5. Mix everything well. Batter is ready. 

Method for dough -

1. Take a bowl mix rajgira flour, salt and oil. Mix well. 

2. Add luke warm water little by little and knead. 

3. Knead it to a soft smooth dough. 

4. Cover and keep aside for 10-15 minutes.  

Method for preparing cheela paratha -

1. After 15 minutes rub few drops of oil on your hand and knead it again. 

2. Divide dough into small balls. 

3. Take a ball and dust with flour. 

4. Place it on the kitchen top. 

5. Flatten it with a rolling pin just like round chapati.  

6. Heat tawa on medium slow flame till hot. Slow the flame. Place flatten chapati on the hot tawa. Cook for 1-2 minutes. 

7. Flip the side. 

8. Brush mustard oil on both sides.  

9. Cook it properly or till golden and crisp from one side. 

10. Remove it on the pate.  

11. Switch the flame to slow and pour a big spoon full of batter on the tawa. Spread it lightly. 

12. Place the cooked side of the paratha on the batter. Keep cooking on slow flame. 

13. Press it with the flat ladle. 

14. Drizzle oil on sides. Cook for 1-2 minutes. 

15. Flip the side and cook paratha also. 

16. Cook on medium slow flame till cheela is properly cooked or it is golden and crispy. 

17. Turn the side and cook paratha also.

For paratha wraps - 

1. Cut it from middle of the paratha down to one edge. 

2. Remove it on the plate. Fold it half way. 

3. Again fold it in a triangle. 

4. Paratha wrap is ready. 

For cheela paratha wraps - 

1. Turn the paratha side up and make a cut from middle of the paratha down to one edge. 

2. Fold it 1st way. 

3. Fold it 2nd way. 

4. Final fold it like a triangle. 

5. Cheela paratha wrap is ready. 

6. Place it in a serving plate. 

7. Serve hot with curd. 

Cook, Click & Post before you have a toast!