Raagi - Idli and Dosa

Raagi Idli/Dosa Batter

Ingredients:
2 Cups - Idli Rice
1 Cup - Urad Dal
1 1/4th Cup - Raagi Flour
2 Tea Spoons - Salt

Procedure:
1. Soak Idli Rice for 4 hours and Urad Dal for 2 hours.
2. Similar to regular Idli batter grind urad dal and rice.
3. Grind Urad dal first along with water until it gets soft, spongy texture. Remove this into a vessel.
4. Then Grind rice and mix it along with urad dal batter, raagi flour and salt. Make sure there are no lumps in the batter.
5. Keep this batter aside for 8 hours for the batter to ferment.
6. The batter is ready to prepare Idli or Dosa. If required add water to the batter to get right consistency to prepare idli or dosa's.
7. Serve Raagi Idli or Dosa with Sambar or Ginger Chutney.

Raagi Muruku

Ingredients:
1 Cup - Raagi Flour
1/2 Cup - Rice Flour
1/4th Cup - Besan
1 TeaSpoon - Red Chilli Powder
1/4 th TeaSpoon - Hing
1 TeaSpoon -White Sesame Seeds
1 Tea Spoon - Salt [Or Adjust to your taste]
Water
Oil for deep Frying

Procedure:
1. Heat oil in a vessel.
2. Take a bowl and mix all the dry ingredients.

3. Add water little by little and mix the dough until you get soft pliable dough.

4. Test the oil heat by dropping small ball of dough into the oil, if it starts to sizzle this indicates the oil is ready for deep frying. Put the stove on Low - Medium heat.
5. Take some dough and put it in Muruku Press and press it into the oil in circular motion.
6. Fry it for few minutes and when the muruku starts to harden on the top side turn it gently and fry on the other side for couple of minutes.

Note:
Since the color of Muruku is dark, inorder to remove the muruku from oil at the right time - Fry the muruku till the sizzling sound of the oil is reduced.

Mirchi Ka Salan

Ingredients:
5 - Long Chillies
1/2 TeaSpoon - ShahJeera
1 - BayLeaf
3- Cardamon
3- Lavang
1 inch - Cinnamon Stick
1/2 TeaSpoon - Ginger
1/2 TeaSpoon - Garlic
1 - Onions, Finely Chopped
1/8th Tea Spoon - Turmeric
1/2 TeaSpoon - Garam Masala
1/2 Cup - Curd
1 TeaSpoon - Kasouri Methi
2 Pinches - Jaggery
1 TeaSpoon - Amchur
2 TableSpoon - Oil
1 TableSpoon - Butter
Cilantro for Garnishing

Masala:
1 TeaSpoon - Oil
4 TeaSpoon - Dhaniya
1 TeaSpoon - Jeera
1/2 TeaSpoon - Methi
2 TeaSpoon - Peanuts
2 TeaSpoon - Sesame Seeds
1 1/2 TeaSpoon - Dry Coconut Shredded
1 TeaSpoon - 6 - RedChillies

Procedure:

Masala Procedure:
1. Add oil to a pan and fry red chillies. Take out the red chillies and fry rest of the masala ingredients.
2. Grind them.

Salan Preparation:
1. Heat Oil and butter in a pan and fry the chillies.
2. Take out the chillies and add shahjeera.
3. After the shahjeera starts to sputter, add bayleaf, Cardomon, cinnamon stick, lavang and saute for couple of minutes.
4. Add ginger garlic paste, after couple of minutes add onions.
5. Let the onions sweat and add turmeric, above prepared masala powder, garam masala powder, Kasouri Methi, curd, above fired chillis, salt, amchur, jaggery and let it boil. Add little water to get the desired consistency.
6. When the oil starts to separate, switch off the stove.

7. Garnish with Cilantro and serve hot.
8. Mirchi Ka Salan goes well with Biriyani or Roti's.