November 9, 2005

Ragi (Finger millet) ladoos

Featuring today yet another delicious ragi dish - the ragi ladoos.

Finger millet (Eleusine coracana), also known as African millet or Ragi (Kannada: ರಾಗಿ), is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. Finger millet is originally native in Africa and was introduced into India approximately 3000 years ago. It is very adaptable to higher elevations and is grown in the Himalaya up to 2300 metres altitude. More detailed information on ragi is here at wikipedia.

Bringing the ingredients together...

Ragi ladoos recipe
To make 10-12 ladoos; preparation time 40 minutes

Ragi flour – 1 cup
Ground nuts – 1 cup, roasted and pounded; or gingelly seeds – 1 cup, roasted and pounded
Jaggery – 1 cup, crushed to a fine powder
Salt – ¼ teaspoon

Method: Add the salt powder to the ragi flour. Pour sufficient boiling hot water into the flour to make it to a soft ball of dough. Divide it into 2 balls. Heat a frying pan till very hot over moderate heat. Brush lightly all over with some oil. With a wet hand, place one of the ragi dough balls at the center of the pan and pat gently with wet fingers to a thin round. Turn over on both sides alternatively to bake slowly and thoroughly for 5-6 minutes. If you prefer, pour a little ghee around the edges of the ragi roti while it bakes. Allow it to cool and tear the ragi roti into small bits.

Roast the ground nuts till they become crisp so that we can rub off the skins. Remove the skins and pound the ground nuts to a fine powder. Then add the cold ragi roti bits to it and pound both together till well blended into each other. Now add the crushed jaggery and pound all the three together till well mixed. Shape into lime-sized balls.

Although the color of these ragi ladoos may not look attractive to some, they are quite nutritious and tasty and flavorful. Enjoy!



Anonymous Indira said...

I absolutely love them, VKN. I am a sucker for this kind of traditional, no shortcut, very healthy, wholseome kind of recipes. I am going to try them before my ragi flour freshness runs out.
I am waiting for this recipe. Thanks so much for sharing this with us.

I would love to know the source of this recipe, if you don't mind?(like your creation or from family or from a magazine etc.,)please.

Blogger vkn said...

Thanks a ton Indira. So glad to know that you liked it. It is my pleasure in letting you know of my source for these traditional home cooking recipes.

Most of the recipes featured here at My Dhaba are handed over to me by my loving elder sister Prabha. She is no more with us now, met with an unnatural death, and left behind her huge manuscript of traditional Indian home cooking recipes which was almost ready for publication in a book form. My grandma, mom and sister were a good team of great cooks at home catering to the likes of us, the growing children. That manuscript of my sister has been my cooking bible for almost 19 years now, which consists of 1000s of wonderful traditional recipes :-)

So many more of these kind of recipes is yet to come, if god willing. Cheers!

Anonymous Indira said...

Thanks for responding to my request.
I am so sorry to hear about your wonderful sister. She must be really special, caring to put that much effort into writing down all these recipes for you guys.If you ever publish a book with these recipes, you know you got a customer(me).
So many traditional recipes are dying down in the name of convenience(ofcourse there is nothing wrong with modern conveniences). I am really happy that you started blogging. Looking forward to reading( and trying out)all your recipes.

Blogger Mika said...

Hi VKN- you and Indira are doing a great job with traditional recipes. I am learning quite a bit. I have another ragi recipe to try besides your dosa.

BTW, is ragi ladoo a tamil recipe? Another Q is how do they stay in their shape, without adding any ghee (like we do for rava ladoo etc)?

Anonymous Lera said...

Vkn,I must say this is something unique -never heard of , a must try! looking forward to more such hearty eats ahead!

Blogger vkn said...

Thanks Mika for your lovely compliments.

Yes, it is a south-Indian recipe. I too wonder if we can still locate someone cooking these across Tamilnadu and Karnataka border regions :-)

As mentioned in the recipe, only if you prefer, pour a little ghee around the edges of the ragi roti while it bakes. Also, we need to ensure that the rotis are not fully dried up. So, the moistness present in the rotis and jaggery help to bind all together. If needed, sprinkle a few drops of hot water while shaping it.

It would be really nice to know how these recipes fare at your home by using the ingredients available at your home and prepared manually :-)

Blogger vkn said...

Lera - thanks pal.

Anonymous Vassan said...

vkn: Sure sounds like a healthy dessert. Will ask the better half sometime if she could..

btw: assuming you are a thamizhan, have you been here yet அறுசுவை..?

Anonymous Anonymous said...

You are really doing a great job. This is a wonderful dish. I used to eat this when i was very small. And my grandma used to call it as "Simli" in tamil. I was desparately searching for this receipe and atlast found it here. Also this is a very nutritious dish for kids and elders as well. whoever comes across this receipe, i suggest them to make a try atleast once. They will definetly love it


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