Apr 11, 2012

Sweet Corn Ragi Cutlet

Ragi or called as finger millet. Scientific name Eleusine coracana. This contains amino acids which is found in rice, maize, plantain. It gives good source of energy. Its one of staple diet for the farmers who toil hard under the sun. Most of the village side in India consider this millet to boost  their energy. Its cooked in buttermilk to make chill porridge or made into ragi balls which is eaten along with onion, chilly.
It is also mixed with hot milk with sugar and given to growing kids. Flat breads, dosas etc are also made.
It doesn't exactly have any particular taste.
It takes the flavour and taste of the additions which are added to it.

From the usual treats i wanted to make a healthy evening snack and this is where i landed up!!!!

Ingredients:
Ragi flour - 1cup
Sweet corn - 1cup
Rice flour - 1/2 cup
Boiled potatoes - 2
Spring Onion - 1
Green chilly -2
Green coriander - 4-5 strands
Water - 1cup
Milk - 5tbs
Red chilly powder - 1tbs
Garam Masala powder - 1/2tbs
Chat masala powder - 1/2tbs
Amchoor powder - 1/4tps
Salt - 1 1/2tbs
Sugar 1/2tps
Oil - 5tbs

Method/Vidhiee:
1. Dry roast for 1min the ragi powder and cool it.
2. Meanwhile boil the potatoes. Peel of the skin and mash them.
3. Finely chop the green chilly, onions. Grind the sweet corn into coarse powder.
4. Add few drops of oil in a pan. Saute the onions till they turn soft add potatoes.
5. Mix them well add all the dry masalas, salt, sugar
6. Cool them.
7. Take a bowl add the ragi flour, rice flour, green coriander,sweet corn powder,mixed potato masala.
8. Ragi flour is bit hard to knead. So Knead hard but slowly.
9. Add Milk as mentioned.
10. Add water as required so that it becomes a sticky mixture to make cutlet balls.
11. Do not knead too tight as they would turn hard once they are fried.

12. In a pan add oil to shallow fry the cutlets.
13. Make big or medium size balls and flatten them like tyres.
14. If the dough sticks to your hand rub oil/water to your hand and start rolling the dough.
15. Now drop one each time if the cutlet is big. Take care that they have to be cooked on all sides.
16. Do not blacken them :)
17. Shallow fry them till they turn golden brown on both sides. Fry in medium or low flame.
18. To fry the sides. Sprinkle oil from the sides of the cutlet to centre with a ladle.

19. Drain them onto tissue paper.

Serve hot with tomato sauce. Goes well with mint tamarind chutney.
Caution: Its a energy snack so do not stack too much into your tummy :)

5 comments:

  1. Oh I bet these are great with a mint chutney, thanks for the idea. Do you think they would freeze well, if I was to do a larger batch?

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  2. Am loving the recipes at your blog..an award awaits you at my blog..come take a look!

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  3. Def..these matcht he mint ones. Sure it would freeze well. But you need to moist them with water before frying!!

    Kavitha.. am pleased by the comments..this award came @ the right time.

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