Kezhvaragu/Ragi /Keppai/Finger millet chapathi:
One of the most nutritious and healthy cereal. Some of the benefits of kezhvaragu are
- It is rich in protein
- It is a good source of minerals which includes calcium, iron, potassium and phosphorous which helps to maintain our bone density and a good health
- Rich in dietary fiber
- It helps to control the blood glucose levels (diabetic)
- These are rich in anti-oxidants which helps to prevent from cancer
- It reduces the bad cholesterol (Triglyceride) which reduce risk of cardiovascular disease
In our early days we hardly use Chapathi, now CHAPATHI is one of the most STAPLE Food in our regular diet. we can do a numerous variation instead of our regular whole wheat chapathi. I often do Palak chapathi, kezhvaragu chapathi, kambu chapathi and so on.here is the recipe for the healthy Kezhvaragu chapathi and also I just want to share how to knead the dough with much ease.
KNEADING DOUGH FOR KEZHVARAGU CHAPATHI:
Ingredients:
- Whole wheat flour – 1/2 cup
- Kezhvaragu Flour – 1/2 cup
- Water – ½ cup/ as req
- Salt – 1 tsp
- Cold butter – 2tblsp (optional – for flaky texture)
- Mild cooking oil/ olive oil- 2tblsp
Value Additions:
- Milk – ½ cup (inspite of water)
- Sugar – 2tblsp(for sweet version)
- Grounded mixed nuts – 2tblsp( for kids – sweet version)
- Crumbled paneer – 4tblsp( for paneer chapathi/paratha with a tsp of roasted cumin powder and tsp of chaat masala)
- Grated carrot – 4tblsp(for carrot chapathi/paratha with a tsp of roasted cumin powder)
- Grated beetroot – 4tblsp(for beetroot chapathi/paratha with a tsp of roasted cumin powder)
- Blanched spinach puree – 4tblsp(for spinach chapathi/paratha with a tsp of roasted cumin powder)
Procedure:
Step 1:
In a wide mixing bowl, add the required amount of whole wheat flour and kezhvaragu flour with a tsp of salt,(if you are adding the cold butter add at this time )mix well before adding the water
Step 2:
Sprinkle some water (donot pour all water at once) gently rub the flour and add water little by little with respect to your consistency and knead well with your hands.
Step 3:
Once you able to shape the dough add 2tblsp of any mild cooking oil/olive oil and rest the dough for some time (it is not mandatory, if the dough rest for some time then the texture of the chapathi would be too soft)
Step 4:
When you are ready to rolled out chapathis at this stage knead the dough well for a min or so for the final texture then the dough is ready to roll out
NOTE/TIP:
- You can knead the dough, before preparing the subzi (side-curry). until the dough can rest for sometime.
- Whenever you are doing the value-additions, add every ingredient and mix well with the flour before adding water.
- If the water exceeds adjust the flour accordingly
MAKING CHAPATHI:
Making chapathi you need to have the “MANUAL-CHAPATHI-ROLLING BOARD-ROLLING PIN” traditionally they use to make with hands like our ragi adai. Still in some places they are using the traditional method. In my home we always prefer the manual chapathi rolling board and pin. Hand chapathi maker also available in the market. My mom never allowed us to use that one. My mom is named for her soft and thin –exact round shaped chapathisJ
Ingredient:
- Chapathi dough portioned – 4-8 balls
- whole wheat flour – for dusting
- Ghee/ oil – 3 tblsp
Procedure:
Step 1:
After resting the dough becomes softer and pliable. Make small portions of the dough are pinched off and formed into round ball shape
Step 2:
Take one ball at a time and dust it well with the whole wheat flour and press in between our palms to form disc shape
Step 3:
Now dust with more flour and rolled out the dough to form An EVEN-CIRCULAR –SHAPE
Step 4:
Pre heat the tawa/ flat- bottomed pan .place the rolled out chapathi and cooked on both sides while the chapathi get puffed, at that stage add oil/butter/ghee for more texture.
Step 5:
Now the soft-light-fluffy chapathis are ready to serve. Serve hot!
NOTE/TIP:
- To attain the EVEN-ROUND-SHAPE chapathis, start rolling from the edges and keep rotating for each and every rolling
- Dust with a generous amount of flour to attain the best shape, later you take off the excess flour before place into the tawa
- Once the chapathis are half-way cooked then add oil/ghee/butter unless the chapathis are hard and saggy
- Always cook the chapathis in a medium flame to avoid burnt/uncooked dough
