Karupatti Seedai is a crunchy tasty sweet snack that is made by blending rice flour with karupatti and shaped into small balls then fried in oil. It is a must try at home during festivals for the taste, also the snack feels crispy and crunchy and is best served fresh and warm.

This is simple and easy to make in 30 minutes. It just has basic ingredients and simple frying. Each bite has karupatti flavour and the rice flour makes it crispy, the sesame seeds and coconut add texture and together it feels satisfying to eat. This comes together quickly without requiring much effort.

About Karupatti Seedai

Karupatti Seedai is quick and easy to make with rice flour and karupatti blend together and shaped into balls then fried. You can enjoy karupatti in a different form and this recipe can be made ahead and kept in an airtight container, this seedai stay crispy and fresh for days and taste really good.

The texture is crispy and crunchy when you bite into it together and tastes really good. This seedai has natural sweetness from karupatti and aromatic flavour from cardamom and ginger. Sesame seeds and coconut add little crunch and flavour to the snack.

The recipe is flexible and depends on how sweet your karupatti is. You can adjust jaggery based on your taste preference. Some people like more coconut for flavour while others prefer plain. You can also add nutmeg powder instead of dry ginger if you want different flavour.

I usually make this during festivals and my family like it really fresh. The crunchy texture and karupatti flavour make it a favorite at home. It is healthier compared to packed junk foods and everyone enjoys it.

Karupatti Seedai Ingredients

• Rice Flour - I have used rice flour for the base of the seedai. It gives crispy texture and acts as main ingredient for the snack.
• Urad Dal Flour - I use urad dal flour for flavour and binding. It helps make the seedai more flavorful and hold together well.
• Karupatti - I added karupatti for sweetness and flavour throughout the snack. You can also use regular jaggery if karupatti is not available.
• Sesame Seeds - I used for crunch and nutrition in the seedai. Sesame seeds add nice texture and light nutty flavour to the snack.
• Coconut - I added grated coconut for flavour and texture. It gives little crunch and aromatic taste to the seedai.
• Cardamom Powder - I used for flavour and aroma. It gives pleasant taste to the snack that balance the sweetness.
• Dry Ginger Powder - I added for flavour and warmth. It complements the cardamom well and add depth to the taste.
• Butter - I used for richness and flavour. Butter makes the seedai more delicious and help bind all ingredients.

Similar Recipes

• Uppu seedai
• Vella seedai
• Kara seedai
• Curd seedai
• Rava seedai

How to make Karuppati Seedai Step by Step

1.To a sauce pan - take karupatti(palm jaggery) add water to it. Let it boil for a while until palm jaggery melts. Strain and keep aside to cool.

2.In a  pan add rice flour(I used store bought), add urad dal flour(homemade).

3.Dry roast until it slightly fumes up. Cool down then sieve it well at least twice.Now add this to a mixing bowl or pan - add butter, sesame seeds, dry ginger powder, cardamom powder, coconut.

4.Mix well so that butter is evenly mixed. Now add palm jaggery syrup to it.

5.Mix well then add little water, bring together to a soft dough.

6.Roll into marble sized ball and spread in kitchen towel. Repeat to finish the dough. Set aside for 10 minutes. Heat oil, add few balls and fry first.

7.Fry till reddish brown. Drain in tissue. Repeat to finish. Always fry in batches, do not overcrowd.

Cool down then store in an airtight container.

Expert Tips

• Dry Roasting Flour - I usually roast rice flour and urad dal flour together until slightly smokes up. This gives roasted flavour to the seedai and makes it more crunchy.
• Karupatti Syrup - I always boil karupatti with water until it melts completely then cool it down. 
• Rolling Balls - I roll into marble sized balls and keep them on a towel for 10 minutes. If cracks appear it is fine because it helps moisture escape during frying.
• Frying Temperature - I fry on low to medium flame until reddish brown color. 
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy. 

Serving and Storage

Serve Karupatti Seedai warm and fresh for best taste. You can store in airtight container for about one week, consume within for best flavour and crispiness.

FAQS

1.Can I use regular jaggery?

Yes you can use regular jaggery if karupatti is not available. Taste will be slightly different but seedai will turn out really good.

2.Why are my seedai not crispy?

Make sure you fry on low to medium flame slowly until they are reddish brown. If oil is too hot they brown quickly but stay raw inside.

3.Can I skip sesame seeds?

Yes you can skip sesame seeds if you don't have them. Coconut alone give nice flavour and texture to the seedai.

4.How long do they stay crispy?

You can store it in airtight container for about one week. Consume within for best crispiness and flavour.

5.Can I skip butter?

Yes you can skip but butter adds mild flavour and best taste, texture.

If you have any more questions about this Karuppati Seedai Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Karuppati Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karupatti Seedai Recipe

Karupatti Seedai is a crunchy tasty sweet snack that is made by blending rice flour with karupatti and shaped into small balls then fried in oil. It is a must try at home during festivals for the taste, also the snack feels crispy and crunchy and is best served fresh and warm.

Course Snack, sweet

Cuisine Indian

Keyword jaggery recipes, janmashtami recipes, krishna jayanthi recipes, rice flour recipes, seedai recipes, snack recipes, sweet recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 cup

Calories 197kcal

Author Sharmilee J

Ingredients

• ½ cup rice flour
• 1 teaspoon urad dal flour
• ¼ cup jaggery
• ⅛ cup water
• ½ tablespoon butter at room temperature
• ½ tablespoon grated coconut
• ½ teaspoon sesame seeds
• a pinch dry ginger powder
• a pinch cardamom powder
• oil to deep fry

Instructions

• To a sauce pan - take karupatti (palm jaggery) add water to it. Let it boil for a while until palm jaggery melts. Strain and keep aside to cool.
• In a pan add rice flour (I used store bought), add urad dal flour (homemade). Homemade rice flour link here.
• Dry roast until it slightly fumes up. Cool down then sieve it well at least twice.
• Now add this to a mixing bowl or pan - add butter, sesame, dry ginger powder, cardamom powder, coconut.
• Mix well so that butter is evenly mixed. Now add palm jaggery syrup to it.
• Mix well then add little water, bring together to a soft dough.
• Roll into marble sized ball and spread in kitchen towel. Repeat to finish the dough. Set aside for 10 mins.
• Heat oil, add few balls and fry first. Fry till reddish brown.
• Drain in tissue. Repeat to finish. Always fry in batches, do not overcrowd.
• Cool down then store Karupatti Seedai.

Notes

• Dry Roasting Flour - I usually roast rice flour and urad dal flour together until slightly smokes up. This gives roasted flavour to the seedai and makes it more crunchy.
• Karupatti Syrup - I always boil karupatti with water until it melts completely then cool it down. 
• Rolling Balls - I roll into marble sized balls and keep them on a towel for 10 minutes. If cracks appear it is fine because it helps moisture escape during frying.
• Frying Temperature - I fry on low to medium flame until reddish brown color. 
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy. 

Nutrition

Serving: 75g | Calories: 197kcal | Carbohydrates: 39g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 27mg | Fiber: 1g | Sugar: 17g | Vitamin A: 58IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg

The post Karupatti Seedai Recipe appeared first on Sharmis Passions.

Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.

This recipe comes together quickly and doesn't need much work. You just need some marinating time, so it's perfect when you want something that looks fancy but is actually simple. Every bite has that spiced yogurt flavour, and the vegetables keep it fresh and tasty.

About Aloo Tikka

Aloo Tikka is a potato appetizer made by marinating potatoes in spiced yogurt and then grilling them on the tawa. The potatoes stay soft and creamy inside while the outside gets a nice charred layer. It has a soft texture inside and that spiced yogurt flavour from the marinade.

This is really popular when you're hosting guests or want something more interesting than regular snacks. You eat it hot and crispy, and it tastes best when it's served right away. The nice thing is you can prepare it ahead and just grill it when guests arrive.

It's also easy to make it according to your taste preference. You can add paneer or cottage cheese to make it richer and you can mix in boiled corn or extra vegetables. Each time you try a variation it tastes a little different, so you can experiment and see what you like best.

I usually make Aloo Tikka when I'm expecting guests or when I want something that looks impressive but is actually quite easy to make.

Similar Recipes

• Paneer Fry
• Schezwan Chicken
• Butter Garlic Mushrooms
• Crispy Corn
• Aloo Tikka

Aloo Tikka Ingredients

• Baby Potatoes - I use baby potatoes because they cook evenly. You can use regular potatoes too, just cut them into smaller pieces.
• Thick Yogurt - The yogurt is the base of the marinade and makes the potatoes tender and flavourful. It's really important for the taste.
• Onion and Capsicum -  Onion and Capsicum add sweetness, crunch, and nice colour to the dish. They pair well with the spiced potatoes.
• Besan Flour - Besan Flour helps create a thicker coating on the potatoes. It also helps the spices stick better while you're grilling.
• Ginger Garlic Paste - It adds warm flavour to the marinade and gives it depth.
• Spice Powders - I use garam masala powder, red chili powder, tandoori masala powder, turmeric powder, cumin powder, and pepper powder. Each one adds its own flavor and color to the marinade.
• Ajwain - This adds aroma and interesting flavour. It also helps with digestion.
• Kasoori Methi - The dried herb flavour lifts all the other flavours and makes it taste authentic.
• Chat Masala Powder - I sprinkle this on top just before serving. It adds a tangy finish to every bite.
• Lemon Juice - This adds brightness and tang. It balances the richness of the yogurt and keeps everything fresh.
• Oil - Just enough so the outside turns crispy without getting greasy. You need oil for the spices to cook properly.
• Salt - It brings out all the flavours. I use regular table salt, but you can use black salt if you like.

How to make Aloo Tikka Step by Step

1.Take curd in a thin cloth and hang it for at least 2 hrs for the water to drain completely. The curd should be thick with no excess water.

2.Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.

3.My potatoes were big so I cut them into half.You need not do this if its small.Get ready with all your ingredients. To a mixing bowl add hung curd.

4.Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well

5.Add required salt. Add cubed onion, capsicum and potatoes. Check the marinate and add more salt if required.

6.Mix well, finally add lemon juice.Marinate for 30 minutes. Take your skewers. I used my metal skewer which came with my oven.

7.Insert the veggies alternatively. Toast on tawa until golden brown. Turn over in between and slowly cook so that it is evenly cooked on both sides.

Serve hot with green chutney, lemon wedges and onions.

Expert Tips

• Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
• Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
• Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
• Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
• Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.

Serving and Storage

Serve this hot and crispy with green chutney, fresh lemon wedges, and onions on side. You can just store any leftovers in an airtight container in the refrigerator for up to a day. 

FAQS

1. Can I use regular potatoes?

Yes. Pressure cook them longer and cut them into smaller cubes so they cook through properly.

2. Can I skip the black salt?

Yes, you can use regular salt instead. It will still taste good.

3. Can I make this ahead?

Yes, you can prepare and marinate the potatoes ahead, just grill them when needed.

4. Can I add paneer?

Sure, you can add paneer to make it more filling. Use cubed paneer pieces.

5. Can I make it without skewers?

Yes, you can arrange the marinated potatoes directly on the tawa. It will taste good though the presentation will be different.

If you have any more questions about this Aloo Tikka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aloo Tikka Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Tikka Recipe

Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.

Course Appetizer, Snack

Cuisine Indian, Indo Chinese

Keyword aloo fry, aloo fry recipe, Aloo Recipes, curd recipes, easy potato fry, how to make potato fry, masala recipes, Potato, potato fry, potato fry recipe, Potato Recipes, snack recipes, starter, tikka recipes, veg recipes, vegetable, yogurt recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 223kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• 15 nos baby potatoes
• ¾ cup big onion cut into cubes
• ¾ cup capsicum cut into cubes
• 1 tablespoon oil
• 2 teaspoon lemon juice
• salt to taste
• oil to fry

Spice mix:

• 1 tablespoon besan flour
• a pinch turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon red chilli powder
• ½ teaspoon tandoori masala powder
• ½ teaspoon ajwain
• 1 and ½ teaspoon kasoori methi
• ½ teaspoon cumin powder
• ¾ teaspoon pepper powder
• ½ tablespoon ginger garlic paste
• ½ teaspoon chat masala powder

Instructions

• Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.
• My potatoes were big so I cut them into half. You need not do this if its small. Get ready with all your ingredients. To a mixing bowl add hung curd.
• Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well. Marinate for 30 mins.
• Add required salt. Add cubed onion, capsicum and potatoes.
• Mix well, finally add lemon juice. Take your skewers. I used my metal skewer which came with my oven.
• Insert the veggies alternatively. Toast on tawa until golden brown.
• Drizzle oil, turn over in between and slowly cook so that it is evenly cooked on both sides.
• Serve Aloo Tikka hot with green chutney, lemon wedges and onions.

Notes

• Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
• Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
• Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
• Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
• Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.

Nutrition

Serving: 125g | Calories: 223kcal | Carbohydrates: 21g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 83mg | Potassium: 513mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2517IU | Vitamin C: 81mg | Calcium: 192mg | Iron: 2mg

The post Aloo Tikka Recipe appeared first on Sharmis Passions.

Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Podi idli is so tasty and a comforting food made with leftover idlis or mini idlis. I have always wondered how our elders turn even the leftovers to such tasty snack and avoid food wastage. So I have also stuck to this rule of no food wastage  as far as I can.

About Podi Idli

Podi is a spicy condiment made using lentils. Idli is steamed rice cakes. So idlis tossed in podi is popularly known as Podi Idli. It is a quick South Indian breakfast made using left over idlis. Later hotels started to fancy it using mini idlis.

I started making podi ever since mittu started eating idli podi. I usually make a simple version in dosa tawa itself. But later when I tasted in restaurants and seeing kids enjoy it now this is the version I am making and everyone at home is a fan of it.

The key to a perfect tasting podi idli is idlis should be firm and podi should be slightly coarse. You can refrigerate the idlis for a while to make it a bit firm so that they don't crumble while tossing.

I always use homemade idli podi as it tastes great and is less spicy. I always have a batch of homemade idli podi as we aren't big fans of store bought ones. Once I see the bottle nearing to finish I make a fresh batch and store.

Over the years I have made so many versions of idli podi but the one posted here is our staple. For a change I try different varieties but finally come to our family staple recipe.

Podi Idli Video

Podi Idli Ingredients

• Idli - You can use mini idli or big idlis cut into cubes. Make sure to refrigerate them for minimum 15 minutes before making podi idli.
• Onion - Sliced onion adds a crunch and taste to this dish so do not miss it.
• Oil - I always use gingelly oil for podi idli. But you can use any cooking oil too.
• Ghee - Ghee is added for flavour. You can skip it if you do not prefer.
• Mustard seeds - Mustard seeds is added to oil for tempering.
• Curry leaves - is added for flavour.
• Idli Podi - I always use homemade idli podi. But you can use store bought idli podi too make sure it is crunchy and slightly coarse.
• Salt - to taste and balance the flavours.

Similar Recipes

• Idli podi
• MTR Idli podi
• Kollu podi
• Ellu podi
• Curry leaves powder

How to make Podi Idli Step by Step

1.To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.

2.Add 1 small sprig curry leaves, let it splutter.

3.Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.

4.Saute until it turns transparent. Do not let it soften it should be slightly crunchy.

5.Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.

6.Add 1 ½ tablespoon ghee.

7.Give a quick mix.Toss in high flame and switch off.

Serve podi idli hot!

Expert Tips

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Serving and Storage

Serve podi idli hot or warm for the best taste. Enjoy it as a breakfast, snack, or light dinner. It also tastes delicious with a cup of filter coffee or masala chai. Garnish with fresh coriander leaves and a drizzle of ghee for extra flavour.

FAQS

1. Can I use leftover idlis?

Yes. Leftover or a day-old idlis works very well because they hold their shape and absorb the podi without becoming mushy.

2. Can I make podi idli for lunch boxes?

Yes. Podi idli is a great lunch box recipe because it stays great and flavorful even after cooling.

3. Why is my podi idli dry?

It means there wasn't enough oil or ghee, or too much podi was used. Add a little more sesame oil or ghee and toss again for a better coating and to avoid drying.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Podi Idli Recipe (Podi Mini Idli)

Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Course Breakfast, Snack

Cuisine Indian

Keyword chilli idli, chilli idly, easy idli for beginners, healthy idli, how to make chilli idli, how to make idli chaat, how to make idli fingers, how to make masala idli, how to make podi idli, idli milagai podi, idli podi recipe, Idli recipes, snack recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 206kcal

Author Sharmilee J

Ingredients

• 30 mini idli
• 1 medium sized onion
• 1 tablespoon oil
• 1 ½ tablespoon ghee
• ½ teaspoon mustard seeds
• 1 small sprig curry leaves
• 2 tablespoon idli podi
• salt to taste

Instructions

• To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.
• Add 1 small sprig curry leaves, let it splutter.
• Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.
• Saute until it turns transparent. Do not let it soften it should be slightly crunchy.
• Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.
• Add 1 ½ tablespoon ghee.
• Give a quick mix.Toss in high flame and switch off.
• Serve podi idli hot!

Video

Notes

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Nutrition

Serving: 150g | Calories: 206kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 45mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 0.2mg

The post Podi Idli Recipe appeared first on Sharmis Passions.

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

These rotis are little different from normal wheat roti because ragi gives unique taste and makes it more healthy and nutritious. The onion and green chillies add small spice and curry leaves gives nice flavour while cooking. You can have it with chutney or even plain, it tastes so good. If you want something gluten free and healthy, ragi roti is a great choice.

About Ragi Roti

Ragi Roti is a traditional Indian flatbread made from ragi flour. Making dishes using ragi flour or finger millet flour is very common in South India. The texture is soft if cooked right. It has small nutty taste which is different from wheat roti. Ragi roti can be made quickly and can make for a healthy breakfast or snack.

Taste is earthy and nutty from ragi while onions and green chillies add mild sweetness and spice. Curry leaves gives fresh aroma which makes it more tasty. It is different from normal roti and feels wholesome. You can eat it plain or with any chutney. I served it with onion thokku and it was so good.

You can make small changes if you want. You can add grated carrot or beetroot to make it little more healthy and look colourful. You can add pinch of turmeric powder or cumin powder for extra flavour. You can also sprinkle few sesame seeds on top while cooking for crunch.

I usually make ragi roti on weekends when want quick breakfast for family. It is fast to make and feels comforting. It is simple but feels satisfying. I like both sweet version and salt versions of ragi roti very much. As a kid I liked the sweet more but now like both.

Ragi Roti Video

Ragi Roti Ingredients

• Ragi flour - I have used ragi flour for base. It gives nutty taste and make roti healthy. You can use other millet flour also. I used homemade sprouted ragi flour which I had in hand.
• Onion - I have added chopped onion for sweetness and small crunch. It balances ragi taste. 
• Green chillies - I just used finely chopped for mild spice. You can skip if you want mild roti.
• Curry leaves - I added for fresh aroma and flavour. You can skip if not available, roti still tastes good.
• Oil - I added for toasting the roti and greasing butter paper, you can use any oil of your choice.
• Salt - to balance the taste.
• Water - Hot water is added to ragi flour to make the dough.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Ragi Roti Step by Step

1.To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.

2.Mix this well first.

3.Add hot water little by little.

4.Mix with spatula well first until no dry flour is seen.

5.By now it will be warm enough to handle with hand.

6.Gather together to form a dough.

7.Divide into 4 equal portions.Make big lemon sized balls.

8.Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.

9.It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.

10.Heat dosa tawa and drizzle few drops oil.

11.Carefully transfer the butter paper with roti side down. Gently peel the paper.

12.Drizzle oil at the sides and on top.

13.Cook covered for 2 minutes.

14.Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.

15.Ragi roti is ready!

Expert Tips

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making rotis - You can make two at same time and alternate while cooking. I usually make it around 3-4 inches in diameter. But it is purely your preference, you can make it big too.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Serving and Storage

Serve it as breakfast with coconut chutney, tomato chutney or spicy dip. It also goes good with yogurt or sambar. Store leftover in airtight box in fridge for 1-2 days. Reheat on tawa to make soft and warm.

FAQS

1.Can I skip green chillies?

Yes, you can skip it if you want mild roti. Still taste good with onion and curry leaves. You can even add ½ teaspoon red chilli powder replacing chillies.

2.Can I make dough ahead?

Yes, you can keep dough in fridge few hours. Bring to room temperature, sprinkle little water mix well then proceed. Storing the dough for long hours in fridge is not recommended as it may dry up.

3.Can I add vegetables?

Yes, carrot, cabbage, beetroot or zucchini grated works. Just make sure dough is not too wet.

4.Can I use wheat flour?

You can, but taste will be different. Adding wheat flour is a different recipe. THis ragi roti is traditionally made using only ragi flour.

5.Can I freeze cooked roti?

Yes, but if you want to freeze then half cook the rotis and stack them between butter paper and store in freezer. When you want to serve, thaw it then cook and serve.

If you have any more questions about this Ragi Roti  Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Roti Recipe

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

Course Main Course, Snack

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, flat bread recipes, flatbread recipes, millet recipes, ragi recipes, roti, roti recipes, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 rotis

Calories 256kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour (finger millet flour)
• 1 medium sized onion finely chopped
• 1 green chilli finely chopped
• 1 tablespoon curry leaves finely chopped
• salt to taste
• hot water as needed
• oil to toast

Instructions

• To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.
• Mix this well first.
• Add hot water little by little.
• Mix with spatula well first until no dry flour is seen.
• By now it will be warm enough to handle with hand.
• Gather together to form a dough.
• Divide into 4 equal portions.Make big lemon sized balls.
• Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.
• It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.
• Heat dosa tawa and drizzle few drops oil.
• Carefully transfer the butter paper with roti side down. Gently peel the paper.
• Drizzle oil at the sides and on top.
• Cook covered for 2 minutes.
• Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.
• Ragi roti is ready!

Video

Notes

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making multiple rotis - You can make two at same time and alternate while cooking.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Nutrition

Serving: 50g | Calories: 256kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 64mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 151mg | Calcium: 240mg | Iron: 2mg

The post Ragi Roti Recipe appeared first on Sharmis Passions.

Strawberry Muffins are a flavourful treat made using flour, baking powder, curd, strawberry. It has a natural fruity flavour and sweet not too heavy. These muffins are perfect for weekend baking when you want something healthy and special, they come out soft and fresh.

Strawberry muffins are easy to make at home and everyone at home enjoys them, baking can be finished in less than an hour from start. They stay fresh for a couple of days when stored in container and tastes good for breakfast or snack with tea. Strawberry gives that fruit flavour and fresh piece on top.

About Strawberry Muffins

Strawberry Muffins are eggless baked goodies that has become popular at home kitchen for quick snack and breakfast. Fresh strawberry and strawberry essence both are used for strong fruity flavour, flour and baking powder makes them rise and come out fluffy.

Texture is soft and spongy inside because curd and oil makes the batter moist, baking powder helps them rise while baking. Top comes out golden and crusty while inside stays tender and not dense, fresh strawberry pieces on top add little texture and looks nice.

You can adjust how much strawberry essence you use depends on preference, some people like stronger fruit taste and some prefer subtle hint. Some add more fresh strawberries if available. You can also use frozen strawberry but fresh strawberry gives better texture and colour to the muffins.

I usually make this in strawberry season on weekends for my family, they love the strawberry taste and flavour. 

Strawberry Muffins Ingredients

• Flour - Used flour for making base of muffin and it gives structure and texture. I usually sift it with baking powder and soda.
• Baking powder and baking soda - These help muffin rise and become fluffy and light, just small amount needed. 
• Sugar - Added sugar for sweetness and it dissolves into oil and curd mixture. 
• Curd - Used thick curd instead of eggs and it gives moisture and binding to batter. Curd also keeps muffins soft and tender.
• Olive oil - Used olive oil for richness and it makes muffins moist inside. Oil gives tender texture compared to butter.
• Strawberry essence - I added strawberry essence for flavour, it gives fruity taste throughout the muffin. 
• Fresh strawberries - I have used fresh strawberry pieces throughout batter and on top for texture and real fruit flavour. 

Similar Recipes

• Chocolate muffins
• Carrot muffins
• Whole wheat jaggery muffins
• Wheat flour muffins
• Eggless vanilla muffins

How to make Strawberry Muffins Step by Step

1.Preheat oven at 180 deg C. Measure flour and add it to sieve. Add baking powder and baking soda to it.

2.Sieve it in a mixing bowl. In another mixing bowl add oil and sugar.

3.Mix well with a whisk. Add curd.

4.Mix well until sugar completely dissolves. Now add flour mixture.

5.Mix it. Add strawberry essence. Add chopped strawberries reserving a tablespoon for topping.

6.Give a quick mix. Arrange muffin liners. My liners were too big for my mould so I lined them up in paper cups and ramekins.

7.Using a ice cream scooper scoop the batter and fill the liners till ¾th.

8.Top with reserved cut strawberries. Bake in preheated oven for 25-30 minutes or until the top turns golden.

You can use a toothpick to check if its done. You can store these muffins for 2 - 3 days in room temperature.

Expert Tips

• Mixing - I mix oil and sugar first until combined, then add curd and mix until smooth. Use spatula to avoid over mixing which makes muffin tough.
• Curd consistency - I use thick curd and or let it drain in cloth for a while if runny. Thick curd is important because it give better texture and muffin not come out dense.
• Strawberry - I chop strawberries small and add them just before baking, some I keep aside for topping. 
• Oven temperature - I make sure the oven is preheated well before baking as it is important for even baking. Muffin needs consistent heat so top gets golden while inside stay soft and moist.
• Filling muffin - I fill the liner till three quarter full and leave space for muffin to rise. Dont overfill.
• Testing doneness - I poke the toothpick in centre and if it comes out clean, then muffin is ready. If still wet batter on toothpick then give a few more minutes to bake.

Serving and Storage

Serve this muffins as snack, after meal dessert or for parties and these taste delicious and stays good for up to three days in room temperature in an airtight container.

FAQS

1.Can I add nuts?

Yes, you can any nuts of your choice like almonds, cashew, walnut for crunch texture.

2.Can I skip strawberry essence?

Yes, use fresh strawberry without essence, flavour will be bit less strong but still tastes good.

3.Why my muffins come out dense and not fluffy?

Over mixing the batter makes muffin dense, mix gently with spatula, also check oven preheat properly before baking.

4.Can I add more strawberry?

Yes you can add more strawberries but adjust flour or curd slightly to keep batter consistency right.

5.How long they stay fresh?

Muffin stay good in container for two three day at room temperature, you can freeze for one month also.

If you have any more questions about this Strawberry Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Strawberry Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Strawberry Muffins Recipe

Strawberry Muffins are a flavourful treat made using flour, baking powder, curd, strawberry. It has a natural fruity flavour and sweet not too heavy. These muffins are perfect for weekend baking when you want something healthy and special, they come out soft and fresh.

Course Snack

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, curd recipes, eggless, maida recipes, Muffins, strawberry recipes, yogurt recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 big muffins

Calories 216kcal

Author Sharmilee J

Ingredients

• 1 cup flour / maida
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅓ cup sugar
• ½ cup thick curd
• ¼ cup olive oil
• ½ teaspoon strawberry essence
• ½ cup cut fresh strawberries

Instructions

• Preheat oven at 180 deg C.
• Measure flour and add it to sieve. Add baking powder and baking soda to it. Sieve it in a mixing bowl.
• In another mixing bowl add oil and sugar. Mix well with a whisk.
• Add curd. Mix well until sugar completely dissolves.
• Now add flour mixture. Mix it.
• Add strawberry essence. Add chopped strawberries reserving a tablespoon for topping. Give a quick mix.
• Arrange muffin liners. My liners were too big for my mould so I lined them up in paper cups and ramekins.
• Using a ice cream scooper, scoop the batter and fill the liners till ¾th.
• Top with reserved cut strawberries. Bake in preheated oven for 25-30 mins or until the top turns golden.
• You can use a toothpick to check if its done. Enjoy Eggless Strawberry Muffins!

Notes

• Mixing - I mix oil and sugar first until combined, then add curd and mix until smooth. Use spatula to avoid over mixing which makes muffin tough.
• Curd consistency - I use thick curd and or let it drain in cloth for a while if runny. Thick curd is important because it give better texture and muffin not come out dense.
• Strawberry - I chop strawberries small and add them just before baking, some I keep aside for topping. 
• Oven temperature - I make sure the oven is preheated well before baking as it is important for even baking. Muffin needs consistent heat so top gets golden while inside stay soft and moist.
• Filling muffin - I fill the liner till three quarter full and leave space for muffin to rise. Dont overfill.
• Testing doneness - I poke the toothpick in centre and if it comes out clean, then muffin is ready. If still wet batter on toothpick then give a few more minutes to bake.

Nutrition

Serving: 40g | Calories: 216kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 91mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg

The post Strawberry Muffins Recipe appeared first on Sharmis Passions.

Lemon Poppy Seed Muffins is a soft spongy muffins which has a citrus flavour. You get a crunch from poppy seeds in every bite.These muffins come together quickly for weekend baking when you want homemade treat for special breakfast or snack. It gives the feeling of baking without too much effort.

Muffins are easy to make at home with ingredients most kitchen will already have, baking can be finished in thirty minutes from start. They stay soft and fresh for two three days when store dwell in container, tastes good with tea or as a simple dessert. Lemon makes them feel a bit fancy for guests but they are simple enough for everyday baking too.

About Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins is a popular homemade muffin in many kitchen now. It is a simple Western style muffin that comes out well every time.The texture is soft and fluffy inside because yogurt and egg make batter moist and light, sugar sprinkle on top before baking helps create crusty edge while inside stay tender. 

Lemon flavour is fresh and tangy, it balances well with the sweetness of sugar. You can adjust how much lemon you like by using more or less zest, some people prefer strong lemon taste and some prefer just hint of it. Some bakers add lemon extract but it not necessary, plain muffin taste really good on their own. 

Poppy seeds can be increased or reduced base on preference, you can add more if you like texture. Some people make glaze on top but I find sugar sprinkle is enough and lookd nice too. Fresh lemon juice make big difference from bottled one, and yogurt keepd muffin moist for longer.

I usually make these when I want quick something for family or when guests are coming, my kids really love lemon taste and eat them while still warm. At home we always make extra because they finish too fast, it comes out consistent every time.

Lemon Poppy Seed Muffins Ingredients

• Wheat flour - Used wheat flour for making base of muffin and it give nice structure. I usually sift it first to avoid lumps in the batter.
• Sugar - Added regular white sugar for sweetness in muffin batter. It dissolves while mixing and makes batter sweet.
• Poppy seeds - Used black poppy seeds for texture and little crunch in every bite. I just sprinkle it in batter and it give nice look and texture.
• Baking powder and baking soda - These help muffins rise and become fluffy and light. I make sure to measure them carefully and not add too much or muffin gets bitter taste after baking.
• Egg - Used one egg to bind all ingredients and give structure. Egg also helps muffin rise and come out fluffy, I whisk it well before adding to other ingredient.
• Yogurt - Added yogurt for making batter soft and moist, it helps muffin stay tender for longer. 
• Melted butter - Used melted butter for richness in batter. I always let it cool a bit before mixing with egg and yogurt, butter gives muffin soft texture.
• Lemon juice and zest - Used fresh lemon juice and zest for bright flavour. I use both juice and zest together for strong lemon taste in muffin.
• Salt - Added small amount of salt, it helps balance sweetness and make lemon flavour come out better.

Similar Recipes

• Chocolate muffins
• Carrot muffins
• Whole wheat jaggery muffins
• Wheat flour muffins
• Eggless vanilla muffins

How to make Lemon Poppy Seed Muffins

1.Preheat oven at 190 deg C for 10 minutes. To a mixing bowl - add wheat flour, baking powder, baking soda and salt. Add sugar to it.

2.Add black poppy seeds, mix well and set aside.

3.In another mixing bowl - add an egg whisk until pale. Add curd.

4.Add lemon juice. Whisk once.

5.Add melted butter, mix it. Add flour mixture.

6.Add lemon zest. Mix with a spatula.Using an ice cream scooper scoop out the batter.

7.Arrange muffin liners in muffin mould. Drop the scooped batter into the liners, sprinkle sugar on top.Bake in preheated oven at 190 deg C for 25-30 minutes or until the top turns golden and crusty.

Serve warm!

Expert Tips

• Mixing - I always mix dry and wet separate, then combine gently with spatula. Over mixing makes muffin tough and dense, mixing gentle help it stay fluffy.
• Oven temperature - I preheat oven well before starting to bake, make sure it is hot enough. This helps muffin bake even and top get golden.
• Sugar on top - I sprinkle good amount of sugar, this creates crusty sweet topping that makes it taste better.
• Lemon flavour - I use fresh lemon juice and zest together, it gives best taste without bitterness. 
• Filling even - I use ice cream scooper to scoop batter so all muffins fill even and gets baked at the same time. This way they all come out with same golden colour and texture.
• Check if done - I poke toothpick in centre of muffin and if it comes out clean, it is ready. Top should look golden and crusty when done baking, inside still soft and warm.

Serving and Storage

Serve this while still warm from oven. This can be served as breakfast or snack with tea, they taste good as a light dessert too. Store any leftovers in an airtight container for two to three days at room temperature.

FAQS

1. Can I use all purpose flour?

Yes all purpose flour can be uses and it works fine, texture comes out bit different but muffins still taste good.

2. Can I make lemon flavour stronger?

Yes you can add more zest or lemon extract if you prefer stronger lemon taste in muffins.

3. Why my muffins come out dense?

Over mixing makes muffin dense and heavy, mix gently with spatula. Also check oven is properly preheated before start.

4. Can I prepare batter ahead?

You can make batter and refrigerate for few hour but bake same day for best fluffy muffins.

5. How long they stay fresh?

Muffins stay good in container for two three days at room temperature, you can freeze them for one month also.

If you have any more questions about this Lemon Poppy Seed Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Lemon Poppy Seed Muffins Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins is a soft spongy muffins which has a citrus flavour. You get a crunch from poppy seeds in every bite.These muffins come together quickly for weekend baking when you want homemade treat for special breakfast or snack. It gives the feeling of baking without too much effort.

Course Baking, Breakfast, Snack

Cuisine American, Chinese, French, Indian, Indo Chinese, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, Baking, baking recipes, butter recipes, cake, Cake Recipes, lemon recipes, Muffins, wheat flour recipes, yogurt recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 muffins

Calories 182kcal

Author Sharmilee J

Ingredients

Dry mix:

• 1 ½ cups wheat flour
• ½ cup sugar
• 1 tablespoon black poppy seeds
• ½ tablespoon baking powder
• ¼ teaspoon baking soda

Wet mix:

• 4 tablespoon melted butter
• 1 no egg
• ¼ teaspoon salt
• ¾ cup yogurt
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Instructions

• Preheat oven at 190 deg C for 10 minutes.
• Take a mixing bowl - add wheat flour, baking powder, baking soda and salt. Add sugar to it.
• Add black poppy seeds, mix well and set aside.
• In another mixing bowl - add an egg whisk until pale. Add curd.
• Add lemon juice. Whisk once.
• Add melted butter, mix it. Add flour mixture.
• Add lemon zest. Mix with a spatula.
• Using an ice cream scooper scoop out the batter.
• Arrange muffin liners in muffin mould. Drop the scooped batter into the liners, sprinkle sugar on top.
• Bake in preheated oven at 190 deg C for 25-30 minutes or until the top turns golden and crusty.
• Serve Lemon Poppy Seed Muffins warm!

Notes

• Mixing - I always mix dry and wet separate, then combine gently with spatula. Over mixing makes muffin tough and dense, mixing gentle help it stay fluffy.
• Oven temperature - I preheat oven well before starting to bake, make sure it is hot enough. This helps muffin bake even and top get golden.
• Sugar on top - I sprinkle good amount of sugar, this creates crusty sweet topping that makes it taste better.
• Lemon flavour - I use fresh lemon juice and zest together, it gives best taste without bitterness. 
• Filling even - I use ice cream scooper to scoop batter so all muffins fill even and gets baked at the same time. This way they all come out with same golden colour and texture.
• Check if done - I poke toothpick in centre of muffin and if it comes out clean, it is ready. Top should look golden and crusty when done baking, inside still soft and warm.

Nutrition

Serving: 25g | Calories: 182kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 216mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Lemon Poppy Seed Muffins Recipe appeared first on Sharmis Passions.