Skip to main content

Ragi Sweet Balls


Power cut has become one of the major issue in our place and the foods which have been kept in the fridge, especially milk and batter is making me more worried and crazy. In fact, I started boiling milk for twice a day but the batter gets its sourness in 3-4 days. Though I make it in very less quantity, one or two cups of soured batter will be my leftover. To avoid the wastage of food, turned those soured batter into sweet and delicious balls using Ragi and Jaggery which is very healthy too. And Interestingly, my 2 secret Ingredient for shhh cooking challenge are also Ragi and Jaggery which is given by a lovely and active blogger, Rafeeda from Bigsweettooth.
As I had mentioned in my earlier posts, shhh cooking challenge is a lovely and friendly challenge in which 2 bloggers were partnered and shared 2 secret ingredients. And the most Interesting part is guessing the secret ingredients of others recipe which will get posted on 16th to 18th of every month. Special Thanks to Priya Suresh from priyasversatilerecipes for creating such an amazing friendly event. 

And coming to today's recipe...

Ragi sweet balls is a delicious snack which is prepared with the leftover Idly or Dosa batter. I have used only 4 ingredients to prepare these yummy balls but nuts and fruits can also be included to make it more healthy. It can be prepared with oil and ghee but personally I feel that, ghee gives a yummy aroma and taste. This can be served as breakfast or can also be packed for kid's Lunch box. 



Ingredients :

  • 1 Cup Dosa / Idly Batter 
  • 1 Cup Ragi flour (I have used sprouted flour)
  • 3/4 cup - 1 Cup Jaggery powder (Increase according to taste buds)
  • 3 Tbsp Coconut pieces
  • Ghee or oil for cooking 
Method :
  • Take Dosa batter in a bowl and add Ragi flour and Jaggery.
  • Mix well to avoid any lumps and add coconut pieces.
  • Mix well and keep aside for 15 mins.
  • Heat Kuzhipaniyaram / Appe pan and smear ghee or oil.
  • Mix the batter again and pour it in a pan.
  • Close the pan and cook it in a medium flame.
  • Once the base part gets cooked, slowly turn the balls and close the lid to cook the other side.
  • Once done, remove from the pan and serve hot.


Serving Options :

Serve hot with little honey or it can eaten as such without any side dish. 




Comments

  1. G'day These look delicious and wish could come through the screen and try one, okay maybe two, okay three max and congrats on completing this months' challenge too!
    Cheers! Joanne @What's On The List

    ReplyDelete
  2. healthy snack.. I love Ragi and Jaggery combo

    ReplyDelete
  3. Wow. What a healthy ball, that too with jaggery,will definitely try,nice clicks

    ReplyDelete
  4. tempting sweet balls with ragi :)

    ReplyDelete
  5. Very healthy .. actually I never tried making anything with ragi still as we don't get it in Brazil.

    ReplyDelete
  6. Healthy, powder packed, delicious breakfast/snack.... thanx for sharing..

    ReplyDelete
  7. ஆஹா ரொம்ப சூப்பர், ராகியில் எல்லா டிபன் வகையும் முயற்சி செய்து இருக்கிறேன், குழி பணியாரம் செய்தததில்லை

    ReplyDelete
  8. wow great way of using leftover batter...

    ReplyDelete
  9. healthy n filling snack for kids as well as adults

    ReplyDelete
  10. Very healthy way of using ragi...loved it...

    ReplyDelete
  11. healthy and tempting balls...innovative...and I am a fan of your photography...

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …