Food fads are fleeting. But some of them can actually be good and doable like 'millets'. Millets are the latest darlings out there. Move over oats (or am I too early on oats!), super buddy 'Mr. Millet' is here. My ancestors had been consuming millets till Ms.Indira Gandhi decided to feed them surplus wheat thanks to green revolution in the more advanced countries. My mother does not remember eating wheat as a young child. As an older child she remembers occasional 'chapati' made out of pounded wheat flour that resulted in tough chapati. They consumed Navane, Sajje, Ragi and Rice, most of the grains her family cultivated. As time went by the family abanndoned cultivating millets in favor of high yielding rice. Public distribution system also skewed the family's food habit in favor of rice and wheat.
Now the tables have turned. Superbuddy Mr.Millet is back and everyone wants a piece of him. We are no exception. The other day I saw this package of ragi shavige and had to try. It turned out to be delicious. Some brands need the vermicelli to be steamed before use. But this brand needs a quick dip in boiling hot water and its ready for the dressing up
we will need,
Ragi vermicelli 1 package
Peanut oil 2-3 tbsp
Mustard seeds 1/4 tsp
Jeera 1/4 tsp
Hing a generous dash
Urad dal 2 tsp
Channa dal 2 tsp
Curry Leaves a handful
Green Chilli 5-6 (as per taste)
Coconut grated 1/4 cup
Salt and lemon juice to taste
Method:
Now the tables have turned. Superbuddy Mr.Millet is back and everyone wants a piece of him. We are no exception. The other day I saw this package of ragi shavige and had to try. It turned out to be delicious. Some brands need the vermicelli to be steamed before use. But this brand needs a quick dip in boiling hot water and its ready for the dressing up
Ragi vermicelli 1 package
Peanut oil 2-3 tbsp
Mustard seeds 1/4 tsp
Jeera 1/4 tsp
Hing a generous dash
Urad dal 2 tsp
Channa dal 2 tsp
Curry Leaves a handful
Green Chilli 5-6 (as per taste)
Coconut grated 1/4 cup
Salt and lemon juice to taste
Method:
- Prepare the ragi vermicelli as per the instruction on the package. Sticking to the package instruction is very critical, experimentations can go awry. Mine did and I onced endded up with a puddle of ragi flour. Once the vermicelli is ready, set it aside.
- Heat the oil in a wok.Throw in mustard seeds, jeera,hing, curry leaves. Once the spices crackle, throw in the urad and channa dal. Saute it briefly and follow it with green chilli.
- Once the chillies are fragrant, throw in the grated coconut. Cook it for a few minutes, stirring all the time.
- Gentle toss the ragi vermicelli, adjust salt and lemon juice and serve immediately.
