Millet magic-- Ragi Lavash with Berry Chilli Dip --weightloss recipe


Lord of Penmai
Jul 5, 2011
Millet magic-- Ragi Lavash with Berry Chilli Dip

Ragi or finger millet is available in the form of grain, broken like semolina or powdered like flour. Ragi is rich in iron and calcium and, therefore, useful in preventing anaemia. It is low on calories and has high protein content. It is especially valuable as it contains the amino acid methionine, usually lacking in the diets of those who live on starchy staples such as polished rice.

Due to its high nutritional value, ragi flour is recommended as a weaning food. It is also suitable for expectant mothers and the elderly. Since it does not contain gluten, it can be safely used to prepare interesting dishes for people with celiac disease.
Being an excellent source of calcium, it improves bone health. It aids weight loss, as it curbs appetite, takes longer to digest and gives a feeling of fullness. It reduces high glucose levels in the blood. Threonine, an amino acid, present in ragi, prevents the formation of fat in the liver and this, in turn, helps reduce cholesterol levels.

Now, for a recipe.

Ragi Lavash with Berry Chilli Dip

Ragi flour: 250 gm
Maize flour: 75 gm
Rice flour: 50 gm
Mashed potato: 50 gm
Salt: 5 gm
Castor sugar: 15 gm
Olive oil: 25 ml
Fresh thyme, chopped: 5 gm
Water: 100-120 ml (enough to make a hard dough)

For the dip
Chopped strawberries: 75 gm
Yoghurt: 300 gm –low fat
Olive oil: 5 ml
Minced garlic: 1 clove
Raw Sugar or Honey Suga: 10 gm
Salt to taste
Fresh red chillies (finely chopped): 15 gm
White balsamic vinegar: 5 ml

Method: Sieve the ragi flour, maize flour, rice flour and salt together. Add the chopped thyme, sugar and mashed potatoes. Gradually add water, kneading the mixture into a firm dough. Finally, add the olive oil. Gently knead the dough and let it rest for 20 minutes, covered with a moist cloth. Pre-heat the oven to 180*C. Roll out the dough into a thin sheet then cut it into triangular spears. Arrange these on a lightly greased or non-stick baking sheet and bake for 8-10 minutes (till they are crisp).

For the berry chilli dip
Drain the water from the yoghurt by putting it in a strainer and placing it on a bowl. Keep this in the refrigerator for 2 hours, till it reaches the consistency of cream cheese. Heat oil in a pan, add the minced garlic, and lightly sauté it. Then add the chopped red chillies followed by the strawberries. Sauté lightly; then add the sugar and salt. Cool this down and then gently mix it with the drained yoghurt.

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