Ragi Veg Roll

by Richa Dwivedi

add to my cookbook add to shopping list

This recipe has been viewed 9867 times

This recipe allows you to feed your kids ragi with the tempting mouth. As all we know ragi is a good source of calcium, iron and fiber. Here i'm posting this recipe specially as the lunch idea for kids or we can enjoy it at teatime with the family.

Add your private note

Ragi Veg Roll recipe - How to make Ragi Veg Roll

Tags

Preparation Time: 20 mins Cooking Time: 10 mins Total Time: 30 mins 3Makes 2 to 4 servings
Show me for servings

Ingredients

1 cup ragi (nachni / red millet) flour
2 tbsp cornflour
1/2 tsp salt
2 cups water
oil for deep frying

For Filling
1/2 cup sweet corn kernels (makai ke dane)
1/4 cup sliced capsicum
1/4 cup sliced carrots
1/4 cup chopped french beans
1 tbsp chopped beetroot
10 cashewnuts (kaju)
salt and to taste
1 tbsp oil

Method

Mix ragi, corn flour and salt with the water in a deep pan. Put the pan on stove and allow this mix to boil while continuously stirring because there should not any lump in the dough.
When you find it thick, put the gas off.

For the filling

Boil all the vegetables, crush them and keep aside.
Heat the oil in a pan, add the mustard seeds and let them crackle.
Add the crushed and mixed vegetables into it.
Add salt and pepper and saute for a while.
Add cashews into this put the gas off and wait until it become cool.
Now your dough and the filling is ready.

To make the rolls

Wet your palm take some dough on and flatten it, put some filling at the middle of the dough and roll it in oval shape.
Make all the rolls like this and deep fry.
You can serve it with chutney or tomato souse.