Ragi Dalia
Ragi Dalia is a nutritious and filling breakfast dish made with ragi (finger millet). It is a great alternative to regular dalia and is perfect for those who are looking for a gluten-free and vegan breakfast option. Ragi is high in calcium, iron, and fiber, making it an excellent choice for those who want to incorporate more whole grains into their diet. This dish is also low in fat and calories, making it an ideal choice for weight-watchers.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
247 kcal
Protein
5 g
Carbs
41 g
Fat
6 g
Fiber
9 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Onion Finely Chopped
0.5 small cup (50g)
chopped tomato
0.5 small cup (50g)
Common salt
0.5 tsp (2.5g)
Mustard oil
1 tsp (5g)
Chopped Green Chilli
2 tsp (4g)
Ragi
0.25 cup (50g)
Instructions
Cooking Steps
In a pan, heat oil over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add chopped tomatoes and green chili (if using) and sauté for 2-3 minutes until the tomatoes become soft and mushy.
Add ragi dalia and stir well.
Add water and salt, and stir again.
Cover the pan with a lid and let it cook for 15-20 minutes over low heat until the ragi dalia is cooked and the water is absorbed.
Turn off the heat and let it rest for 5 minutes.
Fluff the ragi dalia with a fork and serve hot