Raagi flour - 1.5 cups
Blackeye Beans (Vella Kaaramani) - 1 large handful
Green chili, finely chopped - 1
Ginger - 1/4 tsp
Garlic - 1/4 tsp
Tamarind - 1 tsp
Jaggery - 2 tbsps
Hot water to make dough
Salt to taste
Soak blackeye beans for about 30 mins. Wash & drain water. Microwave (loosely covered) with a few spoons of water for 3-5 minutes. Drain water & keep aside. The beans should be partially cooked, not too soft or too hard.
Mix raagi flour, tamarind, ginger & garlic pastes, green chili, jaggery and salt in a mixing bowl.
Heat some water - not very hot, just bearable hot.
Add water as required to the raagi mixture and knead into a smooth dough.
Add cooked blackeye beans. Knead well.
Pat into discs and steam for 8 -10 minutes.
There are at least 2 whole grains events going on right now in foodie blogosphere. Sending this dish off to both.Tasty Palettes is hosting JFI - Whole Grains. Aparna of My Diverse Kitchen is hosting WBB - Grains in my Breakfast, an event originally started by Nandita of Saffron Trail.