ragi shavige | ragi ottu shavige | khara shavige recipe |
Ragi shavige, also known as finger millet vermicelli, is a nutritious and delicious dish popular in South Indian cuisine. This gluten-free delicacy is made from ragi flour, providing a rich source of calcium and fiber. To enhance its nutritional value and taste, ragi shavige can be prepared with a variety of colorful vegetables such as carrots, peas, beans, and capsicum. These vegetables not only add vibrant hues to the dish but also offer a boost of vitamins and minerals. Perfect for a wholesome breakfast or a light dinner, ragi shavige with mixed vegetables is a delightful way to enjoy a healthy meal. For those seeking a flavorful and nutritious recipe, ragi shavige with carrots, peas, beans, and capsicum is an excellent choice.
This is a vegan recipe .
Other finger millet /ragi recipes you can check this archive of ragi recipes
Ingredients:
For the shavige dough:
- 1.5 cup ragi flour /finger millet flour
(1 cup =250 ml) - 1 tsp salt or salt to taste
- around 2 cups of water
- to be exact – 1 and 3/4 cup+ 2 tbsp of water
Making khara shavige:
- vegetables 1/4 cup each – carrot, beans, peas, capsicum
- few curry leaves
- chopped coriander leaves
- 6 finely chopped green chilies or to taste
- juice of lemon or lime
- grated coconut
For seasoning:
- 2 tbsp cooking oil
- 1 tsp mustard seeds
- 1 tsp kadle bele/ chana dal
- 1 tsp udiina bele /urad dal
- 1/4 tsp turmeric powder
Method:
Boil Water and Prepare Dough
-
- Boil water with a teaspoon of oil and salt.
- Add raagi flour and let it cook for a minute, then mix it.
- Turn off the heat and mix again.
- When the dough is still hot, wet your palms and shape it into a cylinder. Place it in a steamer basket or on a plate.
- Steam the Dough
- Once all dough is shaped, cover it as shown in the video.
- Add enough water to the steamer or cooker, place the basket inside, and steam cook on medium heat for 15 minutes.
- After 15 minutes, reduce the heat and check the dough by pricking it with a toothpick or wetting your fingers and touching it. The dough should not stick and should appear shiny.
- Turn off the heat and cover the lid to avoid drying out the dough.
- Press and Shape Shavige
- Grease the shavige press and a plate.
- Press the shavige onto the plate and cover the remaining dough.
- Place the shavige on a wet towel.
- Repeat the procedure to make the remaining shavige.
- Place the shavige pieces next to each other.
- Final Steps for Shavige
- Once everything is done, cover it as shown in the video.
- Prepare the Seasoning
- Heat oil in a pan on medium heat and add mustard seeds.
- Once the mustard seeds pop, add dals and fry until golden brown.
- Add green chilies and fry for a few seconds, then add curry leaves and turmeric powder. Mix well.
- Add peas, mix, cover, and let cook.
- Cook Vegetables
- Once the peas are cooked, add other vegetables. Increase the flame and stir fry the vegetables. If you prefer soft vegetables, add water and cook.
- Add salt to taste and mix well.
- Once the vegetables are cooked, turn off the heat.
- Combine Shavige and Seasoning
- Add the prepared shavige to the pan.
- Squeeze lemon juice over the shavige, and add coconut, coriander leaves, and a teaspoon of jaggery (if desired). Mix well.
- Serve
- Shavige is ready to serve!
- Just like rice shavige, ragi shavige (finger millet vermicelli) can also be served with sweet coconut payasa.