Stuffed Ragi Balls with Sago

This is my own recipe. Finger Millet(Ragi) is very good nutrient for every one. This is a snack item for evening time. Here I used Ragi flour for covering and sago rice for stuffing. Stuffing is your choice, you can make with vegetables also. Especially for kids I made seasoning with sauces so  you can also make without sauces for elders. I made this recipe to avoid deep fried snacks. It was very tasty and healthy.  I hope you like it too..

Ingredients:

For Covering:
 
Ragi (Finger Millet) flour - 1 1/2 cup 
Rice Flour - 1/2 cup 
Water - 1 1/2 cup
 

For Stuffing :

 
Sago Rice - 1 cup 
Onions(Chopped) - 1
Ginger slices - 1tsp 
Green chilli - 1 
Roasted and crushed Peanuts - 2 tbsp 
Curry leaves - few 
Jeera - 1 tsp 
Mustard Seeds - 1/2 tsp 
Grated coconut - 2 tsp 
Oil - 1 tbsp  
Lemon Juice - 1 tsp 
Coriander Leaves (chopped) - 1 tbsp

For Seasoning:

Spring Onions(chopped) - 1 tbsp 
Chilli Sauce - 2 tbsp 
Soya Sauce - 1 tsp 
Ghee - 1 tbsp 
Garlic chopped - 2 tsp   
Salt to taste

 

Method of Preparation:

1. Dry roast Ragi and rice flours for 2 minutes.  Add salt to the flour and mix well.
2. Add Boiling water to Ragi flour and mix properly. Let it cool for some time.
3. Its very important to soak Sago seeds for right time. If the seeds are small , soak them for just 30 min.If the seed are large in size, soak for 40-45 min and drain the water properly and let it dry for15 to 20 minutes.
4. Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves. Add Crushed Peanuts and saute for a minute.
5. Add Onions ,ginger slices and stir well. Mix sago rice and salt and mix gently.Saute for 2 minutes or until it cooks soft.
6. Mix the grated coconut and garnish with coriander leaves.
7. Sprinkle some lemon juice over it. Keep the Mixture in a bowl and let it cool for some time.
8. Take above prepared Ragi dough and make small equal parts.
9. Grease the palm with little oil and make each part in to small bowl and fill the sago stuff and make a ball by closing the bowl with the ends carefully. Covering should be thin.Size is your choice but medium size is enough to eat.
10. Please follow my picture.
11. Grease the Idly trays with oil and place all balls on trays and steam the balls for 8 to 10 minutes or until done.
12. Heat ghee in pan add Garlic, spring onions and saute for 1 minute and add soya sauce, Chilli sauce and salt and mix properly.
13. Add steamed Ragi balls and mix well.
14. Finally add Coriander Leaves and serve it hot.
15. It is very tasty when it is hot .