Ragi Temae Tan-Manipuri Flat Bread With Finger Millet

Millet has been one of the most valuable grains dating back to ancient civilization known to human. Grown by the indigenous communities in the Northeast of India too, traditional millets are not unknown to the region. Bringing today a traditional breakfast recipe Manipuri Temae Tan with Ragi aka finger millet which originally happens to be a rice flour based breakfast dish which is eaten by the agrarian community as well as the village folks.

Millets grow in any climatic condition and can survive in any harsh soils. They require less water for cultivation than rice and wheat and are more nutritious than both.

In the Northeast, farmers or traditional millet growers weren’t aware of the commercial value of millets that were cuitivated or that grow in wild. The reason being most of the communities growing millets for cattle fodder, or for brewing local wines considering it as a minor crop. Few communities do eat millets either mixed with rice so that an entire family has enough to eat, or perhaps knowing about its nutrition value.

Hence tried incorporating ragi or finger millet in this Manipuri flat bread recipe along with some freshly ground rice flour with freshly plucked homegrown garlic chives and freshly grated ginger. The mix is generally a bater but keeping in mind the use of ragi flour I have kept it a dough consistency. The result was indeed a healthy and tasty breakfast idea.

Ragi Temae Tan

Servings 6

Ingredients

1 1/2 cup Ragi Flour

1/2 cup Rice Flour

1 1/2 cup hot Water

1 Tbsp Garlic Chives, freshly chopped (optional)

1  tsp freshly grated Ginger

Salt to taste

Method

1.In a large mixing bowl add the ragi flour, rice flour and salt.

2.Pour in the hot water and mix propely with a spoon. Add the chopped herbs and fold in gently. Set aside to let cool.

3.Grease both palms with some oil and mix the flour to a smooth dough.

4.Divide the dough into equal size portions. Roll them between both palms to round shapes and keep aside.

5.Sprinkle some ragi flour on a flat platform or rolling board and shape each dough portion to a round shape evenly with your hand.

6.Heat a pan or tawa (preferably cast iron) and place the flattened dough with the floured side on top.

7.Flip the tan after a minute. Drizzle few drops of oil by slightly lifting the tan and cook the other side.

8.Drizzle little oil on the top side and flip and cook for a minute.

9.Remove and serve hot with a cup of piping hot Cha Ngang (Black tea).

Sending across this Ragi Temae Tan recipe for the #108th Bloghop theme #Millet.