The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

The two restaurants at Evolve Back, Kabini offer cuisines that are as varied as they are imaginative and memorable. Together, they are certain to fulfill every culinary aspiration and satisfy the most demanding palate.

Masala Raagi Cheela – steamed bags of finger millet flour stuffed with mixed vegetables flavoured with wild herbs

Masala Raagi Cheela

Masala Raagi Cheela – steamed bags of finger millet flour stuffed with mixed vegetables flavoured with wild herbs

 

Ingredients:

For the Stuffing
1.Cabbage – 10 Grams
2.Carrots – 10 Grams
3.Spring Onion – 10 Grams
4.Red Bell pepper – 10 Grams
5.Button mushrooms – 10 Grams
6.Coconut Oil – 30 ML
7.Salt – 5 Grams
8.Pepper – 5 Grams

For the Finger Millet Cheela Skin
1.Ragi Flour – 100 Grams
2.Salt – 2.5 Grams
3.Water – 80 ML

 

Method:

Step-1: Combine all the ingredients for the dough like the ragi flour, salt into a large wide bowl and knead well adding a little water at a time to make a smooth dough.
Step-2: Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic and get the gluten from the wheat to bring the flour together with the millet.
Step-3: The ragi cheela dough should not be sticky. Seal the dough in an air tight container and let it rest for at least 15 minutes and up to 2 hours.
Step-4: The ragi cheela dough will steam up and become soft and easy to work with.
Step-5: To make the ragi cheela stuffing heat oil in a small wok, add in all the peppers and mushrooms and stir fry on high heat until the moisture from the mushrooms evaporates.
Step-6: Add in the remaining vegetables and stir fry until just slightly tender. Stir in the salt and a dash of pepper.
Step-7: Turn off the heat and allow the filling to cool completely before you fill it into the skin.
Step-8: To make the half-moon shaped ragi cheela-dumplings divide the dough into small lemon size portions of an inch in diameter.
Step-9: Dust the ragi cheela dough portions in flour and roll them out into a circle.
Step-10: Don’t roll too thick, as the filling will push itself out and tear when steamed.
Step-11: Place a small spoon of filling in the centre of the rolled circle. Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side.
Step-12: By doing this the half moon shaped cheela will have a frilled look. Proceed in a similar way with the remaining dough.
Step-13: keep ragi cheela on a greased platter and cover with a damp cloth to prevent them from drying out.
Step-14: Keeps a steamer with water boiling. Grease the steamer pan with some oil to prevent the cheela from sticking.
Step-15: Place the shaped cheela on the greased steamer pan. Steam on high for 5 to 7 minutes until you see a glaze on the skin.
Step-16: Serve vegetable ragi cheela with coconut chilli dipping sauce.