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Ragi Recipes for Babies, Kids and Moms

Ragi recipes for babies kids and moms

50 Ragi Recipes for Babies Kids and Moms

Also Find suggested Ragi Porridges, that is simple to use for your diet

Ragi, the wonder grain that can make your babies grow faster. Ragi is also a must-have on a Mom’s diet.

Ragi (wonder grain) recipes for kids and mothers

Ragi or finger millet is truly a gift of nature. By using this wonder grain in daily life, we can unlock the treasure of good health for all upcoming generations.

Nutritional value:

  • Helps in development of strong bones
  • Rich in antioxidants, calcium and iron
  • Contains good carb and helps in weight gain for babies
  • Gluten free and easy to digest

Try our Ragi Porridge for experiencing the best healthy meal

Recipes for babies

1. Ragi Porridge from the milk extract of Ragi

Usually, the good time to introduce solid food for babies is after six months, but the requirement will vary from one baby to another. Some mothers may not be able to produce sufficient milk for their babies; in that case it’s mandatory to go for supplements apart from breastfeed.

Ingredients:

Ragi, water and palm jaggery

How to cook:

Step 1: Wash and soak ragi for about three to four hours. Approx. 20 grams will be sufficient for a meal.

Step 2: Grind well with sufficient amount of water and strain well to extract the milk. This milk can be refrigerated and used within 10 hours from the time of extraction.

Step 3: In a thick-bottomed pan pour the milk will little excess water and start cooking with continuous stirring to avoid lumps.

Step 4: Once the milk thickens cooking is done. Now switch off the flame and serve lukewarm with palm jaggery syrup.

2. Sprouted Ragi Porridge or Kanji

Ingredients:

By grandma sprouted ragi mix, water and palm jaggery

How to cook:

Step 1: Take two scoops of  By grandma sprouted ragi mix in a thick bottomed pan and add sufficient amount of water

Step 2: Cook in medium flame for 5-7 minutes with continuous stirring to avoid lumps.

Step 3: Once the content thickens cooking is done. Now switch off the flame and serve lukewarm with palm jaggery syrup.

3. Sprouted Ragi Porridge Milkshake

Source: Indiafood recipes

Ingredients:

By grandma sprouted ragi mix, water, boiled milk and brown sugar

How to cook:

Step 1: Take two scoops of By grandma sprouted ragi mix in a thick bottomed pan and add sufficient amount of water

Step 2: Cook in medium flame for 5-7 minutes with continuous stirring to avoid lumps.

Step 3: Once the content thickens cooking is done. Now switch off the flame and mix it with milk and sugar in a runny consistency and serve.

4. Ragi cookies or biscuits

Ingredients:

Whole wheat flour or atta – 1/2 cup

Ragi or finger millet flour – 1/2 cup

Powdered sugar – 1/2 cup

Egg – 1

Omam -1 tsp

Butter – 1/4 cup

Vanilla essence – 1 tsp

Baking powder – 1 tsp

Powdered sugar for coating

How to cook:

Step 1: In a bowl take whole wheat flour, ragi/finger millet flour, baking powder.

Step 2: Add unsalted butter, egg, omam seeds and powdered sugar. Mix well and then add vanilla essence. Beat well. Combine the dough with your hand and make it smooth.

Step 3: The dough will be smooth and sticky. Cover and keep in refrigerator for 4 to 6 hours or overnight. It will be stiff when chilled.

Step 4: Preheat the oven at 180° for 20 minutes.

Step 5: Spread some powdered sugar on a plate. Make small balls out of the dough. Roll it on the powdered sugar and press gently. Place the balls on a baking tray with equal spacing.

Step 6: Bake in preheated oven at 180° for 10 – 12 minutes or until the edges becomes crisp and soft in the middle.

Once the complete cooking is done, it’s ready to serve for kids and if dissolved in hot water, can be given to babies.

5. Nutritious Sprouts and Ragi Porridge 

Try our Ragi Porridge for experiencing the best healthy meal

Ingredients:

Moong bean – 2 tsp

Sprouted ragi porridge mix- 1 scoop

How to cook:

Step 1: Soak moong bean overnight and allow it to germinate during day time for 6 hours

Step 2: Pressure cook the germinated bean for 5 to 7 minutes

Step 3: Mash the cooked bean and keep it aside.

Step 4: Prepare the ragi porridge as per the procedure mentioned in the second recipe of this e-book. Now mix the mashed bean with this porridge and serve the meal for your little one.

6. Ragi Apple Halwa

Ingredients

Apple – 1/4 piece

Ragi porridge mix – 2 scoops

Water

How to cook

Step 1: Prepare ragi porridge by usual procedure

Step 2: Peel off the skin and grind apple

Step 3: Add the ground apple into the porridge and cook for 5 mins and serve it lukewarm. Adding palm jaggery syrup is optional.

7. Ragi Dates Porridge

Ingredients

Dates – 2 pieces(deseeded)

Ragi porridge mix – 2 scoops

Water

How to cook

Step 1: In a pressure cooker cook dates with sufficient water for 5 minutes and remove the pulp through fine filter.

Step 2: Prepare the ragi porridge with the filterate instead of water.

Step 3: Serve it lukewarm. Avoid palm jaggery syrup because dates itself is a natural sweetener.

Recipes for kids

8. Pressure Cooker Ragi cake

Try our Ragi Porridge for experiencing the best healthy meal

Ingredients:

Ragi flour- ¾ cup

Wheat flour-1/4 cup

Cardamom powder – pinch

Baking soda- pinch

Grated jaggery- ¾ cup

Cooking oil- 1 tsp

Grated coconut – 2 tsp(optional)

Nuts of your choice and requirement

How to cook:

Step 1: In a mixing bowl ,add ragi flour, wheat flour, baking soda, cardamom powder and mix well

Step 2: Then add grated jaggery with little water and bring the batter to idli batter consistency  and then add nuts

Step 3: Fill the pressure cooker with water and a small bowl upside down.

Step 4: Grease the shallow pan with cooking oil and spread the batter. Make sure that it is ¾ of the pan to avoid dripping once cooking is done.

Step 5: Keep this inside the pressure cooker on top of the small bowl which we have already kept. Make sure the vessel is in center of the cooker and doesn’t touch the bottom of the cooker. If the cake vessel touches the bottom of the cooker, the cake will get burnt. Close the lid and allow the cake to bake for 5 minutes in the medium flame. After 5 minutes, keep the flame low and cook the cake for 30-35 minutes. Check the cake in 25 minutes. Insert a toothpick to check if it comes clean. Then switch off the flame.

9. Ragi Mixed Veg Cutlet

Ingredients:

Ragi flour – 2 cups

Vegetables of your choice (carrot, beans, green peas and cabbage) finely chopped

Ginger garlic paste

Corn flour -2 tsp

Rice flour -2 tsp

Water

Salt to taste

How to cook:

Step 1: Boil all the vegetables and leave it aside

Step 2: In the mixing bowl mix all the ingredients with water and knead it well

Step 3: Make it into small cubes and pan fry with little oil till it turns golden brown color

Step 4: Ready to serve

10. Ragi Sweet Diamond Cut Biscuits

Ingredients:

Ragi – 2 cups

Wheat – 1 cup

Powdered sugar – 1 ½ cups

Beaten egg – 1

Butter – ½ cup

Water

How to cook:

Step 1: In a mixing bowl knead all the above ingredients  and make it into a smooth dough

Step 2: Make it into small balls as we do for making chapathi. Spread and cut it into desired shape.

Step 3: Deep fry and serve

11. Sweet Corn Potato Ragi Cutlet

Ingredients:

Steamed Corn kernels – 2 cups

Mashed Boiled potatoes – 2 medium sized

Chilli powder – 1 tsp

Garam masala- ½ tsp

Rice flour – 1 tsp

Corn flour- 1 tsp

Ginger garlic paste

Salt to taste

How to cook:

Step 1: Coarsely grind the corn kernels and mix it with mashed potatoes

Step 2: Add chilli powder, garam masala, rice flour ,corn flour and salt

Step 3: Make it into small balls and flatten it slightly and pan fry

12. Carrot Chips Dipped in Ragi

Ingredients:

Thin sliced carrot – 400 gms

Ragi flour – 2 scoops

Rice flour – 2 tsp

Corn flour – 2 tsp

Salt to taste

How to cook:

Step 1:  mix all the flour mentioned in the ingredients into runny consistency

Step 2: Dip the carrot slices in the flour and deep fry it

Step 3: Serve it along with yogurt

13. Ragi Dry Fruits Ladoo

Ingredients:

Ragi flour – 2 cups

Dates – 1 cup (deseeded)

Badam – ½ cup (grated)

Cashews – ¼ cup (broken)

Jaggery – 1 cup

Poppy seeds – 2 tsp

How to cook:

Step 1: In a pan, dry roast badam and cashews and leave it aside in a mixing bowl.

Step 2: Dry roast poppy seeds.

Step 3: Allow jaggery to boil along with little water and make it into syrup.

Step 4: Add ragi flour and dates along with nuts and slowly add lukewarm jaggery syrup  and knead well.

Step 5 : Make it into small balls as laddoo and is ready to serve.

14. Ragi Peanut Ladoo

Ingredients:

Ragi flour – 2 cups

Dry roasted peanuts – 2 cups

Lukewarm Jaggery syrup

How to cook:

Step 1: In a mixing bowl add coarsely ground peanuts and ragi flour

Step 2: Slowly add jaggery syrup and make it into small balls as ladoo

15. Ragi Pakoda

Ingredients:

Ragi – 2 cups

Onion – 1 (finely chopped)

Coriander – finely chopped

Green chilies – 2 finely chopped

Rice flour – 2 tsp

Corn flour- 2 tsp

Salt to taste

How to cook:

Step 1: To the ragi flour, add all the above-mentioned ingredients and mix well.

Step 2: Add water slowly to get good consistency.

Step 3: Just deep fry in an irregular pattern to get pakoda.

16. Ragi Kozukatai or Dumplings

Ingredients:

Ragi flour – 2 cups

Coconut finely chopped ¼ cup

Salt to taste

How to cook:

Step 1: Allow the water for boiling

Step 2: In a mixing bowl, add all the ingredients and add the boiling water slowly into it and knead well before it cools down.

Step 3: Take a small portion of it and hold it tight to get the shape of your fingers in the dumplings.

Step 4: Steam cook for 10 – 15 minutes in an idli making vessel and is ready to serve.

17. Palm Leaf dumplings

Ingredients:

Palm leaf – 5 inch size (10 counts)

Ragi flour – 2 cups

Coconut finely chopped ¼ cup

Jaggery – ¼ cup

How to cook:

Step 1: Allow the water to boil.

Step 2: In a mixing bowl, add all the ingredients and mix well.

Step 3: To the water, add jaggery and bring it to boil. Slowly add this to the mixture and knead well before it cools down.

Step 4: Open the palm leaf and grease it with oil or ghee. Stuff the mixture  in it.

Step 5: Steam cook for 10 – 15 minutes in a idli making vessel.

Step 6: Dumplings are ready to serve with good aroma

18. Banana Ragi Paniyaram

Ingredients:

Ragi flour -2 cups

Banana – 1 (ripened)

Brown sugar – 1 cup

Baking soda- 1 pinch

How to cook:

Step 1:  In the mixing bowl, add ragi flour and mash the ripen banana on it.

Step 2: Add sugar and a pinch of baking soda

Step 3: Add water slowly to get dosa batter consistency

Step 4: Heat oil in a kadai and dry fry till the bubble stops, shows that the paniyaram  is well cooked.

19. Aloo Stuffed Ragi Roti

Ingredients:

Ragi –  2 cups

Wheat – 1 ½ cup

Salt to taste

Oil

Boiled and mashed potatoes – 3 large sized

Big onion – 1 (finely chopped)

Chilli powder – 1 tsp

How to cook:

Step 1: In a pan , heat little oil and then add finely chopped onion. Saute till it turns translucent then add salt , chilli powder and mashed potatoes. Mix well

Step 2: Allow the mixture to cool.

Step 3: In a mixing bowl ,take ragi flour and wheat flour . Add salt and oil.

Step 4: Knead well to make a soft dough as you do for making chapathi. Leave it aside for ½ an hour.

Step 5: Pinch a medium ball dough. Roll and flatten it. Place the aloo stuff in the centre. Take the edges and start pleating as well as bring the pleats to the centre and flatten it once again with a dry flour and cook it a hot tawa as we cook chapathi. Can be served with curd.

20. Ragi Halwa

Ingredients:

Ragi Flour – ½ cup

Ghee – 4 Tbsp

Hot Milk – 1 cup

Sugar – ¼ cup

Cardamom powder – ¼ tsp

Badam & Pistachios -6-7 (finely chopped)

How to cook:

Step 1: Into a pan with heated ghee, add ragi flour. Keep stirring for 4 minutes on low flame until mixture bubbles up. Now add sugar and stir well.

Step 2: Add hot milk to the pan and keep stirring until the mixture thickens. When it begins to leave the edges of the pan, add cardamom powder.

Step 3: Take off the pan from heat and allow to cool. Serve halwa after garnishing with badam and pistachios.

Ragi Recipes for new moms

21. Ragi String Hoopers

Ingredients:

Ragi flour – 2 cups

Raw Rice flour – ½ cup

Boiling water

Salt to taste

How to cook:

Step 1: In a mixing bowl, take ragi flour and rice flour

Step 2: Add boiling water and knead well before it cools down completely

Step 3: Grease the string hopper press with oil and fill the dough. Press it in idli making plate and steam cook in a idli making vessel. Serve with coconut milk.

22. Ragi Kara Paniyaram or Pan-fried Cakes

Ingredients:

For grinding

Ragi grains 2 cups

Raw rice – 1/2 cup

Boiled rice – ½ cup

Urad dhall – 2 tbsp

Fenugreek seeds – 2 tsp

For Tempering:

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Channa dal – 1 tsp

Curry leaves

For saute : big onion 1(finely chopped)

How to cook:

Step 1: Soak all the ingredients together for 4 hours and grind it in a smooth batter.

Step 2: Do not add salt to the batter. Allow it to ferment overnight.

Step 3: As usual, do temering and saute the finely chopped onion . Mix it with small portion of the batter and add salt and baking soda to it. Make the batter little runny than the dosa batter consistency.

Step 4: Heat kuzhi paniyaram pan with little oil in it.

Step 5: Fill each spot with batter a cook it in a slow flame. Flip over with a stick and cook both the sides. Can be served with coconut chutney.

23. Ragi Palak Roti

Ingredients:

Ragi flour – 2 cups

Jeera – 2 tsp

Palak greens  – 1 cup

Ginger – ½ inch

Green chilies – 2

Garlic – 4 cloves

Salt to taste

How to cook:

Step 1: In a pan, cook palak greens with water

Step 2: In a mixer grinder, grind cooked palak, ginger , green chillies and garlic

Step 3: in a mixing bowl, add Ragi flour and the ground paste with jeera and salt to taste

Step 4: Mix well and make it into small balls and flatten it and pan fry with little oil. Ragi palak roti is ready.

24. Multi-grain Roti

Ingredients:

Rolled oats – ½ cup

Ragi flour – ½ cup

Whole wheat flour – ½ cup

Oil – 1 tbsp

Hot water – ¾ cup

Salt to taste

How to cook:

Step 1: Powder oats in a blender. In a bowl, add hot water, salt and oats to make a mix. Stir continuously to avoid lumps.

Step 2: Add ragi flour and whole wheat flour to the same bowl and mix with hot water. Knead the mixture until it becomes a soft and pliable dough.

Step 3: Smear oil over the dough and keep it covered with a moist cloth for 30 minutes.

Step 4: Divide the dough into equal sized balls and lightly roll each ball to make a roti. Sprinkle a little flour to ease the process.

Step 5: Heat both sides of the roti over a hot griddle. Multi-grain roti is ready!

25. Ragi Paneer Pancake

Ingredients:

Ragi flour – 1 cup

Paneer – ½ cup

Besan (Bengal gram flour) – 2 tbsp

Sesame seeds – 1 tsp

Finely chopped onions – ½ cup

Chopped coriander (dhania) – ¼ cup

Green chilli paste – 1 tsp

1/2 tsp ginger paste – ½ tsp

Salt to taste

Oil for greasing and cooking

How to cook:

Step 1: Mix all ingredients well in a big bowl with adequate water. (Ensure pancake batter consistency – not too runny nor too hard)

Step 2: Heat a griddle and grease it with oil. Pour a ladleful of batter on it. Allow both sides to cook until golden brown spots appear on them.

Step 3: Serve hot. Can be served with green chutney.

26. Ragi Chapathi

Ingredients:

Whole wheat flour – 1 cup

Ragi flour – ½ cup

Cumin (Jeera) seeds – 1 Tsp

Ghee – 1 Tsp

Salt to taste

How to cook:

Step 1: Roast ragi flour in low flame for 3-5 minutes. (Ensure the colour does not change). Allow to cool completely.

Step 2: In a bowl, mix whole wheat flour with salt and cumin seeds. Add ragi flour to the bowl. Add water to make a smooth dough. Allow it to rest for 15 minutes.

Step 3: Divide the dough into equal sized balls and lightly roll each ball to make a chapathi. Sprinkle a little flour to ease the process.

Step 4: Heat both sides of the chapathi over a greased, hot griddle until brown spots appear on them. Ragi chapathi is ready!

27. Ragi Bonda

Ingredients:

Ragi flour- 2 cup

Corn flour- ½ cup

Onion – 1 no.

Green chili- 4 no.

Salt to taste

Ginger – 1 no.

Curry leaves- 10 no.

Oil to fry

How to cook:

Step 1: Add ragi flour, corn flour and salt into a mixing bowl.

Step 2: Into the bowl, add finely chopped onion, green chillies, ginger and curry leaves. Add water to mix well.

Step 3: Divide the dough into small balls and deep fry them in hot oil in medium heat until they turn crispy brown.

Step 4: Drain excess oil and serve hot.

28. Ragi Momos

Ingredients:

Ragi flour – 1 cup

All Purpose Flour- 1/2 cup

Carrot – 1 no.

Beans – 4 no.

Cabbage- 1/4 of a small piece

Onion- 1 no.

Garlic – 6 cloves

Ginger- 1 inch

Butter- 1/2 tsp

Salt to taste

Pepper to taste

How to cook:

Step 1: For the stuffing, coarsely chop all vegetables. Fry them in butter for 5 minutes along with ginger and garlic. Add salt and pepper for seasoning. Allow mixture to cool.

Step 2: In a bowl, add ragi flour, all-purpose flour, salt and water to make a tight dough. Allow it to rest for 15 minutes.

Step 3: Divide the dough into smaller portions and roll them into thin, circular sheets.

Step 4: Fill the stuffing and fold edges well to form the momos.

Step 5: Steam for 10-12 minutes. Ragi momos are ready!

29. Chunki or pan fried thattai (Ragi Thattai)

Ingredients:

Ragi Flour – 1 cup

Rice Flour – 1.5 tbsp

Besan – 1.5 tbsp

Chilli powder – ½ tsp

Cumin seeds – ½ tsp

Hing – ¼ tsp

Soaked channa dal – 1-2 tbsp

Chopped Peanuts – 1 tbsp

Chopped curry leaves – 4-5 nos

Sesame seeds – 1 tsp

Salt to taste

Oil or butter – 1 tsp

Oil for frying

How to cook:

Step 1:  Add all ingredients, except for oil, in a big mixing bowl. Mix well. Now add oil or butter to the flour. Pour adequate water to make a smooth dough.

Step 2: Divide the dough into small balls. Using fingers, flatten them to a circular disc of 2”. Poke the thattai with a toothpick to prevent it from puffing up while frying.

Step 3: Deep fry in hot oil. Cook both sides until they turn crisp, light brown on both sides.

Step 4: Drain excess oil using a kitchen paper towel and serve hot. It is a tasty tea-time snack.

30. Ragi Adai with different dal

Ingredients:

Ragi – ½ cup

Raw rice – ¼ cup

Toor dal – ¼ cup

Chana dal – ¼ cup

Salt – ½ Tsp

Hing (asafoetida) – ¼ Tsp

Oil for making dosas

How to cook:

Step 1: Wash and soak all ingredients for 6-7 hours.

Step 2: Grind all ingredients after adding salt and hing. Set aside the batter to ferment for a couple of hours.

Step 3: Pour the dosa batter on a greased, hot griddle. Drizzle oil on the edges of the dosa. At medium flame, cook both sides until crisp, brown spots appear. Serve hot with chutney.

32. Lemon Ragi Noodles

Ingredients:

Ragi noodles – 2 cups

Peanuts – 1 tbsp

Mustard seeds – ¼ tsp

Channa dal – 1 tsp

Urad dal – 1 tsp

Curry leaves – 25

Chopped coriander – ½ cup

Hing (Asafoetida) – ¼ tsp

Cashew nuts – ¼ cup

Lemon juice – 2 Tbsp

Ghee for roasting ragi noodles

Oil – 2 to 3 tbsp

Chopped green chillies – 1 tbsp

Dry red chillies – 1-2

Grated coconut – ½ cup

Chopped ginger – ½ tbsp

How to cook:

Step 1: Mildly roast the ragi noodles in 1 tsp ghee on medium flame. Keep aside.

Step 2: Roast cashew nuts and keep aside.

Step 3: To oil in a pan, add mustard seeds, channa dal, urad dal, dry red chillies,curry leaves, green chillies and ginger. Fry on low flame.

Step 4: Now add water to the pan. Allow it to boil. Add grated coconut, salt and lemon juice.

Step 5: It’s time to add the fried ragi noodles. Mix well. Allow noodles to cook on low flame.

Step 6: Once cooked, add chopped coriander leaves and cashew nuts. Mix well and serve hot.

32. Instant Ragi Dosa

Ingredients:

Ragi Flour – 1 cup

Rice Flour – ¼ cup

Sour curd – ¼ cup

Onion – 1

Green chilli – 1

Mustard seeds – ¼ tsp

Cumin seeds – ½ tsp

Curry leaves – 5-7

Coriander leaves

Salt to taste

Oil for making dosa and for shallow frying

How to cook:

Step 1: In a mixing bowl, add ragi flour, rice flour, curd and chopped green chilli. Add water, salt and make batter with buttermilk-like consistency. Keep aside for 30 minutes.

Step 2: Now add chopped onion and coriander leaves. Mix well.

Step 3: In a small pan, pour 1 tsp oil for tempering. When the oil is hot, add mustard seeds. When it crackles, add cumin seeds and curry leaves. Remove pan from flame and pour contents to the batter.

Step 4: Pour the dosa batter on a greased, hot griddle. Drizzle oil on the edges of the dosa. At medium flame, cook both sides until crisp, brown spots appear. Serve hot with chutney.

33. Ragi Semolina Instant Idli

Ingredients:

Ragi Flour – ½ cup

Semolina/ Rava/ Sooji – ½ cup

Yogurt – ½ cup

Baking soda – ¼ tsp

Water as needed

Salt to taste

How to cook:

Step 1: In a mixing bowl, add ragi flour, semolina and salt. Mix well. Now add, yogurt and stir the mixture.

Step 2: To the same mixing bowl, add water gradually to make a batter. Rest the batter for 30 minutes.

Step 3: As a final step, add baking soda and mix well. Immediately pour into greased idli plates and steam cook for 8-10 minutes. Serve hot with chutney.

34. Ragi Upma

Ingredients:

Ragi Flour – 1 cup

Semolina/ Rava/Sooji –  1/2 cup

Oil – 2 Tsp

Mustard seeds – 1 Tsp

Asafoetida (hing) – ¼ Tsp

Curry leaves – 3

Chopped green chillies – 2 Tsp

Chopped onions – ¼ cup

Chopped carrots – ½ cup

Chopped coriander leaves: ¼ cup

Salt to taste

How to cook:

Step 1: Mix ragi flour and semolina in a pan and dry roast for 4-5 minutes under low flame or until the mixture turns brown. Keep stirring continuously. Keep aside to cool.

Step 2: Heat oil in a pan and add mustard seeds. Once they crackle, add the asafoetida, curry leaves, green chillies and onions. Fry for 1 minute. Now add carrots and saute for 1 minute.

Step 3: Add roasted ragi flour – semolina mixture and saute for 1-2 minutes.

Step 4: Add 4 cups of hot water. Stir continuously and allow it to cook on low flame for 2-3 minutes or until the water evaporates.

Step 5: Add coriander leaves, mix well and allow the upma to settle for 2-3 minutes. Serve hot.

35. Ragi Puttu

Ingredients:

Ragi flour – 2 cups

Salt to taste

Water as needed

Grated coconut for garnishing

How to cook:

Step 1: In a large mixing bowl, mix ragi flour and salt. Add water gradually and knead the mixture with your hands. Ensure there are no lumps. If required, blend them in your mixie for 2-3 seconds to get a uniform mixture.

Step 2: In the puttu maker/steamer, add a layer of grated coconut on top and below the puttu powder mixture. Now steam cook for 7-9 minutes.

Step 3: Serve hot with banana and sugar as accompaniment.

36. Ragi Onion – Keerai Vadai

Ingredients:

Ragi Flour – 2 cups

Spinach – 1 cup

Rice Flour – 1/4 cup

Chilli powder – 1 tsp

Asafoetida (Hing) – 1 tsp

Salt To Taste

Oil for tempering : 1 tsp

Mustard seeds – 1/4 tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Curry leaves – 10

Onion – 2 tbsp (finely chopped)

Coriander leaves – 1 tbsp (finely chopped)

Water as needed

Oil For Frying

How to cook:

Step 1: Finely chop spinach, onion, curry leaves and coriander leaves. Dry roast ragi flour and keep aside.

Step 2: In a pan, add oil. When it gets hot, add mustard seeds, curry leaves, urad dal and channa dal. Fry until dal turns brown. Now, add onions and fry until it becomes transparent.

Step 3: Add spinach and mix until it is cooked well. It’s time to add all other ingredients and using water, make a stiff dough. Allow dough to rest for 1 hour under a moist cloth.

Step 4: Divide the dough into small balls. Flatten each small ball into circular discs and deep fry in hot oil until it turns crispy. Serve hot with chutney.

37. Ragi Poori

Ingredients:

Ragi Flour – 1/4 Cup

Whole Wheat Flour- 1/4 Cup

Salt to taste

Water as needed

Oil for deep frying

How to cook:

Step 1: In a mixing bowl, mix ragi flour, whole wheat flour and salt well. Add water gradually to make a stiff dough.

Step 2: Divide the dough into small balls. Roll each ball into thin, small circles.

Step 3: Deep fry in hot oil. Cook one side of poori until it puffs up. Then flip and cook the other side for few seconds. Take poori out of oil and keep aside.

Step 4: Drain excess oil using a kitchen paper towel and serve hot.

38. Ragi Murukku

Ingredients:

Ragi Flour – 1/2 cup

Rice Flour – 1/4 cup

Besan Flour – 1/8 cup

Red Chilli powder – 1/2 tsp

White Sesame Seeds – 1/2 tsp

Butter (at room temperature) – 1 tbsp

Water as needed

Salt to taste

Oil for deep frying

How to cook:

Step 1: Add all ingredients except oil and water in a mixing bowl. Mix well. Now, slowly add water to create a stiff dough.

Step 2: Grease the murukku maker/press and put the portions of the dough inside. Press in circular motion to create murukku shape and thereafter, transfer the murukku dough into hot oil for deep frying.

Step 3: Deep fry both sides and drain excess oil. It makes a great tea-time snack!

39. Ragi Twisters

Ingredients:

Ragi Flour – ½ cup

Whole wheat flour – ½ cup

Yogurt – 2 tbsp

Ginger-garlic-green chilli paste – 2 tsp

Sugar – ½ tsp

Oil – 2 tsp

Cumin Seeds – ½ tsp

Turmeric powder – ¼ tsp

Chopped coriander leaves – ¼ cup

Salt to taste

How to cook:

Step 1:  Preheat oven to 180 degree celcius. In a mixing bowl, add all ingredients except oil. Add water gradually to make a soft dough.

Step 2: Make 2 halves of this dough and roll it out. Now, cut 1 inch strips of the dough using a knife.

Step 3: Line a baking tray with parchment paper. Twist each dough strip vertically with your hands and lay them on the baking tray.

Step 4: Bake in the oven for 20 minutes. At halftime, flip the twisters to ensure uniform cooking. Once done, set aside for cooling. It makes for a healthy tea-time snack!

Recipes for diabetic people

40. Ragi Idli

Ingredients:

Ragi Flour – 1 cup

Idli rice – 1 cup

Urad dal – ½ cup

Flattened rice/thick poha – ¼ cup

Methi seeds – ¼ tsp

Salt to taste

Water to soak and grind

How to cook:

Step 1: In 2 bowls, soak rice-poha and urad dal-methi seeds for 5 hours.

Step 2: After adding adequate water in a mixie jar, grind urad dal-methi seeds. Now, add soaked rice and poha. Grind to make a smooth batter.

Step 3: Now add ragi flour and finely mix into the batter. Allow it to ferment overnight.

Step 4: Pour into greased idli plates and steam cook for 8-10 minutes. Serve hot with chutney.

41. Ragi Kali or Mudde

Ingredients:

Ragi Flour – 1 cup

Water – 1.75 cups

Salt to taste

How to cook:

Step 1: In a large pan, mix ragi flour and salt. Now gradually add water, stirring continuously to ensure no lumps are formed.

Step 2: Move the pan to medium flame on a stove. Keep stirring the batter with a wooden spatula or a ragi kolu.

Step 3: As the batter keeps thickening, reduce the heat and cook for 3-5 minutes. When it is fully done, the ragi dough becomes a whole mass with a shiny coating. Keep covered and rest the dough for few minutes.

Step 4: Wet your hands and divide the dough into equal parts. Roll into small balls. Apply some ghee and serve hot with a curry of your choice.

42. Ragi Appam

Ingredients:

Ragi flour – 1 cup

Raw rice – 2 cup

Fenugreek seeds – 2 tbsp

Salt to taste

Water as needed

Oil as needed

How to cook:

Step 1: Soak overnight rice, ragi flour and fenugreek seeds separately.

Step 2: Grind fenugreek seeds to a fine paste. Keep aside. Now, grind rice and ragi flour to a smooth paste. Add fenugreek seed paste to the batter.

Step 3: Add salt and allow to ferment overnight or at least 8 hours.

Step 4: Pour a ladle of batter into a greased appam griddle. Cook both sides until brown spots appear on them. Serve hot with chutney.

43. Ragi Dosa

Ingredients:

Ragi Flour – 2 cups

Urad dal – 1 cup

Salt to taste

How to cook:

Step 1: Soak urad dal for a couple of hours. Grind to a fine paste.

Step 2: Add ragi flour to the paste and grind to a fine mixture with dosa batter consistency. Keep overnight to ferment.

Step 3: Pour the ragi dosa batter on a greased, hot griddle. Drizzle oil on the edges of the dosa. At medium flame, cook both sides until crisp, brown spots appear. Serve hot with chutney.

44. Ragi Buttermilk

Ingredients:

Ragi Flour – ¼ cup

Yogurt – 1 cup

Water – ¾ cup

Asafoetida (Hing) – 1 tsp or a large pinch

Salt to taste

Oil for seasoning

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

How to cook:

Step 1: Heat ragi flour with water on low flame. Once cooked, it thickens. Keep aside.

Step 2: In a large mixie bowl, take yogurt, water and salt and blend to make buttermilk consistency. Now add the ragi flour mixture. Blend again. Add hing to the bowl.

Step 3: In a small pan, pour oil for seasoning. Once heated, put mustard seeds followed by cumin seeds. When the mustard seeds pop, add to the butter milk. It’s ready to be served!

45. Ragi Semiya Upma

Ingredients:

Ragi semiya – 2 cups

Onion – 1

Green chilli – 1

Ginger – 1 piece

Salt as needed

Oil for seasoning

Mustard seeds -1 tsp

Urad dal – ½ tsp

Asafoetida (Hing) – ¼ tsp

Curry leaves – 4-5

Coriander leaves for garnishing

How to cook:

Step 1: Soak ragi semiya in water. Add salt. Drain after 3 minutes. Now cook the ragi semiya in a steamer for 5 minutes. Take it out and spread it on a plate.

Step 2: Finely chop onion, green chilli and ginger. Heat oil in a pan and add mustard seeds. Once they crackle, add the urad dal, asafoetida, curry leaves, green chillies, onions and ginger. Saute until the onions become transparent.

Step 3: Add steamed ragi semiya mixture and saute for 5 minutes under low flame.

Step 4: Add coriander leaves, mix well and allow the upma to settle for 2-3 minutes. Serve hot.

46. Ragi Wheat Bread

Ingredients:

Ragi Flour – 1 cup

Whole wheat flour – 1 cup

Jaggery – 100 gms

Oil – 1 tsp

Chopped spinach – ½ kg

Yogurt – 1 cup

Baking soda – 1 tsp

How to cook:

Step 1: In a big mixing bowl, add all ingredients and mix until it gains a batter consistency.

Step 2: Preheat oven at 180 degrees. Spread the bread mixture in a baking dish and bake in the oven for 40 minutes.

Step 3: Take out from the oven and allow it to rest. Slice the bread and serve!

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