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| 1. Introduction |
| 2. Ragi (wonder grain) recipes for kids and mothers |
| 3. Recipes for babies |
| 4. Recipes for kids |
| 5. Ragi Recipes for new moms |
| 6. Recipes for diabetic people |
You may also, Find suggested Ragi Porridges, that saves a lot of time and energy and very simple to make. Ragi is an essential wonder grain of for your babies diet
Ragi, the wonder grain that can make your babies grow faster. Ragi is also a must-have on a Mom’s diet.
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.
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 breastfeeding.
Ragi, water and palm jaggery
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.
By grandma sprouted ragi mix, water and palm jaggery
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
Source: Indiafood recipes
By grandma sprouted ragi mix, water, boiled milk and brown sugar
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.
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
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.
Try our Ragi Porridge for experiencing the best healthy meal
Moong bean – 2 tsp
Sprouted ragi porridge mix- 1 scoop
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.
Apple – 1/4 piece
Ragi porridge mix – 2 scoops
Water
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.
Dates – 2 pieces(deseeded)
Ragi porridge mix – 2 scoops
Water
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.
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
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.
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
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
Ragi – 2 cups
Wheat – 1 cup
Powdered sugar – 1 ½ cups
Beaten egg – 1
Butter – ½ cup
Water
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
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
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
Thin sliced carrot – 400 gms
Ragi flour – 2 scoops
Rice flour – 2 tsp
Corn flour – 2 tsp
Salt to taste
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
Ragi flour – 2 cups
Dates – 1 cup (deseeded)
Badam – ½ cup (grated)
Cashews – ¼ cup (broken)
Jaggery – 1 cup
Poppy seeds – 2 tsp
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.
Ragi flour – 2 cups
Dry roasted peanuts – 2 cups
Lukewarm Jaggery syrup
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
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
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.
Ragi flour – 2 cups
Coconut finely chopped ¼ cup
Salt to taste
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.
Palm leaf – 5 inch size (10 counts)
Ragi flour – 2 cups
Coconut finely chopped ¼ cup
Jaggery – ¼ cup
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
Ragi flour -2 cups
Banana – 1 (ripened)
Brown sugar – 1 cup
Baking soda- 1 pinch
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.
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
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.
Ragi Flour – ½ cup
Ghee – 4 Tbsp
Hot Milk – 1 cup
Sugar – ¼ cup
Cardamom powder – ¼ tsp
Badam & Pistachios -6-7 (finely chopped)
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 flour – 2 cups
Raw Rice flour – ½ cup
Boiling water
Salt to taste
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.
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)
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.
Ragi flour – 2 cups
Jeera – 2 tsp
Palak greens – 1 cup
Ginger – ½ inch
Green chilies – 2
Garlic – 4 cloves
Salt to taste
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.
Rolled oats – ½ cup
Ragi flour – ½ cup
Whole wheat flour – ½ cup
Oil – 1 tbsp
Hot water – ¾ cup
Salt to taste
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!
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
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.
Whole wheat flour – 1 cup
Ragi flour – ½ cup
Cumin (Jeera) seeds – 1 Tsp
Ghee – 1 Tsp
Salt to taste
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!
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
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.
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
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!
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
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.
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
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.
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
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.
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
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.
Ragi Flour – ½ cup
Semolina/ Rava/ Sooji – ½ cup
Yogurt – ½ cup
Baking soda – ¼ tsp
Water as needed
Salt to taste
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.
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
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.
Ragi flour – 2 cups
Salt to taste
Water as needed
Grated coconut for garnishing
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.
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
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.
Ragi Flour – 1/4 Cup
Whole Wheat Flour- 1/4 Cup
Salt to taste
Water as needed
Oil for deep frying
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.
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
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!
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
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!
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
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.
Ragi Flour – 1 cup
Water – 1.75 cups
Salt to taste
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.
Ragi flour – 1 cup
Raw rice – 2 cup
Fenugreek seeds – 2 tbsp
Salt to taste
Water as needed
Oil as needed
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.
Ragi Flour – 2 cups
Urad dal – 1 cup
Salt to taste
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.
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
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!
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
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.
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
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!
Try our Ragi Porridge for experiencing the best healthy meal
