Published in November 2017
Ragi (finger millet) is rich in protein and minerals, including essential amino acids. The calcium in ragi helps manage blood sugar levels in diabetic patients. Here are some diverse recipes using ragi, which is widely used in Tamil Nadu.
Ragi Potato Chapati
Ingredients:
- 2 cups ragi flour
- 1 cup rice flour
- 3 boiled and mashed potatoes
- Chopped green chili as needed
- A little coriander leaves
- Salt and chili powder to taste
Method: Mix ragi flour, rice flour, mashed potatoes, green chili, coriander leaves, salt, and chili powder to form a dough. Roll into chapatis and cook on a tawa with a little oil until done. Serve hot.
Ragi Buttermilk Drink
Ingredients:
- 1 tsp ragi flour
- 1 cup water
- 1/2 cup buttermilk
Method: Boil water in a pot, add ragi flour mixed with water, and stir to avoid lumps. Reduce heat and cook until thick. Let it cool, then add buttermilk and salt. Mix well and serve chilled.
Ragi Dosa
Ingredients:
- 1 cup ragi flour
- 1 cup buttermilk
- 1 tsp cumin seeds
- Chopped green chili to taste
- Water and salt as needed
Method: Mix all ingredients to form a dosa batter and let it ferment for an hour. Pour the batter onto a hot tawa and cook like a regular dosa. Serve hot with chutney.
Ragi Idli
Ingredients:
- 3 cups ragi flour
- 1 cup urad dal
- 1 tsp fenugreek seeds
- Salt to taste
Method: Soak urad dal and fenugreek seeds in water. Grind to a fine paste and mix with ragi flour and salt to make idli batter. Allow it to ferment overnight. Steam the batter in idli molds and serve hot.
Ragi Adai
Ingredients:
- 1 cup ragi
- 1 cup parboiled rice
- Chopped ginger
- 2 tsp crushed black pepper
- Chopped coconut pieces
- 4 dried red chilies
- A handful of mint leaves
- Oil and salt as needed
Method: Soak ragi and rice for an hour, then grind with red chilies to a coarse batter. Add coconut pieces, ginger, pepper, and finely chopped mint leaves. Mix with salt. Pour small portions on a hot tawa, drizzle with oil, and cook until crispy.
Ragi Thattai
Ingredients:
- 1 cup ragi flour
- 1 cup rice flour
- 1/4 tsp asafoetida
- 1 tsp butter
- 2 tsp chili powder
- 2 tsp chana dal
- Salt and oil as needed
Method: Mix ragi flour, rice flour, salt, chili powder, asafoetida, and butter. Add soaked chana dal and enough water to make a dough. Roll into small balls, flatten into discs, and fry in hot oil until crisp.
Ragi Corn Adai
Ingredients:
- 1 cup ragi
- 1 onion
- 5 dried red chilies
- 1/4 cup white corn
- 1/4 cup yellow corn
- 1/4 tsp asafoetida
- Few curry leaves
- Chopped coriander leaves
- Salt, coconut oil as needed
Method: Soak ragi, white corn, and yellow corn for two hours. Grind with red chilies, curry leaves, asafoetida, and salt to a coarse batter. Add chopped onions and coriander leaves. Pour small portions on a hot tawa, drizzle with coconut oil, and cook until crispy.
Ragi Malt
Ingredients:
- 1 kg ragi
- 100 grams defatted milk powder
- 200 grams jaggery
Method: Clean and soak ragi for 12 hours, allow to sprout for 48 hours, and dry in the shade for 24 hours. Remove sprouts at 70-75°C, grind, and sieve through an 80 mesh sieve. Mix the flour with defatted milk powder and jaggery, and store in a bag for use.
Ragi Pakoda
Ingredients:
- 700 grams ragi flour
- 150 grams rice flour
- 100 grams onion
- 20 grams green chili
- 20 grams curry leaves
- 10 grams coriander leaves
- Oil and salt as needed
Method: Mix ragi and rice flour with salt. Add chopped green chili, onion, curry leaves, and coriander leaves. Add water to make a batter and fry small portions in hot oil until golden.
Ragi Ribbon Pakoda
Ingredients:
- 700 grams ragi flour
- 200 grams rice flour
- 20 grams chili powder
- 20 grams cumin powder
- 50 grams vanaspati
- 10 grams asafoetida
- Salt and oil as needed
Method: Sieve ragi flour, mix with rice flour, vanaspati, chili powder, cumin powder, asafoetida, and salt. Add water to make a dough and press into hot oil using a murukku maker. Fry until crispy.
Ragi Simli
Ingredients:
- 1 cup ragi flour
- 1/2 cup roasted peanuts
- 100 grams jaggery
- Ghee and salt as needed
Method: Make ragi dough with salt and water, flatten and cook on a tawa. Break into pieces and grind with roasted peanuts and jaggery. Mix with ghee and form balls.
Ragi Murukku
Ingredients:
- 2 cups ragi flour
- 1 cup gram flour
- 1 tsp garlic paste
- Salt, vanaspati, oil as needed
Method: Sieve ragi and gram flour, mix with vanaspati, garlic paste, chili powder, and salt. Add water to make a dough. Press into hot oil using a murukku maker and fry until crispy.
Dr. R. Rajasekaran, Don Bosco Agricultural College, Sagayathottam, Vellore – 631 151, and Dr. Indumathi, Adhiparasakthi Agricultural College, Kalavai, Vellore – 632 506.
