Raging Ragi: Recipes You Must Try

Ragi is one of our staple cereals in India. Red in colour, these grains are quite popular in the states of Karnataka, Maharashtra, Andhra Pradesh, Telangana, Himachal, etc. They have been a part of our diets for years, but Ragi was rediscovered by health specialists in the past few years and is touted as a ‘desi superfood’.

Ragi is known by several names. Finger millet in English, nachni in Marathi, mandua in Hindi, ragulu in Telugu, etc.It is considered to be one of the most nutritious cereal grains, as it is a rich source of essential nutrients, such as calcium, iron, protein, and fibre.

Health Benefits of Ragi

Ragi has been gaining popularity in recent years, due to its numerous health benefits and its suitability for people with gluten intolerance. 

It is considered to be one of the healthiest grains, as it is low in fat and has a low glycemic index, making it suitable for people with diabetes. 

Additionally, ragi is also a good source of antioxidants. Some of the health benefits of ragi include improving bone health, reducing inflammation, and boosting the immune system.

Ragi In Your Kitchen

Ragi is used in many traditional dishes, such as roti, dosa, and pudding, and is often used as a staple food in many parts of India, particularly in rural areas. In addition to its culinary uses, ragi is also used in the production of traditional fermented foods, such as ragi mudde and ragi balls, which are popular in South India.

Let's look at 4 ragi recipes that you can try with the wondrous finger millet!

a. Ragi Dosa

Ingredients:

• 1 cup ragi flour
• 1/2 cup rice flour
• 1/2 cup rawa 
• Salt to taste
• Finely chopped green chillies
• Grated ginger
• Water as needed
• Oil or ghee for cooking

Instructions:

1. In a large bowl, mix together the ragi flour, rice flour, and rawa.
2. Add salt, chillies, ginger and mix well.
3. Gradually add water to the flour mixture and mix until a batter with a pouring consistency is formed.
4. Heat a non-stick pan over medium heat and brush with oil or ghee.
5. Pour a ladleful of batter into the centre of the pan and spread it evenly to form a thin, round dosa.
6. Cook until the bottom of the dosa is golden brown, then flip and cook the other side for a few seconds.
7. Repeat the process with the remaining batter. 
8. Serve hot  crispy ragi dosas with chutney or sambar!

b. Ragi Roti:

Ingredients:

• 1 cup ragi flour
• Salt to taste
• Water as needed
• Oil or ghee for cooking
• Instructions:

1. In a large bowl, mix together the ragi flour and salt.
2. Gradually add water to the flour mixture and knead to form a smooth dough.
3. Cover the dough and let it rest for 10-15 minutes.
4. Divide the dough into equal-sized balls.
5. On a lightly floured surface, roll each ball into a thin, round roti.
6. Heat a non-stick pan over medium heat and brush with oil or ghee.
7. Place the roti in the pan and cook until the bottom is golden brown, then flip and cook the other side until it is also golden brown.
8. Repeat the process with the remaining dough. 
9. You can enjoy ragi rotis with any kind of curry or pickle.

c. Ragi Porridge:

Ingredients:

• 1/2 cup ragi flour
• 2 tbsp Ghee
• 2 cups water
• Salt to taste
• Grated jaggery
• Cinnamon powder

Instructions:

1. In a bowl, add ragi to water and stir until no lumps are left.
2. In a saucepan, add ghee and let it melt.
3. Add the ragi and water mixture to this and stir properly. 
4. Cook over medium heat, stirring frequently, for about 5-7 minutes or until the mixture thickens.
5. Once the mixture is of a good consistency, add the grated jaggery and let it mix properly with the porridge.
6. Add salt to taste and garnish with cinnamon powder.
7. Serve hot!

d. Ragi Ladoo:

Ingredients:

• 1 cup Ragi flour
• 1/2 cup jaggery (grated)
• 1/4 cup ghee
• 1/4 cup water
• 1/4 cup almond flour (optional)
• 1/4 cup roasted chopped nuts (almonds, cashews, and pistachios)
• A pinch of cardamom powder

Instructions:

1. In a pan, heat ghee and add the ragi flour. Roast the ragi flour on medium heat until it starts releasing a nutty aroma and becomes slightly golden in colour. This should take around 5 to 7 minutes.
2. In a separate pan, melt the jaggery with 1/4 cup water. Keep stirring until the jaggery dissolves completely.
3. Turn off the heat and strain the melted jaggery to remove any impurities.
4. Add the melted jaggery to the roasted ragi flour and mix well until it forms a dough-like consistency.
5. Add the almond flour, roasted nuts, and cardamom powder and mix well.
6. Let the mixture cool for 5 minutes, then make small balls out of the mixture.
7. Roll the balls in the remaining roasted nuts to coat them.

There is a reason why ragi or finger millet has become so popular once again. With so many health benefits, we cannot ignore ragi. The good news is that this healthy cereal makes really tasty recipes. You must try these finger millet recipes!