Reciepe & Goodness of RAAGI or INDIAN MILLET

Dear All

Ragi is used in most parts of India.This is known to have good calcium, iron and good carb that gives good bone strength and stamina by taking this regularly.

RAAGi is gluten free, which is a good news to all those who have problems after taking wheat, or known to have wheat-intolerance. This millet gives you a chance to cook variety apart from Rice.

But the only problem is most of us donot know variety of receipes, Can you contribute at least one Ragi receipe each that you know or prepare?
The only variety I use ragi is to make Ragi Idli and Dosa.

1. Ragi Idli

* 3 cup ragi soak for 2 hrs
* 0.75 cup uridh daal soak for 4-6 hrs
* Grind the above in a blender as normal idli dough
* Add salt and leav over night to fermantise.
* Please note change quantity of ragi and uridh daal according to variety. Practise makes perfect.

2.Ragi Dosa

Above dough by adding chopped chilli, onion, curry leaves, coriander leaves, or any grated vegitables you like and spread on oiled tava like normal dosa

Serve the above two with coconut, tomato, coriander chutneys or even sambhar tastes great.

Looking forward to variety of receipes from all of you. Thank you for your replies and contribution.

Hi achuty,

absolutely right dear, it is one of my favs. i mostly prefer to make rotis , and sometimes i prefer to give to my kids with milk.

Raagi is a kind of millet. It contain high protein. Raagi flour has advantages of slow digestibility and high calcium content.



my recipe :
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Ingredients needed:

Ragi/millet flour - 1 cup
salt - to taste
water-as reqd

any vegetable on hand - opt ingredients
spring onions - 1/2 bunch
capsicum- 1/2half
green chillies - 2 long

Method:
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chop all the veg very finely.
In a bowl take ragi flour , salt, and all the chopped vegetables.mix well. then slowly add water to knead to a dough.it should not be runny but still soft.
spread wet muslin cloth over the roti rolling board. Divide the dough into equal balls. Flatten the balls, by dipping your fingers in water and patting the ball down to form a disc of 6 diameter or a small roti size. Pat them slowly as the chopped vegetables tend to fall out.

Heat a tawa and spread oil, then slowly take the cloth near to the pan, gently remove and place on the hot tawa. Sprinkle oil on the sides and let it cook. It takes about 1-2 mins on sim to get evenly cooked. Turn to the other side and cook well.

this can be eaten as such or can be served with groundnut chutney for a healthy brunch.

very delicious,nutritious and healthy too.
sreya.

ragi dosa:
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idly batter/dosa batter----2 cups
raggi flour ---1/4 cup
method:

To the idly batter add some ragi flour and prepare as regular dosa

Ragi roti
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rice flour-1 cup
raggi flour-1/4 cup
onion-1
reen chilli
cumin seeds
curry leaf

method:
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mix rice flour+raggi flour+onion+green chilli+curry leaves+cumin seeds+salt
prepare dough with it (not too thick as chappathi dough and not too liquid)
prepare roti with the dough
in the thava add little oil and put little batter to it and spread well
let it cook for 1 min and turn the roti and let it cook till golden brown

Hi, Thanks for this thread about Ragi recipes. I once prepared porridge from this. It is a nutritious breakfast..involves effort though. Here is the recipe.

Ragi Porridge
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Soak 2 cups ragi at least for 6 hours (I soaked it overnight since i made for b'fast)
Blend it to a fine paste
Tie it to a muslin cloth and let the juice separate
Add 2 cups water to the juice and boil it for 10-12 mins..stirring continuously
You can add sugar or salt according to your taste

Regards,
Lekha

It is very nutritious to children.I give it to my 18month old boy regularly.
My receipe

Raggi kazhi(for children)

milk -1/4cup
water-1 1/2cup
raggi flour-3tablespoon
sugar or jaggery-as our desire

In one heavy bottom utensil,mix all the incredients well,then put the utensil on the stove,stir occasionally until it comes like halwa consistency.

It is very good for children.Dont try daily.Daily using raagi may cause constipation on children.

It is very tasty and healthy method.All chilren will like it.

Raagi is also good for the diabetes patients and people who wants to loose weight.

Raagi kangi

water-1litre
raagi flour-4 or 5tablespoon
salt-as required
boiled rice-3tablespoon

mix the water,raagi flour well without lumps,then put it on the stove,stir occasionally until the raagi flour is boiled(raw smell goes and come as thick)add salt as required,add boiled rice 2minutes before turnoff the stove.some people add sour buttermilk to it.It should be watery consistency.

It is very good to eat as lunch for people who wants to loose weight.It is no fat and very healthiest food.

Thanks Achu for bringing lights on Ragi.Yes indeed its a high car rich millet.Am giving this to my husband in order to reduce blood-sugar.REALLY IT WORKS.
I make either Dosa or Poridge.Porride Making-Mix handful of ragi flour +teaspoon of raw rice flour in sufficient water.Add salt.Then make Kanji(porridge) by boiling it on low flame.Keep stirring or else will get burnt.Prepare this the previous night itself.Morning add buttermilk to this.Dissolve the lumps if any.Add chopped onions.green chillies.Have with onion chutney or with coriander thogayal.

if ragi is sprouted they will be rich in protein too.
i use this sprouted ragi to prepare porridge for my family.

Hi Dhivya,

Can you post the method of preparation for sprouted ragi porridge? For preparing sprouts, is the method same as that for grams?

Thanks,
Lekha

Hi Yashikushi
Thank u for this ragi receipe. If possible can you give me the receipe for this onion chutney & coriander thogayal you have mentioned dear. It will be of great help.

Happy diwali to you and family

Originally Posted by Yashikushi

Thanks Achu for bringing lights on Ragi.Yes indeed its a high car rich millet.Am giving this to my husband in order to reduce blood-sugar.REALLY IT WORKS.
I make either Dosa or Poridge.Porride Making-Mix handful of ragi flour +teaspoon of raw rice flour in sufficient water.Add salt.Then make Kanji(porridge) by boiling it on low flame.Keep stirring or else will get burnt.Prepare this the previous night itself.Morning add buttermilk to this.Dissolve the lumps if any.Add chopped onions.green chillies.Have with onion chutney or with coriander thogayal.