10 Delicious and Healthy Recipes Using Ragi Atta

Dietary consumption of finger millet or ragi atta offers complete grain benefits that provide diverse health advantages to the human body. Health-conscious consumers who want to prevent chronic illnesses find finger millet attractive because it contains dietary fiber with amino acids, vitamins and calcium so they aim to prevent chronic illnesses.

Daily consumption of ragi according to medical studies helps improve health by treating anemia and controlling diabetes and obesity episodes. Medical research indicates how ragi ka atta contains antioxidants and phenolic compounds that fight depression symptoms and relieve anxiety thus aiding mental health.

The challenge of continuing ragi consumption stems from repeated consumption causing routine ragi flour roti to become monotonous. The following section presents unique preparations of ragi atta which are both healthful and delicious to encourage proper grain usage.

Ragi Recipes – A Nutritious Delight

1. Ragi Dosa (Rosa Dosa)

Ingredients:

• ½ cup organic ragi flour

• ¼ cup rice flour or wheat flour

• 2 tbsp semolina

• 2 cups water

• ¼ - ⅓ tsp salt

• ½ tsp cumin seeds

• 1 green chili (chopped)

• 1 tsp ginger (grated)

• 5-6 curry leaves (chopped)

• 2 tbsp onions (finely chopped)

• 2 tbsp coriander leaves

• 2 tbsp ghee or oil

Instructions:

1. Mix ragi flour, rice flour, semolina, and water into a thin batter. Let it ferment overnight.

2. Add salt and water if needed before cooking.

3. Heat a pan, spread the batter, and cook until crispy on both sides.

4. Serve with chutney or sambar.

2. Ragi Idli

Ingredients:

• 1 cup ragi flour

• ½ cup urad dal

• Water, as needed

• Salt to taste

Instructions:

1. Soak urad dal for a few hours and grind into a smooth batter.

2. Mix ragi flour with water in a separate bowl, then combine with the urad dal batter.

3. Add salt and ferment overnight.

4. Steam the batter in idli molds for 10-12 minutes.

5. Serve with coconut chutney or sambar.

3. Ragi Paratha

Ingredients:

• 1 cup ragi flour

• ½ cup wheat flour

• 1 boiled potato (mashed)

• 1 cup finely chopped spinach

• ½ cup finely chopped coriander

• ¼ cup oats

• 2 tbsp curd

• Salt to taste

• Ghee for cooking

Instructions:

1. Mix ragi and wheat flour. Add mashed potatoes and chopped greens.

2. Knead into a soft dough with curd and a little water.

3. Roll into parathas using rice flour.

4. Cook on a hot pan with ghee until golden brown.

5. Serve hot with curd, pickle, or sabji.

4. Ragi Ladoo

Ingredients:

• 1 cup ragi flour

• ¼ cup peanuts

• ¼ - ½ cup almonds

• ¼ cup desiccated coconut

• 150g jaggery

• 1 tbsp ghee

• Green cardamoms

Instructions:

1. Roast ragi flour in ghee until aromatic.

2. Grind peanuts, almonds, and cardamom together.

3. Melt jaggery in a little water and mix with the dry ingredients.

4. Shape into small ladoos while warm.

5. Ragi Halwa

Ingredients:

• 1.5 cups ragi flour

• 1.5 cups jaggery/coconut sugar

• ½ cup coconut oil or ghee

• ½ cup cashews

• 4 cardamoms (powdered)

• 3 cups water

Instructions:

1. Roast cashews in ghee and set aside.

2. Mix ragi flour and water to form a paste.

3. Cook on medium heat while stirring constantly.

4. Add jaggery, cardamom, and ghee in small portions, mixing well.

5. Stir until the mixture forms a ball and ghee starts separating.

6. Garnish with cashews and serve warm.

6. Ragi Cutlet

Ingredients:

• ¼ cup ragi flour

• 2 boiled potatoes

• 1 onion (finely chopped)

• 1 carrot (grated)

• 1 tsp garlic paste

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp garam masala

• Salt to taste

• 2 tbsp vegetable oil

• 4 tbsp breadcrumbs

Instructions:

1. Mash potatoes and mix with chopped vegetables.

2. Add ragi flour, spices, and garlic paste to form a thick mixture.

3. Shape into small cutlets and coat with breadcrumbs.

4. Shallow fry until golden brown.

5. Serve with mint chutney or ketchup.

7. Ragi Mudde

Ingredients:

• 2¼ cups water

• 1 cup + 2 tbsp ragi flour

• Salt to taste

• 1 tsp ghee

Instructions:

1. Boil water with salt and ghee.

2. Mix 2 tbsp ragi flour with ¼ cup water separately and add it to the boiling water.

3. Stir continuously for 2 minutes.

4. Slowly add the remaining ragi flour, mixing thoroughly.

5. Cook on low heat while stirring to form a smooth dough.

6. Shape into balls and serve hot with sambar.

8. Ragi Soup

Ingredients:

• 1 tsp oil

• 1 tbsp chopped garlic

• 1 tsp chopped ginger

• 1 tsp chopped green chili

• ¼ cup chopped cabbage

• ¼ cup green peas

• 2 tbsp boiled sweet corn

• ¼ cup chopped red bell pepper

• ¼ cup chopped green capsicum

• 3 cups hot water

• 3 tbsp ragi flour + ½ cup water

• Salt, black pepper, and chili flakes to taste

• 1 tbsp lemon juice

• 2 tbsp spring onions

Instructions:

1. Sauté garlic, ginger, and green chili in oil.

2. Add chopped vegetables and cook for 2 minutes.

3. Pour hot water and bring to a boil.

4. Mix ragi flour with water and add to the soup.

5. Simmer for 4-5 minutes.

6. Add seasonings and serve hot.

9. Ragi Dhokla

Ingredients:

• 1 cup ragi flour

• 1 cup semolina

• ½ cup sour curd

• 1.5 cups water

• Salt, red chili powder to taste

• 1 tsp eno fruit salt

• ½ lemon juice

• 1 tbsp ginger-garlic paste

Instructions:

1. Mix ragi flour, semolina, curd, water, and salt. Let rest for 15 minutes.

2. Add ginger-garlic paste and Eno fruit salt just before steaming.

3. Steam for 12-15 minutes.

4. Prepare tempering with mustard seeds, sesame seeds, and curry leaves.

5. Pour over dhokla and serve with garlic or peanut chutney.

10. Ragi Cake

Ingredients:

• 1 cup ragi flour

• 2 tbsp all-purpose flour

• 1 cup jaggery powder

• ¼ cup oil

• 1 cup milk

• 2 tbsp curd

• ½ tsp vanilla essence

• ½ tsp baking powder

• ⅓ tsp baking soda

• Almond and cashew slices

Instructions:

1. Mix dry ingredients and sieve.

2. Combine wet ingredients and mix gently.

3. Pour into a greased baking dish.

4. Garnish with nuts and bake for 20-25 minutes.