Ragi Recipes

Ragi (Hindi/Tamil/Kannada), Nachni (Marathi), Mandia (Oriya), Kelvaragu (Malayalam), Ragulu (Telugu) and Finger millet (English) is a highly nutritious millet. It is also rich in fiber, calcium, protein, iron, and other minerals. The glycemic index of finger millet is high. So, diabetics should use it in moderation. Wide varieties of recipes can be made from ragi.

Here, I am giving 4 recipes (dosa, idli, uttappa and appe) from the same batter.

Ingredients:

• 1 cup ragi
• ½ cup idli rawa (rice can be used instead)
• ½ cup urad dal
• ¼ cup poha
• 1 tsb Fenugreek (Methi) seeds
• Salt
• Oil

Method:

• Take all the ingredients in a bowl
• Wash thoroughly and drain the water
• Add water to it until all the content get immersed
• Soak it for 5-6 hours

• Grind the mixture to smooth batter
• Add 1 tsp salt, mix and cover it
• Let it ferment overnight
• Use this batter to make dosa, idli, uttappa and appe!

Ragi Dosa

• To make dosa, heat a pan over medium heat
• Brush with about 1 teaspoon of oil
• Pour one ladle of batter into the center of the griddle
• Using the bottom of the ladle, quickly spread the batter outward in a circular fashion
• Drizzle some oil over the top
• Cook dosa batter to brown on the bottom
• With a spatula, carefully loosen the dosa from the griddle
• The bottom should be crisp and beautifully browned
• Cook on both sides
• Serve with coconut chutney.

Ragi Idli

• Take the idli plates, grease them and add batter in to the idli molds
• When stacking idli plates, make sure the holes on first plate should align with idli molds of the next plate
• You can do it in pressure cooker, instant pot or idli pot
• On instant pot, turn on STEAM mode, adjust it for 15 minutes, place idli plates/stand in the pot, place the lid and start it
• Once it is done and flap is down, take out idli plates/stand and loosen the idlis from plates with the help of a spoon
• Serve hot idlis with sambar!

Ragi Appe

• Appe, appam, ponganalu, or paniyaram is a popular breakfast item.
• Grease an appe pan with oil 
• Add one tablespoon of the batter into each hole
• You need to make sure that the batter does not fill the holes as the appe will rise once they are cooked
• Cover the appe pan with a lid and let it cook for 2-3 minutes
• You will notice that the batter will leave the sides and the appe will become loose. This is an indication that the bottom is cooked
• Now, using a spoon or a chopstick, flip every appe and cover it with the lid again
• Let the appe cook for 1-2 minutes
• When the surface is golden brown, appe are ready to eat
• Serve with coconut chutney!

Ragi Uttappa/Uttapam

• Add chopped onions, tomatoes, green chilies to the batter
• Heat a pan over medium heat
• Brush with about 1 teaspoon of oil.
• Pour one ladle of batter into the center of the griddle
• Using the bottom of the ladle, quickly spread the batter outward in a circular motion
• Make sure that the batter spread is slightly thicker than a dosa
• Drizzle some oil over the top
• Cover it with a lid and cook until the bottom surface turns golden brown
• Flip it gently and cook the other side for a minute
• Transfer it to the plate and serve with coconut chutney!

Back to Savi’s Kitchen!