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Category: Millets Recipes

  • Ragi Dosa- Delicious Crispy and Tasty

    Ragi Dosa- Delicious Crispy and Tasty

    RAGI DOSA:

    Ingredients for ragi dosa:

    1. ½ cup urad dal
    2.1 cup ragi and rice
    3.2 tablespoon ghee or oil
    4. 1 teaspoon salt

    Preparation for ragi dosa:

    1. Wash urad dal and soak for at least 4 to 5 hours. Next, wash ragi and rice together and soak them as well.
    2. Drain them and rinse. Blend the urad dal with water as needed until frothy and thick. Transfer this to a bowl.
    3. To the same jar, add ragi and rice and blend well. Mix this well with a little salt. You can avoid salt now and add after fermenting.
    4. Ferment this batter for 6 to 8 hours depending on the climate. The batter must rise at least slightly.
    5. Pour water and bring it to the desired consistency. To make crisp dosas keep the batter slightly thick. For thin dosas make the batter slightly thin.
    6. Grease the pan and heat up. The pan must turn hot enough.
    7. Pour 1 ladle of ragi dosa batter and spread it as you like thick or thin. Drizzle some oil or ghee. When the sides leave the pan, flip it, and cook on the other side.
    Crispy and Tasty Millet Dosa

    Award-Winning Millet Recipe: Millet Rasgulla with Jaggery

     

  • Ragi Idli – Soft and Fluffy

    RAGI IDLI:

    Ingredients for ragi idli:

    ·2 cups idli batter (a fluffy batter)

    ·1 cup ragi flour

    ·¼ cup water + 2 tbsp warm (add 1 tbsp more if needed)

    ·Salt as needed

    ·½ tsp oil for greasing

    Preparation for rag idli:

    1. Warm-up ¼ cup water first. Add flour to a bowl and pour water as needed and mix well to make a thick paste.
    2. Next pour in the fermented idli batter and salt. Use only a well-fermented batter. Give a gentle stir until just combined. The batter must be thick.
    3. Set this aside for 15 to 20 minutes for the flour to absorb water.
    4. Bring water to a boil for steaming in an idli steamer or cooker.
    5. Meanwhile grease the plates and pour the batter into the molds.
    6. When the water begins to boil rapidly, open the lid and place the ragi idli stand in it.
    7. Cover and steam for exactly 10 mins. You may need to adjust the timing based on your pot.
    8. Switch off and allow to cool.
    9. Dip the edge of a spoon in water and remove the idlis using it.
    10. Serve ragi idli hot with sambar or chutney.
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    Award-Winning Recipe: Millet Rasgulla with Jaggery
  • Best Ragi Cake

    Best Ragi Cake

    RAGI CAKE:

    It was the day of our daughter’s birthday, we thought of making a cake, that too with millet. We have taken Ragi (Finger Millet) flour for making this cake. The ragi cake came out very nicely. It was liked by the children as well as by guests who attended the birthday party. So, I thought of sharing with you so that you can make this healthy nutritious cake when there is a party at your home. I am sure, you will definitely like this cake.

    Ragi Cake

    Ingredients:

    • 1 cup ragi flour fine or sprouted ragi flour.
    • 1 cup wheat flour
    • 3 tbsps cocoa powder
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 100 gm butter
    • 1 cup sugar or jaggery powder
    • 1/2 cup yogurt, Dahi (80 ml) whisked
    • 1 cup milk or 180 ml
    • 1 tsp vanilla essence
    • 1/8 tsp salt (optional)

    Preparation for Ragi Cake:

    When all the above ingredients are ready on your table, we can proceed to make the cake. Let us see the steps involved one by one.

    1. Grease a 7 or 8-inch pan and line with parchment paper.
    2. Preheat the oven to 180° C for at least 15 minutes.
    3. Sieve together ragi flour, wheat flour, salt, baking powder, baking soda, and cocoa powder. Sieve it thrice.
    4. To the same bowl, add sugar or jaggery powder. I have taken jaggery powder in this recipe.
    5. Pour milk, vanilla essence, curd, and butter into a bowl. Remember to whisk the curd before adding it.
    6. Mix everything well just until combined. Do not over mix.
    7. Pour the entire mixture into the greased tray.
    8. Knock the pan to the kitchen counter a few times to release the air bubbles if any.
    Now it’s time to bake the cake. Let us start.

    Baking Ragi Cake:

    1. Bake for 25 to 30 minutes at 180° C. It took me 30 minutes. To check whether the cake is done, test with a skewer. If the skewer comes out clean, then turn off the oven. If not then, you can go for another 5 minutes extra.
    2. Cook the cake for about 15 minutes before removing the cake on the wire rack. The cake should be handled gently to avoid breakage.
    3. After complete cooling, the ragi cake is ready for slicing.

    To decorate the cake, you can use some cocoa chips and chocolate syrup.

    Please let me know how the ragi cake turned out with you, I will be happy to hear from you.

    Related Post – Ragi Recipes
    Author: Tapas Chandra Roy, A Certified Farm Advisor on Millets, ‘Promoting Millets from Farm to Plate’. In a mission to take the forgotten grains- Millets to Millions. To remain updated on my blogs on millets you can join my Telegram Channel – Millet Advisor.

  • Best Ragi Protein Ladoos without Sugar and Oil

    RAGI PROTEIN LADOOS (SUGAR & OIL FREE):

    Ragi protein ladoos

     


    Ingredients for ragi ladoos:

    ·         1 cups ragi flour – sprouted or plain
    ·         1 cup roasted peanuts
    ·         1 cup resins
    ·         5 green cardamoms or elaichi
    ·         1 cup soft dates(remove the seeds & make to small pieces)
    ·         Few cinnamons sticks(1 inch)

    Preparation for ragi ladoos:

    1. Roast the ragi flour on low heat till you get a nice aroma of ragi. Set this aside to cool.
    2. Put all the ingredients- roasted peanuts, dates, resins, and add the cardamoms seeds and cinnamons in a mixer.
    3. Give a 4 to 5 pulse of the mixer
    4. Add all the ragi flour in the mixer and give 2 pulses.
    5. Transfer all these to a bowl and make a good dough with hands.
    6. Roll it to round Ragi ladoos.R

    Related Post: Millet Recipes

  • Ragi Biscuits with Jaggery- Healthy and Nutritious

    Ragi Biscuits:                                        

    India is suffering from the twin curse of obesity and malnutrition. Lifestyle-related diseases have increased many folds in the last decade. There are growing awareness and increasing demand for nutritious food. Nutrition-rich millet is emerging as a healthy alternative.
    Millet Recipes are nutritious, healthy, and tastier. Nowadays the demand for millet is increasing in every household due to its versatile properties. Millet recipes are naturally gluten-free grains and have a very low glycemic index. I tried the millet recipes and it’s time to add millet to your diet. I hope you will enjoy the recipes with your kids and family.
    #RAGI BISCUITS:

    Ingredients for Ragi Biscuits:

    ·         ½ cup RAGI FLOUR or finger millet flour

    ·         ½ cup wheat flour

    ·         ½ cup jaggery powder

    ·         ¾ tsp baking powder

    ·         3 tablespoons of cocoa powder

    ·         6 to 8 tbsp ghee melted or ½ cup cold butter

    ·         2 tbsp milk if needed

    ·         1 teaspoon vanilla essence

    Preparation for ragi biscuits:

    1. Firstly roast the ragi flour on low heat till you get a nice aroma of ragi. Set this aside to cool.
    2. Add ragi and wheat flour to a mixing bowl. Next, add in baking powder & Mix them well until combined.
    3. Melt the ghee and cool it. Pour 8 tbsp of ghee into the flour mixture.
    4. Begin to mix well until combined. If the dough doesn’t come together, then pour 1 to 2 tbsp of milk. Use just as needed.
    5. Bring the dough together & Cover and keep in the fridge for 10 mins.

    Baking Ragi Biscuits:

    1. Preheat the oven to 180 C for 15 mins.
    2. Divide the dough into 14 to 16 balls. Flatten them slightly & cut it to a round shape with a cookies cutter
    3. Place them on a baking tray, 1 inch apart from the other as they become big after baking.
    4. Bake in the oven for 20 mins depending on your oven and thickness of the biscuit.
     
    Award-winning Millet Recipe: Millet Rasgulla with Jaggery