The rich, dark hue of Ragi on the plate is divine. A good source of dietary calcium, fibre, this grain is very cooling on a hot day.
In most of the recipes calling for ragi flour, you could also use the sprouted and roasted ragi flour, Ragi Huri Hittu as it is called in Kannada.
You can prepare this mixture and keep it ready to make khichdi.
Sama – 1 cup
Thinai – 1 cup
Broken Ragi / Ragi Rava – 1 cup
Broken Jowar / Jowar Rava- 1 cup
Broken Bajra / Pearl Millet Rava – 1 cup
Varagu – 1 cup
Broken wheat – 1 cup
Rice – 1 cup
Split green mung – 3 cups
Ajwain – 3 tsps or per taste
Sesame Seeds / Til – 4 tsps or as desired
Salt to taste
It is as delicious as it is attractive!
Khichdi:
Multi Grain mix – 1 cup
Water – 3 cups
salt to taste
chopped onions (optional)
Cook the multi grain mix in water. If using onions, saute them and then add the cooked mixture and serve with chutney or buttermilk.
Urad dal, whole or otherwise – 1 cup
Methi Seeds – 1 tsp
Ragi flour – 2 cups
Salt to taste
Soak the urad dal and methi seeds in water for 8 hrs. Grind, add salt and let ferment overnight or till the batter starts to ferment. Add 2 cups of ragi flour and water for the required consistency. Your dosa batter is ready.
Ragi flour- 1 tbsp
Water – 1 cup
Buttermilk – 1/2 cup or as desired
Salt to taste
Bring the water to a boil. Mix the ragi flour in some cool water and add this to the boiling water. Stir well to ensure there are no lumps. Simmer till the mixture thickens. Let it cool down completely. Add salt and buttermilk. Mix thoroughly and enjoy a refreshing drink, especially on a hot day.
This is an intensely orange, refreshing cake. And vegan too.
Whole wheat flour – 1 cup
Ragi flour – 1/2 cup
Jaggery powder or sugar – 3/4 cup
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Fresh squeezed orange juice (with pulp, no problem) – 1 cup
Refined oil – 1/3 cup
2 tbsp grated orange peel/zest. Make sure to remove the bitter pith before chopping the orange peel into fine slices.
1. Grease a cake pan. Heat oven to 180C.
2. Stir together the flours, jaggery/sugar, baking soda and baking powder until well mixed
3. Add the oil and orange zest.
4. Then pour in the orange juice.
5. Stir just enough to combine the ingredients without beating – don’t
overstir – and immediately pour into the prepared baking pan.
6. Bake for 40-45 minutes or till the cake tests done.
You can experiment using jowar and bajra flour as well.
Ragi flour – 2 cups
Rice flour – 2 tbsp
Potatoes, boiled and mashed – 3 medium
Green chillies – chopped fine, per taste
Coriander leaves – chopped fine
Salt and red chili powder per taste
Mix the ragi flour, rice flour & boiled and mashed potatoes. Add salt and chopped green chili, red chili powder and chopped coriander leaves. Knead the flour and you have the paratha dough ready.
Ragi flour 3 cups
Water 1.5 cups
This is a recipe from Northern Karnataka. Water is used while making the rotis. The rotis puff up and the end product is soft rotis.
Bring 1 cup of water to boil. In parallel, mix 1 cup of ragi flour in about 1/2 cup or less water till it blends in and looks like a slightly flowing mix.

Pour the mix into the boiling water, stirring continuously. Allow the ragi to cook.

Then pour about a cup of ragi flour on top of the cooked mix and allow it to steam up till the entire mix cools down.

When the cooked ragi has cooled down completely, proceed to knead the dough. You are looking to make a dough of a consistency like whole wheat dough. Use ragi flour as needed to get the right consistency. You will be rolling out this dough with a rolling pin.


Next make balls of dough and roll out the rotis. The flour will be easier to roll out since a part of it has been cooked and it has a rollable texture. However, you will need to use dry ragi flour liberally to ensure the rotis don’t break while you roll them.


Place the roti on the pan and as you sense that the side on the pan is slightly cooked, apply water on the other side using a piece of cloth. This helps in not allowing the roti to dry up. It also helps assimilate all the extra flour used while rolling out the roti.

Then flip the roti and water the other side as well. Cook on both sides till the water is gone. Then start pressing gently with a spatula and your roti will start to puff up.


The roti is ready. And it is soft. Serve with a vegetable in gravy or a dal.

Ragi flour, sprouted and roasted flour tastes even better – 1 cup
Jaggery – 0.5-1 cup, depending on your taste
Grated Coconut – 1 cup or according to taste
Cardamom, camphor, clove, saffron powder – 1 pinch (optional)
Water – 1/2 cup
Steamer or Puttu maker.
Add small amounts of water to the ragi flour to make the flour slightly moist. Do not make it too wet. You should be able to run your fingers through the mixture comfortably. Then place the ragi mixture, grated coconut and add the cardamom spice mix in a cheese/khadi cloth. Put the cloth in a steamer and allow the mixture to steam for 5-10 minutes. Check to see if the mixture looks wet and done. Remove from the flame, add jaggery and enjoy!










Ragi flour – 2 cups
Buttermilk – 1/2 – 1 cup
Jeera – 1 tb sp
Chopped green chillies
Water
Salt to taste
Mix the above ingredients till you have a rava dosa kind of pouring consistency. Leave aside for 1/2 hour to an hour. The key is to pour out dosas on a very hot pan. A couple of attempts and you get the hang of it.
ID Special Dosa Mix or whatever ready-made mix you use – 1kg
Ragi flour – 1 cup (experiment with this quantity based on your taste and preference of texture).
Water as required.
Add the ragi flour to the ID dosa mix. Let the mixture ferment overnight. Add salt, pour our dosas.
Ragi flour – 1 cup
Water – 2 cups
Wooden buttermilk churner for mixing
Put 1 cup of water to boil. While the water is getting heated, mix 1 cup of ragi flour in 1 cup of water so that there are no lumps. When the water is boiling, add the ragi -water mix to it and stir well on low flame with the wooden churner. Keep stirring till the mixture thickens and there is an aroma of cooked flour. While the mixture is still hot, shape it into balls. In Karnataka and Tamil Nadu, ragi mudde / ragi kali is served with a sambar made with different greens.
For folks who don’t want to work on a non-glutinous dough (the
dough is not elastic), mix ragi flour and whole wheat flour to make
rotis.
Rotis made using proportions of 1/2 ragi, 1/2 whole wheat or 1/3 ragi, 2/3 whole wheat come out quite well.
Mix the flours with warm water and leave aside for 1/2 hour or so. Roll out rotis. Done.
In most of the recipes calling for ragi flour, you could also use the sprouted and roasted ragi flour, Ragi Huri Hittu as it is called in Kannada.
Mixed Grain Khichdi
Sama – 1 cup
Thinai – 1 cup
Broken Ragi / Ragi Rava – 1 cup
Broken Jowar / Jowar Rava- 1 cup
Broken Bajra / Pearl Millet Rava – 1 cup
Varagu – 1 cup
Broken wheat – 1 cup
Rice – 1 cup
Split green mung – 3 cups
Ajwain – 3 tsps or per taste
Sesame Seeds / Til – 4 tsps or as desired
Salt to taste

Khichdi:
Multi Grain mix – 1 cup
Water – 3 cups
salt to taste
chopped onions (optional)
Cook the multi grain mix in water. If using onions, saute them and then add the cooked mixture and serve with chutney or buttermilk.

Ragi Dosa (with Urad Dal)
Methi Seeds – 1 tsp
Ragi flour – 2 cups
Salt to taste
Soak the urad dal and methi seeds in water for 8 hrs. Grind, add salt and let ferment overnight or till the batter starts to ferment. Add 2 cups of ragi flour and water for the required consistency. Your dosa batter is ready.
Ragi Buttermilk drink
Water – 1 cup
Buttermilk – 1/2 cup or as desired
Salt to taste
Bring the water to a boil. Mix the ragi flour in some cool water and add this to the boiling water. Stir well to ensure there are no lumps. Simmer till the mixture thickens. Let it cool down completely. Add salt and buttermilk. Mix thoroughly and enjoy a refreshing drink, especially on a hot day.
Orange Cake – Ragi and Whole Wheat
Whole wheat flour – 1 cup
Ragi flour – 1/2 cup
Jaggery powder or sugar – 3/4 cup
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Fresh squeezed orange juice (with pulp, no problem) – 1 cup
Refined oil – 1/3 cup
2 tbsp grated orange peel/zest. Make sure to remove the bitter pith before chopping the orange peel into fine slices.

2. Stir together the flours, jaggery/sugar, baking soda and baking powder until well mixed

3. Add the oil and orange zest.
4. Then pour in the orange juice.
5. Stir just enough to combine the ingredients without beating – don’t
overstir – and immediately pour into the prepared baking pan.
6. Bake for 40-45 minutes or till the cake tests done.
You can experiment using jowar and bajra flour as well.

Ragi Aloo Paratha
Rice flour – 2 tbsp
Potatoes, boiled and mashed – 3 medium
Green chillies – chopped fine, per taste
Coriander leaves – chopped fine
Salt and red chili powder per taste
Mix the ragi flour, rice flour & boiled and mashed potatoes. Add salt and chopped green chili, red chili powder and chopped coriander leaves. Knead the flour and you have the paratha dough ready.
Ragi Roti
Water 1.5 cups
This is a recipe from Northern Karnataka. Water is used while making the rotis. The rotis puff up and the end product is soft rotis.
Bring 1 cup of water to boil. In parallel, mix 1 cup of ragi flour in about 1/2 cup or less water till it blends in and looks like a slightly flowing mix.

Pour the mix into the boiling water, stirring continuously. Allow the ragi to cook.

Then pour about a cup of ragi flour on top of the cooked mix and allow it to steam up till the entire mix cools down.

When the cooked ragi has cooled down completely, proceed to knead the dough. You are looking to make a dough of a consistency like whole wheat dough. Use ragi flour as needed to get the right consistency. You will be rolling out this dough with a rolling pin.


Next make balls of dough and roll out the rotis. The flour will be easier to roll out since a part of it has been cooked and it has a rollable texture. However, you will need to use dry ragi flour liberally to ensure the rotis don’t break while you roll them.


Place the roti on the pan and as you sense that the side on the pan is slightly cooked, apply water on the other side using a piece of cloth. This helps in not allowing the roti to dry up. It also helps assimilate all the extra flour used while rolling out the roti.

Then flip the roti and water the other side as well. Cook on both sides till the water is gone. Then start pressing gently with a spatula and your roti will start to puff up.


The roti is ready. And it is soft. Serve with a vegetable in gravy or a dal.

Ragi Puttu
Jaggery – 0.5-1 cup, depending on your taste
Grated Coconut – 1 cup or according to taste
Cardamom, camphor, clove, saffron powder – 1 pinch (optional)
Water – 1/2 cup
Steamer or Puttu maker.
Add small amounts of water to the ragi flour to make the flour slightly moist. Do not make it too wet. You should be able to run your fingers through the mixture comfortably. Then place the ragi mixture, grated coconut and add the cardamom spice mix in a cheese/khadi cloth. Put the cloth in a steamer and allow the mixture to steam for 5-10 minutes. Check to see if the mixture looks wet and done. Remove from the flame, add jaggery and enjoy!










Ragi dosa – Instant
Buttermilk – 1/2 – 1 cup
Jeera – 1 tb sp
Chopped green chillies
Water
Salt to taste
Mix the above ingredients till you have a rava dosa kind of pouring consistency. Leave aside for 1/2 hour to an hour. The key is to pour out dosas on a very hot pan. A couple of attempts and you get the hang of it.
Ragi dosa for lazy ‘uns
Ragi flour – 1 cup (experiment with this quantity based on your taste and preference of texture).
Water as required.
Add the ragi flour to the ID dosa mix. Let the mixture ferment overnight. Add salt, pour our dosas.
Ragi Mudde / Kali / Ball
Water – 2 cups
Wooden buttermilk churner for mixing
Put 1 cup of water to boil. While the water is getting heated, mix 1 cup of ragi flour in 1 cup of water so that there are no lumps. When the water is boiling, add the ragi -water mix to it and stir well on low flame with the wooden churner. Keep stirring till the mixture thickens and there is an aroma of cooked flour. While the mixture is still hot, shape it into balls. In Karnataka and Tamil Nadu, ragi mudde / ragi kali is served with a sambar made with different greens.
Ragi roti for lazy ‘uns
Rotis made using proportions of 1/2 ragi, 1/2 whole wheat or 1/3 ragi, 2/3 whole wheat come out quite well.
Mix the flours with warm water and leave aside for 1/2 hour or so. Roll out rotis. Done.
Ragi Laddu
Ragi flour, sprouted and roasted (Ragi Huri Hittu)- 1/2 kg
Jaggery powder – 1/2 kg
Water to make thick jaggery syrup
Cashews (optional)
Cardamon seasoning (optional)
Ghee – 1 tsp (optional)
Grated coconut (optional)
Take 1/2 cup water and dissolve the jaggery powder in it. Make sure you use less water else the syrup will be too runny and it will be hard to make laddus. Boil the water-jaggery mixture till you get a thick syrup. Let it cool and add the ragi flour 1/2 cup at a time incorporating it into the syrup. Add more flour if required to get the right consistency. You can at this time also add cashews, ghee, coconut and cardamom seasoning per your taste. Shape into laddu balls.
These will keep for at least a week if you do not add fresh grated coconut.
Th reason for using Sprouted and roasted ragi is that it is ready to eat and does not have to be sauted again. If using ragi flour, try dry roasting the flour till you get a nice aroma.

Ragi Huri Hittu flour (sprouted and roasted ragi flour) – 3/4 cup
Almond meal / pulp left over from extracting almond milk – 2 tablespoons (optional)
Unsweetened Cocoa Powder – 1/3 cup
Baking Soda – 1 teaspoon
Salt – 1/4 teaspoon
Jaggery Powder – 1/2 to 3/4 cup according to your taste
Applesauce – from 1 apple (optional)
Vanilla – 1 teaspoon
Cashew butter made from 20-25 cashews (pulse cashews in mixie till you get a thick paste)
Coconut milk to mix the dough – extracted using 1/4 coconut
Flaxseed egg – use 2 teaspoons of flax seeds. Powder it in a mixie and then pulse with 2-3 spoons of water. Set aside for 5 minutes
Mix the dry ingredients thoroughly. Add the remaining ingredients. Mix well. Pour into a baking tray. Bake for 20-25 minutes at 150 – 175 C.



Jaggery powder – 1/2 kg
Water to make thick jaggery syrup
Cashews (optional)
Cardamon seasoning (optional)
Ghee – 1 tsp (optional)
Grated coconut (optional)
Take 1/2 cup water and dissolve the jaggery powder in it. Make sure you use less water else the syrup will be too runny and it will be hard to make laddus. Boil the water-jaggery mixture till you get a thick syrup. Let it cool and add the ragi flour 1/2 cup at a time incorporating it into the syrup. Add more flour if required to get the right consistency. You can at this time also add cashews, ghee, coconut and cardamom seasoning per your taste. Shape into laddu balls.
These will keep for at least a week if you do not add fresh grated coconut.
Th reason for using Sprouted and roasted ragi is that it is ready to eat and does not have to be sauted again. If using ragi flour, try dry roasting the flour till you get a nice aroma.

Ragi Chocolate Brownies (Gluten-free, Vegan, Oil-free)
Almond meal / pulp left over from extracting almond milk – 2 tablespoons (optional)
Unsweetened Cocoa Powder – 1/3 cup
Baking Soda – 1 teaspoon
Salt – 1/4 teaspoon
Jaggery Powder – 1/2 to 3/4 cup according to your taste
Applesauce – from 1 apple (optional)
Vanilla – 1 teaspoon
Cashew butter made from 20-25 cashews (pulse cashews in mixie till you get a thick paste)
Coconut milk to mix the dough – extracted using 1/4 coconut
Flaxseed egg – use 2 teaspoons of flax seeds. Powder it in a mixie and then pulse with 2-3 spoons of water. Set aside for 5 minutes
Mix the dry ingredients thoroughly. Add the remaining ingredients. Mix well. Pour into a baking tray. Bake for 20-25 minutes at 150 – 175 C.



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