Tag Archives: Ragi

Ragi Flour Uttapam

27 Jan

Ragi Pindi Rotti.

Ragi flour is mixed with idli batter to make a loose batter. The batter is then poured onto hot flat pan and layered with spices and grated carrot. The uttapam is then cooked on low flame till its cooked well. Serve ragi flour uttapam with your choice of pickle or raita.
Makes: around 3 Ragi Flour Uttapam.


Ragi Flour 1/2 Cup
Idli Batter 1 Cup
Carrot 1 Small
Green Chiles 1
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Mix together ragi flour, idli batter and salt into smooth batter adding minimum amount of water.
Let the batter sit for around 15 minutes.
Peel, remove ends, wash and grate the carrot.
Remove stems, wash and finely chop the green chiles.
Wash, separate leaves and finely chop the cilantro.

Heat a pan on medium – low heat, pour a ladle full of batter onto the pan.
Layer the rotti with grated carrot, cilantro and cumin seeds.
Cook covered on low flame till ragi flour uttapam is roasted on bottom side.
Uncover, pour quarter tsp of oil and turn over the ragi uttapam on other side.
Cook again on low flame for a minute and remove from heat.
Serve ragi flour uttapam with your choice of pickle or raita.
Notes: Make sure insides of the uttapam is cooked well.

Suggestions: If ragi flour uttapam is not cooked properly, put it back on heat and cook covered on low flame till done.
Variations: You can check other ragi flour recipes here.
Other Names: Ragi Flour Uttapam.

Ragi Flour Roti

13 Oct

Ragi Pindi Rotti.

This is a thick roti / rotti made with ragi flour. Onion is finely chopped along with green chiles. They are then added to the ragi flour and made into a soft dough. The dough is then spread on a flat pan and cooked on low flame till cooked and little crisp. Serve ragi flour rotti with any raita of your choice.
Makes: around 2 Ragi Flour Roti.


Ragi Flour 1 Cup
Onion 1 Small
Green Chiles 2
Cumin Seeds 1/2 tsp
Sesame Seeds 1 tsp
Curry Leaves 3
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
Wash and tear curry leaves into small pieces.

In a mixing bowl, add ragi flour, onion, green chiles, cumin seeds, half of sesame seeds, curry leaves, cilantro and salt.
Add a little less than a cup of water gradually and mix the ingredients into soft non sticky dough.
Divide the dough into two parts and keep aside.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of ragi flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Sprinkle half of the remaining sesame seeds and press them lightly with a spatula.

Cook covered on low flame for around 5 minutes and remove the lid.
Uncover, apply few drops of oil and turn on other side and fry the roti on medium heat for a minute or two.
Remove the ragi flour roti onto a plate and repeat the same with remaining portion of the mixture.
Serve ragi roti with mango pickle or with any raita of your choice.
Notes: Make sure to cook the ragi flour roti right.

Suggestions: Don’t spread the ragi roti too much else it breaks. Making the roti thick demands a longer cooking time.
Variations: You can also add grated carrot, chopped scallions, etc. to the ragi flour mixture if desired.
Other Names: Ragi Flour Roti, Ragi Pindi Rotti, Ragi Pindi Rottelu.

Ragi Flour Dosa

14 Aug

Ragi Dosalu.

Dosa can be prepared with ragi flour / finger millet flour. Its easy and needs no fermentation. A batter is prepared with ragi flour and rice flour. The batter is poured onto hot pan and cooked till the dosa turns crisp. Serve ragi dosa immediately with any pickle or chutney of your choice.
Makes: around 8 Ragi Dosalu.


Ragi Flour 1 Cup
Rice Flour 1/3 Cup
Green Chiles 2 – 4
Spring Onions 2
Curry Leaves 3
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and tear curry leaves into small pieces.
Wash, remove ends and finely chop the spring onions.

In a mixing bowl, mix together ragi flour and rice flour into smooth batter with enough water.
Then stir in chopped green chiles, scallions, curry leaves, cumin seeds and salt.
The batter is somewhat thin and pourable or else adjust with water.
Leave the batter to sit for around 10 minutes for the flavors to enhance.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of ragi dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 7 – 9 inch diameter dosa.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining ragi dosa batter.
Serve ragi dosa with any chutney of your choice or with sambar.
Notes: Make sure ragi dosa is little crisp before removing from heat.

Suggestions: If the ragi dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust with water.
Variations: You can also add finely chopped onion, ginger or cilantro to the batter. Finely chopped cashews are also commonly added.
Other Names: Ragi Flour Dosa, Ragi Dosalu.

Ragi Flour Conjee

24 Feb

Ragi Jaava


Ragi Flour 4 tbsps
Salt to taste
Yogurt 1/2 cup
Grated Carrot 1 tbsp
Grated Cucumber 1 tbsp
Black Pepper Powder a pinch
Finely Chopped Cilantro 1 tsp

Method of preparation:

Whisk ragi flour with half a cup of water without any lumps.
Bring to boil 2 – 3 cups of water and season it with salt.
Pour diluted ragi flour into hot water by stirring continuously.
Make sure there are no lumps in the mixture, cook for a minute and remove onto a bowl.

For raita, mix together yogurt, carrot, cucumber, pepper powder, cilantro and salt.
Serve hot ragi flour conjee with a small bowl of above raita.

Notes: Make sure to add more hot water into the ragi flour conjee mixture to obtain desired consistency.

Ragi Flour Ladoo

14 Feb

Ragi Sunnundalu


Ragi Flour 2 Cups
Jaggery (grated) 1 Cup
Cashews 8
Almonds 8
Ghee 1/2 cup

Method of preparation:

Dry roast cashews and almonds separately until light brown.
Cool the roasted nuts and grind them into somewhat coarse powder.
Warm up the ghee and keep it aside.

Heat a tbsp of ghee in a wide pan on low heat, add ragi flour and roast the flour until it changes color.
In a mixing bowl, mix roasted ragi flour, ground nuts powder and jaggery together.
Pour ghee into the ragi flour mixture, mix well and form big lime sized balls.
Store tight in a dry jar and ragi flour ladoo stays for months.

Notes: Make sure not to over fry ragi flour.
Variations: You can also add roasted ground nuts and sesame seeds to the mixture.