Finger Millet (Ragi)

  • Ragi Flour
  • Ragi Vermicelli
  • Ragi Biscuits*
  • Ragi Malt*
  • Ragi Pasta*

* Will be launched shortly..

Recipes:

Ragi Dosa

INGREDIENTS

Urad dal, whole or otherwise – 1 cup
Methi Seeds – 1 tsp
Ragi flour – 2 cups
Salt to taste

METHOD

  • 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 Idly

INGREDIENTS

Ragi flour - 2 cups
idly rice - 1 cup
Urad dal - 1/2 cup
Methi seeds -2 tsp
Salt & water - as needed

METHOD

  • Wash and soak the rice, dal & methi seeds together for two hours.
  • Add the required water and grind everything all together adding required salt & water.
  • Lastly add the ragi flour, grind for few minutes remove and ferment overnight or 10 hours.
  • The next day, batter would be doubled and sometimes overflow too. Stir well and make idlyes.
  • Steam in idly mould for 10-12 minutes till the inserted spoon comes out clean.

Note

You can try without rice, use 3: 1 ratio of ragi flour and urad dal. Add 2 tbsp of poha for softness

Ragi Aloo Paratha

INGREDIENTS

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

METHOD

  • 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 Mixed with Wheat Flour

INGREDIENTS

Ragi flour – 1/2 Proportions
Whole Wheat Flour – 1/2 Proportions
Or
Ragi flour – 1/3 Proportions
Whole Wheat Flour – 2/3 Proportions

METHOD

  • Mix the flours with warm water and leave aside for 1/2 hour or so. Roll out rotis.

Ragi Semiya Upma-Ragi Vermicelli Upma

INGREDIENTS

Ragi Semiya-2 cups/100 grams
Onion Chopped -1 cup
Green chilli-1 finely chopped
Ginger - 1 inch piece finely chopped
Salt needed
FOR SEASONING
Oil -1 tbsp
Mustard seeds -1 tsp
Urad dal -1/2 tsp
Red chilli -1
Hing -1/4 tsp
Curry leaves tsp

METHOD

  • Take plenty of water, add needed salt and soak ragi semiya /vermicelli in the water. Let it remain in the water for 3 minutes. Drain the water completely using a strainer.
  • Steam it in an idly pot or steamer for 5 minutes. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready. We will do the seasoning now.
  • Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
  • Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
  • Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.