How to Use Ragi (Finger Millet) in Indian Cooking

How to Use Ragi (Finger Millet) in Indian Cooking - Recipes for Health & Energy

How To Use Herbs And Spices In The Kitchen >> How to Use Ragi (Finger Millet) in the Kitchen

Recipes:

Ragi Ginger Ladoo:

Ingredients:
Ragi (Finger Millet) Flour	1 cup
Dry ginger	2 t.spoon
Jaggery	¾ cup
Ghee	½ cup
Chopped Dry Fruits	¼ cup
Dry Grated Coconut	¼ cup
Poppy seeds	2 t.spoon
Recipe:
In a heavy-bottomed pan, heat 2 teaspoons of ghee. Add chopped coconut and dry fruits. Roast on a medium flame for 4-5 minutes until aromatic. Set aside.
In the same pan, add the remaining ghee and ragi flour. Roast well until the flour turns light brown and releases a nutty aroma. Add dry ginger powder, mix, and roast for 1 more minute. Transfer to a mixing plate.
Melt jaggery in the same pan. Once fully melted, strain it to remove impurities.
Pour the jaggery syrup into the roasted flour mixture. Mix thoroughly while warm and shape into lemon-sized balls. Roll or sprinkle poppy seeds over each ladoo.
Store in an airtight container. These ladoos stay fresh for 10-15 days and can be enjoyed warm or at room temperature.
Ragi ginger ladoos are rich in calcium, iron, and antioxidants.
They help boost immunity, improve energy levels during winters, and are especially beneficial for children, the elderly, and post-surgery recovery.

Ragi Halwa:

Ingredients:
Ragi (Whole Finger Millet)	1 cup
Ghee	¾ cup
Cardamom Powder	1 t.spoon
Nutmeg Powder	1 t.spoon
Milk	½ cup
Water	1½ cups
Jaggery	1 cup
Recipe:
Rinse and soak whole ragi (finger millet) in water for 3-4 hours. Drain and grind into a smooth paste using a mixer grinder.
In a heavy-bottomed pan, add the ragi paste and ghee. Roast on medium heat until it turns golden brown and releases a rich aroma.
Gradually add milk, water, and jaggery while stirring continuously to prevent lumps.
Once the mixture thickens into a smooth halwa consistency, add cardamom and nutmeg powder. Mix well and cook for another minute.
Serve warm or at room temperature. This ragi halwa stays fresh for up to 2 days when refrigerated.
This delicious finger millet halwa is packed with natural energy, iron, and essential nutrients. It's especially beneficial for growing children, elderly individuals, postpartum recovery, and anyone looking for a wholesome, immunity-boosting sweet.

Ragi Uttapam - Healthy Finger Millet Pancakes:

Ingredients:
Ragi (Finger Millet)	½ cup
Green Gram Splits (Moong Dal)	¼ cup
Rice	¼ cup
Salt	as per taste
Ajwain (Carom) Seeds	1 t.spoon
Black Pepper	½ t.spoon
Green Chilies	1-2
Lemon or Citron Juice	1 t.spoon
Water	as required
Fresh Coriander Leaves	2 t.spoon (chopped)
Oil	for roasting
Baking Soda	1 pinch (optional; skip if contraindicated)
Recipe:
Soak ragi, green gram splits, and rice together in water for 3-4 hours.
Drain and grind into a smooth batter using water and salt. Adjust to pouring consistency.
Leave the batter to ferment for 3-4 hours in a warm place.
Mix in chopped coriander, ajwain seeds, black pepper, green chillies, lemon juice, and baking soda (if using). Stir well to combine.
Heat a non-stick or cast iron dosa pan over medium flame. Drizzle 1 teaspoon of oil. Pour a ladleful of batter and spread thick like a pancake.
Cook on one side until crisp and golden, then flip to roast the other side. Ensure both sides are fully cooked.
Enjoy hot with coconut chutney, tomato dip, or a simple curry.
This nutritious millet pancake is gluten-free, protein-rich, and fibre-loaded, making it a perfect option for a healthy breakfast or lunch, kids tiffin boxes, weight management diets, diabetic-friendly meals, digestive health and energy boosting.