Search Chitra's Food Book

Showing posts with label RAGI RECIPES. Show all posts
Showing posts with label RAGI RECIPES. Show all posts

July 21, 2017

Ragi Murukku – Ragi Chakli – Kezhvaragu Murukku Recipe - Finger Millet Recipes

Ragi murukku known as ragi chakli in Kannada, Kezhvaragu murukku in Tamil, Finger millet flour murukku in English is an interesting murukku variety. Basically ragi is a healthy, diabetic friendly millet which is very rich in calcium.So I try to include it in our regular diet in the form of idli, dosa or porridge. Even though I have tried so many recipes with ragi flour, ragi murukku was always challenging to me. Last year during Diwali, I tried ragi murukku without rice flour but I couldn’t make proper shapes.
Ragi murukku recipe
Recently when I saw ragi murukku recipe from Mullai (Spiceindiaonline) in my Instagram feed, I got tempted to try again. I used the same ingredients as per the original recipe except I used ghee instead of butter. Murukku came out really well, crispy with a nice flavor of ghee. I din’t find any big difference in taste and flavor of this murukku except its color. Friends, if you are looking for any snacks with ragi flour, you must try this recipe. I am sure you will love its result. You don’t have to wait till Diwali to try this murukku. It took just one hour for me to make this murukku. So you can make it anytime and enjoy your evening teatime with this crispy ragi flour chakli. Ok, Lets see how to make ragi murukku with step by step photos and video.

Do check out my Instant ragi dosa,  Ragi sweet & salt porridge,  Ragi Puttu ( Sweet & Salt) ,  Ragi roti( Sweet & spicy) ,  Ragi Vermicelli/Ragi semiya ,  Ragi cookies.

Ragi chakli recipe

Ragi Murukku Recipe - Ragi Chakli / Finger Millet Murukku

Ragi Murukku recipe

How to make Ragi Murukku - Ragi Chakli / Finger Millet Murukku Recipe

South Indian

Ingredients (1 cup = 250ml)

  • Finger millet flour / Ragi Flour – 1 cup
  • Rice flour - 1/2 cup
  • Besan flour - 1/4 cup
  • Melted ghee or soft butter - 2 tbsp
  • Red Chilli Powder - 1 tsp
  • Cumin seeds or white sesame seeds - 1 tsp
  • Asafetida / Hing - 1/4 tsp
  • Salt and water - as needed
  • Cooking oil - to deep fry

How to make the recipe

  1. Sieve the flours together.
  2. Add chilli powder, cumin seeds, salt, hing and ghee. Mix well.
  3. Add water gradually and make sticky, smooth dough.
  4. Cover with a wet cloth till use.
  5. Take star mould in murukku press. Fill the dough.Make shape in ladle.
  6. Deep fry the murukku in batches.Cook both sides till bubbles cease.Store after cool down.Enjoy !

Ragi Murukku Recipe - Step by step pictures

  • Sieve ragi flour, rice flour and besan in a wide bowl.
    Ragi Murukku recipe
  • Add red chilli powder, sesame seeds or cumin seeds, hing and salt. Add melted ghee and mix well till crumbly.You can also use soft butter at room temperature. Make sure ghee or butter is well spreaded in the flour.
    Ragi murukku recipe
  • Add water gradually and make soft, slightly sticky dough.Cover the dough with wet cloth till use.Take star mould in murukku press.
    Ragi Murukku recipe
  • Fill the press with dough. Make shapes in back of ladle.If dough cuts or breaks while pressing, you should sprinkle little water in the dough,make it slightly sticky. Now you can make shapes perfectly.This murukku dough absorbs more water.So sprinkle water whenever needed and make shapes.
    Ragi murukku recipe
  • Heat oil to deep fry. Put a pinch of dough and if it rises to the top immediately, oil temperature is right. Now drop 2 to 3 murukku per batch. Fry both sides till bubbles cease completely. Keep the flame medium else murukku becomes black.Remove in a tissue paper and cool down. Store in a box and enjoy for months.
    Ragi murukku recipe


  • Add more chilli powder for spicy taste.
  • Do not add more ghee or butter because murukku may disperse in oil while frying.
  • This murukku dough absorbs more water.So sprinkle water in the dough whenever needed and keep it slightly sticky.This helps to draw shapes perfectly without breaking.
  • Deep fry this murukku in medium flame till bubbles cease completely. If oil temperature is more, murukku becomes black and get burnt smell.

Try this Ragi murukku for a change and enjoy your teatime !

How to make ragi murukku

Continue Reading...

November 7, 2014



Few weeks back i shared  millet energy mix powder/siru thaniya sathu maavu podi.You can find that recipe here.This millet powder is very useful & handy for us.We use this powder for making instant dosa & porrdige for our breakfast and dinner. It comes out very well with awesome flavours of millets.Every month my FIL buys 1/2 kg in each variety of millet & grind in a mill.We store and use that powder for 2-3 months and make dosas regularly and porridge during fasting days.My MIL usually says, instead of searching for different recipes with each millet,she is very much comfortable and happy with this mixed millet powder as it includes health benefits of all the millets in one recipe.Nowadays i too started making this dosa very often in my kitchen.Friends,if you got bored of making idli,dosa,pongal,upma and rice recipes with millets,do try this sathu maavu /health mix powder for a change.You will love it for sure.OK,Lets see how to make this easy,instant mixed millet powder dosa.
Check out my other millet recipes :
About millets
Mixed millet powder ladoo
Little millet sweet pongal
Foxtail millet idli,dosa

Millet dosa recipe

Millet energy mix powder dosa/Millet sathu maavu dosai

Millet energy mix powder dosa/Millet sathu maavu dosai Instant millet dosa using millet energy mix powder
Cuisine: Indian
Category: Breakfast
Serves: 5nos
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes

For batter
To temper & saute
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds/Jeera - 1/2 tsp
  • Big onion - 1 no
  • Green chilli - 1 no ( slit or chop finely)
  • Curry leaves - few
  • Ginger - 1/2 inch piece ( chopped finely)

  • Mix all the ingredients given under “ To batter”.Heat oil in a kadai and temper all the ingredients in the same order given under “ To temper”.Saute the onions,chillies till transparent.( Usually i do tempering job in dosa pan itself)
  • Add this to the batter and mix well.Check for salt. Batter should be slightly watery.Heat dosa pan and pour the batter in a circular manner starting from outwards towards center.Fill the holes with little batter.
  • Drizzle a tsp of oil around the dosa and cook for one side in medium flame till the edges start to lift slightly. Flip the dosa & cook for a minute.Remove in a plate n enjoy with chutney or idli podi

Enjoy !

  • Adding rice flour & curd is optional here.Instead u can add a tbsp oof ragi flour for easy removal of dosa.
  • If u want to make thick dosas,add little water & make dosas thick.For thin,lacy dosas,add more water & make the batter watery.But adding too much of water makes the dosa look dry.So take care.
  • Also if u don’t have time to have saute onions,just add pepper corns and jeera to the batter and make dosa.It also tastes equally good.

Enjoy eating this healthy energy mix mixed millet powder dosa for your breakfast/dinner.It is easily digestible too Smile

Continue Reading...

May 13, 2014


Ragi kanji recipe
Ragi malt aka ragi kanji recipe is a very popular & healthy breakfast recipe in Tamil nadu as well as in Karnataka.In Tamil,we call it as keppai kanji.As my MIL is mildly diabetic,she makes it very often for her breakfast.She also tells us to consume this kanji as it keeps the body cool during summer & it has high calcium content which is much needed for ladies nowadays.Its a very healthy drink to have during fasting  & which keeps us energetic and active the whole day.When Raksha was a baby,i used to give this porridge to her twice a day.I have shared in “Notes” section on how to make this porridge for babies.Here in Bangalore,most of the people consume ragi in the form of porridge or Ragi mudde.So whatever may be the dish,it would be better to include ragi regularly in our diet to stay healthy and fit.In this post,i have shared sweet and spicy porridge which i learnt from my MIL.She makes in two ways.One using ragi flour and the other one with ragi grains by soaking it overnight.I felt porridge made out of ragi grains is more flavourful than the one with flour.Sendhil loves spicy version more than sweet porridge. But my vote is for sweet versionSmile.Sweet version can be made with or without milk too.Friends,Do try this healthy porridge recipe and mail me which one u liked itSmile with tongue out .
Ragi sweet porridge recipe

Spicy ragi porridge

Ragi porridge recipe

Ragi porridge recipe Ragi kanji/Finger millet porridge recipe - Sweet and spicy versions
Cuisine: Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

For porridge
  • Ragi flour - 1/4 cup
  • Water - 2 cups
For sweet version
  • Ragi Porridge - 1 cup
  • Grated jaggery -1.5-2 tbsp
  • Cardamom - 1 seed(crushed)
  • Water - little
  • Salt- a pinch
  • Boiled Milk - as needed(optional)
  • Chopped nuts(optional)
For spicy version
  • Ragi Porridge - 1 cup
  • Salt - as needed
  • Curd – 2 tbsp
  • Water – 1/4 cup
To temper
  • Oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal -1/4 tsp
  • Curry leaves - few
  • Red chilli – 1/2 no(pinched)
  • Coriander leaves - few(optional)

  • In a wide bowl,mix the ragi flour in the mentioned quantity of water.Mix without lumps using a whisk and boil for few minutes till it becomes thick (porridge consistency).Stir whenever needed.
  • Switch off the flame and divide the porridge in two bowls.
  • For sweet version,add grated jaggery to one bowl and boil for few minutes till jaggery melts and raw smell emanates.Switch off the flame and add cardamom powder,milk.Stir well and serve hot or warm(Remember, this porridge thickens after it cools down.So add more milk or water to adjust the consistency before serving).Add chopped nuts( if using) and serve.Generally ragi takes less jaggery.So use carefully.Do not add more jaggery.If you feel sweetness is more,add more milk or water to adjust it.
  • For spicy version,temper all the ingredients given above and add to the porridge.
  • Whisk curd & water.Make thick buttermilk and add to porridge.To this add salt,hing Mix well and serve.Add fresh curry leaves,coriander leaves & serve.Ragi porridge needs lesser salt than usual.So add accordingly.


  • Color of this porridge may vary based on the quantity of milk & buttermilk u add.
  • To make this porridge more flavourful,soak ragi grains overnight and grind it smooth the next morning adding required water.Dilute it and make porridge as given above.It tastes fresh and more flavourful too.
  • Use fresh curd for spicy version.If using sour curd,use very less quantity else porridge will turn too sour.Generally ragi needs less jaggery & less curd.So adjust as per ur taste buds.
  • For variations,u can add sugar or palm jaggery in sweet version.U can also omit milk and add water to adjust the consistency.
  • Add finely chopped nuts if making for kids.
For babies of 6 months old:
If giving for the first time,take 2-3 tsp of ragi in a bowl,Add 1 cup of water,mix without lumps.Boil till it thickens and becomes shiny.Make sure u stir well else it would be burnt in the bottom.After it thickens,add sugar & cardamom powder OR salt & thick curd.Mix well & serve in spoonable consistency.
If u want to feed in bottle,add some milk & sugar OR  little salt and buttermilk,make it runny and adjust sugar and feed.

Enjoy this healthy porridge for ur breakfast.It tastes yummy and filling too Smile.
Ragi porridge recipe

Continue Reading...

April 29, 2014




Ragi is one of the healthiest and easily available millets all over the world.It is called as Finger Millet in English,Kezhvaragu/keppai/aariyam in Tamil,Ragi in Hindi & kannada,Ragulu,kooralu in Telugu & Panjapulle,moothari in Malayalam,Madua in Bengali & Nachni in Marathi.It has numerous health benefits and the most important is it is rich in calcium and fiber.I usually love to try varieties of ragi recipes.Recently i posted Ragi idli & dosa,fermentation method.Here comes yet another interesting and very tasty breakfast recipe,Ragi puttu.I learnt this from my MIL.Last time when she came here,she prepared this puttu for us without using a puttu maker.She prepared two versions,sweet puttu with jaggery & spicy version with onions and chillies.It was very nice and soft.She also insisted me to blog this recipe as it will help diabetic people to try a of variety of ragi recipe.Procedure is little bit lengthy but its totally worthy to try.Do try this ragi puttu recipe for your breakfast.I am sure your family would love it.




Ragi puttu recipe-Sweet n spicy versions

Ragi puttu recipe-Sweet n spicy versions Soft,healthy and tasty ragi puttu recipe without using a puttu maker !!
Cuisine: Indian
Category: Breakfast recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

For puttu
  • Ragi flour - 2 cups
  • Wheat flour- 2 tsp
  • Gingely oil – 2 tsp
  • Salt -1 tsp
  • Water - as needed
  • chana dal or moong dal - 3 tbsp
For sweet version
  • Puttu flour - 1 cup
  • Grated jaggery - 1/2 cup
  • Cardamom - 2 nos (crushed)
  • Grated coconut - 2 tbsp
For spicy version
  • Puttu flour - 1 cup
  • Salt - as needed

To temper & saute

  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Big onion - 1 no (finely chopped)
  • Green chillies - 2 nos
  • Curry leaves - few
  • Coconut oil - 2 tsp
  • Crushed Cumin seeds -1 tsp

  • Take ragi flour & wheat flour,oil in a wide bowl.Mix the required salt and little water in a separate bowl.Sprinkle the salt water on ragi flour and mix well till u are able to make a shape as shown in the picture below. Now sieve this flour using a puttu sieve(puttu salladai-with big holes) and collect the flour.

ragi-puttu-step1 ragi-puttu-step2

  • Heat water in a idli pot.Keep a small bowl inside the idli pot and put chana dal.Cover it with required water.
  • Grease idli plate with little oil and spread the puttu flour in the plate.Make some holes and Steam it for 15 minutes.By this time,dal will also be blossomed.Remove,discard the excess water in the dal and set aside.


  • Remove the flour and divide into two batches.Use one cup of flour for sweet puttu and the remaining one for spicy puttu.
  • For sweet version : Melt jaggery adding little water,strain,add cardamom powder.Add the puttu flour,half of chana dal and grated coconut.Mix well.Serve immediately.


  • For spicy version,heat oil in a kadai and temper all the above said ingredients.
  • Saute onions,chillies,ginger bits and add the ragi flour & cooked chana dal.Check for salt and add more if needed.
  • Lastly add grated coconut ,mix well and serve hot !


Enjoy !


  • For variations,add sugar in place of jaggery syrup.It would be easier but addition of jaggery is healthier than sugar.
  • U can use moong dal instead of chana dal.Keep in mind,dal should not be over cooked.It should just blossom.
  • For spicy version,u can use big onions instead of small onions.

Healthy,tasty ragi puttu is ready for breakfast Smile

Ragi puttu recipe


Continue Reading...

March 31, 2014



(updated with stepwise pictures)
Hi friends,
Sorry for the sudden disappearance from blogging.As i had an unexpected trip to Tirunelveli,i couldn't post any.I missed all ur posts too:(.Even today i am in salem and leaving to bangalore on tuesday.I will be regular from Wednesday i guess.:).I'll update this post with stepwise pictures after going there..
Ragi idli,dosa recipe using fermentation method was in my try list for long time.When i came across this recipe in Kamala's corner,i bookmarked it and tried immediately.Actually i wanted to make ragi idli without rice but as i tried for the first time,i tried the recipe as it is.Ragi@Kezhvaragu(in Tamil) has lots of health benefits.I usually make Instant Ragi dosa.But this recipe is surely a welcome change as i can make soft idlis & crispy dosas as well.Its a healthy breakfast/Dinner recipe for diabetic & people who look for weight loss.Do try this soft idli recipe.U'll love it for sure.


Ragi idli,dosa recipe

Ragi idli,dosa recipe Ragi idli,dosa recipe using fermentation method - Healthy south indian breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


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

    • 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 overflown too.Stir well and make idlies.
    Ragi idli recipe step1
    • Steam in idli mould for 10-12 minutes till the inserted spoon comes out clean.
Ragi idli recipe step2
    • U can make dosas by diluting the batter slightly.Make crispy or soft dosas as per ur need.
    Enjoy with chutney ,sambar !

    Enjoy !


  • For variations,u can use whole ragi grains instead of flour.
  • If u want to try without rice,use 3: 1 ratio of ragi flour and urad dal.Add 2 tbsp of poha for softness.
  • While making dosas,u can temper and saute onions,chillies,ginger & curry leaves as it makes the dosa flavourful ..

Enjoy with ur favourite chutney,sambar !
Continue Reading...

March 19, 2014


Ragi adai /Finger Millet roti recipe was in my try list for long time.Its a healthy breakfast/dinner recipe for diabetic and for people who wants to lose their weight.I have discussed its health benefits at the end of this post.Don’t forget to have a glance.Here i have shared “How to make-sweet ragi adai and spicy ragi adai”.I make my MIL’s spicy adai usually adding buttermilk.But this time,i got these recipes from my friend Shalini.As she is in diet,she is having more of ragi recipes.She suggested me to try this once and she guaranteed that this adai would come out super soft and stays soft for long time too.Usually she makes this adai for lunch and have the same for dinner too.By imagining its softness,i got tempted to try.I tried for the first time and as she told,it came out very well.Sendhil is not a big fan of ragi roti as it becomes hard after cools down. But when i prepared in this way,he loved it like anything and told me to make it more often.This shows the success of this recipe,isn’t itWinking smile ..I heard some people add drumstick leaves and vegetables in spicy adai.I must try that way soon to make it more healthy.U don’t need any specific side dish for this adai.Onion raita or masala raita would do ! Do try this soft ragi roti roti.U’ll love it and i am sure u will include this in your breakfast or dinner routine.Even bachelor’s can try and have this healthy recipe in your menu.
Check out my Instant Ragi dosa and Ragi biscuit if interested !

Ragi adai recipe - Sweet and spicy versions

Ragi adai recipe - Sweet and spicy versions How to make soft ragi adai - sweet and spicy versions !
Cuisine: Indian
Category: Breakfast
Serves: 10nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

  • Ragi flour -1 cup
  • Jaggery - 1/2cup
  • Water - 1.3 cups (11/3 cup)
  • Grated coconut - 1/4 cup
  • Cardamom powder - 1/4 tsp
  • Ragi flour - 1 cup
  • Water - 1.3 – 1.5 cups
  • Tamarind – Medium gooseberry size(optional)
  • Turmeric powder –1/8 tsp
  • Sambar powder -1 tsp
  • Green chillies - 1 no (finely chopped)
  • Big onion - 1 no
  • Curry leaves - few
  • Hing - 2 pinches
  • Coriander leaves - few
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Channa dal - 1 tsp

  • In a kadai,melt jaggery adding the mentioned quantity of water.Strain after it melts.Again heat the syrup.
Ragi adai sweet step1
  • When it starts to roll boil,add the grated coconut & cardamom powder.Boil for few seconds.Now simmer the flame completely and add the ragi flour.Stir it quickly without any lumps.It will become a whole mass and leaves the kadai.
Ragi adai sweet step3
  • Switch off the flame and allow it to become warm.When it is warm.grease ur hands with gingely oil and knead the dough very well.It would become a soft ball.Keep it covered till use.
  • Take a polythene sheet,make balls from the dough and pat it thin.Heat dosa pan and drop the adai.Apply little oil around and cook in medium to high flame for a minute.If u flip it quickly,adai may break because of its softness.So cook till firm.Adjust the flame accordingly.Cook both sides.Remove and serve hot !
Ragi adai sweet step2
  • Soak tamarind in little water and take the extract.
  • In a kadai,heat oil and temper mustard,urad dal,channa dal.Saute onions,green chillies,curry leaves adding salt and hing.
  • Now add the tamarind extract and the remaining water.Total water quantity should be 1.3 – 1.5 cups based on the quality of flour. Add turmeric powder,sambar powder and the required salt.Let it boil for 2 minutes.
Ragi adai spice step 1
  • Now simmer the flame completely and add the ragi flour stirring the water in one hand.It will become a whole mass.Keep it covered till use.
  • Switch off the flame and after it becomes warm,knead it well to make a dough.
Ragi adai spicy step 2
  • Make balls and pat in polythene sheet for the desired thickness.Grease ur hands with oil whenever necessary.
  • Heat a dosa pan and cook this ragi adai on both sides adding few drops of oil.Allow it to cook till it becomes slightly firm else it will break when u flip.Keep the flame high if needed.Cook on both sides.Remove.
  • Serve hot with raita !
Ragi adai spicy step 3

  • For this spicy version,adding tamarind is purely optional.But it adds a nice tangy taste to this bland ragi adai.
  • U can make it much more easy and simple by adding just finely chopped chillies instead of sambar powder and tamarind extract,It tastes great in that way too.
  • If adai comes out dry,water is not sufficient.If adai comes out too soft,water is more.So adjust accordingly
  • Also this adai may break while u flip.Its because of its softness.To overcome this problem,cook the adai in medium to high flame for 1-2 minutes and see that it has become firm.Then flip it.It will come out well.
  • Please do not cook in very high flame as it may burn the adai.
  • For variations,u can add finely chopped vegetables in spicy version.

Enjoy this ragi adai for breakfast or dinner.Stay healthy and fit Smile

Continue Reading...