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

September 10, 2020

Instant Ragi Idli – Ragi Rava Idli | Ragi Sooji Idli Recipe

Instant ragi idli recipe

I have been making this instant ragi idli with ragi flour(finger millet flour in English) and rava/suji / sooji(Semolina in English) at least once in a week for the past few months. Usually I make instant ragi dosa or ragi adai. As I got bored of those dishes, I wanted to try some varieties of ragi recipes. As a result of this, I tried Instant ragi idli, ragi idiyappam and ragi mudde these days. All the dishes came out well in the first attempt itself. Still I wanted to blog them after few trials.

So today I am confidently sharing this instant ragi idli which can be prepared under 10 minutes. In this recipe, I have used equal amount of ragi flour (Nachni in Hindi, finger millet in English), unroasted suji/ Bombay rava/ Semolina along with curd, baking soda and salt. If you want to make this ragi idli without soda, you can use Eno fruit salt instead. Similarly if you want to make this idli without curd or with less curd, you should use more water and baking soda. But I would strongly recommend to use curd and use less baking soda which is good for health. Its a diabetic friendly and diet friendly recipe. People who look for weight loss can have this for dinner. It keeps your tummy full over the night.

I have tried this instant ragi idli with many side dish combination. But I felt tomato based side dishes suits well for this ragi idli as it tastes bland. So you can make tomato chutney, tomato mint chutney, tomato capsicum chutney or tomato thokku. I make one of these side dishes regularly. If you like, you can try with coconut chutney, tiffin sambar or idli podi / gun powder too.

Ok friends, lets see how to make instant ragi idli recipe with ragi flour and rava with step by step pictures and video.

Instant ragi idli

Instant Ragi Idli

Instant ragi idli recipe

Instant ragi idli recipe

Instant ragi idli recipe using ragi flour , rava / suji, curd and baking soda

Cuisine: Indian
Category: Main course
Serves: 15
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup = 250ml
  • Ragi flour / Finger millet flour - 3/4 cup
  • Unroasted rava / Suji / Semolina - 3/4 cup
  • Curd / Yogurt - 1.5 cups
  • Baking soda - 1/4 tsp
  • Salt and water - as needed
  1. In a wide bowl, mix ragi flour, unroasted rava/suji, salt and curd.
  2. Mix well and add little water to bring into thick idli batter consistency.
  3. Add baking soda at the end. Mix well and rest for 5 minutes.
  4. In the mean time, roll boil water in idli pot and grease the idli plate.
  5. Pour idli batter in greased mould and steam it for 10 to 15 minutes till tooth pick comes out clean.
  6. Remove the idli plate and rest for few minutes. Now scoop out the idli using a ladle or spoon.
  7. Serve hot with tomato, onion chutney as side dish. Tastes great !
  • In a wide bowl, mix ragi flour, unroasted rava/suji, salt and curd. Mix well.
    Instant ragi idli recipe
  • Add required water gradually and mix to make a thick batter. Do not use more water. I used 3/4 cup water but its quantity differs based on the consistency of curd. Add baking soda and mix well. 
  • Rest the batter for 5 to 10 minutes. Mix well and check the consistency of batter. It should be thick but pourable. 
  • Do not make the batter thin or watery. Idli becomes sticky and flat.
    Instant ragi idli recipe
  • In the mean time, boil water in idli pot. Grease idli plate with gingely oil. Pour idli batter in each mould. You can also make this idli by spreading cloth in idli plate.
    Instant ragi idli recipe
  • When the water starts to roll boil, keep the idli plate. Steam it for 10 to 12 minutes till toothpick comes out clean.

  • Remove the idli plate, rest for 2 minutes. Then remove the idli using a spoon or ladle.
    Instant ragi idli recipe
  • Serve hot with tomato chutney, tomato mint chutney, tomato capsicum chutney or tomato thokku. We love these side dishes. Enjoy !


  • For variations, you can ENO fruit salt instead of baking soda. Use 1/2 tsp for this recipe.
  • Do not reduce the quantity of semolina. Equal amount of ragi flour and rava helps.
  • The most important point to note is : batter should be thick and pourable. Do not make thin batter. Idli becomes sticky and flat.
Enjoy this healthy, Instant ragi idli and share your feedback with me!
Instant ragi suji idli
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July 21, 2017

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

Ragi murukku recipe
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.

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

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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

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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

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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 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 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: 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 you 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, you can use big onions instead of small onions.

Healthy, tasty ragi puttu is ready for breakfast !

Ragi puttu recipe


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March 31, 2014



(updated with stepwise pictures)
Ragi idli, dosa recipe (finger millet idli recipe) using fermentation method was in my try list for long time. When I came across this ragi idli batter recipe with rice 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. You can also use idli rava instead of idli rice. Do try this soft ragi 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: 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, you can use whole ragi grains instead of flour.
  • If you 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, you can temper and saute onions, green chillies, ginger & curry leaves as it makes the dosa flavourful. 

Enjoy with your favourite chutney, sambar !
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