Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.

This is a good snack to make for Diwali and other special occasions. It is also better option for those looking to add ragi in snacks. The pakoda comes out crispy and tasty without missing the savoury taste. Serve it with tea or coffee for simple evening snack and people always love it.

About Ragi Ribbon Pakoda

Ragi Ribbon Pakoda is made using ragi flour along with rice flour and besan flour. Ragi is the main ingredient here and gives earthy nutty flavour. Rice flour gives crispness and besan adds good texture to the pakoda. The flour combination makes it nutritious and tasty at the same time.

The dough is made soft with butter and water. Sesame seeds gives little crunch and mild flavour, chilli powder adds the needed spice. The ribbon pakoda turns crispy outside and breaks easily after frying. The inside stays light and soft while outside remains crunchy.

You can also replace sesame seeds with cumin seeds if preferred. The spice level can also be adjusted based on taste and preference. It can be served as tea time snack or packed for festivals and special occasions. You can make it in advance because it stays fresh and crispy for quite long, so best for storing too.

I usually make this along with other savoury snacks for special occasions. It is a good way to use ragi in a snack. My family enjoy it for its crispy texture and mild earthy taste.

Ragi Ribbon Pakoda is a twist to regular ribbon pakoda we make. I wanted to try snacks with different millets and surprisingly even kids enjoyed this Ragi Ribbon Pakoda which made me feel content. Ragi Ribbon Pakoda is also called as ribbon murukku, ola pakoda etc

Similar Recipes

• Ribbon Pakoda | Ribbon Murukku
• Potato Chips Recipe
• Pakoda Kuzhambu | Pakoda Kulambu
• Cashew Pakoda Recipe (Munthiri Pakoda)
• Onion Pakoda Recipe | Onion Pakora Recipe

Ragi Ribbon Pakoda Ingredients

• Ragi flour - I used ragi flour as the main flour. You can try with other millet flours too.
• Rice flour - I add rice flour for crispness. It helps to make pakoda light and crunchy when fried.
• Besan flour - This gives good texture and helps bind the dough nicely together.
• Butter - I use butter for flavour and to give nice crisp texture to the pakoda.
• Sesame seeds - I add sesame seeds for mild flavour and little crunch in each bite.
• Red chilli powder - This adds spice and colour to the pakoda.
• Salt - I add salt for balancing all the flavours nicely.
• Water - I use water as needed to make soft and smooth dough.
• Oil - I use oil to deep fry the pakoda until it turn golden.

How to make Ragi Ribbon Pakoda Step by Step

1.Measure and get your ingredients ready. Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.

2.Add water little by little and gather together.

3.Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.

4.Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil. Flip over and cook. When bubbles ceases then remove.

5.Remove and drain in tissue paper. Break into pieces. Repeat to finish the dough.

Store in a clean airtight container.

Expert Tips

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot as pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Serving and Storage

Serve Ragi Ribbon Pakoda warm or at room temperature with tea or coffee. It can also be served along with other special occasions snacks. Store in clean airtight container, make sure the container is completely dry before storing and it stays crispy for few days if kept away from moisture. 

FAQS

1. Can I use cumin seeds?

Yes you can use cumin seeds instead. It gives nice flavour.

2. Why is my pakoda bitter?

It may be due to overcooking. Remove once the bubbles reduce well.

3. How to check the oil temperature?

Drop a small piece of dough into oil. It should rise up immediately else wait for few more minutes then check.

4. Can I make the dough ahead?

No the dough will dry up so making dough fresh and making the pakoda instantly will work better.

5. Why is the pakoda dark in colour?

Ragi flour naturally gives dark colour so do not judge cooking by colour alone.

If you have any more questions about this Ragi Ribbon Pakoda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Ribbon Pakoda Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Ribbon Pakoda Recipe

Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, millet recipes, ragi recipes, rice flour recipes, savoury recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 576kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour / finger millet flour
• ¼ cup rice flour
• ¼ cup besan flour
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• ¼ teaspoon red chilli powder
• salt to taste
• water as needed
• oil to deep fry

Instructions

• Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.
• Add water little by little and gather together.
• Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.
• Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil.
• Flip over and cook. When bubbles ceases then remove.
• Remove and drain in tissue paper. Break into pieces. Serve Ragi Ribbon Pakoda as snack!

Notes

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot or pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Nutrition

Serving: 100g | Calories: 576kcal | Carbohydrates: 110g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 636mg | Fiber: 2g | Sugar: 2g | Vitamin A: 255IU | Calcium: 428mg | Iron: 6mg

The post Ragi Ribbon Pakoda Recipe appeared first on Sharmis Passions.

Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.

This is usually made for Diwali and special occasions at home. It makes a nice treat for people on diet or with diabetes. It feels light and healthy but still very satisfying. The ladoos keeps well for many days which make them perfect for gifting or storing.

About Ragi Ladoo

Ragi ladoo is a simple sweet made with roasted ragi flour, ghee and cane sugar. The millet is first cleaned, roasted and then ground into fine flour, then mixed with sugar and shaped into balls. The cashews add a lovely crunch and richness to the ladoos.

The texture depends on how well you roast the ragi flour and how much ghee you add. If roasted properly and mixed well with ghee, the ladoos hold together nicely. The ragi gives a gentle nutty flavour which blends well with the sweetness. 

There are small variations that you can make, like use jaggery instead of cane sugar. Few even add nuts like almonds or coconut powder for extra richness. You can make it plain or different based on your preference. It is a flexible recipe which you can adjust based on what you like.

I usually make ragi ladoo when I want a healthy sweet for my family during special occasions. Instead of making same regular sweets again, this feels like a different idea to try. 

Similar Recipes

• Dry Fruit Laddu Recipe
• Aval Laddu | Poha Ladoo
• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Coconut Ladoo Recipe | Nariyal Ke Laddu Recipe
• Chapati Ladoo | Roti Ladoo

Ragi Ladoo Video

Ragi Ladoo Ingredients

• Ragi Flour - I used ragi flour as the main ingredient which is roasted until golden and fragrant. It gives a nutty flavour and makes the ladoos wholesome and nutritious.
• Cane Sugar - I used cane sugar for sweetness. You can also use powdered white sugar or jaggery based on your preference.
• Ghee - I added ghee to roast cashews and helps bind the mixture together nicely. Ghee gives the best flavour to the ladoos.
• Cashews - I used broken cashews fried until golden brown. The cashews add crunch and slight richness to each ladoo.
• Cardamom Powder - I add this for sweet aroma. It balances sweetness and gives good flavor.

How to make Ragi Ladoo Step by Step

1.Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.

2.Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.

3.Roast in low flame for 5-7 minutes so not burn the flour keep stirring.Cool down completely then add sugar to it.

4.Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.

5.Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.

Store in a dry container. Keeps well at least for a week

Expert Tips

• Roast well - I usually roast the ragi flour on low flame for 5 to 7 minutes. Keep stirring so it that does not burn and develop a nice nutty aroma and sandy texture.
• Cool completely - I let the roasted mixture cool down fully before adding sugar. If sugar is added to hot mixture it will turn gooey and sticky.
• Add sugar when warm - I add sugar when the mixture is just warm, not hot. This help the sugar mix evenly without turning the mixture wet or gooey.
• Mix everything - I mix the flour, sugar, cashews, cardamom and ghee very well so they are evenly combined. This help the flavour spread throughout all the ladoos.
• Shape when cool - I take a handful of the mixture and press it tight to shape into ladoo. The ghee help it hold together and get shaped well.
• Store properly - I store the ladoos in a dry airtight container at room temperature. They keep well for at least a week without any issues.

Serving and Storage

Serve this as healthy snack during the day or after meals as light sweet. These ladoos also go well as small energy snack. Store the ladoos in airtight container at room temperature. They stay good for about 2 to 3 days.

FAQS

1. Can I use store bought ragi flour?

Yes you can use ready made ragi flour if available. Roasting it lightly before using will give better flavor.

2. Can I add nuts?

Yes you can add chopped cashews or almonds. It will give crunch to the ladoo.

3. Can I skip roasting?

No, roasting brings out the aroma and nutty flavor of millet also makes grinding easier.

4. Why my ladoos are not holding shape?

If mixture feels dry you can add little more ghee. Then try shaping again and it will hold better.

5. Can I make them ahead for gifting?

Yes, you can make them ahead and store in airtight container. They keep well for a week so perfect for gifting.

If you have any more questions about this Ragi Ladoo Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Ladoo

Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.

Course Dessert, sweet

Cuisine Indian

Keyword cardamom powder recipe, ghee recipes, laddu, ladoo recipes, millet recipes, nuts recipes, ragi recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9 ragi ladoos

Calories 182kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour
• ½ cup cane sugar
• ¼ cup ghee
• 1 and ½ tablespoon broken cashews
• ¼ teaspoon cardamom powder

Instructions

• Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.
• Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.
• Roast in low flame for 5-7 minutes so not burn the flour keep stirring. Cool down completely then add sugar to it.
• Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.
• Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.
• Store in a dry container. Ragi Ladoo keeps well at least for a week.

Video

Notes

• Roast well - I usually roast the ragi flour on low flame for 5 to 7 minutes. Keep stirring so it that does not burn and develop a nice nutty aroma and sandy texture.
• Cool completely - I let the roasted mixture cool down fully before adding sugar. If sugar is added to hot mixture it will turn gooey and sticky.
• Add sugar when warm - I add sugar when the mixture is just warm, not hot. This help the sugar mix evenly without turning the mixture wet or gooey.
• Mix everything - I mix the flour, sugar, cashews, cardamom and ghee very well so they are evenly combined. This help the flavour spread throughout all the ladoos.
• Shape when cool - I take a handful of the mixture and press it tight to shape into ladoo. The ghee help it hold together and get shaped well.
• Store properly - I store the ladoos in a dry airtight container at room temperature. They keep well for at least a week without any issues.

Nutrition

Serving: 25g | Calories: 182kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 3mg | Potassium: 119mg | Fiber: 0.1g | Sugar: 11g | Vitamin C: 0.02mg | Calcium: 91mg | Iron: 1mg

The post Ragi Ladoo Recipe appeared first on Sharmis Passions.

Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.

This recipe comes together very fast. It is wholesome tastes and feels filling without making it heavy. Ragi semiya is perfect for anytime you want a healthy breakfast or snack. 

About Ragi Semiya

Ragi Semiya is a traditional South Indian dish made with finger millet and simple tempering spices. Ragi cooks fast and is soft and springy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.

This dish is usually made for breakfast or dinner at home. It comes together with every day ingredient and does not need much preparation time or effort. Soft texture and mild flavour maked it favourite with both kids and adultd. Everyone at home enjoyd it and it get over quickly.

You can use vegetables of your choice in this recipe. You can add beans, potato or capsicum along with carrot and peas,  also adjust lemon juice according to your taste preference. It tastes good on its own and also pairs well with chutney.

I usually make ragi semiya on weekend mornings for quick breakfast. My family like it more than regular upma because it taste different.

Similar Recipes

• Curd Semiya | Thayir Semiya
• Semiya Ice Recipe (Vermicelli Popsicle)
• Semiya Upma | Vermicelli Upma
• Semiya Biryani Recipe
• Semiya Kichadi Recipe

Ragi Semiya Ingredients

• Ragi Idiyappam - I make this homemade ragi semiya as the main ingredient and it gives soft, springy texture. Store bought also workd fine.
• Onion - Added finely chopped onion for mild sweetness and little bite to the dish. You can skip if you do not like onion.
• Oil - I used regular cooking oil for tempering. You can use coconut oil also.
• Mustard Seeds, Urad Dal - I used mustard and urad dal in the tempering for the semiya, this addd texture and flavour. You can skip if you prefer.
• Red Chillies - Used small dried red chillies for spiciness, You can adjust the spiciness according to your preference.
• Curry Leaves - I added a few curry leaves to the tempering for aroma and flavour.
• Hing - Added a small pinch for the tempering. It addd depth and traditional taste.

How to make Ragi Semiya Step by Step

1.Make ragi idiyappam first. You can use readymade ragi sevai too, make it as per pack instructions and proceed. I used homemade ragi idiyappam. Let it cool down for a while. Separate it and set aside.

2.Heat oil in a pan - add the items listed under ' to temper' let it splutter.

3.Add hing, add onion along with salt so that onions gets sauteed quick. Saute until golden

4.Finally add cooked ragi semiya / ragi idiyappam. Toss it well. Adjust salt at this stage.

Serve hot!

Expert Tips

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Serving and Storage

Serve this hot with coconut chutney or pickle on side, taste good as breakfast, dinner or light meal at home. Store leftover in airtight container in refrigerator and it stays good for about that day alone.

FAQS

1. Can I use store bought ragi semiya?

Yes you can use store bought ragi idiyappam. Follow the package instructions and toss with tempering and onions just like homemade.

2. Can I add more vegetables?

Yes you can add beans, potato or capsicum. Adjust water slightly if add more vegetables.

3. Can I make it ahead of time?

Yes you can make it few hours earlier. Reheat with a splash of water before serving if need.

4. Can I make sweet version?

Yes you can skip the spices and add jaggery powder, coconut and cashews instead for a sweet version.

5. Can I skip curry leaves?

Yes you can skip curry leaves if you do not have fresh ones. But they add nice aroma and flavour to the semiya.

If you have any more questions about this Ragi Semiya do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Semiya? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Semiya Recipe

Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.

Course Breakfast, Main Course

Cuisine Indian

Keyword 30 mins recipes, millet recipes, recipes, semiya recipes, upma, upma recipes, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Calories 1302kcal

Author Sharmilee J

Ingredients

• 1 ½ cups ragi idiyappam
• ¼ cup onion finely chopped
• salt to taste

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• few nos curry leaves
• 2 small red chillies
• a pinch hing

Instructions

• Make ragi idiyappam first.You can use readymade ragi sevai too, make it as per pack instructions and proceed.I used homemade ragi idiyappam.Let it cool down for a while. Separate it and set aside.
• Heat oil in a pan - add the items listed under ' to temper' let it splutter.
  
• Add hing, add onion along with salt so that onions gets sauted quick.Saute until golden.
  
• Finally add cooked ragi semiya / ragi idiyappam.Toss it well.Adjust salt at this stage.
  
• Serve Ragi Semiya hot!

Notes

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Nutrition

Serving: 150g | Calories: 1302kcal | Carbohydrates: 269g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 49mg | Potassium: 1807mg | Fiber: 3g | Sugar: 7g | Vitamin A: 858IU | Vitamin C: 133mg | Calcium: 1248mg | Iron: 15mg

The post Ragi Semiya Recipe appeared first on Sharmis Passions.

Ragi poori is a soft and nutritious bread made by adding ragi flour into regular poori dough. It comes out in a beautiful brown colour which looks very appetizing on the plate. It has a mild earthy flavour from ragi flour. It is a little different from usual poori because of the wholesome ragi flavour inside.

This is usually made when you want a healthier breakfast option instead of regular wheat poori. It makes a nice change for weekends at home. It feels light on the stomach and rich in calcium and fibre. It brings a healthy change to regular breakfast routine.

About Ragi Poori

Ragi poori is a variation to the classic Indian poori. This is made with ragi flour instead of using only wheat flour, this small change make the poori looks more attractive and taste more wholesome. It is soft inside and lightly crisp outside.

The texture of Ragi Poori depends on the dough consistency. If kneaded soft and rolled slightly thick, the pooris puff up nicely while frying. The ragi gives a gentle earthy aroma which blend swell with wheat flour. The combination makes it different but equally delicious as regular poori.

There are small variations you can try with this recipe. Few people add roasted peanuts for crunch. You can serve it plain or pair with potato masala or even simple curd. It is flexible recipe which you can adjust based on your taste and preference.

I usually make ragi poori when I want something more nutritious for my family. Instead of making same wheat poori again, this feel like a different idea to try. My family enjoys it because it tastes fresh and has that homemade feel.

Similar Recipes

• Poori Recipe | Puri Recipe
• Poori Masala Recipe
• Mango Poori Recipe
• Bajra Poori
• Potato Kurma Recipe

Ragi Poori Video

Ragi Poori Ingredients

• Ragi Flour - I use ragi flour as the main ingredient for this poori. It gives a nutritious, wholesome taste and makes the poori healthier than regular flour poori.
• Wheat Flour - I add wheat flour along with ragi flour to help bind the dough. It works together with ragi flour to create the right texture for the poori.
• Water - I add water little by little to knead the dough. You may not need the full quantity, so add slowly until the dough reaches the right consistency.
• Salt - I add salt to taste for flavour. It enhances the taste of the poori and balances the flavour.
• Oil - I use regular cooking oil for frying the poori. You can use any neutral oil for deep frying.

How to make Ragi Poori Step by Step

1.To a mixing bowl - add ragi flour, wheat flour and required salt

2.Mix well.Add water little by little and start kneading.

3.It took little less than ½ cup of water. Knead to form a smooth slightly stiff dough.Keep covered for 15 minutes. Then open and knead again once.

4.Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly.

5.Flatten them into small slightly thick discs. Repeat to finish the dough.Heat oil - check by adding a pinch of dough if it rises immediately then oil is ready.Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook. Remove and carefully drain in tissue.

Serve hot with spicy masala.

Expert Tips

• Kneading - I make sure the dough is slightly stiff and firm. If the dough is too soft then the poori will absorb more oil while frying, so add water little by little.
• Resting - I just cover the dough and let it rest for 15 minutes before shaping. It helps the dough rest and make it easier to work with when making poori.
• Small portions - I divide the dough into small equal balls so all poori fry evenly.
• Oil temperature - I test the oil temperature by adding a small pinch of dough. If it rises immediately to the top, the oil is ready for frying.
• Press and flip - I add the flattened disc to the oil and let it rise, then press it gently with a ladle. This helps it puff up fully, then I flip and fry the other side until golden.

Serving and Storage

Serve this hot with potato masala, It also tastes nice with little jaggery sprinkled on top if you like it more sweet. It is best enjoyed fresh and hot directly from the pan. Store leftover pooris in an airtight box at room temperature for few hours. You can reheat it gently but it tastes better when had fresh.

FAQS

1. Can I add sugar?

Yes, you can add a little sugar for sweeter poori. Do not add too much as it may make the pooris brown fast while frying.

2. Can I skip salt?

Yes, you can skip it. Ragi itself give nice flavour and taste, so it works fine without salt too.

3. Why are my pooris not puffing up?

Dough may be too tight or rolled too thin. Also check oil temperature is correct and hot enough before frying.

4. Can I prepare dough ahead?

Yes you can make it a few hours in advance, keep it covered and avoid storing for too long in the fridge.

5. Can I use only ragi flour?

You can try but the dough may break apart easily. Wheat flour help bind the dough, so it work best with both flours together.

If you have any more questions about this Ragi Poori Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Poori Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Poori Recipe

Ragi poori is a soft and nutritious bread made by adding ragi flour into regular poori dough. It comes out in a beautiful brown colour which looks very appetizing on the plate. It has a mild earthy flavour from ragi flour. It is a little different from usual poori because of the wholesome ragi flavour inside.

Course Breakfast, dinner

Cuisine Indian

Keyword millet recipes, ragi recipes, tiffin recipes, wheat flour recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour

Servings 12 pooris

Calories 51kcal

Author Sharmilee J

Ingredients

• ½ cup ragi flour
• ½ cup wheat flour
• salt to taste
• ½ cup water didn't use fully

Instructions

• To a mixing bowl - add ragi flour, wheat flour and required salt. Mix well.
• Add water little by little and start kneading.
• It took little less than ½ cup of water. Knead to form a smooth slightly stiff dough. Keep covered for 15 mins. Then open and knead again once.
• Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly.
• Flatten them into small slightly thick discs. Repeat to finish the dough.
• Heat oil - check by adding a pinch of dough if it rises immediately then oil is ready. Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook.
• Remove and carefully drain in tissue. Serve Ragi Poori hot with spicy masala.

Video

Notes

• Kneading - I make sure the dough is slightly stiff and firm. If the dough is too soft then the poori will absorb more oil while frying, so add water little by little.
• Resting - I just cover the dough and let it rest for 15 minutes before shaping. It helps the dough rest and make it easier to work with when making poori.
• Small portions - I divide the dough into small equal balls so all poori fry evenly.
• Oil temperature - I test the oil temperature by adding a small pinch of dough. If it rises immediately to the top, the oil is ready for frying.
• Press and flip - I add the flattened disc to the oil and let it rise, then press it gently with a ladle. This helps it puff up fully, then I flip and fry the other side until golden.

Nutrition

Serving: 25g | Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 325mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 35mg | Iron: 1mg

The post Ragi Poori Recipe appeared first on Sharmis Passions.

Ragi Puttu is a healthy wholesome dish made by steaming ragi flour in puttu maker. This i s quick to make with mild sweetness and flavours of cardamom. You can shape it in a mould and press it out, it looks tempting on the plate.

Ragi Puttu has a crumbly texture and it tastes slightly sweet, with a hint of cardamom. This recipe can be made in just few minutes. You can serve it hot with banana and cane sugar on the side. It is wholesome and easy to make for breakfast, and your family will ask for it again.

About Ragi Puttu

Ragi Puttu is made with ragi flour as the base, and it's rich in calcium and nutrients. You use simple ingredients like coconut, jaggery and just a little ghee. There is no extra oil added, which makes it a wholesome choice. This recipe comes together with a dry roast of the ragi flour first, and it bring out the natural flavour. 

The texture is soft and crumbly at the same time, the flour absorbs water and become light and airy once steamed. You have to get the water amount right, like a breadcrumb mixture. If you add too much water, the puttu might become hard and dense. This recipe has flavours from simple ingredients. 

Also cardamom in this recipe adds some warmth, the jaggery gives sweetness, and coconut adds the nutty taste. You can adjust sweetness according to your preference. This recipe can be served in different ways too. You can just also place the coconut in a bowl first, then add the puttu on top. 

I make this for breakfast because it is quick and healthy. My family has it with banana and cane sugar, and they ask for it every times.

Similar Recipes

• Kambu Maavu Puttu
• Aval Puttu | Poha Puttu
• Sathu Maavu Puttu
• Vella Puttu Recipe
• Puttu Recipe (Kerala Puttu)

Ragi Puttu Ingredients

• Ragi Flour - I use ragi flour as the base, roasted first to bring out the flavour and make it sandy in texture. 
• Water - I add water little by little to make a breadcrumb like mixture. Do not add too much or the puttu become hard after steaming.
• Ghee - I use ghee to make the puttu rich and flavourful. You add it after steaming with the other things.
• Coconut - I add grated coconut for mild sweetness and nice texture. You can use fresh or dried coconut.
• Jaggery Syrup - I use jaggery syrup for mild sweetness. You can also use cane sugar if you prefer.
• Cardamom Powder - I add cardamom powder for warm flavour that bring out the taste of ragi beautifully.
• Salt - I add salt to bring out all the flavours and balance in taste.

Ragi Puttu Video

How to make Ragi Puttu Step by Step

1.Measure and add ragi flour to a pan, dry roast for  3 minutes until it slightly becomes coarse and sandy in texture. Add salt to it.

2.Mix well, add water little by little for a bread crumb like mixture

3.When you hold with your palm it should hold together but when pressed it should easily crumble. This is the right stage. Transfer the ragi mixture to a  steamer.

4.Steam cook for 10-12 minutes, you can see the slight colour change.I used a white cloth for steaming, placed it inside the steamer then added ragi mixture.You can use your idli plate for steaming too.Instead you can use the kuzha for making puttu too. Now transfer it to a mixing bowl.Add ghee.

5.Add cardamom powder and jaggery syrup or any sweetner of your choice.Add grated coconut.

6.Mix well.You can serve it as such or fill a bowl base with coconut first.

7.Add cooked puttu over it, press well and flatten it. Invert to the serving plate and serve. This is just for serving purpose.

8.After mixing the flour with water, transfer the mixture to a big sieved strainer.Sieve well, soft lump free flour ready. Now fill puttu maker with coconut first.

9.Then add the flour till ¾ th, close with lid.Add water to pressure cooker

10.Close with lid, when it starts to smoke place the puttu maker.Steam cook until steam escapes through 3 holes. De mould, serve with cane sugar and ghee.

Serve hot or warm.

Expert Tips

• Roasting - I roast ragi flour for 3 minutes until it become sandy in texture. This bring out the flavour beautifully.
• Mixture - I mix water little by little to make a breadcrumb texture. It should hold together but crumble when pressed.
• Water - I keep water minimal because extra water makes the puttu hard. It should stay crumbly, not wet.
• Steaming - I steam for 10 to 12 minutes, no more. Take it out when you see a slight colour change.
• Use a Cloth - I place a white cloth in the steamer first. You can also use an idli plate if you have one.
• Mix Everything - I mix ghee, cardamom, jaggery and coconut well after steaming. This brings all the flavours together.
• Serve Immediately - I always serve ragi puttu while warm because the texture is so soft and nice.

Serving and Storage

Serve ragi puttu hot or warm with sliced banana and cane sugar on the side. You can fill a bowl with grated coconut first, add the cooked puttu on top and press it well, then invert it to the serving plate for a nice look. Ragi puttu is best when served fresh and eaten right away.

FAQS

1. What if my puttu is hard after steaming?

It means you add too much water to the mixture. Keep the water minimal so it stays crumbly, not wet.

2. Can I use store bought ragi flour?

Yes, store bought ragi flour works fine. But make sure you dry roast it for a few minutes before mixing with water to bring out the flavour.

3. How long can I store this puttu?

Ragi puttu is best serve fresh and eaten right away. You can store leftovers in a container for one day in fridge and sprinkle little water, steam it for 3-5 minutes before serving.

4. Can I make puttu without the puttu maker?

Yes, you can use an idli plate or any mould you have. You can also use a cloth for steaming and serve it as you like without pressing it in a mould.

5. Can I skip the cardamom powder?

You can skip it if you do not like cardamom flavour, but it bring a special flavour that make the ragi taste so much better.

If you have any more questions about this ragi puttu recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this ragi puttu recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Puttu

Ragi Puttu is a healthy, wholesome dish made by steaming ragi flour in puttu maker. Ragi puttu is quick& simple to make and the flavours of cardamom & mild sweetness will make the family ask for a repeat. How to make Ragi Puttu is explained in this post with step by step pictures & video.

Course Breakfast, Main Course

Cuisine Indian

Keyword 30 mins recipes, millet recipes, puttu recipes, recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 291kcal

Author Sharmilee J

Ingredients

• ½ cup ragi flour
• salt to taste
• water as needed
• 3 tablespoon coconut
• 3 teaspoon jaggery syrup or any sweetener
• a pinch cardamom powder
• 2 teaspoon ghee

Instructions

• Measure and add ragi flour to a pan, dry roast for  3 mins until its slightly becomes coarse and sandy in texture.Add salt to it.
  
• Mix well, add water little by little for a breadcrumb like mixture.
  
• When you hold with your palm it should hold together but when pressed it should easily crumble.This is the right stage.Transfer the ragi mixture to a  steamer.
  
• Steam cook for 10-12 mins, you can see the slight color change.I used a white cloth for steaming, placed it inside the steamer then added ragi mixture. You can use your idli plate for steaming too.Instead you can use the kuzha for making puttu too. Now transfer it to a mixing bowl. Add ghee.
• Add cardamom powder and jaggery syrup or any sweetner of your choice.Add grated coconut.
  
• Mix well.You can serve it as such or fill a bowl base with coconut first.
  
• Add cooked puttu over it, press well and flatten it.Invert to the serving plate and serve.This is just for serving purpose.
  
• Serve Ragi Puttu hot or warm with banana and cane sugar.

Video

Notes

• You can use any sweetner of your choice.You can even use cane sugar.
• Do not add more water the puttu will become hard.Do not steam for more time than mentioned.

Nutrition

Serving: 125g | Calories: 291kcal | Carbohydrates: 50g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 1946mg | Potassium: 268mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.3mg | Calcium: 208mg | Iron: 3mg

The post Ragi Puttu Recipe (Fingermillet Puttu) appeared first on Sharmis Passions.

Ragi Halwa is a delicious sweet made by extract ragi milk and cooking it with ghee and jaggery syrup. Ragi Halwa is an alternate to the regular wheat halwa for special occasions. It tastes like roasted grain with sweetness and ghee richness all mixed together. 

This is simple to make but need patience and constant stirring while it gets cooked. It is perfect for serving at special occasions or festive season celebrations, and you can make it ahead too. This is different from regular wheat halwa because ragi gives it a gentle flavour and smooth texture.

About Ragi Halwa

Ragi Halwa is an instant version that can be made quickly. Traditionally ragi halwa is made by soaking whole ragi grain overnight, extracting milk from it then the milk is mixed with sugar syrup cooked till halwa consistency just like we make wheat halwa. As it cooks, the colour slowly darken from pale cream to deep brown.

This recipe is special of the simple ingredients used. Just ragi, ghee, jaggery and cashews. But even with just very few ingredients, the flavour comes out so rich. Some people use whole ragi grains instead of flour because they get more milk from it.

I usually make this on special occasions. My family always finish it quickly because it taste warm and homemade.

I wanted to try Ragi Halwa a quick version which does not take much time. So tried with ragi flour and jaggery syrup, had no hope even till the last 5 mins of kindufying but then when I tasted a spoon it was soo yum. Amma awed and said super yayy!!

The first time I tasted ragi halwa was at Ananda's restaurant we didn't order it they just gave a small bowl full for mittu but as usual we ended up finishing it up. From that time I had this halwa in my totry list and so glad that I nailed it the first time itself.

I was soo happy not only because it turned out great, trust me mittu who is not fond of any halwa loved it so much inspite of me telling her that its ragi halwa. So my picky eater approved Ragi Halwa Recipe this is  so do try and let me know.

Similar Recipes

• Mango Halwa Recipe
• Bread Halwa Recipe
• Milk Halwa Recipe | Paal Halwa Recipe
• Chana Dal Halwa Recipe
• Moong Dal Halwa

Ragi Halwa Ingredients

• Ragi Flour - I use ragi flour to make the base of the halwa. It has a mild, earthy flavour that works really well with jaggery and ghee. 
• Water - I add water to extract the ragi milk, this is the most important step. Then I add more water later when cooking the milk. 
• Jaggery - I just added jaggery for sweetness as it give a natural caramel taste. 
• Ghee - I used ghee for frying the cashews first, then add more slowly while cooking. 
• Cashews - I fry broken cashews in ghee until they turn golden brown. These add crunch and flavour.

How to make Ragi Halwa Step by Step

1.To a mixing bowl - add ragi flour, add water to it.

2.Whisk it well without lumps. Transfer to mixer jar and pulse it few times.Transfer the mixer to a muslin cloth

3.Squeeze well to extract milk. I extracted just once.If you want you can add little more water, pulse and extract second time too. Discard the mixture collected in the cloth. Set the extracted milk aside. To a pan add jaggery.

4.Add water to it

5.Boil for few mins until jaggery dissolves. Strain to remove impurities. Set aside.

6.Heat 1 tablespoon of ghee - add broken cashews, fry till golden brown, remove and set aside.Now add the extracted ragi milk.

7.Keep cooking in low flame. It will start to thicken, but will take at least 10 minutes of stirring. Keep stirring continuously. It will start to coat the ladle.

8.Add jaggery syrup at this stage. Keep stirring and cooking.

9.Slowly it will thicken and reach porridge consistency start adding ghee in intervals. The colour will slowly change to dark shade.

10.Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at at time.It will absorb the ghee.

11.Keep cooking until it gets thick like a jelly. It will start to leave the sides of the pan leaving ghee and will not absorb ghee anymore. This is the right stage.

12.Add ghee fried cashews mix well and switch off. The texture will be glossy and will not stick. Switch off at this stage.

Serve warm!

Expert Tips

• Stir constantly - I keep stirring the ragi milk on low flame or it will form lumps and stick to the bottom. 
• Extract milk - I squeeze muslin cloth really firmly to get as much milk as possible. 
• Add ghee slowly - I add the ghee little by little, just a spoonful at a time because the mixture need time to absorb it. 
• Check the consistency - I watch for when the halwa starts to leave the sides of the pan and stop absorbing the ghee. 
• Use Low Flame - I always cook on low to medium-low flame so nothing burn or stick to the bottom. 
• Fry cashews - I fry the cashews while the halwa is still cooking on the stove. 

Serving and Storage

Serve this halwa warm or at room temperature for best texture and flavour. Store leftovers in airtight container for two to three days. For longer storage, refrigerate and warm gently before serving.

FAQS

1.Can I use whole ragi?

Yes, you can use whole ragi also, You may get more milk when you extract from while ragi grain and so may need little more ghee.

2.How do I know the ragi milk is ready?

It should be thin and slightly creamy, not too watery.

3.Can I reduce the ghee?

Yes, add ghee little by little so that you can reduce the usage of ghee.

4.Can I use white sugar?

Yes you can add regular white, but jaggery gives the best flavour and deep colour to the halwa.

5.What if the halwa is thin?

You must keep cooking on low flame while stirring until it thickens and comes together. Extract milk properly don't add too much water while extracting.

If you have any more questions about this Ragi Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Halwa Recipe

Ragi Halwa is a delicious sweet made by extract ragi milk and cooking it with ghee and jaggery syrup. Ragi Halwa is an alternate to the regular wheat halwa for special occasions. It tastes like roasted grain with sweetness and ghee richness all mixed together. 

Course Dessert

Cuisine Indian

Keyword dessert recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, halwa, jaggery recipes, millet recipes, nuts recipes, ragi recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 315kcal

Author Sharmilee J

Ingredients

• ¼ cup ragi flour
• 5 whole cashews broken
• ⅛ cup ghee

For making jaggery syrup:

• ¼ cup jaggery
• ½ cup water
• 1 ½ cups water

Instructions

• To a mixing bowl - add ragi flour, add water to it.
• Whisk it well without lumps. Transfer to mixer jar and pulse it few times. Transfer the mixer to a muslin cloth.
• Squeeze well to extract milk. I extracted just once. If you want you can add little more water, pulse and extract second time too. Discard the mixture collected in the cloth. Set the extracted milk aside.
• To a pan add jaggery. Add water to it.
• Boil for few mins until jaggery dissolves. Strain to remove impurities. Set aside.
• Heat 1 tablespoon of ghee - add broken cashews, fry till golden brown, remove and set aside.
• Now add the extracted ragi milk. Keep cooking in low flame. It will start to thicken, but will take at least 10 minutes of stirring. Keep stirring continuously. It will start to coat the ladle.
• Add jaggery syrup at this stage. Keep stirring and cooking.
• Slowly it will thicken and reach porridge consistency start adding ghee in intervals. The color will slowly change to dark shade.
• Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at at  a time. It will absorb the ghee.
• Keep cooking until it gets thick like a jelly. It will start to leave the sides of the pan leaving ghee and will not absorb ghee anymore. This is the right stage.
• Add ghee fried cashews mix well and switch off. The texture will be glossy and will not stick. Switch off at this stage. Enjoy Ragi Halwa!

Notes

• Stir constantly - I keep stirring the ragi milk on low flame or it will form lumps and stick to the bottom. 
• Extract Milk Well - I squeeze the muslin cloth really firmly to get as much milk as possible. 
• Add Ghee Slowly - I add the ghee little by little, just a spoonful at a time because the mixture need time to absorb it. 
• Check the consistency - I watch for when the halwa starts to leave the sides of the pan and stop absorbing the ghee. 
• Use Low Flame - I always cook on low to medium-low flame so nothing burn or stick to the bottom. 
• Fry cashews - I fry the cashews while the halwa is still cooking on the stove. 

Nutrition

Serving: 100g | Calories: 315kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 16mg | Potassium: 137mg | Fiber: 0.1g | Sugar: 25g | Vitamin C: 0.01mg | Calcium: 118mg | Iron: 2mg

The post Ragi Halwa Recipe appeared first on Sharmis Passions.

Ragi Milkshake is a mild and filling drink made using ragi flour, cocoa powder and sugar. It is a healthy and kid friendly drink to enjoy. This drink can be made in 30 minutes and you can serve it cold as it is nutritious and also tasty.

The combination of ragi and cocoa work so well together, cocoa hides the ragi flavour completely so kids drink this without fuss. It is creamy and smooth and tastes almost like chocolate milkshake. Ragi is rich in calcium and other nutrients needed for healthy growth and bone development.

About Ragi Milkshake

Ragi Milkshake is a nutritious drink that can be given to kids and adults and has health benefits. This is made by mixing ragi with cocoa powder and milk, this drink tastes good and is also packed with nutrition.

Ragi milkshake is creamy and delicious making it a favourite among kids. This has chocolate brown colour because of the cocoa powder, it also looks appealing to kids and chocolate lovers will enjoy this drink. Vanilla extract adds extra flavour.

You can adjust how much sugar you add depending on preference, some people like it sweeter and some prefer less sweet. The cocoa powder reduce the ragi flavour so well that you can make it without cocoa also if you prefer, but cocoa really makes the difference for kids. 

I usually make this for my kids as breakfast drink when in hurry the whole glass gets finished quickly as it tastes like chocolate shake. 

This Ragi Milkshake is so tasty that you will not find its actually ragi in it.I made it chocolate flavoured as its my kids favourite but its purely your wish. Check my tips for variations.

Similar Recipes

• Hot Cocoa Recipe
• Ragi Cake Recipe (Eggless Finger millet cake)
• White Chocolate Cocoa Cookies Recipe
• Banana Milkshake Recipe (Banana Shake)
• Dry Fruits Milkshake Recipe

Ragi Milkshake Ingredients

• Ragi Flour - I use ragi flour for nutrition and it is the base of this milkshake. It gives calcium and other nutrients for growth.
• Cocoa Powder - I add cocoa powder because it suppresses the flavour of ragi. Cocoa also gives chocolate taste and make it more appealing.
• Milk - I use full cream milk for making it creamy and smooth. Cold milk is preferred.
• Sugar - I add sugar for sweetness and you can adjust the amount according to your preference. Some like it sweet and some prefer less sweet so add to taste.
• Vanilla Essence - I add vanilla essence which is optional but it gives a nice flavour to the milkshake. 
• Water - I use water for cooking ragi flour mixture before adding milk. Water helps ragi flour cook proper and become thick before mixing with milk.

How to make Ragi Milkshake Step by Step

1.Take milk in a sauce pan, boil for 3-5 minutes. Set aside to cool down.

2.To a sauce pan - measure and add ragi flour and coco powder to it.

3.Whisk well then add water to it.

4.Whisk well to avoid lumps. All this is done off the stove. Now switch on and cook until it becomes thick and shiny.

5.It should coat the ladle like this. Switch off and cool down completely. Chill the milk at least for 15-30 minutes.

6.Add chilled milk to mixer jar, add sugar and cooked ragi mixture.

7.Add vanilla essence to it and blend it well until smooth and creamy. Chill it until serving time and Serve chilled.

Serve with a garnish of chocolate shavings or chocolate semiya like how I did. You can even sprinkle coco powder(as in video).

Expert Tips

• Mixing - I whisk ragi flour and cocoa powder with water first off the stove before cooking. Whisking well help avoid lumps.
• Cooking - I cook the mixture until it becomes thick and shiny and coat the ladle properly. This is an important step so that it blends well with milk and taste smooth.
• Cool Completely - I let the cooked ragi mixture cool down completely before adding it to blender. 
• Chill Milk Well - I chill milk at least for 15 to 30 minutes in the fridge before blending. Cold milk make milkshake smooth and creamy.
• Blend Smooth - I add chilled milk, sugar and cooked ragi mixture to mixer and blend well until smooth and creamy. 
• Use Full Fat Milk - I use full cream milk for creamy and richness, you can use low fat milk if you prefer lighter version.

Serving and Storage

Serve ragi milkshake chilled in glass with garnish of chocolate shavings or chocolate sprinkles on top. You can serve it right after blending or chill until serving time, both work fine. Store leftover in fridge for one day in airtight container and shake well before serving because it might settle. 

FAQS

1.Why my milkshake is grainy and not smooth?

Lumps in ragi flour makes it grainy so whisk well with water off the stove before cooking. Cook until thick and blend well with cold milk to get smooth texture.

2.Can I skip cocoa powder?

Yes you can skip cocoa and just add vanilla essence, but cocoa powder hide the flavour of ragi so kids will love it. Cocoa makes big difference specially for kids.

3.How much sugar to add?

You can just adjust sugar according to your preference, some like it sweet and some prefer less sweet. 

4.Can I skip vanilla essence?

Yes vanilla essence is optional, cocoa powder alone gives good flavour to milkshake.

5.How long can I store this?

You can just leftover in fridge for one day in an airtight container and shake well before serving. Better to make fresh because it tastes best when just made and cold.

If you have any more questions about this Ragi Milkshake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Milkshake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Milkshake Recipe

Ragi Milkshake is a mild and filling drink made using ragi flour, cocoa powder and sugar. It is a healthy and kid friendly drink to enjoy. This drink can be made in 30 minutes and you can serve it cold as it is nutritious and also tasty.

Course Drinks

Cuisine Indian

Keyword milk recipes, milkshake recipes, millet recipes, Nutritional Beverage, Nutritional Drink, ragi recipes, vanilla recipes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Chilling Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 glasses

Calories 140kcal

Author Sharmilee J

Ingredients

• 1 ½ heaped tablespoon ragi flour
• ½ tablespoon coco powder
• 1 ½ cups milk
• 1 tablespoon sugar
• ¼ teaspoon vanilla essence (optional)
• ¾ cup water

Instructions

• To a sauce pan - measure and add ragi flour and coco powder to it.
  
• Whisk well add water to it.
• Whisk well to avoid lumps. All this is done off the stove. Now switch on and cook until it becomes thick and shiny.
• It should coat the ladle like this. Switch off and cool down completely. Chill the milk at least for 15-30 mins.
• Add chilled milk to mixer jar, add sugar and cooked ragi mixture.
• Add vanilla essence to it and blend it well until smooth and creamy. Chill it until serving time and Serve chilled.
• Serve Ragi Milkshake with a garnish of chocolate shavings or chocolate sprinkles.

Video

Notes

• Mixing - I whisk ragi flour and cocoa powder with water first off the stove before cooking. Whisking well help avoid lumps.
• Cooking - I cook the mixture until it becomes thick and shiny and coat the ladle properly. This is an important step so that it blends well with milk and taste smooth.
• Cool Completely - I let the cooked ragi mixture cool down completely before adding it to blender. 
• Chill Milk Well - I chill milk at least for 15 to 30 minutes in the fridge before blending. Cold milk make milkshake smooth and creamy.
• Blend Smooth - I add chilled milk, sugar and cooked ragi mixture to mixer and blend well until smooth and creamy. 
• Use Full Fat Milk - I use full cream milk for creamy and richness, you can use low fat milk if you prefer lighter version.

Nutrition

Serving: 200ml | Calories: 140kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 74mg | Potassium: 297mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 296IU | Calcium: 232mg | Iron: 0.2mg

The post Ragi Milkshake Recipe (Millet Milkshake) appeared first on Sharmis Passions.

Ragi Chapathi also popularly known as Ragi Roti is n Indian flat bread made using ragi flour, salt, water, oil and ghee. This recipe is an easy way to make your everyday chapathi more healthy and nutritious as it is gluten free. This is easy to roll and puffs up beautifully and stays soft for hours.

This recipe can be a good choice if you want to include millets in daily food. Ragi is rich in calcium and fiber which supports bone health and digestion. It is filling and keeps stomach full for long hours. This can be served with dal, kurma or even curd and pickle. Do try this easy and gluten free ragi chapathi and enjoy!

About Ragi Chapathi

Ragi Chapathi is a variation of regular chapathi where wheat flour is replaced with ragi flour. It is like normal chapathi in shape and cooking style. Only difference is the flour mix which makes it more nutritious and healthy. Texture will be soft when dough is kneaded well.

The color is slightly darker than regular one but texture will be soft if made correctly. Ragi is widely used and making chapathi with ragi is one of the easiest methods. This recipe is commonly prepared in homes. It can be done quickly using simple steps. You can make this for breakfast or dinner without much effort. 

Flavor is mild with a slightly nutty because of ragi. It is not very strong so even kids will eat without complaints. I usually prepare this for dinner during busy weekdays. My family eats this with simple dal or vegetable gravy. It works well for lunch box also.

The knack to get soft and crack free ragi chapathi is in the ratio of water:flour, cooking the flour correctly and kneading the dough well. If all these 3 steps are done perfectly then soft ragi chapathi is easy to make every single time.

Similar Recipes

• Ragi Roti
• Ragi Adai
• Masala Chapathi
• Methi Paratha
• Plain Paratha

Ragi Chapathi Video

Ragi Chapathi Ingredients

• Ragi flour - You can use homemade sprouted ragi flour or store bought ragi flour. Make sure the flour is fine not coarse.
• Salt - is added to taste and balance the flavours.
• Water- is added to cook the flour to make the dough.
• Oil -  is added to water to cook the flour to a dough like consistency.
• Ghee - I add ghee while toasting the chapathi but it is purely optional, you can add oil too.

How to make Ragi Chapathi Step by Step

1.To a pan add 1 cup water, salt to taste and ½ teaspoon oil. Give a quick mix.

2.Let it start to boil vigorously.

3.Keep flame in low and add ¾ cup ragi flour.

4.Give a quick mix.

5.Mix it well until no dry flour is seen and it gathers to a mass. Add ½ teaspoon oil and switch off.

6.Keep covered for 5 minutes.

7.Transfer to a plate.

8.Knead it well for 5 minutes. Knead it when it is slightly warm.

9.Dough should be soft like this.

10.Make 6 small lemon sized balls. If you want to make big chapathi make 4 balls out of the dough.

11.Take a ball flatten it slightly, dust ragi flour.

12.Roll it slightly thin. Dust ragi flour if needed.

13.Roll it to around 5 inch in diameter and slightly thin.

14.Repeat to finish.

15.It should be slightly thin like this.

16.Heat a tawa, add it. When it starts to bubble then flip over to other side.

17.Slightly press it will slowly puff up.

18.Drizzle little ghee or oil.

19.Turn over to other side, drizzle oil or ghee.

20.Toast until spots appear here and there, Repeat to finish other chapathi also.

Serve hot / warm.

Expert Tips

• Water - I usually add ¼ cup extra than the flour. Like if I take ¾ cup flour I use 1 cup water which will be perfect to cook the dough.
• Resting - Once the flour is mixed and cooked in water, I usually rest it for 5minutes before kneading so that it is hand bearable. Also this helps the flour to absorb water properly and rolling becomes more easier.
• Knead dough - I make sure the dough is soft and smooth, not too tight. If the dough is tight then while rolling it will have cracks and chapathis may turn hard.
• Rolling - I roll it slightly thin or medium thickness. Dust ragi flour if it sticks. Make big chapathis or medium sized ones as I have did.
• Cooking Tip - I cook on medium heat and flip it when bubbles appear on top. If the flame is very high it can become hard and dry.

Serving and Storage

Serve this with simple dal, vegetable gravy or spicy chutney. This goes well with curd also. You can pack it for lunch box without any problem. Store leftover chapathi in fridge for up to two days. Reheat on tawa with little ghee and serve warm.

FAQS

1.Should I roast the ragi flour?

No it is not needed as we are cooking the flour in water so no raw smell.

2.Why is my dough cracking while rolling?

Your dough may be not rested enough. You can just sprinkle little hot water and knead again till smooth.

3.What is the perfect ratio of flour and water?

Add 1 cup water for ¾ cup flour which will be perfect. The thumb rule is add ¼ cup extra water than the flour measure like for 1 cup flour add 1 ¼ cups water.

4.Can I add chopped greens to the dough?

Yes you can add coriander or spinach finely chopped. Taste will change slightly but it will be good.

5.Is this good for weight control?

It can be part of balanced diet because ragi has fiber. Portion control is still important for any meal.

If you have any more questions about this Ragi Chapathi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Chapathi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Chapathi Recipe (Nachni Roti)

Ragi Chapathi also popularly known as Ragi Roti is n Indian flat bread made using ragi flour, salt, water, oil and ghee. This recipe is an easy way to make your everyday chapathi more healthy and nutritious as it is gluten free. This is easy to roll and puffs up beautifully and stays soft for hours.

Course Breakfast, dinner

Cuisine Indian

Keyword 30 mins recipes, chapati, chapati recipes, millet recipes, ragi recipes, roti, roti recipes, tiffin recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 7 chapathis

Calories 128kcal

Author Sharmilee J

Ingredients

• ¾ cup ragi flour
• 1 cup water
• 1 teaspoon oil
• salt to taste
• ghee as needed to toast

Instructions

• To a pan add 1 cup water, salt to taste and ½ teaspoon oil. Give a quick mix.
• Let it start to boil vigorously.
• Keep flame in low and add ¾ cup ragi flour.
• Give a quick mix.
• Mix it well until no dry flour is seen and it gathers to a mass. Add ½ teaspoon oil and switch off.
• Keep covered for 5 minutes.
• Transfer to a plate.
• Knead it well for 5 minutes. Knead it when it is slightly warm.
• Dough should be soft like this.
• Make 6 small lemon sized balls. If you want to make big chapathi make 4 balls out of the dough.
• Take a ball flatten it slightly, dust ragi flour.
• Roll it slightly thin. Dust ragi flour if needed.
• Roll it to around 5 inch in diameter and slightly thin.
• Repeat to finish.
• It should be slightly thin like this.
• Heat a tawa, add it. When it starts to bubble then flip over to other side.
• Slightly press it will slowly puff up.
• Drizzle little ghee or oil.
• Turn over to other side, drizzle oil or ghee.
• Toast until spots appear here and there, Repeat to finish other chapathi also.
• Serve hot / warm.

Video

Notes

• Water - I usually add ¼ cup extra than the flour. Like if I take ¾ cup flour I use 1 cup water which will be perfect to cook the dough.
• Resting - Once the flour is mixed and cooked in water, I usually rest it for 5 minutes before kneading so that it is hand bearable. Also this helps the flour to absorb water properly and rolling becomes more easier.
• Knead dough - I make sure the dough is soft and smooth, not too tight. If the dough is tight then while rolling it will have cracks and chapathis may turn hard.
• Rolling - I roll it slightly thin or medium thickness. Dust ragi flour if it sticks. Make big chapathis or medium sized ones as I have did.
• Cooking Tip - I cook on medium heat and flip it when bubbles appear on top. If the flame is very high it can become hard and dry.

Nutrition

Serving: 25g | Calories: 128kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 3mg | Potassium: 93mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 2mg

The post Ragi Chapathi Recipe (Nachni Roti) appeared first on Sharmis Passions.

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

These rotis are little different from normal wheat roti because ragi gives unique taste and makes it more healthy and nutritious. The onion and green chillies add small spice and curry leaves gives nice flavour while cooking. You can have it with chutney or even plain, it tastes so good. If you want something gluten free and healthy, ragi roti is a great choice.

About Ragi Roti

Ragi Roti is a traditional Indian flatbread made from ragi flour. Making dishes using ragi flour or finger millet flour is very common in South India. The texture is soft if cooked right. It has small nutty taste which is different from wheat roti. Ragi roti can be made quickly and can make for a healthy breakfast or snack.

Taste is earthy and nutty from ragi while onions and green chillies add mild sweetness and spice. Curry leaves gives fresh aroma which makes it more tasty. It is different from normal roti and feels wholesome. You can eat it plain or with any chutney. I served it with onion thokku and it was so good.

You can make small changes if you want. You can add grated carrot or beetroot to make it little more healthy and look colourful. You can add pinch of turmeric powder or cumin powder for extra flavour. You can also sprinkle few sesame seeds on top while cooking for crunch.

I usually make ragi roti on weekends when want quick breakfast for family. It is fast to make and feels comforting. It is simple but feels satisfying. I like both sweet version and salt versions of ragi roti very much. As a kid I liked the sweet more but now like both.

Ragi Roti Video

Ragi Roti Ingredients

• Ragi flour - I have used ragi flour for base. It gives nutty taste and make roti healthy. You can use other millet flour also. I used homemade sprouted ragi flour which I had in hand.
• Onion - I have added chopped onion for sweetness and small crunch. It balances ragi taste. 
• Green chillies - I just used finely chopped for mild spice. You can skip if you want mild roti.
• Curry leaves - I added for fresh aroma and flavour. You can skip if not available, roti still tastes good.
• Oil - I added for toasting the roti and greasing butter paper, you can use any oil of your choice.
• Salt - to balance the taste.
• Water - Hot water is added to ragi flour to make the dough.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Ragi Roti Step by Step

1.To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.

2.Mix this well first.

3.Add hot water little by little.

4.Mix with spatula well first until no dry flour is seen.

5.By now it will be warm enough to handle with hand.

6.Gather together to form a dough.

7.Divide into 4 equal portions.Make big lemon sized balls.

8.Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.

9.It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.

10.Heat dosa tawa and drizzle few drops oil.

11.Carefully transfer the butter paper with roti side down. Gently peel the paper.

12.Drizzle oil at the sides and on top.

13.Cook covered for 2 minutes.

14.Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.

15.Ragi roti is ready!

Expert Tips

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making rotis - You can make two at same time and alternate while cooking. I usually make it around 3-4 inches in diameter. But it is purely your preference, you can make it big too.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Serving and Storage

Serve it as breakfast with coconut chutney, tomato chutney or spicy dip. It also goes good with yogurt or sambar. Store leftover in airtight box in fridge for 1-2 days. Reheat on tawa to make soft and warm.

FAQS

1.Can I skip green chillies?

Yes, you can skip it if you want mild roti. Still taste good with onion and curry leaves. You can even add ½ teaspoon red chilli powder replacing chillies.

2.Can I make dough ahead?

Yes, you can keep dough in fridge few hours. Bring to room temperature, sprinkle little water mix well then proceed. Storing the dough for long hours in fridge is not recommended as it may dry up.

3.Can I add vegetables?

Yes, carrot, cabbage, beetroot or zucchini grated works. Just make sure dough is not too wet.

4.Can I use wheat flour?

You can, but taste will be different. Adding wheat flour is a different recipe. THis ragi roti is traditionally made using only ragi flour.

5.Can I freeze cooked roti?

Yes, but if you want to freeze then half cook the rotis and stack them between butter paper and store in freezer. When you want to serve, thaw it then cook and serve.

If you have any more questions about this Ragi Roti  Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Ragi Roti Recipe

Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

Course Main Course, Snack

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, flat bread recipes, flatbread recipes, millet recipes, ragi recipes, roti, roti recipes, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 rotis

Calories 256kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour (finger millet flour)
• 1 medium sized onion finely chopped
• 1 green chilli finely chopped
• 1 tablespoon curry leaves finely chopped
• salt to taste
• hot water as needed
• oil to toast

Instructions

• To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.
• Mix this well first.
• Add hot water little by little.
• Mix with spatula well first until no dry flour is seen.
• By now it will be warm enough to handle with hand.
• Gather together to form a dough.
• Divide into 4 equal portions.Make big lemon sized balls.
• Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.
• It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.
• Heat dosa tawa and drizzle few drops oil.
• Carefully transfer the butter paper with roti side down. Gently peel the paper.
• Drizzle oil at the sides and on top.
• Cook covered for 2 minutes.
• Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.
• Ragi roti is ready!

Video

Notes

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making multiple rotis - You can make two at same time and alternate while cooking.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Nutrition

Serving: 50g | Calories: 256kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 64mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 151mg | Calcium: 240mg | Iron: 2mg

The post Ragi Roti Recipe appeared first on Sharmis Passions.