Buy more grains
₹21 – ₹200
Buy more grains
Benefits ragi is gluten-free, cheap and easily accessible. It is recommended for people suffering from a Vitamin D deficiency also from bread to bakes, ragi flour complements almost every recipe.
Kelvaragu in English Finger Millet and Nachni in North India.
Finger millet in Tamil kezhvaragu.
Use the scroll down you know about ragi health benefits, Ragi Nutrition facts, and how to make Ragi Recipes.
Here you can buy online, we deliver at your home with the free delivery option at Coimbatore.
The B complex vitamins – thiamine, riboflavin, niacin and folic acid as well as calcium, magnesium, iron and phosphorus are also found in ample amounts in ragi flour, truly justifying its status as a wholesome breakfast cereal and a superfood.
Ragi Wheat Dosa:
Ingredients of Ragi Wheat Dosa:
Firstly, Mix the ingredients well & it should be of the thickness of regular dosa batter and keep it overnight and make dosas the next day.
Finally, Serve with a chutney of your choice.
Ingredients of Ragi Mudde:
Firstly, Take a large-mouthed vessel, and add a cup of water to it. Heat till the water boils, and add salt to taste.
Secondly, Mix the ragi in a cup of cold water. Add the dissolved solution slowly to the boiling water, stirring it with a strong ladle (back end) also keep whisking till the mudde (flour dough) becomes smooth and soft without lumps.
Finally, The consistency must be semi-solid like the wheat dough. When serving, wet your hand take it out and make a ball and put it in the middle of a plate and Pour some sambar around it. Add a spoon of ghee/butter if you wish and serve hot.
– Ragi flour- 1/2 cup and Whole Wheat Flour- 1/2 cup
– Water- as needed and Salt- As per taste
– Bitter gourd (chopped)- 1 tbsp and Fenugreek leaves (chopped)- 2 tbsp
– Spinach (chopped)- 2 tbsp and Cauliflower (grated)- 2 tbsp
– Green chillies (finely chopped)- 1 tsp and Ginger (chopped)- 1/2 tsp
– Salt- As per taste and Oil- 1 tsp
Prepare the stuffing:
Firstly, mix all the vegetables together with ginger, chillies and salt to prepare a smooth stuffing. Now roll one portion of the divided dough into a circle.
Secondly, Put some amount of stuffing in the middle of the circle, fold the dough from all sides and seal it and you can use a pinch of oil to seal well.
Thirdly, Roll it again over some flour and cook it in a hot non-stick pan with ghee or oil.
Finally, Repeat the process with the rest of the divided dough then serve hot.
2 tbsp ragi flour and 1 cup milk
1 tbsp crushed almonds and 2 tsp cardamom powder
½ tbsp honey
Firstly In a pan, warm the milk on medium flame. Lower the temperature and add the ragi flour, and cardamom powder along with crushed almonds, stirring constantly to avoid lumps. Then Switch off the stove and set it aside.
Secondly, Add honey as per the required taste.
Finally, Consume the ragi and milk porridge for breakfast and pacify IBS and soothe the tummy.
¼ cup ragi flour and 7 – 10 whole cashews, broken
2 tsp cardamom powder and 3 tbsp ghee
¼ cup jaggery and 2 cups water
A few pistachios and raisins
Firstly, In a deep bowl, mix the ragi flour with some water also ensure there are no lumps, pulse it in a mixer 2 – 3 times and set it aside.
Secondly, In a pan, heat jaggery and water on medium flame, until jaggery completely dissolves.
Now, add the ragi flour paste to the jaggery in the pan and keep stirring, to obtain a slightly sticky, puree-like consistency, until the mixture turns thick and deep brown in colour, and then switch off the stove.
Thirdly, Add some ghee to this sweetened ragi mixture and set aside.In another small vessel also heat the remaining ghee on medium flame, transfer the cashews and cardamom powder and cook for a few minutes.
Finally, Switch off the flame, and transfer the fried cashews with cardamom essence into the ragi flour and jaggery paste also Sprinkle some pistachios and raisins, as toppings for the sweetened ragi blend.
lastly, aromatic and delicious ragi halwa is ready to be served also perfect for any festive occasion or just a sumptuous weekend meal.
Ragi flour – 1/4 cup
Water – 1 1/2 cups
Milk – 1/2 cup
Sugar – as per your taste
Cardamom powder – 1 pinch
Buttermilk – 1 cup
Green Chilli – 1 (chopped)
Curry leaves – a few
Mustard seeds – 1/2 teaspoon
Asafoetida – a pinch
Salt – as per your taste
Oil – 1 teaspoon
Firstly, In a pan, mix water with ragi flour and also ensure there are no lumps. Place the pan on medium heat and bring to a boil while stirring continuously.
Secondly, After the mixture starts to thicken, lower the flame and stir until the flour is cooked well. (About 5 minutes.)
Finally, Split the mixture into 2 equal portions – one for sweet and the other for salty.
Add milk, sugar, and cardamom powder to 1 portion. Mix well and serve hot. You could also replace sugar with jaggery and add some boiled groundnuts to it too.
Cool the mixture. Add salt and buttermilk to it. In a small pan, heat oil and temper mustard, asafoetida, green chillies, and curry leaves. Add this tempering to the buttermilk-ragi mixture. Best when served cold.
Ragi flour – 1 cup (roasted)
Jaggery – 1/2 cup (powdered)
Coconut – 1 tablespoon (desiccated)
Ghee – 1/4 cup
Cardamom powder – a pinch
Firstly, Add roasted ragi flour and ghee to a pan and mix them together for about 5-7 minutes and keep the flame on until the 2 combine well then turn it off.
Secondly, Add cardamom powder and jaggery also the jaggery needs to be added while the mixture is still warm.
Finally, Mix everything well and make ladoos out of it. Serve hot or cold and you could also add some nuts for added crispiness.
Buy more grain
Finger Millet | கேழ்வரகு
Next Product >> Golden Grains Jeeraga Samba Rice
Buy More grains
500 gm, 1 Kg, 5 Kg