Product Details

Ragi Recipes

Ragi Malt

Traditionally, ragi is given to infants and young children as a ragi malt because it is easier to digest, though it’s nutritional value is somewhat decreased.

Ragi Malted Flour

  • Soak ragi grains for 12 hours. Germinate by tying them in a thin/muslin cloth for 2-3 days
  • Dry the germinated grains
  • Remove the roots
  • Dry roast
  • Grind to a fine powder and sieve

Ragi Malt – Salty version

  • Mix 3-4 tsp of ragi malted flour with a little bit of water, enough to make a paste
  • Boil 1 cup of water
  • Add salt
  • Add the ragi paste and cook for 2-3 minutes
  • Optional: After it cools down, add buttermilk/yogurt

Ragi Malt – Sweet version

  • Mix 3-4 tsp of ragi malted flour with a little bit of water, enough to make a paste
  • Boil 1 cup of water
  • Add 3-4 tsp of jaggery
  • Add 1/4 tsp of cardamom powder
  • Add the ragi paste and cook for 2-3 minutes
  • Can have it either hot or cold

Ragi Ladoo



Ragi (Finger Millet) flour : 1 cup
Ghee : ½ cup
Palm Sugar : ½ cup
Grated Fresh Coconut : ¼ cup
Black Sesame : 2 tbsp
Groundnuts : 2 tbsp
Almonds : 8-10
Cardamom powder : ¼ tsp


  • In a shallow pan and low heat, dry roast black sesame, groundnuts and grated fresh coconut separately. Keep them aside to cool.
  • Remove the skin from the groundnuts.
  • Add a tsp of ghee to the pan and toast the almonds for a minute or two and keep them aside.
  • Add the Ragi flour to the pan along with 2-3 tbsp of ghee and roast for 15-20 minutes. Add more ghee if needed.
  • Add the roasted almonds, groundnuts, coconut and black sesame. Keep stirring.
  • Add the palm sugar and cardamom powder. Stir for another 2 minutes.
  • Take off the heat and let it cool.
  • Apply ghee onto your palm; take 3-4 tbsp of the mixture and roll into a ladoo. Add more ghee if needed to make a firm, round ladoo.

  1. Ragi Halwa




    Ragi Flour : 1.5 cups
    Jaggery or Coconut Sugar or Sugar (powdered) : 1.5 cups
    Coconut Oil or Ghee : 1/2 cup
    Cashews : 1/2 cup
    Cardamoms (powdered – seeds only) : 4
    Water : 3 cups
    Coconut Oil or Ghee (to sauté the cashews) : 1 tbsp
    Tip: Jaggery and coconut sugar go well with coconut oil; sugar goes well with ghee.


    • Sauté the cashews in 1 tbsp. coconut oil or ghee. Keep aside.
    • Mix ragi flour and water into a paste.
    • Heat the mixture in a thick-bottomed vessel on medium heat, stirring constantly.
    • After 3 minutes, mix in the powdered sugar and cardamom powder.
    • Start adding the coconut oil (or ghee), 2 tablespoons at a time. Keep mixing until all the oil (or ghee) is used.
    • Lower the heat and keep stirring for another 3–4 minutes. The mixture will start coming together – from a pasty consistency to a ball. Add the sautéed cashews.
    • Cook for another 2–3 minutes, mixing constantly. As the mixture cooks, the oil will start to separate from the ragi ball. Drain the excess oil and transfer the halwa to a glass bowl. Serve warm.

  2. Ragi Pakoda



    Ragi (finger millet) flour: 2 cups
    Roasted gram/chickpea flour (Besan) 1/2 cup
    Cabbage (shredded) 2 cups
    Capsicum/Bell pepper (chopped small): 1/2 cup
    Curry leaves: 1 tablespoon
    Coriander leaves: 1/4 cup
    Ginger: 1 inch piece
    Cashew pieces: 1/2 cup
    White sesame seeds : 1 tablespoon
    Black pepper powder: 1/2 teaspoon
    Groundnut/Peanut oil: 200ml
    Salt: 1 teaspoon
    Chaat masala: 1/2 teaspoon


    • Peel and mince the ginger. Coarsely chop the coriander and curry leaves. Mix the veggies and herbs – cabbage, capsicum, ginger, coriander and curry leaves – in a bowl.
    • Mix the dry ingredients – ragi flour, besan, cashew pieces, sesame seeds, salt, and black pepper powder/chili powder – in a large mixing bowl.
    • Heat the oil for frying. Add 2 tablespoons of this hot oil to the dry mix. Now add the vegetables to the dry ingredients and mix well. Add just enough water to form a dough. Make bite-sized ragi pakoda pieces and fry them in hot oil.
    • Sprinkle with chaat masala before serving.

  3. Ragi Cookies



    Ragi Flour: 2/3 cup 
    Whole Wheat Flour: 2/3 cup 
    Butter: ½ cup 
    Brown Sugar: ½ cup 
    Yogurt: 1 tbsp. 
    Baking Powder: ¼ tsp. 
    Freshly Ground Cardamom: 1 – 2 tsp. 
    Vanilla Extract: 1 tsp.


    • Mix the flours and spread them in a flat baking pan.
    • Roast the flours in the pre-heated oven (180°C) shaking the baking pan every few minutes, until toasted (6-7 minutes.)
    • Meanwhile, beat the butter and sugar until soft and creamy.
    • Dissolve the baking powder in the yogurt, then add the spices.
    • Once the flour mixture is cooled, mix all the ingredients together to form a ball.
    • Divide the ball into 4 equal pieces.
    • From each piece form five balls.
    • Place each one on a greased cookie sheet (baking pan) and use a fork to flatten each ball, making crossed lines on top.
    • Bake for 12 minutes at 180°C.
    • Let the cookies cool before removing.
    • Keep in an airtight tin for one day to let the flavors develop.


  4. Ragi Dosa




    Ragi Dosa Mix 


    • Heat a tawa and ladle the dosa mix onto the tawa.
    • Gradually spread the mix a thin circle by lifting and rotating the tawa. Ragi dosas are usually difficult to spread with a ladle as they tend to tear.
    • Grease with some oil on the edges and middle.
    • Flip over to the other side after a few minutes.
    • Transfer to a plate after a few minutes.

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