7 Top Easy Recipes with Ragi Taga

WHAT IS RAGI ATTA?

Ragi atta, also known as finger millet powder, is a great ingredient made out of Ragi grain. Ragi atta has a high nutritional value and mineral content. It has a brownish-reddish color.

HEALTH BENEFITS FROM RAGI ATTA

  • Ragi helps strengthen bones because it is rich in calcium. Therefore, Ragi is good for a child to grow up.
  • Ragi atta is an ideal source of protein for vegans and vegetarians without eating meat because it has a high amount of protein and can provide enough nutrition to them.
  • Ragi is extremely good for people having anemia because it is a good source of iron.
  • Ragi atta has some vital amino acids which are good for the human body.
  • Eating Ragi can help to fight against the hot climate effects because it is cooling in nature.

HERE ARE 7 EASY RECIPES MADE FROM RAGI ATTA

RAGI DOSA

Ingredients:

  • ½ cup Ragi atta/finger millet flour
  • ¼ cup wheat flour
  • 1 tsp ginger
  • 1 green chili
  • 4-5 curry leaves
  • 2 tbsp onion
  • ⅛ tsp asafoetida
  • 1 tbsp curd
  • salt
  • oil

Instructions:

  • Sift ½ cup ragi atta, ¼ cup wheat flour, 1 tsp ginger, 1 green chili, 1 sprig chopped curry leaves, 2 tbsp onion, ⅛ tsp asafoetida, and salt to taste together in a large bowl.
  • Add water gradually and stir to combine.
  • Add 1 tbsp curd and stir to combine.
  • Adjust consistency by adding water and mixing until smooth.
  • Heat oil in the pan.
  • Scoop the mixture onto a hot pan.
  • Cook for 2-3 minutes then flip.
  • Continue cooking until brown on both sides.

Your ragi dosa will tell you when it is ready to flip. Wait until bubbles start to form on the top and the edges look dry and set. It will take about 2-3 minutes on each side.

RAGI UPMA

Ingredients:

  • 1 cup Ragi atta 
  • 1 tbsp mustard seeds
  • ¼ cup onion
  • ½ inch chopped ginger
  • 3 green chilies
  • 1 small tomato
  • ¼ cup green peas
  • 1 tbsp lime juice
  • ¼ grated coconut
  • coriander leaves
  • salt
  • 1 cup coconut oil

Instructions:

  • Stir 1 cup ragi atta in a bowl. Sprinkle water in batches. Flour absorbs water. Then holds shape and crumbles when pressed.
  • Prepare a clean pot. Put a piece of cloth into the pot. Then pour the flour into the pot and steam for 10 minutes.
  • While heating oil in the pan. Add 1 tbsp mustard seeds, ¼ cup onion, ½ inch chopped ginger, 3 green chilies, and salt to taste. Saute when onion turns translucent.
  • Add 1 small potato, ¼ cup green peas. Saute well. Cover and cook in 8-10 minutes.
  • Pour the steam ragi, 1 tsp lime juice and 2 tbsp water. Mix well. Cover and cook in 2 minutes with low flame.
  • Add ¼ grated coconut and coriander leaves and mix well.

RAGI IDLI

Ingredients:

  • ½ cup Ragi atta
  • ½ cup sooji/semolina
  • ½ cup yogurt
  • ¼ tsp baking soda
  • salt

Instructions:

  • Stir ½ cup ragi atta, ½ sooji, salt to taste together in a large bowl. Mix well.
  • Add ½ cup yogurt. Stir to combine.
  • Add water gradually. Mix well – the mixture batter consistency.
  • Rest the mixture in 10 minutes.
  • Add ¼ tsp baking soda. Mix well.
  • Pour the mixture into 4-5 into a small bowl (filling full).
  • Steam them in a large pot for 10 minutes.

You can use a stick to check. If the skewer stick comes out clean, you can take ragi idli out.

RAGI PUTTU

Ingredients:

  • 1 cup Ragi atta
  • 8 tbsp water
  • ¼  cup grated coconut
  • 2 tbsp jaggery
  • 1 tsp ghee
  • salt

How to make:

  • Stir 1 cup ragi atta, salt to taste in bowl. Add 8 tbsp water gradually. Mix well so that the flour holds shape but crumbles when pressed.
  • Pour the flour into a linen cloth. Then put it into a pot with water. Cover and steam for 10 minutes.
  • Transfer it to a bowl. Add ¼ cup grated coconut, 2 tbsp jaggery, and 1 tsp ghee. Combine well.

RAGI KHEER

Ingredients:

  • 1 tbsp ghee
  • ½ tbsp chopped cashew nuts
  • ½ tbsp chopped almonds
  • 1-½  tbsp ragi atta
  • 1-½  cup hot milk
  • ½  cup water
  • 3 tbsp jaggery
  • ⅛ tsp cardamom powder
  • 4-5 saffron strands

How to make:

  • Heat oil in a large pot. Add 1 tbsp ghee, ½ tbsp chopped cashew nuts, and ½ tbsp chopped almonds. Then fry until they turn golden brown. Then take them out, put them in a small bowl and keep aside.
  • Heat oil in a large pot again. Add 1.5 tbsp ragi atta. Saute for 3-5 minutes.
  • Add ½ cup hot milk, and ½ cup water. Whisk well. Avoid lumps. Then boil with low flame. Cook until it becomes thick and creamy.
  • Add 3 tbsp jaggery and 1 cup hot milk. Mix well. 
  • Add ⅛ tsp cardamom powder, and 4-5 saffron strands. Cook in 2 minutes with low flame. Then put fried nuts.

RAGI LADOO

Ingredients:

  • 1 tsp ghee
  • 1 cup Ragi atta
  • ½  cup water
  • 100 grams jaggery
  • 1 tbsp ghee
  • 2 tbsp chopped cashew nut
  • 1 tsp cardamom powder

How to make:

  • Add 1 tsp ghee, 1 cup ragi atta in a pot. Roast for 8 – 10 minutes with low flame. Allow it to cool. Transfer it to a bowl.
  • Add ½ cup water and 100 grams jaggery in a large hot pan. Dissolve the jaggery. Boil it for 2-3 minutes. Then strain jaggery syrup and keep it aside.
  • Add 1 tbsp ghee, 2 tbsp chopped cashew nut in a hot pan. Roast it until golden brown. 
  • Add 1 tsp cardamom powder and cashew nut in the bowl. Mix well. Add jaggery syrup gradually. Combine well. Holds any shapes.

RAGI PORRIDGE

Ingredients:

  • 1/2 cup Ragi atta
  • 3 -½  cup water
  • 2 tbsp crushed jaggery
  • ¼ tsp cardamom powder
  • salt
  • ¼ cup milk

How to make:

  • Add ½ cup ragi atta and ½ cup water in a bowl. Mix well until it is smooth.
  • Add 3 cups of water in a pot then boil. Reduce the flame.
  • Add ragi mixture then stir continuously until the mixture starts thickening.
  • When it becomes smooth and glossy, add 2 tbsp crushed jaggery, ¼ tsp cardamom powder and salt to taste. Then mix well. Add ¼ cup milk and mix well.

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