6 Tasty Ragulu / Ragi Recipes (Finger Millet Recipes)

ragi recipes

Ragi is a wonder millet that was lost as the popularity of wheat and rice grew. Ragi is slowly resurfacing as the latest desi superfood. A rich source of calcium, protein, and iron, these deep red pearls definitely deserve some more love. Ragi really is very small that it cannot be polished all that much, which means it basically retains all the good stuff. Let’s get into delicious ragi recipes. Millets are all very nutritious and have many benefits, check out the benefits of millets.

It is gluten-free, cheap and easily accessible making it a great option for anyone. Going gluten-free is not easy and here are gluten free diet benefits and tips. Ragi has thirty times as much calcium as rice, more than ten times as much fiber and the nutrients in these millets are easily absorbable.

1. Finger Millet Ladoo | Ragi Ladoo:

Ragi Ladoo


  • Finger Millet Flour – 1 cup
  • Almonds
  • Black Sesame Seeds
  • Groundnut
  • Desi Cow Ghee-1/2 cup
  • Sliced coconut-1/4 cup
  • Palm Sugar-1/2 cup
  • Cardamom powder-1/4 tsp


  • Take a pan, fry the black sesame seeds, sliced coconut, almond, groundnut with ghee till brown in color.
  • Keep it aside.
  • In the same pan roast finger millet flour, with 1-3 tbsp of ghee for 15-20 minutes on medium heat.
  • Add more ghee if needed.
  • Add the roasted coconut pieces. Allow it to cool down.
  • Add the powdered sugar and cardamom powder.
  • Make laddoo using your palm.

2. Finger Millet Pudding:

Finger Millet Pudding


  • Finger Millet flour in 1 1/2 tsp
  • Oil
  • Salt


  • Mix 1 – 1.5 tsp of Finger Millet flour in 1.5 cups of water; add 2 tsp oil and salt to the mixture.
  • Heat the mixture in a Kadai and bring it to boil.
  • Add the remaining Finger Millet flour, stirring continuously so that no lumps are formed.
  • Finger Millet should form a single mass. Close and cook on low heat for about 1-2 mins.
  • Remove from stove; Wet your hands and make Finger Millet balls of the desired size while it is still hot.
  • Serve hot with any gravy/curry of your choice and enjoy it.

3. Finger Millet Malt:

Finger Millet Malt


  • Desi Cow Milk – 2 cups
  • Finger Millet flour-2 tbsp
  • Almond powder – 2 tbsp
  • jaggery – 1-2 tbsp
  • Whole raisins/ nuts – to garnish
  • Cardamom powder – a pinch


  • In a saucepan boil 1.5 cups milk, with the remaining milk add Finger Millet flour and almond meal and mix well without any lumps.
  • Add this to the boiling milk and let it cook for 5-6 minutes until nice and thick.
  • Now switch off add jaggery and cardamom powder mix well. Serve in a bowl or cut topped with dry fruit & nuts.

4. Sweet Finger Millet Dosa:

Sweet Finger Millet Dosa


  • Finger Millet flour – 250 gms
  • Traditional Red Rice flour – 1 cup
  • Grated Coconut – 1 tsp
  • Jaggery powder – 1/2 cup
  • Cardamom – 1/4 tsp
  • Grated Cashews – 1 tsp
  • Ghee/Oil
  • Water – 2 cups
  • Salt


  • Pour 2 cups of water to the jaggery and bring it to a slow boil for about a minute.
  • Remove from fire and set aside to cool.
  • Now mix thoroughly the grated cashews, salt, Finger Millet flour, red rice flour, grated coconut and cardamom powder to the dissolved jaggery and give a dosa consistency.
  • Now pour a spoonful of batter onto the preheated pan and evenly spread to a small thick circle.
  • Pour a tsp of ghee/oil all around it and fry both sides till the dosa is well done.
  • Serve hot with chutney.

5. Finger Millet Porridge:


  • Sprouted Finger Millet Flour – 1 cup
  • Buttermilk – 1 cup
  • Curd (for fermentation) – 2 tbsp
  • Salt

Dough Fermentation:

Take a mixing bowl, add Finger on Millet flour, salt, 2 tbsp of curd, and enough water, mix everything well so that there are no lumps. The batter should be like a dosa batter. Keep this mixture aside for 4 hours for fermentation.


  • After 4 hours of fermentation, heat the heavy-bottomed pan, measure the Finger Millet mix and add the same amount of water in the pan.
  • When water starts boiling add Finger Millet mixture. Cook the mixture in the medium flame for about 20 mins or until it is well cooked.
  • Make sure that you stir continuously to avoid burning. In 20 mins it will become thick batter consistency.
  • Switch off the flame and close the pan. Keep it overnight for fermentation.
  • Making of Porridge: The av, to make 1 cup of porridge, add 3/4 cup of dough and 1/4 cup of r milk. Adjust salt according to your taste. If required add water and mix well. Serve with hot curry or small onion.

If the mixture is not cooked properly or completely, then it will surely create stomach ache. So to be on the safer side ook it for 20 minutes/well cook on medium flame.

6. Finger Millet Vada:

Finger Millet Vada


  • Finger Millet – 1 cup
  • Groundnuts – 1/4 cup
  • Roasted chana dal (fried gram) – 1/4 cup
  • Green chili – 1 finely chopped
  • Onion – 1/2 cup finely chopped
  • Salt
  • Dates – 1 tbsp (finely chopped)
  • Groundnut ColdPressed Oil


  • Heat oil for deep frying on medium heat.
  • In a mixer first coarsely blend ground nuts and roasted chana dal.
  • In a mixing bowl add Finger Millet flour, coarsely powdered nuts, onion, green chili, salt, and dates and mix using polished well together.
  • Then add little water at a time and make a tough dough.
  • Once the dough is prepared, make small balls out of the dough and press the small piece between the palm and make patty’s (vada).
  • Drop them in the oil and deep fry them until crispy outside and cooked well inside or until the bubbles forming around the vada stops.
  • The size of the vada depends on the size of the ball you make.
  • Do not fry them in piping hot oil, heat the oil only in medium heat. Also while making vada, do not press too hard then it will break into pieces. Do not add too much water while making the dough. If you have Oil the dough over with a paper towel and let it sit on the counter for minutes.
  • Add dried fruits to increase the taste of the dish.

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