Skip to content
LoginRegister
WhatToEat.Today

Recipes with ragi

3 recipes that use ragi, with photos, step-by-step instructions and cook times. The quickest, Ragi malt, takes 13 minutes. It is most often cooked with curry leaves, shallot and black mustard seeds.

Got a few things in the fridge? Search by everything you have

Ragi ambali

Across rural Andhra Pradesh and Telangana, farm workers drink a big glass of ragi ambali in the early morning before the summer heat, and clay pots of it are sold at roadside stalls in April and May. Finger-millet flour is cooked into a thick paste, left overnight to ferment lightly, then thinned with buttermilk and stirred with raw onion, green chilli and curry leaves into a cool, tangy, savoury drink. It is suitable as part of a balanced diet. About 140 kcal and 22 g carbohydrate per portion. The usual mistake is pouring the ragi flour straight into boiling water, which makes lumps; mix it with cold water first. Chef's tip: cook the paste until it turns glossy and darker, about 8 minutes; undercooked ragi tastes raw and floury.

15 minIndianDrinksGluten free
by KrazyBadal 0 views

Ragi malt

Across Karnataka, from Bengaluru flats to farmhouses round Mandya and Mysuru, a mug of ragi malt is how many mornings start, especially for schoolchildren, older relatives and anyone heading out to work in the fields. Finger millet powder is whisked into water and cooked until it thickens, then loosened with hot milk and sweetened with jaggery and cardamom; the savoury version, beaten into buttermilk with salt, is drunk cold at lunch in summer. The sweet version is smooth, malty and nutty, mauve-brown, thicker than milk but still drinkable. The commonest mistake is tipping ragi powder straight into hot liquid: it seizes into stubborn lumps. Always whisk it into cold water first. It is ready when the raw, grassy smell has gone, the mixture turns glossy and darker, and it coats the back of a spoon. Add jaggery only off the heat, or the milk can split. For babies, skip the jaggery and ask your health visitor about introducing ragi. Chef's tip: sprouted ragi powder (the true 'malt') tastes sweeter and cooks faster; look for it in Indian shops.

13 minIndianDrinksGluten free
by KrazyBadal 0 views

Ragi mudde with bassaru

In the villages around Mandya, Mysuru and Hassan, the farmers' lunch is ragi mudde: steaming balls of finger millet cooked into a firm, smooth dough, eaten with a thin, spicy bassaru. Bassaru literally means 'drained water': greens and dal are cooked together, the liquid is poured off and spiced into a peppery broth (the saaru), and the solids become a dry palya on the side. You pinch off a piece of mudde, roll it in the saaru and swallow it without chewing. It is filling, very nourishing and naturally gluten-free. Chef's tip: the wooden stick (mudde kolu) matters; stirring with the handle of a wooden spoon pushes the flour into the water and gets rid of lumps far better than a whisk.

60 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Goes well with ragi