Here is my ragi platter with simple and delicious recipes with ragi flour or the finger millet flour! Be it for breakfast or lunch or dinner or snack; it’s easy to include ragi flour into your everyday diet.
Finger Millet | Ragi
Finger millet, commonly known as ragi, is a nutritious millet. Like pearl millet, it is quite popular in India, especially in South India. Guess what; it’s not native to India. According to Wikipedia, Finger millet originated in East Africa (Ethiopian and Ugandan highlands) and came to India around 2000 BCE.
In Tamil, we call ragi as keppai or kezhvaragu (pronounced as kel- va-ra-gu). In Hindi, it is nachni. But ragi is the commonly used term.
Nutritional benefits
Ragi is an excellent source of calcium, and like any other millet, it is a protein-rich grain and provides the essential amino acids.
This gluten-free grain is rich in antioxidants and also suitable for people with diabetes. The fiber content keeps your stomach full and reduces the appetite, and thereby it aids in weight loss as well.
Ragi flour
While we use the whole ragi for making idli/dosa batter, we use sprouted and roasted ragi flour for most of the recipes.
And don’t worry, I am not going to ask you to prepare ragi flour at home. I have used store-bought ragi flour for all the recipes today. You can easily find ragi flour in all the Indian groceries.
Ragi koozh or porridge is popular baby food, and that’s what I grew up eating, and that’s what I gave for Raghav. I started this ragi porridge when the kiddo turned six months old. I used homemade ragi flour for him.
Recipes with ragi flour
With ragi flour, you can make many recipes like ragi mudde (I have the recipe on my South Indian Cookbook), dosa, idli, adai, roti, porridge, or malt (sweet and savory), puttu, murukku, etc.
Today, on my plate, I have four simple recipes with ragi flour. PS – I haven’t shared all the recipes on the blog yet. I will be sharing them soon and linking them all here. So stay tuned!
- Finger millet | Ragi pakoda with ketchup
- Instant Ragi idli with coconut chutney and podi
- Ragi congee
- Ragi adai with spinach gravy
Appetizer | Air Fryer ragi pakora
When we think about ragi flour, we always think about the porridge or the ragi balls. But you can use it in the place of rice flour, and that’s what I did. for this pakora. Also, I used my air-fryer, and I used only 2 tbsps of oil for this pakora.
Breakfast | Ragi malt / ambli
When I have a platter with ragi flour, I can’t skip the congee or porridge. People call ragi porridge as ragi malt, ragi ambli, and with different names. In this platter, I have the savory version of ragi porridge topped with hemp seeds.
Breakfast | Lunch | Dinner – Ragi idli
In our family, we can have idli for breakfast, lunch, and dinner. Make this ragi idli for any meal, and I am sure you will love it.
Breakfast | Lunch | Dinner – Ragi adai
Call it ragi roti or ragi adai; these flat-breads are perfect for lunch or dinner. Pair it with some spinach sambar/kuzhambu for a delicious combo.
Are you wondering why spinach gravy? You all know how much I love Kalki’s novels. In Parthiban Kanavu, in the first chapter, you will find some reference about pearl millet / kambu adai served with keerai kuzhambu.
Somehow, it stuck to my mind, and when I tried the combo, it was terrific. So from that point on, I pair millet adai with keerai kuzhambu, which you see on this plate.
I hope you all liked this platter. Please stay tuned and I will share the other recipes soon.
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This is surely healthy and nutritious platter with ragi. I also try to include ragi in many dishes as possible. My pick from this platter is ragi pakora.
Thanks Narmadha. :-)
I really love your theme of using one ingredient as the star and making a platter out of it. I will wait for your Ragi malt recipe, as I have been waiting to make it since long.
Thanks. I will share soon.
My mother in law makes Sathu maavu from scratch and that’s what we gave to our son. I was introduced to ragi late, so it is an acquired taste for me too. I usually add a ladleful of ragi flour to regular dosa batter before making dosas. Love this healthy spread here!
Thanks much!
I love this platter of yours. We love ragi too and I use it frequently in as many dishes as I could. I have never tried that pakodas though as I don’t fry that much.
I was not frying regularly as well but during this lockdown, things changed a bit.
Very innovative platter. Though I used to make ragi dishes a few years back, I have somehow put them on the back burner. I should try using them again. I love all the dishes on the platter. We usually pair jowar roti with palak dal and so I am not surprised the similar thing tasting good with ragi adai.
Thanks Harini. :-)
Wow ! Such a interesting and healthy platter and all with Ragi ! I like this ingredient platter concept , I could never have thought on these lines .
Ragi is an acquired taste , as a North Indian we never knew about this grain , it’s only come to limelight in the past few years for us . I have tried a couple of recipes with it and trying to develop my taste for it .
Since We are aware of its goodness , I have incorporated it into my little ones meals . Do these recipes are really going to be very helpful .
Oh yeah ragi is definitely an acquired taste but as it’s part and parcel of our meal, we got used to it. :-)
I was expecting a ragi platter, we do have so many dishes with this right..not to mention so healthy..Love all the dishes on your platter, excellent one!
:-) Thanks much.