Finger millet is important small millet grown in India. It is a staple food in many hilly regions of the country. Finger millet is considered one of the most nutritious cereals. Finger millet or Wonder grain is popularly known as Ragi in Kannada, Keppai in Tamil, Ragula in Telugu & panji pullu in Malayalam, Nachani/mandua in Hindi. Is well-known millet & consumed widely by the people all over the world.

o Ragi has a higher content of mineral & calcium when compared to all whole grains & minerals. It is a powerhouse of protein & amino acids.

o It helps to reduce the heat of the body. It also helps to heal ulcers & anemia. It’s a great replacement for rice & wheat especially for diabetic patients.

o Our products are Natural; No side-effects have been found, but please consult your doctor if you’re allergic to a certain product recipe

o Helps in strengthening bones for grownup children, also growing children and aging people.

o It is preferred for pregnant ladies;

o It have higher fibre than the rice and wheat;

o Finger millet helps in relaxing body naturally.

o It is a very good source of natural Iron and its consumption helps in recovery of Anemia.



Ragi flour : ½ cup

Ghee : 3 to 4 tablespoon

Jaggery : ¼ cup powdered

Milk : ½ cup

Cardamom powder : ¼ teaspoon

Nuts : almond and cashews sliced


Heat 3 to 4 tablespoons ghee in a pan or kadai. Then add ½ cup ragi flour (finger millet flour). Keep stirring the flour for 3 to 4 mins on low flame. The mixture will begin to bubble, when the mixture starts bubbling, add ¼ cup of jaggery. Stir and mix the sugar very well with the ragi mixture. Now add 1 cup of hot milk. The milk has to be hot before you add. So heat the milk separately in a small pan till it becomes hot. When you add the milk, stir also at the same time. Keep on stirring while adding milk. Continue to stir even after all the milk has been added. Continue stirring the halwa, till it start thickening. Soon the mixture will start leaving the edges of the pan. Now add ¼ teaspoon cardamom powder. Mix well. Switch off the flame and transfer the halwa to a serving dish. As the halwa cools it will thicken more. Garnish with finely chopped dry fruits. Serve ragi halwa warm or chill.



Ragi Flour : 1 cup

Rice Flour : ¼ cup

Salt : to taste

Water : 2 cups

Gingelly Oil : 1 tsp


Heat water to a boil. Remove it. Take ragi flour in a kadai and roast it for 5 mins. Add in rice flour and salt to it and mix well. Pour hot water over it and mix well. Once it starts to come together, cover the bowl with a lid and let it sit for 15 mins. After 15 mins, add a tsp of oil and

Form it into soft dough. Now take your string hopper maker and fill it with the dough. Oil the idli plates as well (if you want) Spin the string maker so that you will get the dough as threads over it. Stack the plate and steam it for 8 to 10 mins. Remove and serve with chutney or tomato curry.



Ragi flour : 2 ½ tbsp

Buttermilk : 2 cups

Water : 1 cup

Jaggery powder : ½ tbsp

Salt : as per taste

Onion : ¾ cup

Curry leaves : 5-6 nos

Jeera powder : ¾ tsp

Asfoetida : ½ tsp

Lemon juice : ¾ tsp


Dissolve ragi flour in water; cook the mixture on low heat. Now add jaggery, salt mix well. Cook well with continuous stirring. Ragi flour mixture thickens and changes in color (this takes around 5 to 8 minutes) Cool the mixture, add buttermilk, mix well. Add finely chopped onion, curry leaves, roasted cumin powder, asafetida and lemon juice. Adjust the salt as per taste. Mix everything well and serve.



Finger millet flour : 1/2 cup

Water : 4 tbsp

Salt : a generous pinch

Palm jaggery : 1/4 cup

Ghee : 1/2 tsp

For garnishing

Fresh grated coconut


Take ragi flour in a soft cotton cloth, fold it with the flour inside and steam covered for 10-12 minutes or until you get a nice aroma of steamed ragi flour. Look at the steamed flour below. In a plate, spread the steamed ragi flour, add salt and mix well. Add water, 1 tbsp at a time and mix well or rub the flour well with your fingers. The flour should have a slightly crumbled texture as shown below. Do not add too much water. I added only 4 tbsp of water for 1/2 cup of ragi flour. If required, you can put it in the mixie and blend for just 2 seconds. Heat water in a steamer or idli cooker/pan and steam the crumbled flour again for 15 minutes. The flour is well cooked. Transfer it to a plate. Add grated jaggery, ghee, grated coconut and mix well. Delicious ragi puttu is ready.



Ragi flour : 1 cup

Rice flour : 1/4 cup

Rava : 1/4 cup

Buttermilk : 1 cup

Cumin seeds : 1 tbsp

Chopped ginger : 1 tbsp

Green chilies : 2

Chopped onion : 1 medium-sized

Chopped coriander : 1/8 cup

Baking soda : a pinch

Salt : to taste

Water : as required


Take a bowl; add finger millet flour, rice flour, rava. Add cumin seeds, chopped ginger, chopped green chilies, chopped onion, chopped coriander leaves, baking soda, and salt and mix well. Add semi thick buttermilk and mix it. Keep adding water until you get a nice and flowy batter. Leave the batter for 15-30 minutes. Mix the batter well before you use it. Heat up the pan, pour the batter with the ladle and spread into a round shape. Roast it properly on a medium flame. Then flip it to the other side and roast.



Finger millet flour : ¾ cup

Wheat flour : ¼ cup

Sugar : ½ cup

Almond flour : ½ cup

Butter : ½ cup + 1 tablespoon

Baking powder : ¼ teaspoon

Baking powder : a pinch

Salt : 1/8 teaspoon

Nuts : for topping

Vanilla essence : few drops


Dry roast the ragi/finger millet flour in a medium flame for 2 minutes without changing the color. In a mixing bowl add the all dry ingredients and mix it well. To this add the melted butter and vanilla essence. Mix it well with a spatula and make dough. Take a tbs of prepared dough and smooth in to a ball and flatten it, press the nut on top it and arrange it on a baking tray. Bake it in 375 F pre-heated oven for 10 – 15 minutes (mine took 13 minutes). Cool it on a wire rack and store it in an air tight container.



Finger millet : 2 cups

Brown rice : 2 cups Urad dal : 1 cup Fenugreek seeds : ½ teaspoon For uthappams: ragi batter : as needed 1/2cup Grated carrot : ½ cup 1/2cup Bell peppers : ½ cup (red & green chopped finely) Salt : as per taste Oil for drizzling


Wash well and soak the finger millets with enough water for 5-6hours. Soak the rice and urad dal with fenugreek seeds separately for 4-3hours. Drain the water from urad dal and grind it as fine paste. Transfer the urad dal batter to a vessel and grind now both the soaked finger millets and brown rice. Grind them as bit coarse paste. Now mix both the urad dal batter with rice-finger millet batter, add salt and keep aside for overnight. After fermentation, give a stir and cook as dosas or idlies. After three days, the batter can be prepared as uthappam. Take the grated carrot, chopped bell peppers in a bowl, add salt, mix well, and don’t add too much of salt, coz the batter will have salt already. Heat your usual dosa tawa, rub it gently with few drops of oil. Once the tawa is hot, pour ladle of ragi batter and spread as thick dosa, don’t spread it thin. Drizzle oil on the sides. Sprinkle the carrot, bell pepper mixture generously over the dosa, give a press with a spatula. Once the dosa gets well cooked, flip the dosa and turn it to other side to cook. Drizzle some oil and let it cook well. When the other sides get cooked well, remove the uthappam from the tawa. Serve immediately with chutney, sambar or Kuzhambu.



Finger Millet Flour : ½ cup + 2tbsp

Water : ½ cup

Salt : to taste

Ghee : 1 tbsp


Measure 1/2 cup of Ragi flour and keep it aside. Please note we are saving remaining dry flour for making rotis at later stage. Heat water in a heavy bottomed pan. Add some salt to it. Let the water boil completely. Add the measured Ragi flour to boiling water. Mix it well with spatula. Switch off the flame in 5 seconds. Keep mixing it till there is no water left behind. You will notice the flour will change color and release an earthy aroma. Transfer it in a plate and let it cool down. Rub some ghee on your palms and knead the dough well till it is nice and smooth make rotis, Heat a tawa or non-stick pan. Place this rolled roti on it. Let it cook for a 30-40 seconds. Flip it and let it cook from other side too. This side should be cooked slightly longer than the first side. Place the half cooked roti on flame now. It will puff up. Cook it on flame from both sides. Apply some ghee on it. In a similar manner make all the rotis.



Whole Wheat Flour : 1 cup

Ragi Flour : 1 cup

Baking powder : 2 ½ teaspoon

Caster Sugar : ¾ cup

Oil : ½ cup

Ripe Bananas, mashed : 2 cups

Vanilla Extract : 2 teaspoon

Curd : ½ cup


To make Eggless Ragi Banana Bread Recipe, Prepare a loaf pan by greasing it with oil and dusting with flour. Preheat the oven to 180 degree C. Add in the flours, sugar and baking powder into the stand mixer and give a whisk to combine them together. Once combined, add in the remaining ingredients and beat until all the ingredients have come together and are well combined. Pour the bread/ cake batter into the prepared loaf pan. Bake in the oven for about 35 to 45 minutes until when a tooth pick is inserted comes out clean, but could have a few sticky crumbs. Once baked, remove from the oven and allow it to cool completely for about 2 hours before you can cut and serve.



Finger millet flour : 1 cup

Oil : 1 Tbsp

Mustard seeds : 2 Tsp

Urad dal : 2 Tsp

Green chillies : 3 broken

Shallots : ¼ Cup chopped

Salt : To taste

Grated Coconut : 2 Tbsp

Water : 2 Cup


Dry roast the ragi flour in a pan till the aroma comes and cools it. Heat oil in a pan add mustard and urad dhal wait till it splutters. Add shallots, green chillies and curry leaves sauté it with little salt. Now add 2 cups of water and enough salt and cover it with lid. When the water is boiling add the ragi flour stir continuously without leaving hand on low flame till the flour gets cooked. The flour will absorb all the water. Check the flour is cooked. It should not be sticky. Switch off the flame add coconut and serve it hot.



Finger millet flour : 1 cup

Nuts & Raisins : as required

Sugar powder : ½ cup

Melted ghee : ½ cup

Cardamom powder : ½ teaspoon

Coconut powder : ½ cup


Heat the in a pan over medium heat. Add Ragi flour and roast the ragi flour in a pan until it gives out a nice aroma. Add dry fruit mixture to the roasted ragi flour. Mix well and cook for 5-8 minutes over a low flame or till ghee starts to float over ragi flour. Turn off the gas heat and allow the mixture to cool down slightly. Add Sugar powder and cardamom powder. Mix well shape the mixture into small round laddu’s and serve.



Ragi Flour : 1 cup

All purpose flour : ½ cup

Chilli powder : 1 teaspoon

Cumin : 1 teaspoon

Sesame Seeds : 2 teaspoon

Carrom Seeds : 1 teaspoon

Butter Cut into cubes : 2 tablespoon

Cold milk : 1 tablespoon

Salt : to taste


Mix the Ragi flour, all purpose flour, chilli powder, jeera, and sesame and Carrom seeds. Add Salt. To the dry mix, add the butter and rub it into the flour so it resembles coarse meal Add milk and mix. Add 1 tsp water at a time and bring the dough together. Cover and rest in fridge for 15-20 minutes. Roll and cut shapes. Bake in preheated oven at 170 degree C for 12-15 minutes.



Onions : 1 Cup thinly sliced

Finger Millet flour : 1/4 Cup

Chick pea flour : 2 tablespoon

Rice flour : 1 tablespoon

Turmeric Powder : 1/4 Teaspoon

Red Chili Powder : 3/4 Teaspoon

Salt : As required

Oil : To deep fry


Mix all ingredients in a bowl except oil. Rub nicely with hands. Keep aside for 10 minutes. The onions will leave water and you will be able to bind onions. Heat oil in a pan. When it is hot enough, sprinkle the onions in oil. Cook in medium heat till crispy and golden. Repeat the same with other batter till finished. Serve with your favorite chutney.



Finger millet flour : 2 cups roasted Gram flour : 1 cup Rice flour : ¼ cup Sesame seeds : 1 tablespoon Butter : 1 tablespoon Asfoetida powder : ¼ teaspoon Salt : as needed Oil : for deep-frying


Take the ragi flour, gramflour, rice flour, asafetida powder, salt, sesame seeds, and butter in a large bowl, gradually add the water and knead as soft and stiff dough. Heat the oil for deep frying. Meanwhile take the muruku press with the ribbon nozzle, put a ball of this dough and press directly to the hot oil. Fry the ribbon pakoda on both sides until they get well cooked. Drain the excess of oil with a paper towel and arrange in an air tightened box.

15. Ragi Milk shake


Ragi flour – 2 tbsp Water – 1/3 cup Cocoa powder – 1 tbsp Milk – 2 cups Jaggery powder – as required


Take ragi four and water in a pan and mix well. Add cocoa powder and mix well to remove lumps. Then Heat the mixture in medium flame, keep stirring until the mixture becomes thick. Remove it from heat and let it cool. In a blender add 1/2 cup milk and add the cooked ragi mixture and jaggery powder and blend till smooth. Add the remaining milk and blend again until smooth. If needed filter it and serve chill.



Ragi flour – 1 cup Grated coconut – 1/4 cup water – 4 tbsp Salt – 1/4 tsp For seasoning: Mustard seeds – 1/2 tsp Green chilli – 1 Urad dall and Bengal gram – 1 tblspoon each Curry leaves


Dry roast ragi flour for 2 to 3 minutes on medium flame. Allow it to cool a little. Take ragi flour, salt, grated coconut in a bowl and mix well. Sprinkle water and make a dough out of it.

Make sure not to pour more water in the starting. Just in between sprinkle water and make a dough out of it. Take small ball from the dough and make dumplings with hands. Steam the dumplings in idli cooker for 15 mins. Season with mustard seeds, green chilli, urad dal, Bengal gram and curry leaves.



Ragi flour – 1/2 cup

*Processed Rice flour – 1/2 cup

Salt – as required

Water – 11/2 cup

Oil – 1 teaspoon

What is Processed Rice?

Take raw rice and wash it well. Then soak rice for 5-6 hours.Wash again twice and drain the water completely. Spread it on a white cloth for 1 day and allow it to dry. Then get it ground in the mill when it is slightly wet. Then fry the ground flour in batches on medium heat until a nice aroma comes. Spread it in a new paper and allow it to cool and then store in an airtight container. Raw rice can be substituted with other traditional Rice like Black rice(Karuppu Kavuni), Immunity Rice( Mappilai samba),Diabetic/Arthirites ( Kattuyanam). But make sure to cook for some more time than the normal rice.


Heat water in a vessel by adding salt and oil. Once the water starts boiling add the rice and ragi flour in the centre and close the vessel with a lid and reduce the flame. Cook for 7 to 8 mins. Then switch off the gas and mix the contents well. Try using wooden spatula to bare the heat.

When its little warm knead it well with hand. Then grease the idiyappam presser with oil and place a little quantity of this dough into it and squeeze it. Collect all the idiyappams and place it in a greased idly plate. Then steam this in idly cooker for 7 to 8 mins. This can be served by sprinkling coconut and palm sugar powder. Can also be had with vegetable stew, coconut chutney or any other gravy. Or Can be dunked in flavoured coconut milk (which is considered to be very healthy and only drink which is closer to mothers milk). This flavoured milk can be prepared by adding elachi powder and palm sugar powder to the coconut milk.

Tip: Name it as Chocolate Noodles Kids will eat themselves jus by listening to the name.



Ragi millet : 1cup

Water : 1 cup

Milk : ½ cup

Jaggery powder : 1 teaspoon

Cardamom powder : 1 pinch


Take ragi flour in a heavy bottom vessel and mix it with water without any lumps. Cook it to the consistency of porridge and add jaggery or sugar, milk and cardamom powder. When it starts to boil, take it off the stove. This gruel is rich in calcium content and hence very good for the bones. If taken twice a day, it can keep you away from all bone related ailments.