Ragi, also known as finger millet, is a nutritious grain that is widely consumed in various regions of India, including Kerala. Here are five ragi-based recipes that are popular in Kerala cuisine:
1. Ragi Puttu:
Ingredients:
- 1 cup ragi flour
- 1/2 cup grated coconut
- Water, as needed
- Salt, to taste
Instructions:
- In a mixing bowl, combine ragi flour and salt.
- Slowly add water and mix well until the flour becomes crumbly.
- Layer a puttu maker with grated coconut and ragi mixture alternately.
- Steam the puttu for about 10-15 minutes.
- Serve hot with banana or kadala curry (black chickpea curry).
2. Ragi Kozhukatta:
Ingredients:
- 1 cup ragi flour
- 1/2 cup grated coconut
- Water, as needed
- Salt, to taste
Instructions:
- In a saucepan, bring water to a boil and add salt.
- Slowly add ragi flour while stirring continuously to prevent lumps.
- Cook until the mixture thickens and starts to leave the sides of the pan.
- Remove from heat and let it cool slightly.
- Grease your hands with oil and shape the mixture into small dumplings.
- Steam the dumplings for about 10-15 minutes.
- Serve hot with coconut chutney or fish curry.
3. Ragi Kanji:
Ingredients:
- 1/2 cup ragi flour
- 2 cups water
- 1 cup buttermilk
- Salt, to taste
Instructions:
- In a saucepan, bring water to a boil.
- In a separate bowl, mix ragi flour with water to make a smooth paste.
- Slowly add the ragi mixture to the boiling water, stirring continuously to avoid lumps.
- Cook on low heat for about 10-15 minutes, stirring occasionally until it thickens.
- Remove from heat and let it cool slightly.
- Add buttermilk and salt, and mix well.
- Serve warm as a healthy breakfast or as a light meal.
4. Ragi Dosa:
Ingredients:
- 1 cup ragi flour
- 1/2 cup rice flour
- 1/4 cup urad dal (black lentils)
- 1/2 teaspoon fenugreek seeds
- Water, as needed
- Salt, to taste
- Oil, for cooking
Instructions:
- Soak urad dal and fenugreek seeds in water for 4-6 hours.
- Grind the soaked dal and fenugreek seeds into a smooth batter.
- In a mixing bowl, combine ragi flour, rice flour, and the urad dal batter.
- Add water gradually to make a thin batter. Add salt and mix well.
- Heat a non-stick skillet and grease it lightly with oil.
- Pour a ladleful of batter onto the skillet and spread it in a circular motion to make a dosa.
- Cook until the dosa turns golden brown, then flip it and cook the other side.
- Serve hot with coconut chutney or sambar.
5. Ragi Payasam:
Ingredients:
- 1/2 cup ragi flour
- 4 cups milk
- 1/2 cup jaggery or sugar
- 2 tablespoons ghee (clarified butter)
- A handful of nuts (cashews, almonds, raisins)
- Cardamom powder, for flavor
Instructions:
- Heat ghee in a pan and roast the nuts until golden brown. Set them aside.
- In the same pan, add ragi flour and roast it until aromatic and lightly browned.
- In a separate saucepan, heat milk and bring it to a boil.
- Add the roasted ragi flour to the boiling milk, stirring continuously to avoid lumps.
- Cook on low heat for about 10-15 minutes until the mixture thickens.
- Add jaggery or sugar and mix well until dissolved.
- Stir in cardamom powder and roasted nuts.
- Serve warm or chilled as a delicious dessert.
These are just a few examples of ragi-based recipes from Kerala. Ragi can be used in a variety of dishes, including idli, adai, roti, and even baked goods. Feel free to explore and experiment with different recipes to enjoy the benefits of ragi in your diet.
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