A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.


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Preparation Time: 30 mins

Cooking Time: 15 mins

Makes 4 serving


  • 2 cups ragi (nachni / red millet)
  • 1/2nd cup urad dal (split black lentils)
  • 1 tsp salt
  • oil for cooking


Soak urad dal and ragi separately in enough water for minimum of 4 hours or overnight. Grind the urad dal into a smooth paste. Keep aside. Blend the Ragi into a smooth paste and keep aside. Combine the urad dal batter and ragi batter together with salt in a deep bowl and mix well. Cover and keep aside to ferment overnight or until it doubles in volume. Heat a non-stick tava and grease it with little oil. Spread a spoonful of batter and spread into a thin dosa. Cook till it turns crisp and golden brown from both the sides. Serve immediately with sambar.



  • Whole wheat flour (i used multigrain) -1 cup
  • Ragi / Finger millet flour -1 cup
  • Baking powder - 2 1/2nd tsp
  • Castor sugar - 3/4thcup
  • Oil - 1/2ndcup
  • Mashed banana - 2 cups
  • Vanilla Essence - 2 tsp
  • Yogurt - 1/2nd tsp


Prepare a loaf pan by greasing it with oil and dusting with flour. Preheat the oven to 180 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. The Eggless Ragi Banana Bread is simple, healthy and makes a perfect tea time snack or a school.



  • Eggs - 2
  • Finger Millet Powder (Ragi) - 2 tsp
  • Tomato -1
  • Chopped Coriander – 1 tsp
  • Green Chili Chopped – 1
  • Finely Chopped Onion - 1 tbsp
  • Olive Oil - 1 tbsp
  • Touch of Turmeric Powder
  • Ginger Garlic Paste - 1/4th tsp
  • Salt & Red Chili Powder to Taste
  • Water less - 1tbsp


Chop Tomatoes and saute them in Olive Oil. While Tomatoes are cooking, take a bowl and mix Chopped Onions, Coriander, Green Chili, Turmeric Powder, Ginger Garlic Paste, Salt & Red Chili Powder, Finger Millet Powder. Break the eggs and add them to the mixed ingredients along with 1 Table Spoon of Water. Use only Egg white if you are health conscious. Take the cooked tomatoes and add them to the Egg mix. After they are properly mixed pour it in the same pan and spread it across. Let the omelette stay on very low heat. Take off the heat when Omelette is cooked to your taste on both sides. Serve hot.


Ingredients For The Finger Millet/ Ragi Crepes

  • Ragi Flour / Finger Millet Flour - 1/2nd cup
  • Whole Wheat Flour - 1/2nd cup
  • Eggs - 2
  • Milk - 1/2nd cup
  • Oil - 2 tbsp
  • pinch of salt

Ingredients For The Filling Of The Crepes

  • Sugar - 1/2nd cup
  • Strawberries Or Cherries Or Raspberries - 250gm
  • Cinnamon Powder - 1/4th tsp
  • Juice From One Lemon
  • You Can Also Use Any Seasonal Fruits


Begin preparation by pouring the Ragi Flour, banana and milk into a large bowl and mixing everything together till no lumps remain. To begin making the FingerMillet Crepe; we will first make the crepe batter. In a large mixing bowl whisk together the flour, eggs, salt, oil and milk adding about 1/2 cup of water to make a smooth pouring batter. Make sure the crepe batter has no lumps. Its a good idea to run the batter through s sieve to remove any excess lumps. Next is to spread the batter onto the crepe pan to make the crepes. Place 1 teaspoon of vegetable oil in an 8-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add a ladleful of the batter to the centre of the pan. Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin circle. As soon as the crêpe appears be cooked from the top in about 30 seconds, flip it over and cook for about 10 more seconds. Once the crepe is cooked transfer to a plate and repeat the same process with the remaining batter. Stack the cooked crêpes on a plate. Keep this aside. For the filling; toss all the filling ingredients together. I like to keep the fruits fresh and season it with sugar and lemon. You can optionally lightly cook the fruits to make it a warm crepe roll. Now take a cooked crepes and place the fruit filling into it as required and fold into a triangle or a roll. Do this for the remaining crepes as well and serve the Finger Millet Crepe with Fruits along with some whipped cream as a dessert for holiday parties.

Ragi and Broccoli Cutlets

1/2 cup whole ragi ( nachni) , soaked overnight and drained

1/2 cup finely chopped and blanched broccoli

1/2 cup boiled and mashed potatoes

1 tsp chilli powder

1/2 cup besan (bengal gram flour)

2 tbsp chopped mint leaves (phudina)

1/4 cup finely chopped spring onions whites and greens

salt to taste

quick cooking quick cooking rolled oats for coating

oil for greasing and cooking


1. Combine all the ingredients in a deep bowl and mix well. Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) diameter circle.

2. Roll each cutlet in oats till they are coated evenly from all the sides. Heat a non-stick tava (griddle) , grease it with oil, place 4 cutlets and cook on a slow flame using little oil till both sides turn golden brown in colour. Repeat step 4 to cook 8 more cutlets in 2 more batches.

3. Serve immediately.


Preparation Time: 15 mins

Cooking Time: 15 mins

Makes 1 serving


  • 1/2nd cup urad dal
  • 1 cup rice semolina (idli Rava)
  • 1 cup Ragi flour
  • 1/2nd tsp salt
  • A pinch of baking soda


Soak urad dal for about 2 to 3 hrs. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4th cup of water. Soak the idli Rava in water separately for an hour before mixing with urad dal batter. Squeeze out the water from the rice semolina and add to the ground urad dal batter.

Add the Ragi flour and mix. Mix well till well combined. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.

After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis. Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula. Serve with sambar or chutney of your choice.


Cooking Time: 10 mins

Makes 30 laddus


  • 2 cups Ragi (nachni / red millet) flour
  • 1/4th cup almonds (badam) , roasted
  • 1/4th cup cashew nuts (kaju) , roasted
  • 1/4th cup raisins (kismis) , chopped
  • 1/4th cup pistachios
  • 1/4th cup dried figs (anjeer) chopped
  • 1/4th cup walnuts (akhrot)
  • 3 cups powdered jaggery (gur)
  • 1 cup melted ghee
  • 1 tsp cardamom (elaichi) powder


Dry roast the ragi flour in a non-stick pan until it gives out a nice aroma. Keep aside in a big mixing bowl. Lightly crush the almonds, cashewnuts, raisins, pistachios, dry fig, and walnuts in a mixer. Add this mixture to the roasted Ragi flour. Add jaggery powder, cardamom powder and mix well. Add the melted ghee to the flour mixture and mix well. Shape the mixture into small round laddu's and store in an airtight container.

RAGI RAVA DHOKLA (Steamed Finger Millet Oat Cakes)


  • Ragi Flour / Finger Millet Flour - 1 cup
  • Rava (Fine Semolina) - 1 cup
  • Yogurt - 1 cup
  • Enos Fruit Salt - 1 tsp (Or) Baking Powder - 1/2 tsp
  • Oil - 1 tbsp
  • Oil For Seasoning - 1 tsp
  • Curry Leaves, Finely Chopped - 1 sprig
  • Mustard Seeds - 1 tsp
  • Sesame Seeds - 1 tbsp
  • Salt to Taste
  • A Small Bunch Of Finely Chopped Coriander Leaves


Prepare a steamer filled with water and grease the dhokla plates. Keep aside. Combine the Ragi Flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1- 1/2 cups). Allow the mixture to rest for 5 minutes. Stir in the enos fruit salt and pour the dhokla batter into the greased dhokla plates Preheat a steamer with water and place the dhokla batter for steaming. Steam on high heat for about 10 minutes until a tester inserted in the center comes out clean. Once steamed, remove the Ragi Dhokla from the steamer and keep aside for 5 minutes. Heat oil in a pan; add in the mustard seeds, sesame seeds and curry leaves and allow it to crackle. Turn off heat and pour the seasoning over the dhokla's and cut them into squares or diamonds. Serve the Ragi Masala Dhokla with Green Chutney and also Idli Milagai Podi for breakfast or pack it for the school lunch box.


You can also use any other millet flour like the pearl millet flour (bajra), jowar, finger millet flour to this recipe to make it nutritious.


Preparation Time: 10 mins

Cooking Time: 25 mins

Makes 4 rotis


  • 1/2nd cup Ragi flour
  • 1 1/2nd tbsp finely chopped spring onions whites
  • 1 1/2nd tbsp finely chopped spring onion greens
  • 1/4th cup grated carrot
  • 1 1/2nd tbsp curd (dahi)
  • 1/2nd tsp green chilli paste
  • salt to taste
  • 1/4th tsp oil

Other Ingredients

  • Ragi flour for rolling
  • Butter for brushing


Combine all the ingredients together in a bowl and knead into soft, smooth dough using enough water. Keep aside for 10 minutes. Knead again using oil till smooth and divide the dough into 4 equal portions. Roll out a portion into a circle of 125 mm. (5") diameter, using a little flour for rolling.

Cook the roti on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides.

Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides. Repeat with the remaining portions to make 3 more rotis. Brush each roti with a little butter and serve hot.

Handy tips

  • You can make crisp RAGI DOSA from the same ingredients.
  • Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed in the same manner as for dosas.


Those who are not suffering from celiac disease, they can use wheat flour for rolling.


Preparation Time: 10 mins

Cooking Time: 15 mins

Makes 4 servings


  • 1 cup Ragi flour
  • 1/2nd cup semolina (Rava)
  • 2 tsp oil
  • 1 tsp mustard seeds
  • a pinch of asafoetida (hing)
  • 2 to 3 curry leaves (kadi patta)
  • 2 1/2nd tsp finely chopped green chillies
  • 1/4th cup finely chopped onions 1/2 cup finely chopped carrots
  • salt to taste
  • 1/4th cup finely chopped coriander (dhania)


Dry roast the ragi flour and semolina in a broad non-stick kadhai on a medium flame for 4 to 5 minutes or till it turns light brown in colour, while stirring continuously. Keep aside.

Heat the oil in a broad non-stick pan and add the mustard seeds.

When the seeds crackle, add the asafoetida, curry leaves, green chillies and onions and sauté on a medium flame for 1 minute.

Add the carrots and sauté on a medium flame for 1 more minute. Add the roasted ragi- semolina mixture and salt and sauté on a medium flame for 1 to 2 minutes.

Add 4 cups of hot water and cook on a slow flame for 2 to 3 minutes or till the water evaporates, while stirring continuously.

Add the coriander, mix well and cover and keep aside for 2 to 3 minutes. Serve hot

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