Wednesday, December 9, 2015

Posted by Mala at 1:00:00 AM No comments
Ragi is widely used in every household nowadays. Millet awareness is very much live everywhere, and Ragi is excellent source of calcium, promotes bone growth, and in porridge form, very good for babies from 4th month onwards. . It is called Nachni in Hindi and Finger Millet in English. . These ragi balls, served with sambar, with a dash of ghee drizzled over the balls, are a real treat. They are soft, fluffy and just glides down your throat, when they are dipped in sambar and eaten.

Ragi flour - 1 cup
Water - 2 3/4 cups
Gingely oil - 1/2 tsp
Salt- 1/2 tsp

Recipe cuisine: South Indian; Category: Lunch
Prep time: 5 mts; Cooking time: 10 mts.

Yields 3 balls

                                         1 cup ragi flour measured and taken in a vessel

Add 1 cup of the measured water, and mix well

Below, you see the flour mixed well without any small lumps

The rest of the 1 3/ 4 cups of water set to boil, when it starts boiling, add 1/2 tsp of gingely oil , and also add 1/2 tsp of the mixed ragi batter. This ensures no lumps forming,  while stirring the ragi mixture..

Keep the flame on the lowest, add the mixed ragi batter, and keep on stirring continuously.

Keep it covered for 3-4 minutes, after the batter solidifies.

A little later, the batter will leave the sides of the vessel, and come off, when you switch off the gas.

The colour change is also an indication that ragi has cooked fully.

Allow it to cool down for 1 hour,then dip your hand in water and form balls.

Add a drop of ghee on the hot ragi balls, serve it hot with any sambar. Here, I have served with Okra sambar. Before you realise, the balls would have gone inside your tummy, , and yum! yum!

This post first appeared in

*Please refer to my Ragi Rava Dosa recipe, to know more about the health benefits of Ragi.


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