Ragi Idli


The name of this dish is simply Ragi Idli but in my opinion it should be renamed to ‘Life saver’. The other day, I woke up later than usual and had to get the breakfast ready for the husband while simultaneously managing the daughter and our domestic help so that he could catch his office bus which is the only mode of transport to his office situated in the middle of nowhere. (That is a story for another day.) I had this recipe on hand since I had to make another dish for this month’s BM and it totally saved me. It does not take too long and is nutritious cum filling which are the exact criteria needed to get into my regular recipe roll. So here goes –

Makes 12-14 medium sized idlis

Recipe from here


Ragi flour                             1 cup

Rava / Sooji                          1 cup

Curds / Yogurt                    1 cup

Oil                                           5 tsp

Mustard seeds                    1/2 tsp

Curry leaves                        1 sprig

Ginger, grated                    1″

Eno fruit salt                       1 tsp





  • Mix the ragi flour, rava and curds in a bowl
  • Add salt and around 1/2 cup water to make a thick idli batter
  • Let it rest for 10-12 minutes
  • Heat 2 tsp oil in a small pan and once it is hot, add mustard seeds and curry leaves
  • Add these to the idli batter and mix well
  • Add some more water if the batter is too thick. The batter should fall smoothly and not in blobs
  • Add the balance 3 tsp oil, ginger and eno fruit salt and mix well. The Eno fruit salt can be replaced with 1/2 tsp baking soda
  • Pour the batter in the idli moulds and steam for 12 minutes
  • Let it rest for around 5 minutes before opening.
  • Dip the tail end of a spoon in some water and use it to unmould the idli from the mould
  • Serve hot with chutney or sambhar or molaga podi (gunpowder / chilly powder)
  • Enjoy!



This is my post for the Blogging Marathon under the theme – Ingredient by Mail.


Check out the Blogging Marathon page for other marathoners doing this BM.


Ragi Muffins


This is my second recipe with ragi as the main ingredient per our theme of ‘Ingredient through mail’ where a pair of bloggers exchanged ingredients and had to cook with it. Padma of Plantain Leaf gave me ragi as the ingredient with which this is my second recipe after the chewy Ragi Bread I posted yesterday.

I found some interesting facts about Ragi from this new book that has me totally fascinated – A Historical Dictionary of Indian Food by K T Acharya.

  • Ragi, also called finger millets, derives from Uganda in East Africa.
  • Ragi grains have been found in western and southern India since 2000 BC and it is called ‘nrtta-kondaka’ in Sanskrit which means the dancing grain.
  • That could also be why it is called ‘nachni’ in Maharashtra, also a reference to dancing.
  • In the days gone by, kings used to honour poets with food made with ragi, milk and honey.

Isn’t that interesting?

To make these muffins, I modified the recipe of Banana Honey Muffins which I made in December to include ragi. The results were good enough for the daughter to agree to eat them as a snack.Mission accomplished!

Makes 12 mini muffins


All purpose flour                        3/4 cup

Ragi flour                                      1/4 cup

Brown sugar                                 1/4 cup

Salt                                                  1/4 tsp

Egg                                                   1

Milk                                                 3/4 cup

Banana, medium overripe        1

Honey                                              3 tbsp

Oil                                                     3 tbsp


  • Preheat the oven to 200 C
  • Mix the flours, sugar and salt in a bowl
  • Mix the egg, milk, honey and oil in another bowl
  • Mash the banana well and add to the egg mixture
  • Add the wet ingredients to the dry ingredients and combine
  • Line a muffin tray with muffin cups or grease the muffin tray well
  • Pour the batter in the muffin cups to little over 3/4 full
  • Bake for 12-15 minutes or the toothpick comes out clean
  • Cool for 5 minutes
  • Serve warm
  • Enjoy!

Top the muffin with a smear of Nutella or other chocolate spread to tempt your little one to finish it in one go!


This is my post for the Blogging Marathon under the theme – Ingredient by Mail.


Check out the Blogging Marathon page for other marathoners doing this BM.

Ragi Bread


We have a very interesting theme for this month’s marathon. Valli, our boss lady, grouped us into teams of 2 and we had to exchange ingredients and cook three dishes on the basis of that. I am paired with Padma whose blog you should totally check out for some amazing Andhra recipes. She gave me Ragi flour as the ingredient and I was ecstatic because I kept planning to include ragi in our meals more often but never got around to doing it. This proved to be my perfect opportunity. So we will have three recipes using Ragi flour as the main ingredient.

Anyone who has read my blog more than once knows how much I love bread. So my first ragi recipe is Ragi Bread.The loaf turned out really well and I could actually slice it and make some sandwiches with it. And I have to say, nothing is better than sliced bread!


So here goes –

Makes a 8″ loaf

Recipe adapted from here.


All purpose flour                     1 cup

Ragi flour                                   1/4 cup

Wheat flour                               1/4 cup

Salt                                               1 tsp

Instant dry yeast                      1 1/8 tsp

Honey                                         1 tbsp

Olive oil                                     1 tbsp + for greasing

Warm water                             1/2 cup


  • Whisk together the flours and salt in a large bowl
  • In another bowl add olive oil, honey, warm water and yeast
  • Stir and let it rest for 10-15 minutes
  • Add the yeast mixture to the flour mixture and knead for 3-4 minutes (if using a hand mixer) or 6-7 minutes by hand. Add additional water if needed
  • Let the dough sit for 2 minutes and knead by hand till soft and supple. It should take you around 5 minutes
  • Transfer the dough to a well oiled bowl and cover it. Let it rest till it doubles in volume. It should take 60-90 minutes.
  • Grease an 8 *4 loaf pan
  • Remove the dough and punch it. Knead it for 2-3 minutes on a floured counter top
  • Shape it into a loaf and transfer it to the loaf pan
  • Cover and let the dough reach the rim of the pan which should take around 60 minutes
  • Preheat the oven to 190C
  • Bake the loaf for 30-35 minutes. It is done when it sounds hollow when tapped from the bottom
  • Remove the loaf from the pan after 5 minutes and slice when it has completely cooled down
  • Enjoy it with butter or jam or in a sandwich.


This is my post for the Blogging Marathon under the theme – Ingredient by mail.


Check out the Blogging Marathon page for other marathoners doing this BM.