Ragi - Health Benefits & Recipes



Life has its own ups and downs for everyone. A year ago I was diagnosed with diabetes. This came more as a shock. Hence my frantic search for a doctor who treats holistically became more aggressive.

Finally, I found a doctor, who advised me to modify my food habits such as reduce the intake of rice items and increase the intake of millets. So, I started taking ragi twice a week, either idly, dosa, puttu or idiyappam with side dishes. The sugar level gradually got completely normal without taking medications.  

Eating food as your medicine is such a simple but profound thought process. Hence I would like to share some Ragi Idli, Ragi Dosa and Ragi puttu recipes that I use regularly while planning our meals.


Ragi Idli


Parboiled rice - 4 cups 

Ragi - 1 1/2 cups

Urad dal - 1 cup

1.Wash the rice, ragi and urad dal 3 times and soak it for 2 hours in water in 3   

   separate vessels.

2.You have to grind it in the grinder to make a batter.

3.First put urad dhal in the grinder, grind it for 20 minutes and transfer it to a vessel. 

4.Then put ragi in the grinder, let it grind for 10 minutes then add the rice to it, 

   sprinkle some water for smooth grinding. 

5.Add little salt and allow it to grind until it gets proper batter. 

6.Transfer the batter to the vessel where the urad dhal batter is transferred. 

7.Finally mix the batter with the hand and keep it for fermentation overnight. 

8.Then you can make idli in the idli pan. You will get soft and fluffy Idli. 


Ragi Dosa


Parboiled rice – 2 cups

Ragi – 1 ½ cups

Urad dhal – ¼ cup

Fenugreek – 1 tablespoon

1.Wash rice and urad dhal 3 times in water, both can be soaked in the same vessel for 2 hours. 

2.Wash the ragi in water several times and soak it in a vessel for 2 hours.

3.You have to grind it in the grinder to make a batter.

4.First put ragi in the grinder, let it grind for 10 minutes.

5.Then add urad dhal and rice in the grinder, sprinkle some water for smooth    


6.Add little salt and fenugreek and allow it to grind until it gets proper batter. 

7.Finally mix the batter with the hand and keep it for fermentation for 5 hours. 

8.Then you can make dosa in the dosa pan. You will get soft dosa. Generally, people think ragi dosa and idly are hard not like regular idli and dosa but this preparation of dosa batter gives soft Idli and dosa.


Ragi puttu

Buy one 1 kg of ragi, transfer the ragi to a big basin and keep it under the sun for a day and give it to the rice mill to make a ragi flour. You can use this ragi flour to make ragi puttu. Readymade packets are available but your preparation of flour has zero preservative.


Ragi flour – 1 cup

Small onion – 10 

Green chili- 2

Curry leaves - 5 

  •  Put 1 cup of ragi flour in a basin, sprinkle some water and table salt, steam it for 15 minutes.
  • Take a wok for seasoning and pour some oil, put little mustard, urad dhal, small onion and green chilly, then add the steamed ragi  flour.
  • Stir it for 5 minutes with lower flame.
  • Finally transfer the ragi puttu to hot case.It can be served with sambar, vegetable kuruma or onion kosu.

It's beneficial to include ragi weekly once in order to maintain a balanced diet from a young age as it helps to control the blood pressure and diabetic, the root cause of the major ailments. We must not get bogged down by an immediate health setback, rather look at it constructively from a food perspective and think about making healthy food choices by connecting more with native ingredients.



Lakshmi Sakthi Alagappan lives in Thanjavur in Tamilnadu, India. She is an  administrative officer at Blossom Public School. She likes reading books, listening to music and surfing.

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Disclaimer: The opinions expressed in this post are the personal views of the author. They do not necessarily reflect the views of The Mom Store.

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