5 Ragi Recipes your Toddler will Love!

Finger millet, colloquially called Ragi in India, is an excellent source of natural calcium. It is also very rich in iron, making it an ideal choice for individuals with low haemoglobin levels. Nutritionally, when Ragi is used as a whole grain, it is higher in protein and minerals in comparison to all other cereals and millets. Little wonder, why this is called a wonder grain.

Ragi is considered as one of the best weaning food for babies. It is completely gluten-free and low in fat making it easy to digest. That is why it is given as first foods to babies in the form of Ragi porridge.

Here are 5 finger licking Ragi recipes your toddlers will relish

Ragi Semiya Payasam


  • Ragi semiya – 1 cup – lightly roasted in ghee to keep it non-sticky
  • Boiled milk – 2 cups
  • Jaggery – to taste
  • Cardamom powder – a pinch
  • Ghee – 1 tbsp
  • Nuts to garnish


  1. Simmer boiling milk for about 5 minutes
  2. Roast semiya lightly in ghee and add to the milk and cook till it turns soft. Be careful not overcook the semiya as it can become sticky.
  3. Add jaggery and switch off the flame.
  4. Stir for a few minutes so that the sweetness blends in
  5. Garnish with previously roasted cashew nuts

Ragi Cutlet


  • Cooked black eyed peas – 2 cups
  • Sprouted Ragi 1/2 cup
  • Finely diced onions – 2 to 3
  • Potato – 1boiled
  • Chilli powder – 1 tsp
  • Cumin-coriander powder – 1 tsp
  • All-purpose flour/corn flour – quarter cup
  • Bread crumbs – 1 to 2 cups
  • Salt to taste
  • Cilantro and Mint – a few sprigs


  1. Drain liquid from the black-eyed peas and grind it along with sprouted ragi, cilantro, mint
  2. Grind the ragi into a coarse paste and add it to the above mixture
  3. Make sure it’s a thick batter; try to avoid adding any water if possible. Otherwise it would get hard to shape it into patties.
  4. Iin a bowl, mash the boiled potatoes, add all the seasonings, along with the above batter and onions and mix well until combined.
  5. Place two plates side by side. In one plate, spread bread crumbs and in the other, make a thin batter of corn/all-purpose flour and water.
  6. Dip the patties into the flour batter to coat it on both the sides
  7. Then coat with the bread crumbs on all the sides before frying it in oil
  8. Drain excess oil on tissue before serving.

Sweet Ragi Paniyaram


  • Ragi flour – 1 cup
  • Semolina – 1 cup
  • Milk – 1 cup
  • Sugar – 1 cup
  • Coconut ( grated ) – 1/4 cup
  • Cooking soda – 1/4 tsp
  • Cardamom powder – a pinch
  • Oil for cooking – as needed


  1. Mix ragi flour, semolina, milk, sugar, coconut, cooking soda, cardamom powder in a bowl and keep aside for an hour.
  2. Heat oil in paniyaram mold.
  3. Take a dollop of  batter and drop in the mold and cook till golden.

Ragi Idli


  • Rice – 1 1/2 cup
  • Urad dal — 3/4  cup
  • Ragi Flour – 1.5 cup
  • Salt to taste
  • Cooking Soda – 1/2 tsp


  • Wash and soak rice and dal separately, Soak them in water separately for 4 to 6 hours.
  • Grind them separately to a smooth paste and transfer both into large container.
  • Add in ragi flour and salt. Mix well and allow it overnight to ferment overnight.
  • Next morning, fold in the batter and baking soda.
  • Pour ladleful of batter into each idli mould and steam it for 8 to 10 minutes till it is done.
  • Remove it and allow it to cool before scooping out the idlis from the mold.
  • Serve hot with green/tomato chutney.

Keep in mind:

  • The batter should be thick and not thin or runny.
  • Don’t add too much baking soda than mentioned, or it will affect the colour, texture and taste of idlis.

Ragi Cookies


  • Ragi Flour – 2 cups (Dry roasted in a pan for few minutes, until raw smell is off)
  • Cornflour – 2 tbsp
  • Maida – 2 tbsp
  • Butter – 1 cup melted
  • Yogurt – 2 tsp
  • Sugar – 3/4 cup
  • Baking Powder – 2 tsp
  • Cardamom Powder – 2 tsp


  1. Pre-heat oven to 180 degrees C
  2. Mix ragi flour, corn flour, maida, cardamon powder and baking powder
  3. Mix separately – melted butter, yogurt and sugar until the sugar melts
  4. Add the two mixtures together and knead well into a firm dough
  5. Pinch out small portions of the dough and roll and flatten it  between your palms and place them on a greased baking sheet
  6. Bake the biscuits for about 15-20 minutes (check by passing a knife through the cookies; if it comes out clean, the cookies are done)

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