Customer Reviews
The rotis were soft and tasty.
Delicious Recipes
Try these amazing recipes using our premium flour
Ragi Dosa(Serves 2-3, makes 6-8 dosas)
Ingredients
- Ragi flour – 1 cup
- Rice flour – ¼ cup (optional, for crispiness)
- Jowar rava (sooji) – 2 tbsp
- Curd – 2 tbsp (optional, for light fermentation)
- Onion – 1 small, finely chopped
- Green chili – 1, finely chopped
- Cumin seeds – ½ tsp
- Salt – to taste
- Water – 2 to 2½ cups (for a thin batter)
- Oil – for drizzling
Instructions
1. In a large bowl, combine ragi flour, rice flour, semolina, curd, cumin, salt, and enough water to make a thin, flowing batter. Let it rest for 15–20 minutes.
2. Add chopped onions and green chili before cooking.
3. Heat a nonstick dosa tawa. Pour a ladle of batter from a height to create lacy holes (like rava dosa).
4. Drizzle oil around the edges. Cook on medium flame until crisp.
5. No need to flip. Serve hot with coconut chutney or tomato chutney.
Ragi Roti (Serves2, makes 4 rotis)
Ingredients
- Ragi flour – 1 cup
- Onion – 1 small, finely chopped
- Green chili – 1, chopped
- Grated coconut – 2 tbsp (optional)
- Coriander leaves – 2 tbsp, chopped
- Salt – to taste
- Warm water – as needed
- Oil – for cooking
Instructions
1. In a mixing bowl, combine all ingredients except water and oil.
2. Add warm water slowly to make a soft, pliable dough.
3. Divide into 4 balls. Pat each roti between two greased plastic sheets or directly
on a banana leaf.
4. Heat a tawa, transfer the roti, and cook on both sides with a little oil till brown spots appear.
5. Serve hot with curd, chutney, or sabzi.
Ragi Malt (Sweet or Savory) (Serves 2)
Ingredients
- Ragi flour – 4 tbsp
- Water – 1½ cups
- Milk – ½ cup (optional)
- Jaggery – 2 tbsp (or to taste)
- Cardamom powder – ¼ tsp
- Chopped nuts – 1 tbsp (optional)
Instructions
1. Mix ragi flour in ½ cup water to make a lump-free slurry.
2. Boil the remaining water, add the slurry, and stir continuously to avoid lumps.
3. Cook for 5–7 minutes till thick. Add milk (if using), jaggery, and cardamom.
4. Cook for another 2–3 minutes. Garnish with nuts. Serve warm or chilled.
Savory variation:
Replace jaggery and cardamom with buttermilk, salt, crushed cumin, and chopped coriander.