Ragi Recipe- Authentic Finger Millet Dough Balls with Ghee & Salt

Last Updated on 3 months by Neha Deshmukh

Ragi Recipe- Authentic Finger Millet Dough Balls with Ghee & Salt

Introduction

There’s just something so comforting about simple, wholesome food, isn’t there? This ragi recipe is exactly that – a warm hug in a bowl! I remember my grandmother making these for me when I was little, especially during the colder months. They’re incredibly nourishing and surprisingly easy to make. These aren’t just dough balls; they’re a little piece of my childhood, and I’m so excited to share them with you.

Why You’ll Love This Recipe

These ragi dough balls are more than just a tasty treat. They’re packed with nutrients, quick to prepare, and wonderfully versatile. Perfect for a light meal, a side dish, or even a comforting snack. Plus, the subtle nutty flavour of ragi combined with the richness of ghee is simply divine!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup ragi flour / finger millet flour (approx. 120g)
• 2 cups water (480ml)
• ¼ tsp salt (approx. 1.5g)
• ½ tsp ghee (approx. 3g)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

Ragi Flour / Finger Millet Flour: Nutritional Benefits & Varieties

Ragi is a powerhouse of nutrition! It’s rich in calcium, iron, and fiber. I always feel good knowing I’m feeding my family something so healthy. You can find ragi flour easily in most Indian grocery stores, or online. There are different varieties – some are lighter in colour than others, but they all work beautifully in this recipe.

Ghee: Traditional Uses & Substitutions

Ghee adds a beautiful flavour and texture to these dough balls. It’s a traditional ingredient in Indian cooking, known for its health benefits. If you don’t have ghee, you can substitute with butter or a neutral-flavoured oil, but the flavour won’t be quite the same.

Regional Variations in Ragi Consumption

Ragi is a staple in many parts of India, especially in Karnataka, Andhra Pradesh, and Tamil Nadu. It’s used in everything from porridge to roti to even alcoholic beverages! Each region has its own unique way of preparing ragi, and this dough ball recipe is a classic from my family’s heritage.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, in a bowl, mix 2 tbsp of ragi flour with 2 cups of water to create a smooth batter. Make sure there are no lumps!
2. Next, in a heavy-bottomed vessel, boil 1 ½ cups of water with ¼ tsp salt and ½ tsp ghee. This is where the magic starts to happen.
3. Once boiling, slowly add the ragi batter to the water, stirring constantly until it becomes glossy. Keep stirring – you don’t want it to stick!
4. Sprinkle the remaining ragi flour over the mixture without stirring for about 2 minutes. This helps with the texture.
5. Now, cover the vessel and simmer on low flame for 5 minutes. Patience is key here!
6. Time to get a little workout in! Vigorously mix the mixture with a wooden stick until a cohesive dough forms. It should pull away from the sides of the vessel.
7. Grease your hands with a little ghee, and shape the warm dough into small balls.
8. Serve immediately while hot with your favourite rasam or spicy curry.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more ragi flour, one tablespoon at a time.

Preventing Sticking During Cooking

Stirring constantly during the initial stages is crucial to prevent sticking. A heavy-bottomed vessel also helps distribute heat evenly.

Understanding the Role of Ghee

Ghee not only adds flavour but also helps create a smooth, non-sticky dough. Don’t skip it if you can!

Variations

Let’s get creative!

Vegan Ragi Dough Balls

Simply substitute the ghee with a vegan butter alternative or a neutral-flavoured oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as ragi is a gluten-free grain. Perfect for those with dietary restrictions!

Adjusting Salt Levels for Dietary Needs

Feel free to reduce or omit the salt if you’re watching your sodium intake.

Festival Adaptations (e.g., Makar Sankranti)

During Makar Sankranti, some families add a touch of jaggery to the dough for a slightly sweet flavour.

Spice Level Variations – Adding Chili

If you like a little heat, add a pinch of chili powder to the dough. My friend, Priya, loves to add a tiny bit of finely chopped green chili!

Serving Suggestions

These ragi dough balls are incredibly versatile.

• Serve them hot with a flavourful rasam.
• Pair them with a spicy vegetable curry.
• Enjoy them as a light snack with a dollop of yogurt.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What is Ragi and why is it good for me?

Ragi, also known as finger millet, is an ancient grain that’s incredibly nutritious. It’s a great source of calcium, iron, fiber, and antioxidants. It’s also gluten-free and has a low glycemic index, making it a healthy choice for everyone.

Can I use a different flour instead of ragi?

While you can experiment with other flours, the flavour and texture won’t be the same. Ragi has a unique nutty flavour that makes this recipe special.

What if my dough is too sticky?

Add a tablespoon of ragi flour at a time, mixing well after each addition, until the dough reaches the desired consistency.

How can I make these ahead of time?

You can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just bring it to room temperature before shaping and cooking.

What are some other traditional accompaniments for Ragi Dough Balls?

Besides rasam and curry, these dough balls are also delicious with yogurt, chutney, or even a simple lentil soup.