Ragi Recipe- Easy Finger Millet Dough Balls- Gluten-Free Indian

Last Updated on 4 months by Neha Deshmukh

Ragi Recipe- Easy Finger Millet Dough Balls- Gluten-Free Indian

Introduction

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these simple, yet incredibly nourishing Ragi Dough Balls. I first made these when I was trying to incorporate more gluten-free options into our family’s diet, and honestly, they’ve become a regular feature. They’re wonderfully versatile, and a fantastic way to enjoy the goodness of ragi. Let’s get cooking!

Why You’ll Love This Recipe

These Ragi Dough Balls are more than just a meal; they’re a little bundle of health! They’re naturally gluten-free, packed with nutrients, and surprisingly easy to make. Plus, they’re a fantastic base for so many different flavors. If you’re looking for a healthy, satisfying, and adaptable recipe, you’ve come to the right place.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful dough balls:

• ½ heaped cup ragi flour / finger millet flour (approx. 60g)
• 1 ½ cups water (360ml)
• Salt to taste

Ingredient Notes

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

• Ragi Flour / Finger Millet Flour: Health Benefits & Nutritional Value – Ragi is a powerhouse! It’s rich in calcium, iron, and fiber. It’s also a great source of complex carbohydrates, making it a really filling and energy-boosting food.
• Water: Quality & Usage – I always use filtered water for cooking. It doesn’t need to be fancy, just clean! The water is key to getting the right dough consistency.
• Salt: Type & Quantity – I prefer using regular table salt, but you can use sea salt or pink Himalayan salt if you like. Add it gradually – you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get down to making these Ragi Dough Balls!

1. First, in a bowl, mix 2 teaspoons of ragi flour with ½ cup of water to create a smooth slurry. This helps prevent lumps later on.
2. Now, in a pot, bring the remaining 1 cup of water to a boil. Add the salt, and then gently stir in the ragi slurry.
3. Gradually sprinkle in the remaining ragi flour while stirring continuously. This is the most important part – keep stirring to prevent any lumps from forming!
4. Reduce the heat to low and continue stirring with a wooden ladle. The mixture will start to thicken. Keep stirring until it forms a cohesive dough ball that pulls away from the sides of the pot.
5. Remove from the heat, cover the pot, and let the dough rest for about 10 minutes. This allows it to cool slightly and become easier to handle. Wet your hands with water, and gently shape the warm dough into lemon-sized balls.

Expert Tips

A few little things I’ve learned along the way…

• Stirring is Key: Seriously, don’t stop stirring! It’s the secret to a smooth dough.
• Wooden Ladle: I find a wooden ladle works best for stirring ragi dough, as it helps prevent sticking.
• Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more ragi flour, one teaspoon at a time.

Variations

Want to switch things up? Here are a few ideas:

• Herb Infusion: My friend loves adding a tablespoon of chopped coriander or mint to the dough for a fresh flavor.
• Spice it Up: A pinch of chili powder or a dash of cumin can add a lovely warmth.
• Vegetable Mix-ins: Finely grated carrots or spinach can be added to the dough for extra nutrients.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Confirmation

Yes! This recipe is 100% gluten-free, as long as you use certified gluten-free ragi flour.

Spice Level – Mild & Adaptable

The spice level is very mild, just the salt. But feel free to add a pinch of your favorite spice for a little kick!

Regional Variations – Karnataka Style Ragi Balls

In Karnataka, these are often made slightly larger and served with sambar or chutney. They’re a staple in many households!

Serving Suggestions

These Ragi Dough Balls are incredibly versatile. Here are a few ideas:

• Serve with a flavorful sambar (lentil-based vegetable stew).
• Enjoy with a spicy chutney.
• Pair with a simple yogurt-based raita.
• Mash them up and use them as a base for a healthy breakfast bowl.

Storage Instructions

• Leftover Dough: You can store leftover dough in an airtight container in the refrigerator for up to 2 days.
• Cooked Dough Balls: Cooked dough balls can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving.

FAQs

Let’s answer some common questions!

• 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 packed with calcium, iron, fiber, and antioxidants. It’s great for digestion, bone health, and overall well-being.
• Can I use a different type of flour if I don’t have Ragi? While it won’t be the same, you could try using sorghum flour or millet flour as a substitute. The texture and flavor will be slightly different.
• How do I prevent lumps from forming when making the dough? The key is to create a slurry first and stir constantly while adding the flour. Low heat also helps.
• Can I make this dough ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator and use it within 2 days.
• What are some other ways to enjoy Ragi flour? You can use ragi flour to make dosas (thin pancakes), idlis (steamed cakes), porridge, or even add it to your roti (flatbread) dough.