The cold winter season has always been associated with the simplest joys – snuggling under a warm blanket, sipping hot tea and enjoying home-cooked comfort food. But why not make a little change to these cherished recipes this season? Think Ragi. Superfood millets are not new to Indian cuisine; it’s something our grandmothers have sworn by for strength, endurance and warmth in the colder months for generations. This powerhouse grain is rich in calcium, iron and fiber, making it a winter essential. From hearty breakfasts to scrumptious desserts, ragi easily fits into our daily meals. Today, let’s revisit some nostalgic dishes with a healthy touch of ragi; rest assured that these recipes are simple, hearty, and rooted in warm, soulful traditions.
Sweet Coconut Ragi Pudding
Who doesn’t love a sweet indulgent treat while you’re snuggled up in your blankets? This vegan pudding is creamy and serves as a health booster during the colder months.
Ingredients: 250 g soaked ragi (soak for 3+ hours), 1.5 cups fresh coconuts, 2.5–3 cups water, 1 tbsp coconut oil (optional), ¾ cup organic jade, ½ tsp. cardamom powder and side dishes: roasted poppy seeds, coconut flakes and chopped pistachios.
recipe: Mix the soaked ragi with coconut and water to make a smooth paste. Strain to get coconut milk. Heat the milk, add the jade and stir until dissolved. Add cardamom powder and cook until thickened. Pour into bowls, decorate and refrigerate.
A snack of kozhukatta ragi
A real delight for an evening snack, kozhukatai is a popular South Indian steamed snack; flavored with curry leaves and asafoetida, these superfood stews are the perfect nostalgic snack.
Ingredients: ½ cup ragi flour, ¼ cup urad dal, ¼ cup grated coconut, 2 green chilies, salt to taste and tempering: oil, mustard seeds, curry leaves, asafoetida.
Instructions: To prepare, soak the urad dal for 2 hours. Then coarsely chop the green chillies with the urad dal. The next step is to dry roast the ragi flour. Now heat oil in a kadhai and temper it with mustard seeds, curry leaves and asafoetida. Add 1 and ¼ cups water and salt to taste, then bring to a boil. Add the crushed chilies along with the grated coconut. Once again bring to a boil.
Now add the ragi flour and cook, stirring quickly, until the mixture thickens to a batter-like consistency. Remove from heat and cover, let cool to a handleable temperature. Lubricate your hands with oil, knead the dough until smooth and form balls of the same size or oblong shapes from it. Place them on a greased plate or steamer and steam for 10 minutes. Allow them to cool slightly before serving with a delicious chutney or savory toppings such as cheese and garlic sauce.
Hot sambhar with ragi mudde
This Karnataka classic is a winter must have! Nutritious, hearty and perfect with a curry or rasam, these delicious little balls of ragi are recognized as a superfood that will warm you from the inside out paired with a tender rasam!
Ingredients: 1 cup ragi flour (millet flour), 1.5 to 2 cups water (refer to notes), salt to taste, and 1 teaspoon ghee or oil.
Instructions: Start by adding 1 cup of water to the pot. Add salt and a little ghee to it; bring to a boil over high heat, covered. Meanwhile, mix 1 tablespoon of ragi flour with the remaining 1/2 cup of water to make a lump-free slurry. As soon as the water in the pot boils, pour ragi porridge into it and mix well. Bring the mixture to a boil, then reduce the heat to medium and add the remaining 1 cup ragi flour. Cover immediately and let it cook for 4-5 minutes on medium heat.
After that, use a wooden stick or the round bottom of a wooden spatula to vigorously mix the contents, breaking up the lumps. Continue mixing for about 3 to 5 minutes. Reduce the heat, cover the pan again and let it cook for another 2-3 minutes. If there are any lumps, mix again. Once done, remove the pan from the heat and let the ragu mixture sit for another 2 minutes to finish cooking.
To check if the ragu mixture is cooked properly, dip your fingers in cold water and touch it, it should not be sticky and form a lump that can be formed into a small ball. Grease a baking sheet with a teaspoon of ghee or oil, then transfer the cooked ragi mixture to it. Divide it into 2 or 3 parts, depending on the size of ragi mudde you want to make. Roll them into balls by dipping your palms in cold water. Your ragi mudde is ready to serve with curry, sambar or rasam.
Why ragi?
It’s not just about health; it’s about reconnecting with our roots through the food we grew up on. This winter, let’s embrace the wisdom of our roots and let ragi be your comfort food. Which recipe will you try first?
