Traditional Ragi Breakfast: 5 Fibre-Rich And Gluten-Free Recipes

Ragi ambli is a traditional South Indian drink that is made by cooking ragi flour with water and letting it cool down before mixing in buttermilk. The result is a thin, a bit sour and earthy-tasting drink, with a smooth texture. A little pinch of salt, cumin or curry leaves adds savoury flavour to it, making it a refreshing breakfast option.

If you love dosa, ragi dosa can be a perfect way to include this millet in your breakfast routine. Simply mix some ragi flour with rice flour, yoghurt and water to make a smooth, lump-free batter. Make the dosa by spreading the batter thinly in a circular motion on a hot tawa to make crispy dosas. Serve it fresh with coconut chutney or sambar to make a nourishing meal.

Ragi idlis are prepared by adding ragi flour to the regular fermented idli batter. The ragi gives the idlis a deeper brown shade, with a mild, nutty taste. After fermentation, the batter is steamed as usual in idli moulds until soft. Serve them hot with coconut chutney, sambar or vegetable stew.

Ragi malt is a simple porridge-like dish that is prepared by cooking ragi flour with water or milk until it has a smooth texture. To make a sweet version of it, add jaggery, cardamom and some chopped nuts. For a savoury version, you can use buttermilk and cumin. It is warm, creamy and earthy, having enough flexibility to fit different types of preferences.

Ragi mudde is a traditional Karnataka-style preparation in which ragi flour is cooked with water and mixed to make a firm, smooth dough. It is then shaped into soft balls and traditionally served with saaru and other savoury gravies. While commonly eaten as a complete meal, its long-standing place in Karnataka cuisine makes it a tempting ragi preparation to know.