Ragi is used in most parts of India.This is known to have good calcium, iron and good carb that gives good bone strength and stamina by taking this regularly.

RAAGi is gluten free, which is a good news to all those who have problems after taking wheat, or known to have wheat-intolerance. This millet gives you a chance to cook variety apart from Rice.

But the only problem is most of us donot know variety of receipes, Can you contribute at least one Ragi receipe each that you know or prepare?
The only variety I use ragi is to make Ragi Idli and Dosa.

1. Ragi Idli

* 3 cup ragi soak for 2 hrs
* 0.75 cup uridh daal soak for 4-6 hrs
* Grind the above in a blender as normal idli dough
* Add salt and leav over night to fermantise.
* Please note change quantity of ragi and uridh daal according to variety. Practise makes perfect.

2.Ragi Dosa

Above dough by adding chopped chilli, onion, curry leaves, coriander leaves, or any grated vegitables you like and spread on oiled tava like normal dosa

Serve the above two with coconut, tomato, coriander chutneys or even sambhar tastes great.

Looking forward to variety of receipes from all of you. Thank you for your replies and contribution