Method:

- Roast Rampura 0rganics Medium Ragi Rava without oil till Rava Aroma starts

- Heat water in a pan/kadai, with Chana Dall or Moong Dall, bring to boil

- Add Cow Ghee, grated Coconut and salt, continue to Boil

- Add Rampura Organics Medium Ragi Rava slowly, mix well - Cook on low flame for 10-15 mins occasionally stirring till required consistency to make balls is reached

- Take off flame, allow to cool for few minutes, make small balls

- Steam the balls in an idli cooker for 15 min

- Serve steamed hot balls with Spicy chutney

Method:

1. Roast Rampura Organics Mota Ragi Rava without oil till Rava Aroma starts

2. Pressure Cook Roasted Rampura Organics Mota Ragi Rava and Toor Dall with water

3. Cook Vegetables

4. Transfer cooked vegetables to ‘2’ above and mix well

5. Add Tomato cut to small pieces, grated dry coconut and salt

6. Add water sufficient to bring to idli batter consistency

7. Cook on high flame for 3 Mins

8. Mix Bisibele Bath masala powder in water in a separate bowl and add to above

9. Bring to boil and continue for 2 Mins

10.Add lemon juice and mix well, remove flame, serve hot with Cow Ghee, Cucumber, Boondi or Chips

Method:

- Roast Rampura Organics Medium Ragi Rava without oil till Rava Aroma starts

- Heat oil in a pan/kadai and add muster seeds, allow to splitter

- Add Urad and Chana dall, fry till golden brown

- Add chilies, onion, tomato and other optional vegetables, fry for 2 Mins

- Add water and salt, allow to boil and add grated coconut

- Add Rampura Organics Medium Ragi Rava slowly, mix well

- Cook on low flame for 10-15 mins occasionally stirring till required consistency is reached

- Take off flame, garnish with coriander leaves, and allow to settle for 5 mins
(Add ½ lemon juice and mix before garnishing if required)

- Serve hot with Pickle or Coconut chutney

Method:

1. Mix all above in a bowl

2. Add salt to taste

3. Add required amount of water to get consistency thicker than idli batter

4. Rest it for about an hour.

5. Then pat rotti on tava and cook on both sides by brushing oil.

6. Serve hot with butter and coconut chutney.

Method:

1. Cut onions finely and keep aside

2. Cut all the vegetables finely

3. Soak almonds in water for 2 hour, peel and grind to past

4. Heat oil in a pan, add onions, vegetables one by one and fry for a minute

5. Add water and bring it to boil

6. Add Rampura organics small ragi rava slowly and mix well, allow the mix to boil till rava cooks properly

7. Add almond paste, mix well and allow to boil for a minute

8. Add salt and pepper

9. Soup is ready, serve it hot

Method:

-Take jaggery in sauce pan, add in 1/2 cup of water and heat it till the jaggery is melted. Now strain it and set aside.

-Take rice ada in a big pan, add in 2 cup of water and cook on low to medium heat till the ada is cooked. Now the ada mix will be thick too.

-Add in jaggery water and keep stiring till the mix gets thick.

-Add in thin coconut milk and boil for few mins, till it gets thick.

-Add in first coconut milk and mix well. Turn off the heat and fry cashews and kishmish in ghee till golden.

-Add in cardamom powder and fried nuts to payasam and mix well.

Serve.

Video source

Method:

1. Grind cooked rice, salt, 1 cup curd and green chillies to fine paste

2. Add ragi rava, balance curd and water to above paste and mix well

3. Allow it to ferment 5-6 hours (fermented mix)

4. Temper oil, muster seed, urad dal, Bengal gram dal (temper mix)

5. Mix “temper mix” and “fermented mix” (idly batter)

6. Pour idly batter into idly plates and steam for 20-25 minutes

7. Ragi Rava masala idly is ready

8. Serve hot with green chutney/ onion chutney/ chutney powder

Method:

- Mix Ragi rava and Toordal rava (ragi-toordal rava)

- Boil water in a pressure pan along with salt, jaggery, oil and coconut scraping

- Add above mix of “ragi-toordal rava” to the boiling water and stir it slowly

- Close the lid and put the weight, allow it to blow 2 whistles

- On cooling down, open the lid and mix well (cooled down mix)

o if found watery, consolidate by switching on the stove for some time

- Using above “cooled down mix” make it into small patties

- Roast patties on tava with needful oil (mini adai)

- Serve delicious hot “mini adai” with onion chutney

Method:

1. Dissolve jaggery in boiling water and strain impurities. Add cardamom and keep it aside.
2. Dry roast Moong Dhal and rice in a pressure cooker for 3-4 minutes without getting burnt. Just roast till the rice and dhal becomes warm.
3. Add 3 cups of water to the roasted dhal and rice and pressure cook for 4-5 whistles
4. Mash the rice well with the back of the ladle and add the jaggery syrup
5. Cook for 5 minutes under medium flame, stirring with ghee to get a pongal consistency
6. Add fried cashews and raisins and take off stove
7. Add 3-4 tbsp of ghee to the pongal and mix well.
8. Hot Sakkare Pongal is ready to eat.

Method:

• Bring the 4 ingredients into a bowl, blend it well with a lot of love.
• Transfer the mixture into a baking tray and bake it for 15 min at 180 degrees or steam it in a pressure cooker for about 12-15 minutes.
• Additionally top it up with a piece of ripe mango and pour a spoonful of mango puree/ juice over it.
• Your delicious and healthy fusion Mango Ragi Cake is ready!

Method:

1. Wash and soak Rampura Organics Mota Ragi Rava in boiling water for 15 Mins
2. Pressure Cook soaked Rampura Organics Mota Ragi Rava and Moong Dall with sufficient quantity of water
3. Add milk, coconut, salt and mix well to idli batter consistency
4. For seasoning – Take a spoon of Cow ghee in small pan, add jeera, pepper, chillies and fry for 2 mins and add
5. Mix well, bring it to boil and continue for 2 more minutes
6. Add lemon juice and mix well, remove flame.
7. Ragi Rava Masala Pongal is now ready, serve hot with Onion raitha or chutney

Method:

Step 1: Outer layer
• In a pan add khoya and 2 tbspn sugar and heat it till the sugar melts.

Step 2: Centre fill
• In a pan add ragi rava and fresh coconut
• Fry it on low flame for 3-4 minutes
• Add sugar and mix well till it comes together.
• Make small sized balls and keep it aside.

Step 3: The making
• Take a bigger sized ball of khoya mixture and flatten it (apply some ghee to your hands if the mixture is sticky)
• Place a ragi ball in the centre and bring together all the ends to the centre and seal it to form a shape of a ladoo.
• Garnish with sliced almonds and crushed pistachio..!
• Exquisite Tennis ball ragi ladoo for the serving available

Method:

1. Wash, Soak Rampura Organics Ragi Rava in boiling water for 15 Mins
2. Heat 3 Table Spoons of oil in a kadai, add Mustard seeds, allow to splitter, add Urad and Chana Dall, fry till golden brown. Now add Red chillies and Curry leaves
3. Add Brinjal pieces, little salt, Turmeric powder, fry for few mins, add 3 cups of
4. water. Allow to boil.
5. Add Rampura Organics Mota Ragi Rava while stirring, add coconut
6. Pressure cook in a pressure cooker, remove from flame, allow to settle
7. Add lemon Juice and salt to taste, mix well. Ragi Rava Vangibath is now ready
8. Serve hot with Chips or Cucumber pieces

Method:

1. Dry roast Rampura Ragi Rava util aroma starts
2. Boil water with oil and salt
3. As the above starts boiling, add ragi rava slowly and stir gently until it turns into a ball
4. Allow it to cool and roll into chapathi
5. Heat a tawa and cook until its friend properly
6. Sever with onion chutney or your choice of gojju

Method:

1. Soak Rampura Ragi rava for 4 hours
2. Soak Poha (Avalakki) separately
3. Soak mix of Urad Dal and Methi separately
4. Grind mix of Urad dal and Methi in a grinder
5. After a while add soaked Poha (Avalakki) to the above mix and grind
6. Therafter add soaked Ragi rava to the above mix and grind
7. Grind the whole into a smooth batter
8. Before removing from grinder add salt
9. Mix well and set aside to ferment for 14-15 hours

Wholesome Ragi Rava Poha Dosa batter is ready for rolling Healthy Delicious Dosa

Method:

Cutlet in 5 Simple steps

Step 1 - Boil and mash the potatoes.
Step 2 - Mix oats n bread crums together in a plate n keep it aside.
Step 3 - Finely chop spring onion, corinader n mint leaves.
Step 4 - In a bowl add ragi rava, potato, besan powder, red chilli, chilli powder, coriander powder, cumin powder, garam masla, Spring onion, coriander, mint, salt n mix well.
Step 5 - Make small cutlets and roll them in oats n bread crumbs mixture n shallow fry in a tava with little oil.
Serve hot with mayo dip or tomato ketchup – YUM!!


Mayo dip

Mix eggless mayonnaise with red chilli sauce.

Method:

1. In a pan add milk and bring it to boil and simmer it till it thickens a little.
2. Then add milkmaid and stir.
3. Add saffron, milk powder, crushed almonds, sugar and mix well.
4. Then add Ragi flour and stir well to ensure there are no lumps.
5. Finally add gelatin mix it together and turn off the flames.
6. Transfer them into your desired shot glasses, garnish with some sliced almonds and refrigerate them for 3-4 hours.
Delicious Chilled Ragi Almond Shots are ready..!!

Method:

1. In a bowl add Ragi flour, salt and hot water, knead it together to a smooth dough.
2. Take a medium sized ball and roll it into 12" diameter, with the help of a knife cut them in the shape of a diamond and deep fry in oil till it turns brown. ( you can also use a cookie cutter of your desired shape)
3. Transfer them into a kitchen napkin to remove the excess oil.
(You can store them in an air tight container and use it for over a week)
Crackers are ready to be served as an evening snack..!

Method:

1. In a bowl add Ragi flour, salt and hot water, knead all to a smooth dough.
2. Take a medium sized ball and roll it into 12" diameter, with the help of a knife cut them into long strips and deep fry in oil till it turns brown.
3. Transfer them into a kitchen napkin to remove the excess oil.
(You can store them in an air tight container and use it for over a week)
4. Drizzle some sesame seeds and honey on top and serve them with a dollop of vanilla ice cream !!

Method:

1. Heat a thick bottomed heavy kadai or Pan. Add 1 cup peanuts in it.
2. On a low to medium low flame, roast the peanuts often till they become crunchy.
3. Once the peanuts have got roasted well, then remove them in a separate plate or tray. Let them cool down.
4. Remove its skin while they are little warm and break them into halves.
5. Grease the back of tray or plate with some ghee.
6. In a Heavy bottomed kadai, add Rampura jaggery and stir continuously on low to medium flame.
7. When Jaggery dissolves, stir and cook for approx 5mins on low flame.
8. Check consistency of dissolved jaggery by dropping a small drop of it in a bowl of filled with water.
If jaggery drop turns into a solid drop and sits at the bottom of the bowl, then it is cooked otherwise cook it for some more time and repeat the check.
9. Turn off the flame and add peanut halves. Mix until all peanut halves are coated with dissolved jaggery
10. Pour mixture over previously greased surface
11. Quickly roll the mixture flat using the rolling pin. Keep its thickness around 1/3 inch
12. Make approx 2 inch apart parallel horizontal and vertical cuts with knife while spread is still hot
13. When cooled, break it into pieces and store in airtight container and enjoy it whenever you like.

Method:

1. Mix all above in a bowl
2. Add salt to taste
3. Sprinkle handful of water and make a loose dough.
4. Put this dough little by little into hot oil and deep fry till it is crisp.


Serve hot with coconut chutney

Method:

1. Grate Ginger. Cut onions and coriander leaves finely. Make green chillies into paste.
2. Mix all ingredients together in a bowl without any lumps.
3. Heat a tawa, grease it with oil, pour the batter and spread like you do for rava dosa.
4. Sprinkle oil around the dosa and leave it for a minute and turn it over.
5. Your crispy and Spicy Ragi Dosa is ready
6. Serve by sprinkling milagai pudi/pappindi on top of the dosa or serve plain with tomato/ onion chutney.

Delicious Instant Spicy Ragi Dosa ready...!!

Method:

1. Take Rampura sprouted ragi flour in a sauce pan, add in water and mix well so no lumps are formed. Now cook this on low heat till it thickens.
2. Take it off the heat and cool this mixture.
3. Take it in a blender, add in Rampura Jaggery, badam milk powder, cardamom powder and milk and blend till creamy.
4. Pour into glass and serve chill/warm. (*chill milk shake tastes yummy).

Variation:

• * While blending if you add fresh apple pieces instead of badam powder, your sprouted ragi Apple milk shake will be ready.
  
• * Instead of apple you can add other fruits of your choice to relish your favourite milk shake.
  

Method:

1. Pour Rampura Ragi Hurihittu in a wide bowl.
2. Add 1/2 tbsp of ghee in a kadai, fry cashew and add to hurihittu.
3. In the same kadai add another 1/2 tbsp of ghee, add grated coconut and fry till it becomes warm and add to hurihittu.
4. Now add the grated Jaggery, remaining 2 tbsp ghee, cardamom powder to hurihittu and mix well.
5. Now sprinkle milk little by little and press it to make balls.
6. They taste heavenly and here is a very healthy snack.

Delicious Ragi hurihittu laddu ready...!!

Method:

1. Combine all ingredients in a bowl and knead into a firm dough using enough warm water and keep aside for 10 minutes.
2. Knead again using ¼ tsp of oil and divide into equal portions.
3. Roll out each portion into thin circle using wheat flour for rolling.
4. Heat a tawa (griddle) and cook each kakhra on a slow flame using ¼ tsp of oil.
5. Continue cooking the kakhra on a slow flame, while pressing with a folded muslin cloth uniformly till it turns crisp and brown on both the sides.
6. Serve immediately or if stored in an air tight container stays fresh for 4-5 days.

Delicious Sprouted Ragi Sesame Kakhra Ready!!!

Method:

1. Mix all ingredients together in a bowl without any lumps.
2. Batter should be little watery than regular idli/dosa batter.
3. Heat a tawa, grease it with oil, pour the batter and spread like you do for rava dosa.
4. Sprinkle oil around the dosa and leave it for a minute and turn it over.
5. Serve with tomato or onion chutney.

Delicious Instant RRR Dosa Ready!!!