Ragi Manni
Top Rated Recipe
Key Details:
prep time: 2 hours
Cook time: 15 minutes
Difficulty Level: Easy
Course: Mithai
Cuisine: Karnataka
Key Ingredients:
Ragi flour
Coconut paste
Jaggery
About Ragi Manni
Table of Contents
A healthy sweet dish which is very popular in Karnatak
Read More- Ragi flour 1 cup
- Ghee 2 tbsps
- Coconut pasgte ½ cup
- Jaggery, grated 1½ tbsps
Step 1.Heat ghee in a deep non-stick pan. Add ragi flour and saute till fragrant.
Step 2.Add coconut paste and a little water, mix well and cook for some time.
Read MoreIngredients
- Ragi flour 1 cup
- Ghee 2 tbsps
- Coconut pasgte ½ cup
- Jaggery, grated 1½ tbsps
- Green cardamom powder 1 pinch
- Dry fruits, chopped ½ cup
- Strawberry crush for drizzling
- Pistachios a few for garnishing
- Chironji a few for garnishing
How to Make Ragi Manni (Stepwise Photos)
Method
- Heat ghee in a deep non-stick pan. Add ragi flour and saute till fragrant.
- Add coconut paste and a little water, mix well and cook for some time.
- Add jaggery and green cardamom powder, mix well till jaggery melts. Cook till thick.
- Add dry fruits and mix well.
- Grease small bowls with ghee and fill them with ragi manni. Keep the bowls in the refrigerator to set.
- Demould and arrange them on a serving plate, drizzle strawberry crush all around them, garnish with pistachios and chironji and serve.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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