This Is How Telugu Kitchen Roars With Delicious Ragi Delicacies

One can't picture Telugu cuisine withoy dosa. It is no surprise that the locals use finger millet to prepare this breakfast staple. Ragi seeds or ragi flour are used to make them. The instant or no-grind variant needs ragi flour, spices, rice flour, and curd. The other one is made using ground fermented ragi and rice batter and follows the same cooking method of a traditional dosa.

It is a nutritious breakfast beverage made with ragi flour or sprouted ragi flour. The liquidiser is water or milk. The sweetener can be jaggery or sugar. A few like to add dry fruits and cardamom powder. Some people make the savoury version using lemon juice, minced ginger, and curry leaves. Ragi java or malt is pretty filling. 

In different pockets of Andhra Pradesh, ragi mudde or ragi sangati, a filling dish, is part of the daily diet. Ragi mudde is made by cooking ragi flour with water and shaping it into balls. It is served with any sambar, pachadi, curry, or gravy. This is one of the healthiest and most time-honoured ways to enjoy finger millet.

One of the healthiest south Indian breakfast options is the idli. It's only natural to add a ragi spin to it. Ragi idlis, prepared using idli rice, finger millet flour, and urad dal, are nutritious and tasty. These are gluten-free, vegan, and good for your gut. Pair them with sambar and coconut chutney for a hearty breakfast or supper.

Sunnundalu is a laddoo variant from the Andhra kitchen. It is also, at times, called Ragi Sunni. For the recipe, dry roasted ragi or finger millet flour is churned with jaggery. Sometimes nuts and cardamoms are used for extra crunch and flavour. The mixture is then kneaded with pure ghee and hand-rolled into equal size balls or laddoos.