Ragi is one of the most nutritious kinds of grain that works well for breakfast. From dosas to pancakes, calcium-rich ragi can be added to everything.  

The crispy South Indian crepe is with ragi flour. Mixed with water, the batter is spread out evenly, cooked and served with coconut chutney. 

The carrot paratha is made by adding ragi flour to the dough, along with grated carrots. This is served with fresh curd and pickle. 

The sprouted ragi is cooked together with milk and ghee. Flavoured with hints of cardamom and saffron, it is garnished with walnuts, cashews and almonds. 

Ragi idlis are loaded with fibre and are also gluten-free. Filled with ragi and methi seeds, the idlis are steamed until soft and eaten with coconut chutney. 

Ripe mashed bananas are added to the pancake batter which makes it thick. Bananas add natural sweetness to the dish and walnuts are used for the crunch.