Ragi Vermicelli Recipes

Wholesome Ragi (Finger Millet) vermicelli cooked with roasted yellow moong dal, ginger, green chillies, and fresh coriander directly in the wok without soaking.

Aromatic Pongal-style Ragi vermicelli infused with coarse crushed black pepper, cumin seeds, grated ginger, and ghee-fried cashews.

Nutritious Ragi vermicelli loaded with carrots, green beans, peas, onions, tomatoes, and garden herbs.

Powerhouse herbal Ragi vermicelli combined with fresh drumstick leaves (Murungai Keerai), small onions, garlic, and cumin.

Rich and creamy Ragi vermicelli cooked with freshly shredded paneer, golden cashews, ginger-garlic paste, and mild spices.

Earthy button mushrooms and crunchy bell peppers cooked with Ragi vermicelli, fennel seeds, crushed black pepper, and herbs.

Tangy tomato masala gravy cooked with Ragi vermicelli, mustard, chana dal, asafoetida, red chilli powder, and fresh ginger.

Spicy South Indian kara upma with sliced large onions, sliced garlic cloves, dry red chillies, mustard, and urad dal.

Traditional South Indian Sweet Pongal made directly in pan with Ragi vermicelli, roasted moong dal, organic jaggery syrup, cardamom, and ghee-fried nuts.

Melt-in-mouth golden brown sweet Kesari halwa made with Ragi vermicelli, sugar, pure ghee, cardamom, and roasted cashews & raisins.

A healthy, traditional finger millet dessert made with steamed Ragi semiya, boiled milk, organic jaggery syrup, thick coconut milk, and fried coconut bits.