Kiro Ragi Chilla Premix — How to Cook

Kiro Ragi Chilla — Home Preparation Recipe (for the 300 g pack)

Servings: Makes 8–10 chillas
Prep Time: 5 minutes
Cooking Time: 5 minutes

You Will Need

• 1 pack (300 g) Kiro Ragi Premix
• 525–600 ml water
• Oil or ghee as required
• Salt — to taste

Optional: finely chopped onions, coriander, green chillies, cumin seeds.

Method of Preparation

1. Empty the 300 g Kiro Ragi Premix into a mixing bowl.
2. Add 525–600 ml water gradually while stirring.
3. Mix well to form a smooth, thin, flowing batter.
4. Allow the batter to rest for 10 minutes.
5. Heat a tawa on medium-high heat.
6. Pour the batter from the outer edges toward the centre. Do not spread it thin like a dosa.
7. Drizzle a small amount of oil around the edges.
8. Cook until the chilla turns crisp and releases from the pan.
9. Flip only if a crisper texture is desired.

Tips for Best Results

• The batter should be thin; adjust water as needed.
• The tawa must be well-heated before pouring the batter.
• Stir the batter occasionally, as ragi tends to settle.
• Add onions, coriander, or cumin for enhanced flavour.
• Making a smaller batch? Use roughly 175–200 ml water for every 100 g of premix.

Serving Suggestions

Serve hot with coconut chutney, tomato chutney, sambar, or curd.

Alternate Recipe — Fermented, Spread Dosa-Style

Fermenting the batter lets you spread it thin in circular motions, the way you would a dosa.

Servings: Makes 8–10
Prep Time: 10 minutes
Fermentation Time: 4 to 6 hours (optional but recommended)
Cooking Time: 5 minutes

You Will Need

• 1 pack (300 g) Kiro Ragi Premix
• 300 ml water (adjust as needed)
• 150 ml curd (plain, fresh)
• Oil or ghee as required

Optional: finely chopped onions, coriander, green chillies.

Method of Preparation

1. Empty the entire 300 g Kiro Ragi Premix into a bowl.
2. Add 150 ml curd and mix lightly.
3. Gradually add approximately 300 ml water to make a smooth batter.
4. The batter should be of medium consistency (slightly thicker than the instant version).
5. Cover the bowl and allow the batter to ferment for 4 to 6 hours at room temperature.
6. After fermentation, adjust the consistency by adding a little more water if needed.
7. Heat a tawa.
8. Pour a ladle of batter in the centre and spread it in circular motions, dosa-style.
9. Drizzle a small amount of oil around the edges.
10. Cook until golden brown and crisp. Flip if desired.

Notes

• Fermentation enhances flavour, softness, and digestibility.
• In colder weather, fermentation may take up to 8 hours.
• Add more water if batter becomes too thick after fermentation.
• If you prefer a thinner, lace-style finish, dilute the fermented batter slightly and pour without spreading.

Serving Suggestions

Serve hot with coconut chutney, tomato chutney, sambar, or spiced curd.

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