Recipe

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Recipes from KIRO

Simple, wholesome recipes using our Ragi Premix. Three ingredients, three dishes, endless nourishment.


KIRO Ragi Premix

KIRO Ragi Chilla, Idli & Dhokla Premix

Made with just rice flour, ragi flour & besan. No preservatives, no added sugar — just clean millet goodness.

3 Clean Ingredients Only
Ragi Chilla

15 min

Ragi Chilla

Crispy millet crepe
High Protein
Low Fat
Vegan
Makes 8-10 chillas per 300g pack
Ingredients
  • 100g KIRO Ragi Premix
  • 120ml Water
  • Pinch Salt to taste
  • 1 tbsp Finely chopped onions, green chillies, coriander (optional)
  • 1 tsp Oil or ghee for cooking
Steps
  1. Add 100g of KIRO Ragi Premix to a bowl. Pour in 120ml water and mix until smooth — no lumps. Add salt.
  2. Let the batter rest for 5 minutes to fully hydrate the flour.
  3. After resting, check the consistency — add a little more water (1–2 tbsp) until the batter is smooth and pourable, similar to dosa batter.
  4. Add your choice of finely chopped onions, green chillies, and coriander for extra flavour (optional).
  5. Heat a non-stick tawa on medium flame. Lightly grease with oil or ghee.
  6. Pour a ladleful of batter and spread it thin in a circular motion, like a dosa.
  7. Cook for 2 minutes until the edges lift and the base turns golden. Flip and cook the other side for 1 minute.
  8. Serve hot with green chutney, pickle, or yogurt.
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Pro tip: For extra crispiness, add a teaspoon of rice flour to the batter and let it rest for 5 minutes before cooking.
Ragi Idli

20 min

Ragi Idli

Soft steamed millet cakes
Iron Rich
No Oil
Plant-based
Makes 10-12 idlis per 300g pack
Ingredients
  • 100g KIRO Ragi Premix
  • 100ml Water
  • 50ml Yogurt (curd)
  • Pinch Salt to taste
  • ½ tsp Eno fruit salt or baking soda
Steps
  1. Mix 100g KIRO Ragi Premix with 100ml water and 50ml curd in a bowl. Stir into a smooth, thick batter.
  2. Add salt and let the batter rest for 5 minutes.
  3. Just before steaming, add ½ tsp Eno or a pinch of baking soda. Gently fold — do not over-mix.
  4. Grease idli moulds lightly with oil. Pour batter into each mould, filling about ¾ full.
  5. Steam in an idli steamer or pressure cooker (without whistle) for 12-15 minutes on medium heat.
  6. Let it cool for 2 minutes. Scoop out with a wet spoon. Serve with sambar and coconut chutney.
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Pro tip: For fluffier idlis, use slightly warm water and add the Eno just before pouring into moulds. The batter should be slightly thicker than dosa batter.
Ragi Dhokla

25 min

Ragi Dhokla

Spongy steamed millet snack
Calcium Rich
Light & Fluffy
No Sugar
Makes 8-10 dhoklas per 300g pack
Ingredients
  • 100g KIRO Ragi Premix
  • 120ml Water
  • 50ml Yogurt (curd)
  • 1 tsp Lemon juice
  • Pinch Salt, sugar, turmeric
  • 1 tsp Eno fruit salt
For Tempering
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 8-10 Curry leaves
  • 2 Green chillies, slit
  • 2 tbsp Water + pinch of sugar
Steps
  1. Mix 100g KIRO Ragi Premix with water, curd, lemon juice, salt, a pinch of sugar, and turmeric. Whisk into a smooth batter.
  2. Grease a steaming plate or thali with oil. Boil water in a steamer.
  3. Add 1 tsp Eno to the batter. Stir gently — the batter will turn frothy. Pour immediately into the greased plate.
  4. Steam for 15-18 minutes on medium-high heat. Check with a toothpick — it should come out clean.
  5. For the tadka: heat oil, add mustard seeds. When they splutter, add curry leaves and chillies. Add water and sugar, let it bubble.
  6. Pour the tempering over the steamed dhokla. Cut into squares and serve with green chutney.
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Pro tip: Don't open the steamer lid during the first 12 minutes — this keeps the dhokla from collapsing. The lemon juice helps it stay spongy and soft.

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Made with real millets by KIRO Foods — Keep it Real & Organic