Second-bag update: banana-ragi pancakes is still my main recipe. This batch was earthy and roasted. I would recommend it for banana-ragi pancakes if the grain is cooked properly.

I stopped eyeballing the idli batter after the first tray came out dense. For the next batch I measured the soaked ragi, let the batter ferment overnight, and filled the moulds only three-quarters full. My family finished the plate with sambar, so this bag is staying in the pantry.

For me, the important thing was whether ragi roti worked at home I bought the grain for another dish, but ragi roti became the better use. It came out strongly ragi-flavoured. Four stars feels fair because the earthy taste was stronger than expected.

I opened the bag for ragi cookies and kept things simple. A light roast and a fine grind improved both smell and texure. It came out naturally dark. The later batch in Tennessee was much better than the first.

I did not explain the millet until after dinner. Tried one full cup. I stopped shaping immediately and gave the dough time to settle. Came out warm and toasted. The dish came out quite well, but it needed advance soaking before grinding.