Soft, earthy, and slightly nutty – these buns combine the goodness of whole wheat flour with the nutrition of ragi (finger millet flour). Perfect for breakfast or evening snacks! These Ragi buns are high in calcium, iron, and fiber – a wholesome alternative to regular bread. Note :- I made this bun for the first time so didn't take much pictures of it as it was on trial basis. But it turned out to be really...
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Ingredients
yeast1tbsp
jaggery1tbsp
lukewarm milk/water1cup
wheat flour2cups
ragi flour1cup
salt1tsp
oil2tbsp- milk/butter as per choice1tbsp
mix seeds2tbsp
Nutrition (per serving)
Calories
253.0kcal (12.65%)
Protein
8.1g (16.2%)
Carbs
33.8g (12.29%)
Sugars
3.6g (7.16%)
Healthy Fat
7.1g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
How to make Homemade Ragi Bun
- Step 1
Mix yeast, jaggery, and lukewarm milk well. Let it sit for 10 -15 mins until frothy. Skip this step if using instant yeast. But the jaggery should completely dissolve.
- Step 2
In a large bowl, combine wheat flour, ragi flour, salt, and oil. Add the yeast- jaggery mixture and knead into a soft dough, adding water little by little if needed. Knead the dough like you knead for making rotis or parathas for 8–10 min until smooth and elastic. Give enough pressure while kneading. Apply oil on palm and knead of finding sticky.
- Step 3
Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours or until doubled in size. Cover with a cloth or plastic wrap so that air doesn't pass and dry the dough.
- Step 4
Punch down the dough, divide into equal portions, and shape into round buns. Place them on a greased baking tray. Cover and let the buns rise again for 30–40 minutes.
- Step 5
Punch down the dough to release air if any , divide into medium size equal portions, and shape into round buns. Place them on a greased baking tray. Cover and let the buns rise again for 30–40 min . You can also set them like ladi pav.
- Step 6
Allow buns to cool slightly before serving. Enjoy with butter, chutney, or as a healthy sandwich base.
Nutrition (per serving)
Nutrition (per serving)
Calories
253.0kcal (12.65%)
Protein
8.1g (16.2%)
Carbs
33.8g (12.29%)
Sugars
3.6g (7.16%)
Healthy Fat
7.1g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Allow the buns to cool slightly like 15-20 min before serving for better texture and flavor.
Kneading the dough thoroughly helps achieve a smooth and elastic texture.
Cover the dough properly during rising to prevent it from drying out.
Brush the buns with milk or butter before baking for a golden and shiny crust.
Allow the buns to cool slightly before serving for better texture and flavor.
FAQS
Can I use instant yeast instead of active dry yeast?
Yes, you can skip the frothing step if using instant yeast and directly mix it with the dry ingredients. This saves time.
Can I substitute jaggery with sugar?
Yes, you can use sugar as a substitute for jaggery, but jaggery adds a unique flavor and is healthier.
How do I store leftover buns?
Store leftover buns in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
Can I use only ragi flour instead of mixing with wheat flour?
Using only ragi flour may result in denser buns. Mixing with wheat flour helps achieve a softer texture.
What can I serve these buns with?
These buns can be served with butter, chutney, or used as a base for sandwiches.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia